Discover the techniques that go into making one of Italy’s most cherished foods, pasta! This workshop will take you deep into the process of making fresh pasta from biological grains. You will discover how fresh durum wheat pasta is made using specially restored, ancient pasta machinery and you will take home the fresh pasta made during the activity.
To end the evening, you will taste the locally produced organic wine and extra virgin olive oil on toasted bread, the ‘bruschetta’.
Field Trip to Milan, Topics in Art History: Leonardo
Prof. Michael Kwakkelstein
The History & Culture of Food, Section 6
Field Trip to Podere Pagliere Agriturismo
Prof. Ted Metcalfe
Field Trip to Museo del Calcio, Sport History & Culture
Prof. Erika Bianchi
The story begins when in 2010 two young Italian winemakers opened “VIVANDA”, a wine bar in the heart of Florence…
Accompanied by a platter of farm cheese and ‘affettati misti’ (cured meats):
White Tuscan Trebbiano IGT 2015, Red Tuscan Sangiovese IGT 2015, Red Tuscan Foglia Tonda IGT 2014, Red Tuscan Pugnitello IGT 2013.
PLUS: tour the fresh pasta laboratory.
Field Trip Ostia Digging Experience, Archaeology
Prof. Carolina Megale
Field Trip to Chiesa Autostrada Bargino, Architecture Studio RWU + UMD
Prof. Carlo Achilli
The History & Culture of Food, Section 3
Field Trip to Chianti
Prof. Peter Fischer
Field Trip to Salone del Mobile Milano, History of Italian Design
Prof. Franco Pisani
Taste the difference: not all ice creams are the same …
Located on the right side of the Arno river, the “Cascine” are the greatest public park in Florence. It was a farming and hunting manor owned by the Medici in the sixteenth century, progressively transformed into an urban park. With its lawns, woods, and boulevards, the park has become the green heart of Florence. It is the perfect place for sports, picnics, and walks.
Jump on a bike to explore this lovely park!