Tag Archives: Activities

Food Studies Program — Coffee Workshop gets caffeinated!

 

Coffee Workshop for the Food Studies Program (Perugia)

If you go into an Italian café and ask for a “mocha,” you’ll get a perplexed stare. The same will happen if you request a
cappuccino after 11am. And what about the difference between an espresso in the ceramic cup, and a little glass one.* These and other topics were covered last night in the Coffee Workshop, one of a series of five food-related workshops that are part of The History and Culture of Food in Italy, the core course of the Umbra Institute’s Food Studies Program.

 

Professor Zachary Nowak led the workshop, first talking about coffee’s domestication in Ethiopia and export from the Yemeni port of Mokka, then moving on to a word about processing and how making coffee is different in Italy. The workshop closed with a demonstration by Umbra staff member Mauro Renna on how to use the Italian moka coffeemaker, as well as tasting various kinds of Italian coffees. The next workshop will be next week, on the Italian pastime of the aperitivo.

 

 

*”Moka” refers to the little hexagonal Italian home coffee maker, not a coffee with chocolate. Cappuccino is only for breakfast in Italy. The glass cup is considered more elegant.

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Welcome Aperitivo a success

Umbra students enjoy refreshments during the Welcome Aperitivo at il Birraio Wednesday evening.

Umbra students enjoy refreshments during the Welcome Aperitivo at il Birraio Wednesday evening.

Umbra students, staff, and faculty gathered at Perugia’s il Birraio for the Welcome Aperitivo, a favorite semester tradition, Wednesday evening. Sitting on plush cushions or under exotic umbrellas, students enjoyed refreshments while sharing stories and plans for the semester.

 

The event was a success, according to Umbra staff member Marco Bagli, who organizes student events.

 

“We had a really high participation rate,” Bagli said. “It was the real first time when students could meet after they had already settled into their apartments. They could get to know each other in a less serious situation and meet the staff when we’re wearing ‘other hats.’”

 

Students will return to il Birraio at 7:30 p.m. Wednesday, Jan. 16, to mingle with Italians for the first Tandem of the semester.

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Umbra students participate in international basketball tournament

Pallone è vita!” yelled Umbra Institute student Christian Sbarro as he dribbled a basketball past Italians down the courts in Piazza Grimana on sunny Saturday, ready to score.

 

Ball is life.

 

July 5-7, Sbarro and his classmates Billy Grayson and Chris DiLisio participated in an international basketball tournament, Playground Therapy. Over the hot weekend, the three Intensive Italian students took a break from reciting lines by Dante and studying for this week’s final oral presentations to play ball in the shady courts across the street from the University for Foreigners.

 

Organized by Perugia residents Gabriele Burlarelli and Alessandro Contu, the tournament comprised 10-12 teams with players from around the world. The only requirement to enter was a willingness to play. Although dubbed “Team U.S.A.” – by an Italian teammate – the Umbra students’ team also included a Canadian, a pair of Australians, and several Italians.

 

“It was truly a once-in-a-lifetime opportunity,” said Grayson. “I played with people I’d seen around Perugia since I’ve been here, and we actually got to hang out. It really gave me perspective, seeing so many different cultures getting to know each other through just playing a sport together, even if we could barely say, ‘Hi,’ in the beginning.”

 

The Umbra students’ interaction with members of their community in an activity outside of the Institute fulfills the goal of the Community Engagement program, according to Umbra the program co-coordinator, Julie Falk.

 

“Community engagement is all about immersing students in the Italian context both in and out of the classroom,” Falk said. “They learn not only about the Italian culture but also become more aware of their own. Perugia offers the perfect place for this type of integration into the community. It’s filled with opportunities to collaborate with other organizations, non-profits, schools, and businesses, which helps move students beyond a tourist-style study abroad experience.”

 

The students agreed that the experience accomplished exactly that.

 

“It was cool to interact with a lot of Italians outside of the classroom and learn Italian in a new setting,” Sbarro said.

DiLisio added, “We made friends that we hung out with through the weekend, people from China, people from France, Brazil, Italy – it was great.”

 

As the tournament progressed, a DJ and live bands took turns adding a soundtrack to the basketball games, which the students agreed were more fast-paced than in the U.S.

 

“The style of play was pretty different,” observed Sbarro, who is on the team of his home institution, Connecticut College. “The courts are different, and they call more fouls – much more fouls.”

 

At the end of the tournament, Team U.S.A. had won two games and lost two – all around, not a bad tally, according to DiLisio.

 

“The team just jived,” he said. “We had great potential … though in the end we fell short. It was an unforgettable weekend anyway.”

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Taking It One Slice At A Time

Monday evening, Umbra Institute students wandered twisting streets to find Pizza e Musica, a hidden Perugia pizzeria that once served as a convent, and participate in the famous Umbra Pizza Workshop.

 

 

Umbra staff member Julie Falk shattered some preconceptions when she revealed that pizza is not of Italian origins (the Egyptians were all about leavened breads hundreds of years earlier) during her brief speech on pizza history and its significance in the Italian culture.

 

Students then explored the art of pizza, guided by Austrian pizzaiolo (pizza-maker) David. His audience ooh-ed and ahh-ed as David tossed the dough in the air and easily painted on olive oil and fresh tomato sauce and sprinkled mozzarella and basil, the makings of a classic margarita pizza.

 

“But here’s the tricky part,” David said as he reached for his padella, or pizza shovel (yes, that’s actually what it’s called), deftly scooped up his creation, and slid it deep into the recesses of the wood-fired oven. With the right wood (oak is popular, though olive is preferred) and amount of flame, the perfect pizza may be cooked between 90 seconds and three minutes.

 

Umbra student Brittany Cole was first to step behind the counter and stretch, dress, and cook her own pizza.

 

“It was so fun — and really rewarding!” she exclaimed before she took a bite of her piping hot creation.            

 

After several of Cole’s classmates tried their hand at becoming pizzaioli, students gave the expert David their orders and enjoyed authentic Italian pizza, drinks, and a grand finale of Nutella pizza on Pizza e Musica’s vine-encased veranda.

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Check out Festarch 2012: “Cities Within the City”

Students new to Perugia may be curious about the comically large concrete blocks  or the abstract white house that seem to have fallen from the sky onto the center streets of the small city.

 

These temporary additions are part of Festarch, the fourth annual international architecture festival, which began Thursday morning. This year’s festival runs June 7-10; the theme is “Cities Within the City.”

 

“Each year, each month, many new cities are born inside the consolidated city,” states a pamphlet from “Abitare,” the architecture publication that produces each year’s festival. It lists examples: “Slums, favelas, townships, but also health, technology, or cultural districts, entire districts settled after big events, new towns, gated communities.”

 

The goal of Festarch 2012 is to identify formal and political solutions to facilitate the growth of these smaller “cities” while maintaining the flow of the city’s infrastructure. The festival also emphasizes the importance for European cities, particularly in Italy, to incorporate these changes inherent to contemporary life – like the increasing need for large parking lots, airports, and commercial/military areas – into the city without hurting the architecture inherent to their cultures.

 

Through Sunday afternoon, Festarch is presenting a variety of lectures by internationally acclaimed architects, linguists, city managers, and many other specialists, all proposing solutions to these issues.

 

For a schedule of the events in English, pick up a pamphlet at one of the many information points stationed along Corso Vannucci or visit the Festarch website.

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Students Experience Authentic Wine Tasting

Oaky or stony? Aged or young? Tannic or steel?

 

Umbra students learned the meaning of these terms during the summer’s first wine tasting Thursday evening at Énonè, a popular Perugian enoteca.

 

After describing the process of making wine, sommelier Silvia Bartolini guided students in visual, olfactory, and taste analyses of three Italian wines.

 

“Let’s see: it looks like wine, smells like wine, and tastes like wine,” one student laughed before sampling her first glass. “I’m not exactly a wine expert.”

 

By the end of the wine tasting, she could swirl, sniff, and sip like the best of them.

 

After each wine’s initial critique, Bartolini encouraged students to sample an array of appetizers and determine which best complement the wine. Students paired pâté on toast with a firm red wine, a crisp white wine with frittata, and sweet wine with a variety of cheeses.

 

Bartolini then showed students the appropriate glass for the appropriate drink, from wine to water to whiskey. At the end of the evening, the group walked back up the winding steps of San’Ercolano, ready to impress all future dinner party guests.

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How To Succeed in Aperitivo 101 Without Really Trying

The Italians have a saying: “L’appetito vien mangiando,” or, “Appetite comes with eating.” Wednesday evening, a group of Umbra Institute students tested this theory at Aperitivo 101.

 

Surrounded by the Living Café’s sweeping panoramic views of Umbrian countryside, students listened as Umbra Institute food studies professor Zach Nowak explained the time-honored tradition of aperitivo.

 

Taken anytime between 6:30-8 p.m., an aperitivo is an alcoholic or non-alcoholic drink typically served before a meal to stimulate the appetite. Notably among the popular drinks Nowak described is the spritz, which is made with prosecco, bright red Campari or Aperol, and an orange slice. Aperitivi are served with an array of appetizers. Depending on the locale, an aperitivo varies from crackers, pâté, and cheese to a full-fledged buffet.

 

Nowak said that records show the aperitivo first appearing in 1786 in the notes of Antonio Benedetto Carpano, the inventor of Vermouth; the tradition was definitely widespread throughout Italy by the early 19th century.

 

Today, the streets of Perugia still overflow with outdoor tables under umbrellas, the perfect spot for friends to sip a spritz, snack, and chat.

           

 

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Umbra student Amy Larson throws a pie in the oven at the legendary Pizzeria Brandi

It tells you something when you look up a pizzeria on Wikipedia and it doesn’t have its own page, but but appears under the rather larger subheading “History of pizza.” This is the case for Pizzeria Brandi, the neopolitan pizzamakers that are heralded as having created the classic pizza margherita: tomato sauce, mozzarella, and basil.

 

Last week, we had a blog post about the Amalfi coast trip that Umbra organized, but we just got a copy of the picture of Amy Larson putting a pie in the oven. The only problem is that she’s suspiciously good at it; as anyone who’s gone to the Umbra pizza workshop [YouTube video] knows, pizza all’italiana is not the easiest thing in the world to make. Maybe she’s been practicing? Either way: Amy, that is awesome.

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Wine Tasting 101

Elizabeth Lutzvitch and Jordan Ashwood taste a local Umbrian wine

Last Thursday, Umbra students attended a wine tasting at a local Perugia enoteca. The professional sommelier, Silvia Bartolini, demonstrated how to use our sense of smell, taste, and sight to examine a wine’s quality and age. Students sampled three types of wine to judge for themselves whether they found hints of green apple and almond here or honey and blackberry there. Flaviano, the owner of the enoteca, also showed how to properly open a bottle of wine and asked for a volunteer to help. The student received a round of applause for her ability to open the bottle without turning the label away from her ‘customer’.

 

The true test came when students were asked to pair the wines with the different types of finger foods based on their complimentary nature. The night ended with a guessing game of which type of glass is for which type of wine. Now, the next time students share in the bottled traditions of Italy at a dinner party, they can show friends and family how to be knowledgeable wine connoisseurs.

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Coffee Workshop

What’s the connection between monkeys, monks, and the cappuccino? Why is a caffè hip but a caffè in vetro (in a little class cup) even hipper? What does the Yemeni port Al-Moka have to do with coffee history? Did an Ethiopian goat discover our favorite hot beverage?

 

coffee-workshop

Food Studies Program students listening to Mauro Renna describe how to use a moka at the Coffee Workshop.

Students in the Umbra Institute’s Food Studies Program found out last night during the near-infamous Coffee Workshop. The workshop, part of a series of Food Practica designed to give a students a better understanding of Italian food culture in its historical context, was lead by Umbra history professor Zachary Nowak, with able assistance from staff member Mauro Renna. Students drank their way through macchiatos, shakeratoes, and even a caffè in vetro.

 

The next workshop is next week: The Italian Aperitivo.

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