Italian cuisine reflects the close relationship between food, territory, agriculture, culture, and identity. This course explores how landscapes, farming practices, historical traditions, and regional diversity have shaped Italian food culture.
Course Interests
- Food, culture, and Italian identity
- Regional food traditions
- Local food systems and artisanal production
- Food heritage and contemporary food culture
- Environmental and social impacts of food practices
Course Activity
The course combines academic study with a variety of field experiences and practical workshops. These activities offer firsthand insight into Italy’s food culture, agricultural traditions, and artisanal production.
- Mercato Trionfale food tour
- Bread-making laboratory with Forno Conti
- Specialty coffee tour curated by Retrobottega
- Cooking class with chef Marco Martini
Where you’ll stay
Courses run on site, mornings in the fields or kitchen, evenings at the table with the people
you’re learning from.
Rooms are part of the program, not an add-on.
Final exam
Students complete a final project connecting course themes, readings, and field experiences. The assessment encourages critical reflection on the cultural, historical, and agricultural dimensions of Italian food systems.
Are you ready
to start?
Immerse yourself in the greeneries of Tuscia
and learn from the experts in fields.