Italy - A Taste of Italy: Biodiversity, Cooking, and Culture

Orientation in Rome

Participants baking in Italy.

Spend three days exploring Rome. Hike from the Forum to the Vatican to see the vivid scenes in Michelangelo’s Sistine Chapel. Stand in the Colosseum, imagining its dramatic history. Taste your first gelato at one of the cafés in Piazza Navona. By the time you leave Rome, you will be prepared to become fully immersed in Italian life and culture.

Homestay, Biodiversity, and Cooking

Food

In Italy, food can tell a story. For generations, families have passed along recipes that were directly tied to the region in which they lived. Olive trees in southern and coastal Italy led to a cuisine dependent on olive oil, while the temperate climates of the north allowed for the creation of dishes based on rice, polenta, and beans. This program takes a closer look at the intimate links between food, agricultural biodiversity, and regional culture. Your orientation in Rome includes a visit to the United Nations Food and Agricultural Organization to learn about global food issues and actions to promote good nutrition, biodiversity, and efforts to fight hunger. After your orientation, enjoy a two-week homestay and experience the nexus of culture and cuisine firsthand as you live with a family, sample regional delicacies, and see how local food is produced. Spend your final week at a well-known cooking school working to create your own Italian culinary story.

Sample host communities: Alba, San Sebastiano al Vesuvio

Sample cooking sites: Agliano, Siena, Stresa

Sample activities: Sample regional cuisine in Roman cafés and restaurants; visit a buffalo farm to see how mozzarella is produced; make your own Neapolitan pizza with your host family; hear from food experts at a famous culinary university in Pollenzo.

Code: ITCD (5 weeks)
Features: Cooking, Travel
Prerequisites: None
Depart/Return: New York

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Features
Cooking, Travel

Depart/Return
New York

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