Student Semester Abroad

SSA 201 (0-0-3)

Italian Food & Culture

This course provides the opportunity to study the cuisine and culture of three distinct regions of Italy including Lazio, Emilia Romagna, and Piemonte. The focus will be on studying and working with many of the key ingredients that make the Italian cuisine known worldwide. Included among these ingredients are wines, charcuterie, breads, cheeses, pasta, and other regional specialties. This will be accomplished through a 17 day trip to Italy highlighted by lecture and hand-on instruction from culinary professionals in the various sectors of culinary production including vintners, farmers, producers of cheese, olive oil, balsamic vinegar, and cured meats, and chefs.