Colorful, delicious, enlightening: three words chosen by three of our Fall 2018 students to describe their first weeks in Florence.
With the new semester in full swing, let’s take a look at what moments these students have shared since their planes touched down in the Tuscan capital just over a month ago.
- Colorful was the view from the top of Torre Grossa during the Institute day trip to San Gimignano and Siena. (Clay Langer, RWU)
- Delicious were the ginger and pear ravioli from a newly discovered (and now favorite) Florentine café. (Brigitte Ardis, UMD)
- Enlightening was a class site visit to the Museo dell’Opera del Duomo to see masterpieces by Lorenzo Ghiberti and Michelangelo. (John Butler, UConn)
We are certain that, as the semester moves on, each student will come to reflect on the words that define their own unique narrative of the time spent in Florence. In the meantime, we look forward to continuing to guide students in the discovery of the many other colors, tastes, and enlightening experiences Florence has to offer.
Miranda McDaniel, ISI Florence Student Services
A month ago I was a tourist. I remember walking to class and constantly stopping to take pictures of everything I saw because I was so amazed by this new city I get to call my home for the next couple of months. Only thirty days can make so much of a difference. I went from feeling like a tourist to a resident. I now have local coffee shops, restaurants, and bars that I go to frequently. I can now easily find my way through the city without feeling lost. Although I am now familiar with my new home, my touristy excitement is still alive. Walking around the city is still always exciting to me because I find myself discovering new alleys, restaurants, city squares, and people every day. Passing by the beauty of the Duomo and visiting Piazzale Michelangelo captures my heart every time. Through mouth-watering gelato, endless amounts of pizza, and breathtaking squares, Florence has grown on me and I can’t wait to see what the next few months will bring.
Vidhiti Kamdar, University of Connecticut