Food & Sustainability – DEV – The Umbra Institute – Study Abroad in Italy

By Haley Benbow, Harvard University

A 6:35 AM meeting time pulled the students of the Green Cities class out of bed bright and early last Friday morning. We had a train to catch. We were heading to Florence to visit Orti Dipinti, an urban garden in the middle of the city, to get a glimpse of what a community garden could become.

A chilly morning at the train station while we waited for our train to Florence.

First, some background: one of the goals of the Green Cities class is to work in Umbra’s community garden, Orto Sole. The garden is located just outside the historic Piazza IV Novembre, so there is a lot of potential for it to be a well-used green space right by the city center. As a class, we are hoping to propose projects to help the garden reach its potential as a vibrant and flourishing space for both Umbra students and citizens of Perugia. A trip to a place like Orti Dipinti, which is already well established, was very helpful in bringing back ideas and for getting inspiration as to what direction we should begin guiding Orto Sole.

The Mission of Orti Dipinti

Not just a garden, Orti Dipinti fills an important role as an educational space in Florence. The project practices urban organic horticulture and communicates how it can be applied to daily life. It has the goal of teaching people about nutrition, sustainability, new practices in agriculture, and environmental awareness. It promotes a collaborative economy and cooperation among all its stakeholders: citizens, children, students, professionals, tourists, and local farmers. More than that, it serves as a place for people to come together in a passionate and inspired way to work toward achieving greater sustainability and creating a reciprocal relationship with nature.

We were able to hear from Giacomo Salizzoni, the garden’s director, who showed us around and told us about the inspiring history and mission of Orti Dipinti. The visit was certainly that: inspiring. We left Orti Dipinti with camera rolls full of photos, long lists of ideas to bring back, and even our own personal blends of herbal tea from the extensive collection of herbs on site. The work that’s been done in Orti Dipinti over the years has taken the space from an old running track to an urban oasis complete with worm towers, a composting toilet, a zen garden, and plenty of seating for people to gather and relax.

Giacomo Salizzoni, Orti Dipinti’s director, sharing some of his knowledge with our class.

Some of my Takeaways

One of my favorite parts of our visit was listening to Giacomo speak about Orti Dipinti. We spent the first portion of our visit sitting under a plant-covered trellis in the garden’s educational space, while the second half was spent walking around while Giacomo explained all the garden’s different features. The knowledge that he had about all of the plants and other projects was very impressive; it’s clear that he has dedicated a lot of time to making it the lush and thriving space that it is today. This passion that Giacomo makes all the difference in Orti Dipinti; in looking at Orto Sole in this regard, I would love to see that same type of passion for a space fostered in the community of Perugia and in Umbra students.

I also loved the interactiveness of Orti Dipinti. As we took our tour, Giacomo encouraged us to touch, smell, and even taste as many herbs and edible plants as we wanted. It was so cool to experience a garden in this way; I tried herbs that I didn’t even know existed (ever heard of banana mint?). At the end, Giacomo handed us all tea bags to fill with our favorites so that we could take them home, dry them, and brew our own teas.

One of many garden beds full of different mint and herbs was explored by our class.

The interactive nature of our visit is also reflected in the way that Orti Dipinti works with its volunteers and the reciprocal nature of that relationship. When describing this aspect of community engagement, Giacomo told stories about how people come to him and ask if they can have a box in the garden to care for on their own. To this he replies, “No, you can’t have one box, but you can have the whole garden.” This ideology of working for the good of the whole rather than for the good of the individual is commendable, and something that I hope will be embedded into the culture of Orto Sole as well.

After having a takeaway lunch from “I Ragazzi del Sipario”, a social cooperative with the goal of employing and empowering people with intellectual disabilities through restaurant work, walking around a rose garden, and spending time wandering through the streets of Florence, we took the train back to Perugia. I was exhausted from the long day, but left feeling excited about all that we saw. It felt like the inspiration that we needed to begin working on our Green Cities class project in Orto Sole.

The Green Cities class at the end of our field trip. We took this photo in front of the rose garden that we walked through before leaving Florence.

As for Orto Sole, we are at a cornerstone in its evolution; the projects we choose to embark on matter, and will continue to matter, for years to come. Needless to say, it’s an exciting time to be involved and to be a student in the Green Cities class. Like all good things, it will take time and effort, but I believe that Orto Sole can become a thriving source of knowledge and a vibrant space for the people of Perugia and Umbra students in a similar, Orti Dipinti-esque way.

To learn more about Orti Dipinti, or even look into visiting it yourself, you can check out their website here: http://www.ortidipinti.it/en/

By Umbra Rep Jackie Hanson, Arcadia University

When you are eating a slice, what do you think of? Do you think of how the cheese is made, the people that have helped make the cheese, or the factory that it came from? I never asked myself these questions until very recently after attending the Parma and Modena weekend field trip with the Food, Sustainability, & the Environment program. In this weekend long trip, we visited a Parma Ham factory, a balsamic vinegar producer in Modena, and a Parmigiano Reggiano factory in Parma. Personally, the most eye opening, heart touching, and educational experience was the Parmigiano Reggiano factory in Parma.

In this factory, we were able to see the milk being warmed, whey being separated, the cheese separating from the milk, the drying room, rein making room, and the aging room. For some reason, seeing the whole entire process makes you feel like you have a stronger connection with the cheese. Instead of mindlessly looking for the name, Parmigiano Reggiano, in the food store, you can look at it and know all the thought that has gone into making a small triangle of cheese. Not only does seeing the process make you have a greater appreciation for the cheese, but understanding that the techniques used to make the cheese today have been the same for many years. There is a long line of hands, minds, and hearts that have carefully considered each technique to make this certain type of cheese in this area. More specifically thinking, the salting room of the factory is where the cheese soaks in order to absorb the salt to preserve it and make the rein. This technique has been used since the Middle Ages and continues today.

Furthermore, there is a very special “passing of the baton” with the “cheese master”. From the past and to the present, there is a person that is known to be so skilled in knowing if the quality of the milk and cheese is good just by running their fingers through the clumps after the rennet is added. Typically, this is an older man. In the past, before jobs were not as labor intensive, an entire family could be working in the cheese factory. One person could be milking the cows, stirring the whey, adding the rennet, or shaping the cheeses. Normally the elder of the family, or the person with the most wisdom of the cheese, is granted the most respected position of the “cheese master”. This person knows the cheese so well that they can tell if it is perfect just by seeing, smelling, and touching it. This “passing of the baton” has since faded, but adds to the value of the making of cheese and the history behind the factory. It is not only a group of people who are passionate about food and cheese, but a family who is close enough to work together and share their family’s love for cheese with the rest of the world.

By the end of the trip, I learned way more than I ever thought I would. Now, when I look for cheese at a local food store, I not only look for the right cheese, but I look for the location. When picking up the cheese, I think about the people we met at the factory that would stir the milk, check the quality of the cheese, and inspect the cheese. Each bite of Parmigiano Reggiano is a reminder of the history that went into this cheese making and the people that give many hours into making it so perfect. I highly recommend taking the opportunity to visit the Parmigiano Reggiano factory even if you are not a part of the Food and Sustainability program. There are tours open to the public! It will give you memories for a lifetime!

If you want to learn more about the Food, Sustainability, & the Environment Program, click here.

By Umbra Rep Lauren Pawlowski, University of Connecticut

The Food, Sustainability & Environment Program (FSE) made my semester abroad in Italy unforgettable! Participating in immersive learning experiences, such as culinary workshops and tours of food production facilities, allowed me to learn more about Italian food and culture outside of the classroom. This included workshops on cheese making, coffee roasting, and a series of cooking demonstrations. We also had the opportunity to go truffle hunting and visit multiple butcheries, just to name a few more experiences. The FSE made me reflect on food systems, local traditions, and environmental sustainability in a way that I never would have the opportunity to do in the United States. I will continue to think of these lessons and utilize the perspectives I’ve gained throughout my career in sustainability.

One of my best weekends abroad was when the FSE visited Parma and Modena to tour the Parmigiano Reggiano cheese, Modena Balsamic Vinegar, and Prosciutto di Parma production facilities. Having local food producers walk us through the process of creating these traditional products was an incredible experience, one that I probably would not have gotten if I had studied abroad in a different country. For example, the appellation and DOP/DOCG region system is something that sets Italy apart from the US and other countries for food and wine production. Certifying products from these areas ensures top quality and preserves Italian food culture, but being limited to the specific region boundaries makes it harder for producers and farmers to adapt to changing climate conditions. For example, within the last few decades, the Parmigiano Reggiano cheese producers have had to use air conditioning in their facilities to maintain the correct cheese temperature and they changed the cow breed they use to make the milk. The cheese-making facility also has stainless steel machinery and copper cauldrons for a sanitary production process. This is where the blend of traditional artisanal production techniques and modern technology is critical to maintaining sustainability, of both the business and the local cuisine. And it was a unique experience for me to explore these sustainable examples of food production that exemplify a middle ground between small family farms and massive industrial facilities. This is something that is hard to imagine and get the opportunity to see in the United States.

Talking first-hand with locals who are proud of where they live and how they produce their food using artisanal techniques was inspiring. There is an appreciation for food production here that is difficult to find in the US, where concentrated animal feeding operations (CAFOs) and fast food places reign supreme. The appreciation for food culture in Italy is exemplified by the abundance of agriturismo locations throughout the country, where hospitality and food production combine to create an educational experience for visitors and tourists. This promotes environmental sustainability, because of the transparency in operations, support for local food systems, and utilization of organic or regenerative farming practices. These are also important values of the Slow Food movement, which originated in Italy. Throughout my travels and FSSP experiences, I had the chance to eat at many Slow Food restaurants, where the managers create strong relationships with every food producer they source ingredients from and they serve only a seasonal food menu. The Slow Food movement is not popular in the US, along with agriturismo locations, so these were very rewarding to see in Italy. Overall, the FSE opened my eyes to the world of Italian cuisine and made me appreciate the local food producers across different regions of the country. This was exactly the type of global experience that I was looking forward to when I applied to study abroad, and there is no better place to learn about food than in the heart of Italy.

Not only did we participate in facility and farm tours and educational presentations, but we also got to sample the delicious dishes at each of the trip locations! Some of the best meals I’ve had in Italy and in my lifetime have been on the FSE field trips, including gnocchi with truffle oil during the truffle hunting field trip and 25-year aged balsamic vinegar on vanilla gelato in Modena.

It was rewarding to be a part of the group of FSE students who were eager to learn along with me and to try the best of what Italy had to offer. I am forever grateful for these special memories and for the families and locals who shared their knowledge, culture, and traditions with us!

For more information about the FSE Program, click here .

The Umbra Institute’s didactic garden, Orto Sole, will be an outdoor laboratory for a new collaboration between the University of Perugia’s Department of Agricultural, Food and Environmental Sciences (UniPG).

Headed by Professor David Grohmann, the UniPG Green Teams consists of students dedicated to the development and maintenance of urban green spaces, as well as research in conservation and sustainable development.

Professors and students from Umbra and the UniPG will collaborate on new environmental initiatives using Orto Sole as a didactic garden for research and development, joint internships for students of food, environment and sustainability studies, and academic courses and research projects recognized by both institutions for university credit. Additionally, local university students and Umbra students now have an opportunity to study and work together to help Perugia confront the agricultural and environmental challenges of the future.

To learn more about Umbra’s Food, Sustainability and Environment program, click here.

Starting in September 2021, the Umbra Institute assumed management of the urban garden known as “Orto Sole” (pronounced “orto-soul-ay”) to develop it as a living laboratory for the Institute’s Food, Sustainability and Environment program.

Until recently, Orto Sole was a mostly forgotten steep agricultural plot on Perugia’s north facing hillside. Several years ago, a non-profit association was created to re-develop this area as an urban garden: its members rebuilt the garden’s terraces, pruned the grape vines and ageing fruit trees, and started hosting community groups in the beautiful green space just below the city’s most famous panorama – Porta Sole.

The Institute will use the green urban hillside as its “outdoor classroom”: continuing the garden’s use as a didactic space, exploring new agricultural technologies, and sponsoring community-engaged learning projects with local partners. In development now are collaborations with nearby elementary and middle schools, a local non-profit organization that distributes food to those in need, and the Department of Agricultural, Food and Environmental Sciences of the prestigious University of Perugia.

Opportunities for Teaching & Learning

The location and position of Orto Sole provides both advantages and challenges. The advantages are its central location: the garden is located in the historic center, just short walk from Perugia’s main piazza (where the Umbra Institute is located). The challenges are its orientation and topography. It is a relatively steep hillside which will require significant terracing to cultivate, and it faces north and is therefore often in the shade. However, it is precisely these challenges that make Orto Sole an ideal project for landscape and agriculture students from the University of Perugia, and Umbra students in the FSE program to work together on the sustainable development of this unique urban garden.

To learn more about Umbra’s projects about Orto Sole, click here

Last weekend, students in Umbra’s program for Food, Sustainability, & Environment (FSE) went to Parma and Modena for what is one of the most significant field trips of their study abroad experience.

Accompanied by the three co-instructors of the FSE core course—Umbra’s director, Prof. Zachary Nowak, Professor Clelia Viecelli, and FSE assistant Manuel Barbato—students visited a region considered the cradle of Italian gastronomic culture, Emilia Romagna. This area is home of three worldwide known culinary gems: Parmesan cheese, Parma ham, and Modena balsamic vinegar.

The first stop was the Salumificio ‘La Perla’, located in the beautiful hills above Parma. Students met Carlo Lanfranchi, who was their guide through the small, family-run factory where over ten thousand fresh Italian hams are turned into delicious prosciutto each year. Students saw the various stages of salting and Carlo explained the special final quality test, which requires a small horse-bone probe to check for defects. The group then went upstairs for a hearty lunch of tortellini and (of course) prosciutto.

After the evening and night in Parma, students left Saturday morning for the Consorzio Produttori Latte Parma, where twelve local dairy farmers have created a small cooperative to process the milk from their cows into the famous cheese. Students were able to see the process of cheese-making from the beginning (as the workers pulled the curds out of the huge copper kettles with thick cheesecloths) to the salting, and even went in the huge warehouse where finished wheels of cheese weighing over 150 pounds each were stacked on shelves that went to the ceiling.

The last stop on the trip was in Modena, a small city known for being home of luxury cars (Ferrari and Lamborghini factories) and…balsamic vinegar. Students visited Acetaia San Donnino, a family-run business where students were able to see the six different sets of wooden barrels (each made of a different wood) that balsamic vinegar must pass through on its twelve year-long journey to becoming Modena’s most famous culinary product. A real hit: tasting the thick, syrupy balsamic vinegar on vanilla ice cream!

In addition to visiting some of the Italian food excellencies, and tasting authentic products, students had the opportunity to have hands-on experience on many aspects related to food production and consumption. They learned the importance of the geographical indications that aim to protect the names of specific products and their unique characteristics, linked to their geographical origin as well as traditional know-how. They learned how crucial is the use of high-quality raw material (and the daily quality controls) in such traditional products. They learned the indissoluble link between parmigiano, prosciutto and vinegar and the people and history of Parma and Modena. But, at the same time, students realized how important is the interplay between innovation and tradition.

During the upcoming weeks, students will have the opportunity to visit and learn more about the interconnection between food, sustainability, and environment thanks to workshops and on-site visits in that landscape of culinary wonders, called Umbria.

By Olivia Venuta, University of Denver and Umbra Rep Fall ’19

Being a full-time student can be time-consuming and most school days, I don’t have time to walk home and make lunch. Lucky for me, Umbra is surrounded by delicious cafes and restaurants for a quick meal in-between classes. Here are five of my favorite lunch spots— tasty and affordable:

1. Caffè del Banco – Caffè del Banco is located on Corso Pietro Vannucci, less than a two-minute walk from Umbra. It is a great place to stop for a coffee, a pastry, or a panini. Most paninis cost less than 3 euros and are pre-made so you can easily grab one and head back to class. The staff is always kind and they take your order very quickly.

2. Shawarma Gerusalemme – Shawarma Gerusalemme is located a bit farther from Umbra, toward the bottom of Via dei Priori. The food is delicious and fresh, so I assure you that it is worth the walk. Some of their lunch options include Kebab Panino, Panino Hamburgher, Falafel e Humus, Patatine, and even Hot Dogs. The first time you eat here, I would recommend that you ask for a “punch card”. If you bring the punch card each time you eat at Shawarma Gerusalemme, your 11th meal will be free—great for students on a budget!

3. Bar Danti – Bar Danti is located in Piazza Danti less than a 3 minute walk from Umbra. They have outdoor seating when the weather is nice and the staff is some of the nicest people I have met while abroad. If you get to know the owners they will treat you like family. Bar Danti has a large array of options including salads, pizza, torta al testo, and smoothies. It is a great place to sit and have a quick lunch with friends.

4. Pinturicchio Cafe+Kitchen – Pinturicchio is one of the only American-style cafes in Perugia, offering scrambled eggs, pancakes, cupcakes, barbecue, and much more. The atmosphere is casual and comfortable with many couches and chairs to lounge on. It is about a 10 minute walk from Umbra, but it is the perfect place to go if you want to sit, do homework, and sip a warm cup of coffee.

Read also Taylor Feehan’s breakfast blog and Kate Donati’s walking tour of Perugia’s best cafés!

By Taylor Feehan, University of Southern Maine and Fall 2019 Umbra Rep

Italy has so much to offer.
The beautiful scenery, the culture, the kind faces that you pass by every single day, and let’s not forget… the food & drink. Being in Italy for the semester has completely changed the way I view food and even how I eat.
I mean, how can you resist the smell of freshly-baked croissants stuffed with pastry cream made early that morning? The truth is… you can’t.

One of My Favorite Cafe’s, Mythique Cafè, located on Via dei Priori, 81 in Perugia
Croissants aren’t the only tasty pastry that most cafes and patisseries have to offer. There’s always an array of sweet treats – buttery-flaky tartlet shells with ricotta and dried fruits, pistachio-cremes, biscotti’s and so on. If you find yourself at a hotel, or visiting an agriturismo… (highly recommended by the way) the typical Italian breakfast buffet consist of prosciutto, fresh fruits, sliced cheeses, homemade marmalades, coffee cakes, and so much more.

The affordability of it all makes it that much easier to indulge in these magnificent treats. You can get most of them for only one euro, and a hand-crafted cappuccino for under two euro. Italian breakfasts are almost too good to be true.

With that being said, one comes to realize that American breakfast culture has its own identity.

Pancakes, waffles, french toast, scrambled eggs, bacon, sausage, and mounds of each of them at that.

While I will never get tired of my (almost daily) Italian breakfast… I do get the occasional craving for the standard stack of flapjacks that can so easily be comendered in the United States.

When I heard word of an “American breakfast place” through other Umbra students, I knew that I had to do some exploring.

Pinturicchio Café + Kitchen, located on Via Pinturicchio, 26 in Perugia
My first visit to this place was surely one to be remembered… and you best believe I’ve been back. For the sake of this post, of course… (and my belly)

The Atmosphere

The atmosphere is a mix of modern and historical. The vibe of Pinturicchio is relaxed, cozy, and comfortable. The furniture is mitch-matched old chairs, couches, and tables. There are books placed all along the restaurant as they encourage learning of all sorts. They have weekly Tandem nights where students and citizens of Perugia can come together and mingle. I mean, what else is a meal for if not for coming together?
It is safe to say that Pinturicchio is a perfect mix between cafe and restaurant.

According to the website,
“Pinturicchio Café + Kitchen, a collaboration between friends from three different countries that offers a constantly evolving menu of delicious home-made dishes, American cuisine served with friendly hospitality to an international clientele.”
The atmosphere of Pinturicchio Cafè is exactly that – friendly, hospitable, and welcoming to all who walk through the door. Even after they’re being flooded with 10 American students in the morning after Italian class…
The menu has a comforting mix of Italian treats and American favorites. Including, but not limited to, banana pancakes, french toast, bacon, sausage gravy and biscuits, breakfast wraps, and even iced coffee… You read that correctly. Iced coffee. They even named it “American Iced Coffee.” This treat is not commonly found in cafes in Italy.

My personal favorite. Sausage gravy with cheddar biscuits.
A dish that takes me across the ocean all the way back to my home in Maine, just like my grandmother makes.

One of the best things about Italy is the fresh, sustainable, and local ingredients found in restaurants and stores everywhere… one in particular is the eggs, never will you see yolks so orange. They’re creamy, fresh, buttery, and oh-so delicious.

The bacon is crispy, the potatoes are hand-cut and seasoned to perfection. The pancakes are fluffy, made with sweet bananas and warming spices like cinnamon and nutmeg.

In Conclusion

Between the welcoming atmosphere, incredible food, impeccable service, and great company… Pinturicchio has a passing grade from us!
A+
Thanks for reading!

– Umbra Rep Taylor

On March 9th and 10th, Dr. Elisa Ascione, Coordinator of the Umbra Institute’s Food & Sustainability Program (FSSP), facilitated the Food, Heritage & Community Conference in Prague, Czech Republic. The goal of the conference, sponsored by Progressive Connexions, was “to explore how food is perceived, constructed, celebrated and resisted as cultural heritage at personal, regional, national and global levels.” As the event leader, Dr. Ascione reviewed submissions and created a truly international program that included presentations by professors, activists, and independent scholars with over fifteen different nationalities. The range of topics covered by specific sessions—including Food and Migration; Food, Health and the Life Cycle; Representing Kitchens, Memories, and Identities; and Redefining Heritage and Sustainability—demonstrates the interdisciplinary breadth of the conference. At the end of the conference, participants agreed that it was an intellectually stimulating and professionally gratifying experience.

Among the presenters was Dr. Peter Naccarato, Interim Program Director at the Umbra Institute and Professor of English & World Literatures at Marymount Manhattan College. Dr. Naccarato, presented his paper, “Brooklyn Goes Global: When Local Culinary Culture Becomes a Global Phenomenon.” He explained that this paper was part of a chapter that he and his co-author, Dr. Katie LeBesco, are writing for a forthcoming book on “Global Brooklyn.” The goal of the book is to understand how and why a set of objects, designs, interior decorating, architecture and other practices have traveled from cafes and restaurants in Brooklyn, New York to cities across the world. For their chapter, Dr. Naccarato and Dr. LeBesco are exploring the differences between the actual New York City borough of Brooklyn and the imagined space called “Global Brooklyn.” They consider Brooklyn’s place in the cultural imaginary: Who does and who doesn’t inhabit Global Brooklyn? How do Global Brooklyn’s aesthetic and culinary practices interface with working class and immigrant people who have been displaced within the borough and who have distinctly different eating and drinking practices? What does this mean for the imagined version of Brooklyn that is translated around the world, and how does it impact those who inhabit the “real” physical place?

Asked about his experience at this conference, Dr. Naccarato said that he found it to be “a very engaging conference where he met many people doing creative and thought-provoking work in food studies.” He was especially enthusiastic about the “international breadth and disciplinary range of the presenters,” which he feels “underscores one of the best attributes of food studies.” Dr. Ascione echoed these sentiments, saying that she “was inspired by the scope of topics and themes that emerged from the presentations,” and that the exchange of ideas and research topics has been an enriching experience, professionally as well as personally.

For more information about the Food & Sustainability Studies Program, click here.

by Ruby Dann, University of Connecticut and Spring ’19 Umbra Rep

When I first began the process of deciding to study abroad, my highest concern was money. I was excited to encounter international travel, culture, and academics but deterred by the fear of spending money. If you are a potential study abroad applicant or current student who finds money to be a stressor, I want to share some tips and reminders to motivate you into enjoying what will be an incredibly rewarding journey. Choosing the Umbra Institute is your first step towards smart spending. Located in a historic city with a hometown vibe, the experience is authentic. Compared to Rome or Florence, Perugia provides a variety of cultural opportunities without touristy prices.

Grocery Shopping
As typical of Italian cities, there is both a historic and a modern section of Perugia. Because of the space available in the historic part, the nearby grocery stores (Coop, Umbrò, Pam) are akin to American minimarts or bodegas. However, there are larger versions of these stores in the modern section of the city. While it is a longer commute and requires the Mini-metrò, the prices are lower at the larger store, and the variety is substantially different. I recommend a collective and planned shopping trip to the large Coop once before each week, and to utilize the smaller, nearby shops when you need one or two items. Also, focus on the brands from which you are selecting. Similarly to American grocery shops, store brands are less expensive for an item of equivalent content. For example, Coop has its own brand of snacks, jarred goods, drinks, etc.

Dining Out
The Umbra Institute puts an emphasis on home cooked meals, as our apartments include furnished kitchens. Challenge yourself to cook in-house as often as possible. Still, indulging yourself in a fancy and filling meal of pizza and wine does not have to be a rare occasion. At a local pizzeria, your order can suffice for two meals. Depending on your toppings, the prices can start from only 4 euro per pizza. House wine is also very inexpensive, and sizes vary depending on your needs. In total, you can spend 11 euro on a classy meal out and still end up with leftovers. Perugia also has local Asian restaurants with very inexpensive dishes. You can try multiple dishes and still pay under 10 euro for your meal.

Transportation
To travel to and from the historic district of Perugia and the train station or other exciting spots in the city, the Minimetrò will be your friend. Plan head and buy a 10-ride card because the convenience and price are worth it. Buses will be your cheapest option for longer travel, but trains are similarly priced and more reliable.

Living in Perugia is about discovering cultural perspective coupled with self-exploration. It is one of the best Italian cities for cost-effectivity. As someone who has never lived away from home, the transition is natural. In addition to what Perugia has to offer, the Umbra Institute hosts multiple free pizza dinners and shares student discounts. Learning how to spend money is part of the study abroad experience, and just one of the countless opportunities for personal growth.