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Programs : Brochure

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  • Locations: Florence, Italy; Rome, Italy; Tuscania, Italy
  • Program Terms: Summer
  • Budget Sheets: Summer
  • This program is currently not accepting applications.
Dates / Deadlines:

There are currently no active application cycles for this program.
Fact Sheet:
Study Abroad Adviser: French, Erin Housing Options: Hotel/Tourist Lodging
Language of Instruction: English
Program Description:


Erica Beirman (
Linda Svendsen (

Set your goals high this summer by taking on the food of Italy. You will directly connect the Barilla Factory here in Ames to its original location in Parma, Italy. Along the way, enhance your love for food by exploring the old foodie neighborhood, Testaccio, in Rome, agro-tourisms and farms in Tuscania, and making gelato in Florence all while checking out the well known sites and embracing the Italian way of life.
The program goals are to provide students with the opportunity to work with Italian chefs, be immersed in the culture and cuisine of Italy, and develop a global network in preparation for a career in the food industry.
At the end of the program students will:
• be able to identify and discuss traditional ingredients commonly used in Italian cuisine.
• be able to identify and discuss commercial pasta and olive oil production in Italy
• Experience instruction and hands on preparation of Italian dishes from local chefs.  
• Experience culture and cuisine of Italy through dining and tour activities.
This course fulfills the International Perspectives requirement for graduation.

Preference given to upperclassmen and to the following majors:  culinary science, food science, nutritional science, dietetics, hotel restaurant management, event management.
Criteria for Selection:  2.5 GPA minimum.

Click here to see the budget sheet for this program.
PASSPORT: If you are a first time traveler in CHS, contact, to find out how you can get the cost of your passport reimbursed or click here.

SCHOLARSHIPS: The CHS Office of International Programs offers scholarships to students who study internationally. Please click here for more information.


Day 1 - May 15 - Sunday  Depart from U.S. 

Day 2 - Rome May 16 - Monday
AM: Arrival in Rome; transfer to Boarding House International housing at Via Ippolito Nievo, 12, for two nights
Welcome at COD Rome Program studio with snacks at Piazza delle Cinque Scole, 23
PM: Walking tour of historic center followed by a guided tour of Colosseum (COD Rome Program faculty member)
Dinner on your own

Day 3 - Rome May 17 - Tuesday
AM: Three-hour guided tour of the Testaccio neighborhood (COD Rome Program faculty member)
PM: Lunch on your own; free afternoon to continue exploring Testaccio, including the market, which is open until 3:00 pm
Group meal

Day 4 - Tuscania May 18 - Wednesday
9AM Private bus transfer to Tuscania (arrival at approx. 11AM)
Check at Hotel Tuscania, Via dell’Olivo 53 (2 nights, breakfast included)
Orientation at LdM-Tuscania
Walking tour of Tuscania 
Group lunch
Guided visit of the Basilicas of San Pietro and Santa Maria 

Day 5 - Tuscania May 19 – Thursday
Full-day visit to olive grove and olive oil producer, and vineyard for wine tasting.
Meet at 9:30AM in front of LdM for private transfer to olive grove and oil mill
10:30AM -12:30PM Visit of the olive grove and oil mill “Frantoio Battaglini”
12:45-2:30PM Visit to olive oil producer  “Bottega del Borgo” Azienda Agricola Casciani,  oil tasting and lunch with typical local products
2:30-3:30PM Walking tour in Bolsena 
Meet at 6:00PM in front of LdM for private transfer to “Agriturismo Valentini”. 
6:00-9:00PM Visit of the vineyard and wine tasting with LdM Professor (dinner included) Lorenzo de Medici – Tuscania Campus

Day 6 - Florence May 20 - Friday
9AM Departure with private bus transfer to Firenze.  Arrival at approx. 12 noon
Check in hotel (4 nights, breakfast included)
Hotel Boscolo Astoria, Via del Giglio 9
1-2 PM Orientation 
2:30-4:30 PM Walking tour of downtown Florence with LdM Professor. Basilica di Santa Maria del Fiore (Duomo), Piazza della Repubblica, Piazza della Signoria, Palazzo Vecchio, Ponte Vecchio 
5-9 PM Pairing Food and Wine with LdM Professor. Lecture followed by hands-on cooking class and wine tasting Lorenzo de Medici – Florence Campus

Day 7- Florence May 21 – Saturday
9-11AM Tour of San Lorenzo market (Mercato Centrale) with LdM Professor, followed by cooking class 
11AM-2PM Cooking class 
3:30-5:30PM  Visit to Uffizi Gallery with LdM Professor
Dinner on own 

Day 8 – Cinque Terre or Pisa May 22 - Sunday
Free day at the beach: Viareggio (Short stop in Pisa to admire the Piazza dei Miracoli including the Leaning Tower on the way to Viareggio).
Private transportation. Leave Florence at 9AM
Return to Florence at approx. 6PM (leave Viareggio at 4:30PM)
Day 9 - Florence May 23 - Monday

10-11AM Lecture by LdM Professor: Mediterranean diet and nutrition counseling from the perspective of an Italian nutritionist.
11AM-2PM Cooking class 
3-5PM Gelato tour with LdM Professor
- Carabè (granita tasting)
-Ice-Bakery (demonstration and tasting of fruit gelato)
-Venchi (explanation about chocolate and tasting of chocolate gelato)
8PM Group dinner

Day 10 - Modena May 24 - Tuesday
Leave Firenze at 7AM and transfer to Parma at approx. 4PM
7:00AM Leave Firenze
9:00AM Arrival in Campogalliano (MO) and visit to Parmigiano cheese producer.
11:00AM Leave for Spilamberto (MO)
12:00 noon Visit balsamic vinegar producer “Acetaia Caselli” in Spilamberto (MO)
1:00PM Lunch at “Acetaia Caselli”
2:30PM Leave for Pavullo nel Frignano (MO)
3:00PM Visit pasta producer “Pastificio Il Mattarello” in Pavullo nel Frignano (MO)
4:00PM Transfer to Parma
Check in hotel in Parma (3 nights) Hotel Torino – Borgo Angelo Mazza 7

Day 11 - Parma May 25 – Wednesday
10.00 AM Welcome to Academia Barilla presentation, tasting session (Extra Virgin Olive Oil, Parmigiano/Prosciutto), Pasta production presentation, tour of the headquarters, including the Gastronomic Library.
1.00 PM Transfer to Barilla factory 
1.30 PM Lunch at Barilla Company restaurant 
2.30 PM Visit to Barilla Pasta plant
4.00 PM End of the visit and transfer back to Parma city center
Dinner on your own

Day 12 - Parma May 26 - Thursday
10.00 AM Cooking activity introduction with chef trainer, and practical cooking experience focused on Mediterranean Cuisine
12.30 PM Presentation of dish prepared and handling of attendance certificate
1.00 PM Lunch featuring your own preparation
Free afternoon/evening
Dinner on your own

Day 13 - Rome May 27 - Friday
Transfer to Rome by Train
Arrival in Rome; transfer to Boarding House International housing at Via Ippolito Nievo, 12, for two nights
PM Tour of Travestere and Jewish Ghetto neighborhoods; lunch, bakeries, gelato
Dinner on your own

Day 14 - Rome May 28 - Saturday
Guided tour of Vatican (COD Rome Program faculty member)
Group meal

Day 15 - Rome May 29 - Sunday
Depart Rome; arrive in Des Moines

This program is currently not accepting applications.