Join us for an immersive experience into the Mediterranean diet and lifestyle. Based in Florence, Italy, the program features engaging expert-led presentations and conversations about the Mediterranean diet and lifestyle and chef-led culinary workshops, day trips to the Tuscan countryside, Parma, and Padua and free time to explore Florence on your own. 

foodcultureology programs provide professional continuing education credits for Registered Dietitians as well as nutrition and food and culture experiences for nutrition and dietetics students and interns in partnership with their nutrition and dietetics program faculty. 

Fueled by their passion for experiential learning and grounded in literature reviews of research on the health benefits of the Mediterranean diet led Ann Cohen and Le Greta Hudson to Florence, Italy in pursuit of the expertise and immersive experiences that are key to their unique foodcultureology Italy program.  Ann has spent more than a year in the past 12 years in Florence, contributing to her deep knowledge of the culinary and cultural scene. The abilities of Ann and Le Greta to craft relationships with local experts, and importantly, Apicius International School of Hospitality at Florence University of the Arts, have been instrumental in building this high quality program.  

 Arrive and check-into hotel. Welcome and walk to Piazzale Michelangelo for orientation and discussion about the Florence built environment and its contribution to the health benefits of the Mediterranean lifestyle. 

AM - Guided tour of the Sant’Ambrogio neighborhood market followed by hands-on culinary workshop highlighting olive oil – its nutritional characteristics, impact on health, and use as a foundational ingredient in the Mediterranean diet. 

PM -Discussion of Slow Food principals and activities today.

Slow Food, a global, grassroots organization, founded in Italy in the 1980s to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us, is a million-member movement in over 160 countries, working to ensure everyone has access to good, clean, and fair food.  

Welcome dinner – Wine in the Mediterranean diet

AM - Dr. Francesco Sofi will discuss the findings from extensive research studies on the Mediterranean diet – adherence and health benefits — conducted by his research team at the University of Florence and present research study results on the health impact of consuming products made using old grain varieties providing answers to the problems of gluten intolerance and sensitivity in a country where pasta and bread are a traditional part of the daily diet.

Lunch on your own

PM Galleria dell’Accademia Self-guided visit to enjoy the sculptures by Michelangelo, including the David, the civic symbol for Florence, and a collection of paintings by Florentine artists from the period 1300 to 1600.

Depart from Florence by private bus to Strada in Chianti to visit Pastificio Artigiano Fabbri for a conversation with a fourth-generation handmade pasta producer, about their use of ancient varieties of wheat with discussions of nutritional characteristics, impact on health and longevity and use in the Mediterranean diet. Our next visit will be to Azienda Agricola Frantoio Pruneti, a family olive oil producer, to learn the steps in the process and the qualities of olive oil followed by a tasting of their high-quality olive oil. We finish our visits at Fattoria di San Michele a Torri, an organic vineyard and wine producer for a tasting of wine and local products.

Lunch at a Slow Food restaurant in Strada in Chianti.

Depart to Padua by train. 

Enjoy a private guided visit of the University of Padua Anatomical Theatre and Galileo teaching podium and the Museum of the History of Medicine, housed in the former San Francesco Grande hospital, built in 1414 to provide health care to the poor, the museum features interactive exhibitions and historical scientific instruments.

During the walk from the Padua train station, our guide will point out buildings and location of interest including the Basillica of St. Anthony of Padua, the house where Galileo lived in Padua while teaching at the University, and the Saturday market in Padua.

 Lunch at a trattoria to experience the gastronomic tradition of Padua. 

Return by train to Florence.

Enjoy a free day to wander in Florence -- visit the Uffizi Gallery, Pitti Palace, Boboli Gardens or take a day trip by train for an adventure in the Cinque Terre, Assisi, Rome, Venice, or Verona,.

 Karen Pantzer, MPH, will lead a discussion of Italian standards of quality and related sustainability initiatives and local and seasonal food in the Mediterranean diet from a public health perspective and provide a guided tour of the San Lorenzo Market area with discussions and tastings. 

Free time in afternoon.

 Dinner at Ganzo – creative learning lab of Apicius International School of Hospitality. 

Day trip by private bus to Parma to meet the cheese makers and see all the steps in the process of the production of Parmigiano Reggiano. Enjoy tastes of various aged cheese and, if you like, buy your favorite to bring home.

Lunch at a local pasta trattoria.  

Hands-on workshop highlighting the use of a variety of grains and vegetables in the Mediterranean diet. 

Free afternoon.

Farewell aperitivo.

Returning home filled with delicious memories of the tastes and experiences of the Mediterranean lifestyle.