Umbra Blog – Page 34 – DEV – The Umbra Institute – Study Abroad in Italy

In early June, the Umbra Institute hosted a class from Ohio Wesleyan University. With the assistance of Umbra Food Studies Program Coordinator Elisa Ascione, OWU Professor Dr. Christopher Fink taught his students that food — especially in Italy — is “more than just a meal.”

Ohio Wesleyan students visit a cheese cooperative in Perugia while hosted by the Umbra Institute Food Studies Program. (Photo courtesy of OWU Professor Christopher Fink.)

The group visited Perugia as part of a two-week, travel-learning component to Fink’s course, “A Qualitative Investigation of Food Philosophies and Traditions.” During the spring semester in Ohio, students observed markets and collected oral stories of food traditions. In May, they continued their studies while traveling around Italy, rounding out their experience at Umbra.

“By taking this class, I’ve been able to experience things I would have never been able to if I came to Italy on my own,” OWU student Sara Scinto said. “We’re living what we’ve studied.”

FSP Coordinator Elisa Ascione organized many — FSP Coordinator Elisa Ascione

The students learned about — experienced — the cultural importance of Italian food traditions, contrasting their market observations in the U.S. with parallel sites in Italy. Ascione arranged educational outings designed to educate the class about Umbrian food, including a cooking lesson; visits to a cheese cooperative, farmers’ markets, and a winery; and olive oil and pizza workshops.

“I think that the students really saw the theory-into-practice concept at work during our time in Italy, specifically in Perugia,” Fink said. “The field validation of our course concepts was really invaluable to reinforce the complex nature of food, culture, and tradition.”

Over sangria and snacks, 50 Italians and Americans bonded over linguistic and cultural differences and similarities during the first Tandem of the summer semester at il Birraio Wednesday evening.

Umbra students practice Italian with Perugian locals. — Umbra students practice Italian with native speakers at the Tandem language exchange.

Tandem is an event that brings Umbra students and Italian locals together to exchange languages, compare cultural practices, and forge friendships. An Umbra Italian professor guides the group in conversation topics if needed, but the setting remains informal. From beginner to advanced, the language ability varies for both the Italian and American participants, making for an ideal exchange.

“(Last night’s) was the best Tandem we’ve ever had,” said Marco Bagli, the Umbra staff member who coordinates the exchanges. “We had an amazing balance of American and Italian students. Just from looking at people’s faces, you could see that they were really having a good time.”

Open to Umbra students enrolled in an Italian course and Italians who want to practice English, the next Tandem will be held at 7:30 p.m. June 26 at il Birraio.

Last night, students wandered down twisting streets to find Pizza e Musica, a hidden Perugia pizzeria that once served as a convent, and participate in the favorite Umbra Pizza Workshop.

Umbra staff members Julie Falk and Laura Fronduti shattered more than a few preconceptions when theyrevealed that pizza is not of Italian origins (the Egyptians were all about leavened breads hundreds of years earlier) during their brief talk on pizza history and its significance to the Italian culture.

Students then explored the art of pizza, guided by Austrian pizzaiolo (pizza-maker) David. His audience ooh-ed and ahh-ed as David tossed the dough in the air and easily drizzled olive oil, painted fresh tomato sauce, and sprinkled mozzarella and basil — the makings of a classic margarita pizza.

“But here’s the tricky part,” David said as he reached for his padella, or pizza shovel (yes, that’s what it’s officially called), deftly scooped up his creation, and slid it deep into the recesses of the wood-fired oven. With the right wood — oak is popular, though olive is preferred — and level of flame, the perfect pizza may be cooked between 90 seconds and three minutes.

Not without trepidation, the Umbra students donned their pizzaiolo aprons, washed their hands, and let the pizza tell them what to do. Their self-made pizzas ranged from a basic caprese to Franken-pizzas with prosciutto, eggplant, and extra olive oil.

The warm evening ended with the surprise of Nutella pizza for dessert on Pizza e Musica’s vine-encased veranda.

Wednesday evening, a group of Umbra Institute students boned up on their dinner party conversation at a wine tasting at Énonè, a favorite Perugian enoteca.

With the guidance of longtime sommelier Silvia Bartolini, the students learned to analyze wine based on visual, olfactory, and gustatory cues. Employing the initial swirl, sniff, and sip test, students paired a red, white, and dessert wine with a corresponding appetizer.

After noting the important descriptors on the wine bottle label determining vintage, alcohol content, and quality, Bartolini showed students the appropriate glass for each drink, from water to wine to whiskey.

When the official wine tasting was over, students chatted with Bartolini, scribbling her recommendations for favorite nearby Umbra vineyards (see your student handbook for the same recommendations!).

Finally, the group climbed back up the winding steps of San’Ercolano, ready to sip their way to impress.

General Studies and Intensive Italian students collided at Umbra Pizza Night, held Tuesday evening at Pizzeria La Botte.

Umbra Student Services Assistant Marco “James” Bagli estimated that 96 percent of the student population attended the favorite event last night.

“You could see students in the different programs bonding over their tasty — and free — margherita pizzas,” Bagli attested. “It was very touching.”

The next Umbra event is a sommelier-led wine tasting tomorrow evening.

Students flock toward one of the many panoramic views on the Nooks and Crannies Tour.

Sunday, the sunniest day Perugia had seen in weeks, coincided with the Festa della Repubblica, a national holiday celebrating Italy’s transformation into a republic after World War II — and the world-famous Nooks and Crannies tour.

A group of 30 students followed staff member Addy past the festivities and through winding, medieval alleyways to the spectacular panoramas of Perugia. Among their stops were the old orphanage, a piazza described in Dante’s Divine Comedy, and the giant, age-old Etruscan arch. Along the way, they learned why local bread tastes terrible (no salt), how French author Alexander Dumas spent the night on Corso Vannucci, and where people were hung in cages (no exaggeration).

The tour ended in Piazza IV Novembre, where hundreds of elementary school students had already started to perform songs honoring well-known primatologist Jane Goodall’s visit to Perugia.

Intensive Italian students arrived at Rome Fiumicino Airport Friday, beginning the intensive six-week immersion program.

After an evening at Perugia Hotel Giò, students moved into their apartments on Saturday morning. That afternoon, they took Italian placement exams and attended a mandatory safety and academic information meeting. Sunday, students went on a practical walking tour of the city center, learning where to buy groceries on a Sunday, send mail, and go to class.

The goal of the language program is to practice as much Italian as possible through language instruction, exercises, and conversation. In addition to classes at the Umbra Institute, students will participate in language exchanges, cinema nights, museum visits, and more.

Almost 100 percent of the Summer 2013 General Studies attended last night's Welcome Aperitivo. — Students bond at the Welcome Aperitivo.

Il Birraio — Italian for brewery — was bustling with Umbra faculty, staff, and students at last night’s Welcome Aperitivo.

Sitting on plush cushions or under exotic umbrellas, the group enjoyed refreshments while trading plans for the summer semester.

The aperitivo was a success, according to Umbra staff member Marco Bagli, who organizes student events.

“It was the real first time when students and visiting faculty members could meet after they had already settled into their apartments,” Bagli said. “They could get to know each other in a less serious situation and meet the staff when we’re wearing ‘other hats.’”

Students enrolled in Elementary Italian will return to il Birraio tonight for the very first Tandem, a language exchange with local Italians, at 7:30 p.m.

With a clap or five of thunder (Perugia is experiencing a strange bout of spring weather), the Umbra Institute’s Summer 2013 session kicked off to a great start this weekend.

The recently-arrived Summer 2013 students smile from their velvet seats in the Santa Cecilia auditorium during Sunday evening's Safety and Academic Information Meeting. — The recently-arrived Summer 2013 students smile from their velvet seats in the Santa Cecilia auditorium during Sunday evening’s Safety and Academic Information Meeting.

Saturday, students from across the U.S. flew into Rome, where staff members met and accompanied them to Hotel Giò in Perugia. That evening, the students ate a delicious multi-course meal at the hotel before sleeping their jet lag away. Sunday morning saw the housing coordinator direct students to their new apartments before they took a practical walking tour of the city center, learning where to buy groceries, send mail, and go to class. Classes began this morning, officially starting the General Studies program.

The favorite Welcome Aperitivo will be held at il Birraio tomorrow night, so meet at 7:15 p.m. at the fountain to walk over together.

Benvenuti!

It’s caffè shakerato season in Perugia again.

Cafés have spilled out onto the cobblestone streets, serving classic Italian iced coffee under stretching umbrellas; the central piazza’s steps ebb and flow with waves of people soaking in the sun; and Umbra staff and faculty are preparing for this year’s summer sessions.

On Friday, General Studies students will land in Rome, kicking off the short but full program. Students enrolled in Intensive Italian will soon follow suit, arriving May 31. Over the next two weeks, check your email for the Umbra handbook, which will answer questions you may have about what to pack or what to anticipate as you prepare for your stay in Italy.

Upon your arrival, expect a warm welcome at the airport, followed by a bus ride through Italian countryside and a dinner that will make you forget your jetlag. The next day, Umbra staff members will conduct a comprehensive orientation session detailing your stay in Perugia, an Umbrian city rich with culture, history, and adventure. Get excited for summer weeks packed with gelato nights, day trips to Umbrian and Tuscan villages, wine tastings, aperitivi (Italy’s much-improved version of happy hour), pizza workshops, historical walking tours, and more.

See you soon — arrivederci!