Day 1 (Saturday): Depart from the USA
Flight
Depart from the USA on an overnight flight to Milan.
Overnight
In flight.
Itinerary
Day 2 (Sunday): Arrival in Milan
Morning
Arrive in Milano Malpensa in the morning and meet your coach driver and your TLAC group leader at the airport.
Depart from the airport to your hotel in Turin to check in and drop your luggage.
Remainder of the day
Free day to rest after arrival. Try to stay awake until bedtime to help your adjustment to jetlag!
Overnight:
Turin.
Day 3 (Monday): Turin: Fermentation in Piedmont
Morning
Breakfast in the hotel.
Bus ride to Bra (1hr 15mins approx.).
Visit to Slow Food International HQ (1 – 3 hours approx.)
Noon
Group lunch in the area.
Afternoon
Visit to the University of Gastronomic Sciences (UNISG) (2 – 3 hours approx.).
Bus ride to Barolo (30 mins approx.).
Remainder of the afternoon
Spent autonomously by the students.
Evening
Group dinner in Barolo.
Bus ride back to Turin (1hr 15mins approx.).
Overnight:
Turin.
Day 4 (Tuesday): Modena: Transfer to the Pianura Padana
Morning
Breakfast in the hotel.
Bus ride from the hotel in Turin to Modena (3hr 45mins approx.).
Check in the hotel in Modena upon arrival.
Noon
Group lunch in Modena.
Afternoon
Bus ride to the Museo del Prosciutto di Parma (1hr 30mins aprox.).
Visit to the Museo del Prosciutto di Parma (1hr approx.).
Bus ride back to Modena (1hr 30mins approx.).
Dinnertime & evening
Spent autonomously by the students.
Overnight:
Modena.
Day 5 (Wednesday): Verona: Day trip in Verona & Valpolicella
Morning
Breakfast in the hotel.
Bus ride to the Amarone Brunelli winery in Valpolicella (1hr 45 mins approx.).
Visit to Amarone Brunelli (1 – 1.5 hours approx.).
Bus ride from Valpolicella to Verona (35 mins approx.).
Noon & afternoon
Lunch and afternoon spent autonomously by the students in Verona.
Evening
Group dinner in Verona.
Bus ride from Verona back to Modena (1hr 45mins approx.).
Overnight:
Modena.
Day 6 (Thursday): Modena & Bologna: Acetic & dairy fermentation, and Grand Tour Italia
Morning
Breakfast in the hotel.
Visit to Acetaia Giusti (1 hour approx.), to experience the traditional craftsmanship and heritage of authentic balsamic vinegar production.
Visit to 4 Madonne Caseificio (1 hour approx.), with an exclusive insight into the traditional art of Parmigiano Reggiano cheesemaking.
Noon
Group lunch back in Modena.
Afternoon
Bus ride to Bologna (1hr 15mins approx.).
Visit to the Grand Tour Italia (ex FICO Eataly World) (2 – 4 hours approx.), to explore Italy's diverse regional food traditions, artisan producers, and culinary heritage.
Remainder of the afternoon
Spent autonomously by the students.
Evening
Group dinner in Bologna.
Bus ride back to Modena.
Overnight:
Modena.
Day 7 (Friday): Greve in Chianti: Cross the Apennine Mountains
Morning
Breakfast in the hotel.
Bus ride to Grieve in Chianti (2hrs 30 mins approx.).
10:00 AM
Visit to the Castello di Verrazzano (w/ Classic Wine Tour booking) (90 minutes).
Noon
Group lunch in Grieve in Chianti.
3:30 PM
Visit to the Castello di Vicchiomaggio (w/Gold Wine Tour booking) (90 minutes).
Afternoon
Bus ride to Florence and check in the hotel.
Evening
Group dinner and evening walk around the city.
Overnight:
Florence.
Day 8 (Saturday): Bracciano: Florence – Bracciano: Local farms and Castello Orsini-Odescalchi
Morning
Breakfast in the hotel.
Bus ride to Bracciano (3hrs 30 mins approx).
Noon
Group lunch in Bracciano.
Afternoon
Group visit to Castello Orsini-Odescalchi (1 – 2 hours approx).
Bus ride to Fratelli Gentili cheese farm (15 mins) and visit to the farm (2.5 – 3.5 hours approx.).
Bus ride to hotel in Rome (1hr 30mins approx.).
Check in the hotel in Rome.
Evening
Group dinner in Rome.
Overnight
Rome.
Day 9 (Sunday): Rome: Flight back to the US
Morning
Group breakfast in the hotel.
Bus ride to Roma Fiumicino Airport (45 mins approx.).
Flight
Check in the airport and catch the morning flight back to the US.
Learning Outcomes
Learning Outcomes
- Fermentation Science Across Biological Processes
- Dairy, Acetic & Alcoholic Fermentation Techniques
- Food Systems & Artisan Production Methods
- Regional Cuisine & Culinary Heritage of Italy
- Sustainable & Slow Food Philosophy
- Cross-Cultural Perspectives on Food & Biology
- Real-World Exposure to the Global Food Industry
Support for Faculty
Support for Faculty
At The Learning Abroad Co., we collaborate with faculty to design custom programs that align with their academic vision. We provide comprehensive support in curriculum development, logistics and resources for promoting and recruiting students for these unique global learning experiences.
- Online faculty-led program website for consultation by faculty and students pre- and during the trip
- Expertise from the local team who developed the program proposal
- Collaborative planning for a unique and customized program
- Feedback forms for continuous evaluation
- Pre-departure webinar
Contact Information
We would be delighted to work with you to facilitate a rich experience for your group in Italy. If you would like to discuss any of the details in this proposal please do not
hesitate to contact us.
