ITALY EDUCATIONAL TRIP – Food & Sustainability



June 3, 2018 – June 15, 2018


Application Deadline

March 29, 2018


Exploring agricultural, environmental, nutritional, social, economic, and cultural perspectives on food.
Perugia – Florence (3 -15 June 2018)

3rd June – Arrival, Orientation & Welcome Dinner
4th June – Attend a Food Studies Lecture by Umbria Institute Faculty
5th June – T​ruffle hunt field lecture and truffle tasting
6th June – Wine tasting session at local vineyard (Lungarotti Winery in Torgiano)
7th 8th 9th June – Attend the Biennial Perugia Food & Sustainability Studies Conference
10th June – Visit at UMBRO’ “A true taste of Italy” and learn the advantages of low food miles
Day trip to Chianti (ends in Florence) including:
– Lecture at the Butcher’s shop “Antica Macelleria Cecchini” in Panzano in Chianti
– Lunch at “SOLOCICCIA” Dario Cecchini’s restaurant in Panzano in Chianti
– Wine tasting session in Montefioralle and tour
12th June – Florence Central Market Tour + Local Food Tasting
13th June – Professional Lecture + Cooking class at APICUS FUA
14th June – Free day in Florence + Farewell dinner
15th June – Departure day

Generous discounts available for groups of 5+ and faculty led program groups.
Please note:

  • Flights are not included
  • Accommodation, meals, transport and admission fees to listed activities are all included
  •  An EZC Representative (Italian/English speaker) will accompany the group during the entire stay

This fourth edition of the biennial Perugia Food & Sustainability Studies Conference is entitled “Exploring Ethics through Food Choices. The conference will be held June 7th-10th, 2018, at The Umbra Institute in Perugia, Italy. Keynote Speakers include: Lisa Heldke (Gustavus Adolphus College), Michael Herzfeld (Harvard University), and John Lang (Occidental College).

CHIANTI EXPERIENCE: meet the best butcher in the world and discover the unique Montefioralle vinyard

In Panzano in Chianti town, we will meet Dario Cecchini, a sixth-generation butcher from Tuscany’s Chianti region, never ate a steak until he was 18 years old. Cecchini, whom the L.A. Times has called “the world’s most famous butcher”, is not what you’d expect from a country where tradition, especially with regard to food, is everything. Dario stands 6’3″ tall, spikes his hair and wears orange bandanas and Crocs.

his butcher shop has a stereo from which Led Zeppelin come out just as frequently as Vivaldi. While Dario draws on tradition in his two restaurants there is the typical unsalted bread, wine is a normal part of a meal just like all over Italy, and flavours are few but intense, he does not limit himself to what his grandmother taught him.

“There are 7 billion of us,” Dario says, “and if there’s a solution that can make food more sustainable, the I want to use it, whether it’s Italian or not” Dario’s meat comes from grass-fed animals that are raised under his supervision, and your meal will be an excellent introduction into the “Italian way of life.” It’s hard to make the bet that this will be one of your three best meals in Italy… but it probably will be.

Directly thereafter we’ll proceed to the nearby town of Greve, where we’ll visit the Cantine di Montefioralle. The owner, Fernando Sieni, will let us taste some of his Chianti Classico, one of Italy’s mos famous wines, heir to a centuries’ old tradition and an integral part of every Italian meal. Fernando will accompany us and provide us with some background for Italian food&wine traditions.