Umbra Blog – Page 84 – DEV – The Umbra Institute – Study Abroad in Italy

Last night Umbra students witnessed renowned Mario Pirovano deliver a captivating performance of Johan Padan and the Discovery of America. Written by Nobel Prize winning play-write Dario Fo, Johan Padan tells the winding and at times unbelievable story of a man who, in an effort to flee the Inquisition, joins Christopher Columbus on his fourth voyage to the New World.

Mario Pirovano wove a wonderful story for the attending students, soliciting a ride range of emotions ranging from hysterical laughter to moving silence.

Sig. Pirovano’s singular two-scene act came as a part of Umbra’s week of special academic events, during which students have the chance to participate in a number of curricular or extracurricular activities, such as art shows, literary readings, and film festivals. Keep checking the blog to find out what happens next!

What is a student apartment like? What does Perugia “feel” like? What exactly is the Full Immersion – is it worth it? Umbra staff member Tyler Pace has put together the first six videos in what will be a larger series, all under the rubric of “UmbraViews.”. To see the videos, do a YouTube search for “UmbraViews” or click on the link above. You can even subscribe on the main page and a brief announcement telling you when a new video is posted will be emailed to you. Check it out– maybe you’ll even see yourself!

This title makes most Americans think of the American Beef Council’s ad with the music from Aaron Copland’s Rodeo playing in background, accompanied by a strong piece of narration featuring Sam Elliot. But while Italians do enjoy the occasional piece of beef (like the famous inch-thickFiorentina steak) pasta, by in large, is what’s for dinner… and it’s definitely what’s for dinner for Umbra students, some 99% of the time. But wait! This isn’t any old 3AM dorm room pasta, not a CupONoodles or a tiny bag of Ramen- Italian pasta is much more refined, and is made with super-fresh ingredients. Moreover, the recipe at hand has surely been perfected by generations of pasta practitioners dedicated to this complex art. Take this story from Umbra students…

Allison Pengue, Jaci Kramer, Sara Gardner, Sarah Garnitz, and Kelly Hoffmaster, humming the tune from Rodeo (no, just kidding), decided to take a night and shoot for one of Italy’s most famous pasta dishes, “spaghetti alla carbonara”.

Ever heard of it? The origin of the dish, like most Italian culinary traditions, is lodged somewhere between myth and

story goes, pasta “alla carbonara” was originally created to be a super hearty meal for Italian charcoal workers, which makes perfect etymological sense, as “carbonara” means charcoal in Italian. Then again, some say that it’s so named because the specks of pepper and bacon look like pieces of charcoal. Whatever the case, it’s a great tasting recipe, if you know how to make it well! reality. So one

As our aspiring Italian chefs found, the basic ingredients consist of cheese (usually a nice pecorino or parmesan), egg yokes, and pancetta (which is pretty much bacon). First, put some water on the stove to boil.In the interim, fry the pancetta in some olive oil. Mix the egg yokes, the cheese, and some butter or olive oil together. Once the pasta is done, toss in the mixture (the eggs will cook) and add the crispy pancetta… Then, the only thing left to do is enjoy!

Congratulations to Elon Hirsch-Bliden from Elon University for his winning photo! This month the contest had the theme of “Food in Italy.” Elon’s photo is entitled “Pompeian Orange.” He will enjoy a free meal at Quattro Passi Pizzeria.

Auguri Elon!

Yesterday a group of Umbra students, other foreign students, and Italians met at the local wine bar “La Tana dell’Orso” for a workshop on the history of Italian wine. The title is actually misleading because presenter and local food expert Andrea Mecozzi also brought some cold cuts and even cheese with him to accompany the wines. The first wine the students tried was one called Verdicchio – this means literally “little green,” called this because of the small green grapes used to make it. A bright follow-up was the Aglianico Rubrato, a red wine that is made with one of the oldest grape varieties in the world, used by the ancient Greek colonists of southern Italy. The wines were paired with two different salamis, both of which are typical of the central Italy, and finally the participants got to try a semi-aged pecorino from nearby Foligno. The workshop is the last in a series about Italian foods offered by Umbra.

For most Americans the Easter holidays are over after Easter dinner, but for Italians, there’s one more day: Pasquetta. This name literally means “Little Easter” in Italian, and while they were with family on Sunday, Easter Monday is when young Italians go out with their friends. Despite yesterday’s inclement weather (Italy’s March is like the northeastern US April), the restaurants were full of friends laughing and eating. While some Umbra students were away taking advantage of the long weekend, others were celebrating Pasquetta all’italiana with their Italian friends. Another group took advantage of a local chocolate maker, Augusta Perusia, and had a hanndmade chocolate egg, along with traditional Easter cake. Yum! Buona Pasquetta!!!!

(Above) Augusta Perusia’s handmade masterpiece. (Below) Sara Garnitz and her “torta di Pasqua.” Pictures courtesy Kelly Hoffmaster.

Heather McDermott and Teresa Marino are two students in Professor Judy Chiariello’s Introduction to Special Education class. Teresa and Heather have been part of an exciting educational opportunity – they have been tutoring Italian students at the local liceo scientifico, a high school with a scientific emphasis. What subject are they tutoring? English, of course. The Italian students have a two hour block of English language every day and must speak only English during this block. In her reflection journal Teresa noted: “The best part of this whole experience has been being able to give these students a chance to learn about American culture while improving their English. Being able to make learning my language easier for them made me feel so good because I am in the same boat with learning Italian. I know how hard it is when Stefania (the teacher) says they can only speak English and all they want to do is speak Italian.”

Heather noted that there are some differences between the Liceo and an American high school. One major difference is that the students stay in the same room all day and the teachers rotate from class to class.Heather and Teresa both found that the students were very interested in American culture and asked many questions about American schools, music, movies and TV shows. One of the lessons taught was based on the words of the song “Time of Your Life” by Green Day, a group popular with Italian teens. As the Italian students read and comprehended the words, a discussion developed around the comparative significance in Italy and the U.S. of such life milestones as high school graduation and moving out of your parents’ home.

On Teresa’s last day at the Liceo her students presented her with flowers and a card. It turns out that the experience has been so positive for Heather and Teresa that their last day will not be their last day – they have volunteered to continue with the tutoring. Professor Chiariello joins Heather and Teresa in thanking Umbra staff member Anna Selberg for making this enriching experience possible.

Have you ever wondered how the Italian education system works? If you had been in Professor Valentina Marasca’s Italian class today, your knowledge on the subject would have increased tenfold. Italian students studying at the Umbra Institute through the Institute’s accord with the Università di Perugia (click here for more info) paid a visit to Professor Marasco’s class for a cultural exchange focusing on the differences between our two academic systems.

The discussion, in Italian, started with the differences at the high school level. In the Italian system one can choose between a number of possible specialized high schools: ones with a linguistic focus, a scientific bent, or even one where you learn Greek and Latin. At the university level the systems diverge radically, as the Umbra students learned. For example, in Italy universities are only urban; there are no liberal arts schools on hills in little towns, with libraries in Victorian buildings and paths paved with gravel. The Americans were also surprised to hear that there is very little homework, though for Italians, the tradeoff is a onetime, go-for-broke oral exam at the end of each semester.

One of the Italian students, Rossella Carpino, showed pictures from her graduation. In Italy the celebration doesn’t involve five hundred other students, but opening a bottle of champagne with family and friends out in front of the main university building. And don’t forget the laurel wreath on your head! Can you imagine if that were the end of Umbra’s semester?

University of Perugia graduate (and past Umbra exchange student) Rossella Carpino with her thesis and laurel crown, in front of Perugia’s main fountain.

Last week Umbra students hopped here and there to sample the best Europe had to offer, and those of us who held down the fort here in good old Perugia were more than ready to hear their stories. Here’s an example of what took place during spring break study-abroad-style.

Kat Black and six of her fellow students left Perugia on a fine spring day bound for Switzerland, known of course for its remarkably clean and clear weather, towering Alps, and uncanny ability to manufacture some of Earth’s best chocolate.

The first day of the trip was spend exploring trails and paths surrounding quiet Interlaken, whichyielded magnificent panoramas and sweeping views of massive, true blue lakes and reaching white summits. On the second day it was all for the Alpine slopes, kicks being exchanged for ski boots, sweatshirts for heavy sweaters and thick jackets. Fresh powder had fallen the night before, making for a great and, well, powerdy time. Having spent the day shredding the powder, riding gondolas and becoming human ice-cubes, our adventurers had a warm, not too Italian dinner of juicy hamburgers (wait, aren’t those German?) followed by a hardy dose of sleep.

The next part of the trip took adventuring to a literally higher level, allpersons involved opting either to skydive or paraglide (none of which are for this author!) But then again, the best way to see Switzerland would have to be from the air… Or so we’re told…

Once safely on the gound again, the last bit of an awesome week was spent perusing a Swiss chocolate fair, which included nearly every sort of chocolate imaginable-no surprise there-and countless demonstrations of how to make, and naturally eat, chocolate. Sounds wonderful, right?

See all the pictures — and full-sized ones, at that — with the gallery below!

“Traveling alone was the most amazing adventure ever… Not knowing where you’re going to go or what you’re going to do every day is just so exhilarating”. These are the words describing Umbra student Leah Henry-MacDonald’s ten day spring break foray into the heel of Italy’s boot, a journey that took her through the likes of Palermo and Catania, Termino, Siricusa and Agrigento. It was a trip taken by train, bus, and even a Vespa, a trip that gifted Leah with unforgettable memories and a bundle of new friends. Ms. Henry MacDonald had this to say about one of the many moments that made her time in southern Italy so special…

Thump thump. The heart pumps, rapping like and unwanted stranger on the ribcage door. The pounding reverberates down the arms, thumb twitches involuntarily. Time slows and adrenalin roars in the ears, prickling like hot needles just under the skin. Heightened senses build the surge, until every cell boils with anticipation. Thump. Ready? Thumpthump. Go.

We were in deep now, even my solid white exhales were lost to the dark. My adventurous flashlight led the way, revealing waves of rock of the crumbling floor, pockets and holes on the walls, and a dripping ceiling with a great fissure running along it like a spine. With the ever-growing population of bats overhead and my trusted off-duty tour guide, we crawled forward, hunched over so low I could almost taste the wet ground.

Reaching a bend we were finally able to stand. Barely. My flashlight looked around. More bats. It was then it hit me. I’m in a volcano right now. Standing in the heart of one of Mother Nature’s most destructive mood swings. An old cave, created by a long ago lava flow, was one of the many that ran through Etna, the tallest active volcano in Europe, located in Sicily. I shivered some; grateful it was cold in the cave. Anything above completely freezing could be a bad sign. Marco introduced me to his friend Pino, a white bat who enjoyed long naps, hanging upside down from the long fractures in the ceiling. I reached up to pet him, he was surprisingly soft.

Marco has been a tour guide of the great Etna for four years, but was then off-duty. I met him on a dune of ash in a field of snow. I was a lone hiker and far off the trails, having too much of an adventurous curiosity for a map. He figured this out soon enough, and asked if I was up for a long hike and a free tour. Definitely! 9am-6pm we hiked, soaking our socks in the snow and blackening our clothes in a brief ash shower. We walked over lava flows of old and recent eruptions, explored caves, and peaked in dangerous craters. To make it even more fascinating, I got a free geology lesson.

Panting slightly from the arduous crawl, cheeks pink from the cold, smile taking up most of my face, and heart pounding thru my chest, I just couldn’t get enough. Marco’s flashlight pointed towards the exit of the cave and I eagerly took up the lead. Then suddenly we emerged into the sun, Jack Frost’s nip in the air was warm as a roaring fire compared to the caves.

Before me stretched the entire Southeast side of the volcano, rivers of black lava leading to the city of Catania below. The craters rose in random patterns, like giant spikes on the back of a fire-breathing dragon. Older ones were covered in their own forest, newer ones were still small mountains of red and black ash. I perched on a lava bomb taller than me while Marco excitedly answered my endless questions and explained the different eruptions that caused the pimple field before us. We sat there until the sun sank behind the other side of the volcano. It was time to head down, and we had to make good time, as it was getting dark. Marco turned to head back, but I just kept looking at the view, smiling. He asked if I was ready. I told him I was ready for an adventurous decent. He smiled knowingly, “the lava river it is then.”