Italy 2024

Tues May 14 | 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.

Wed May 15 | 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

Thurs May 16 | 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

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.

Fri May 17 | AM/PM Pasta, Olive Oil, and Wine

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.

Karin Pantzer, MPH

Sat May 18 | Padua: Guided visit to Museum of the History of Medicine and University of Padua Anatomical Theatre and Galileo podium.

AM/PM 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.

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

Return to Florence by train.

Sun May 19 | Free day

Mon May 20 | AM/PM 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.

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

Tues May 21 | Day trip to Parma to learn about the production of Parmigiano Reggiano

Wed May 22 | Culinary Workshop Hands-on workshop highlighting the use of a variety of grains and vegetables in the Mediterranean diet.

Farewell aperitivo

Thurs May 23 | Departure