Par Olov Bengtsberg

He arrived at UNISG as a former restaurant manager outraged at the state of our broken food system. As he wraps up his undergraduate degree it seems he will leave Pollenzo a fully fledged food activist— now hopeful for all the ways food can be a solution and eager to actualize research and writing. Pelle believes Gastronomy is an academic field that is so much more than culinary arts and therefore defers to a classic g.a-k quote: “when i leave here, the less I know about wine, the better”