Orientation and Congratulations: Perugia Welcomes Umbra’s Fall 2015 Students
Aug | 31
Sunshine greeted Umbra’s Fall 2015 students at Fiumicino Airport and accompanied them to Perugia as they arrived on Friday. Umbra staff met the students in Rome and brought them to the Hotel Giò by private bus – allowing a short... Read More
Umbra-Università per Stranieri Partnership Enhanced: Italian Students to Enroll at Umbra
Aug | 25
The Università per Stranieri in Perugia (The University for Foreigners) and The Umbra Institute have been academic partners for numerous years. Next year, this cooperation will intensify to welcome the local Italian students from the University for Foreigners into Umbra courses. The... Read MoreFood & Sustainability Studies Program Alum Works on a Farm
Jul | 21
We recently got this report back from Cynthia Baur, a Dickinson College student who completed the Food & Sustainability Studies Program in April 2015. "This summer after I arrived home after a wonderful and eye-opening semester in Italy on the... Read More
SoloItaliano Challenge: Intensive Italian Students Intensify Their Experience
Jul | 07
This summer's Intensive Italian Language and Culture Program students experienced something even more intense than usual: the first intensive SoloItaliano Challenge. Last week, our courageous students solemnly swore upon holy Italian dictionaries to speak only in Italian for four entire days.... Read More
Creighton Students Learn About Food and Sustainability
Jul | 02
Eight students from Creighton University, accompanied by professors Maria Teresa Maenza-Vanderboegh and Gregory Bucher, are in Perugia for one week of “Food and Sustainability Studies” at the Umbra Institute. Students are studying the history and culture of food in Italy... Read More
History and Culture of Food Class Visits Covered Market of Perugia
Jun | 15
Alissa Foster, who is currently taking the History and Culture of Food in Italy class, recently visited the covered market of Perugia together with her classmates. The field lecture was led by prof. Elisa Ascione. The History of and Culture of Food... Read More