This immersive program explores sustainable food systems through direct experience with regenerative agriculture, natural wine production, hospitality, and community dining in Central Italy. Students follow the entire food chain, while examining the environmental, economic, and social dimensions of sustainable food practices.
Course Interests
- Food and Wine Journalism
- Food writing and Storytelling
- Local sourcing and food supply chains
- Community dining and food culture
- Regenerative and Biodynamic Farming practices
Course Activity
The program combines field visits, workshops, and collaborative projects that connect sustainability theory with real-world practice:
- Permaculture and ecological design workshop
- Menu design and food cost analysis
- Hospitality and event planning training
- Professional kitchen experience with a chef, design and execution of a community dinner
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.
See how staying works →
Final Exam
Students work collaboratively to design, organize, and host a sustainable community dinner, applying the concepts learned throughout the program. The final assessment includes participation in the event and a presentation reflecting on sustainability outcomes, sourcing decisions, environmental impacts, and key lessons learned.
Are you ready
to start?
Immerse yourself in the greeneries of Tuscia
and learn from the experts in fields.