Study Abroad Programs Directory & Reviews

MINGLE for APICIUS: Professional Italian Culinary Traditions from Tuscany to Sicily

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This course is divided into a three-week stay in Florence followed by the final week dedicated to study of the Italian south in Sicily. The mission of this program is to provide hands-on exposure to Italian Culinary traditions and techniques from Tuscany to Sicily. Students participate in classes ranging from Italian culinary history, Italian regional cuisine, Italian baking and pastry, pasta workshops, meal planning, and a study of the regional wines of Italy. Included in this program are several trips around central Italy including visits to: Parma to witness the production of the world-famous Parmiggiano Reggiano cheese, Modena to explore the production of true Aceto Balsamico of Modena, the famously beautiful town of Pienza which is famous for its production of Pecorino cheese, Montepulciano and a nearby award-winning vineyard. The fourth week of their program is run in Sicily, introducing the students to the varied culinary traditions and history of this beautiful land that is Italy.

CET Academic Programs

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University of Massachusetts Dartmouth: Mediterranean Summer in Sicily

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Babilonia

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The Mediterranean Center for Arts and Sciences

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Universita degli Studi di Palermo

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Montclair State University: International Summer Institute in Sicily

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