Italy 2026

Tues May 12 | Arrive and check into accommodations

Welcome aperitivo

 Wed May 13 | Mediterranean diet and from a public health perspective 

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.

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.

Thurs May 14 | AM Conversation Francesco Sofi, MD, PhD

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

Culinary Workshop – Apicius International School of Hospitality.

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

Fri May 15 |Market tour and Culinary Workshop

AM Guided tour of the Sant’Ambrogio neighborhood market followed by a 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 principles 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.  

Late afternoon, walk to Piazzale Michelangelo for an overview of the Florence built environment and discussion about its contribution to the health benefits of the Mediterranean lifestyle.

Sat May 16 | Cheese and Wine in Pienza and Montepulchiano

Day trip to Pienza to learn about the production of Pecorino cheese and Montepulciano for a tour of a winery in the heart of Tuscany.  Lunch overlooking the beautiful valley near Pienza.

Sun May 17 | Free day

Mon May 18 |Culinary Workshop

AM Hands-on culinary workshop with Chef Gabriele Cini at Cordon Bleu Florence focused on the nutritional value and historical importance of ancient grains, identifying their technical characteristics and culinary applications, and acquiring practical skills in preparing fresh pasta and baked goods using these ingredients. Lunch of your creation.

Tues May 19 | Pasta and Olive Oil in Tuscany

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. 

Lunch at a Slow Food restaurant in Strada in Chianti.

Wed May 20 |Visit to local school foodservice

Morning visit to primary school food service where, using mostly organic produce and products, lunches are prepared and delivered to local Florence schools every weekday.

Afternoon free

Farewell dinner at Brac with vegetarian and vegan menus, freshly prepared with seasonal ingredients.

May 21 |Departure