Dante Abroad by Dante Alighieri Siena
Study Italian in Italy - Authentic Italian experience

In our Study Abroad Program students are encouraged to fully take advantage of their stay in Italy. Learn Italian not only in the classroom but through your everyday life in Siena. Our on-site lectures, academic excursions, visits to museums, field trips, hands-on cooking classes and internships will surely broaden your learning experience. Culture courses and seminars are taught in English so you can fully understand subjects we cover such as: Art history and Architecture, Italian History, Performing Arts, Literature, Anthropology, Economy, Health and Nutrition amongst others.

Health and Nutrition - Department of Health and Nutrition


All Health and Nutrition courses consist of:
6 hands-on cooking classes under the expert guidance of our chefs with preparation and tasting of traditional dishes.
Guided farm tours, artisan food stores, antique pharmacies, etc..
specialized seminars

GASTRONOMY & NUTRITION I - the Mediterranean diet in the history of Italy
"The Mediterranean diet is a set of skills, knowledge, practices and traditions that go from the landscape to the table, including the cultivation, harvesting, fishing, preservation, processing, preparation and, in particular, the consumption of food. It includes much more than just food: it promotes social interaction, given that the collective meals represent the cornerstone of collective social practices and festive events. This has created a formidable body of knowledge, songs, proverbs, tales and legends."
With this motivation, on November 16, 2010 in Nairobi, the Mediterranean diet was recognized by UNESCO as World Heritage.
This course aims to analyze how the Mediterranean model asserts itself in Italian cooking, starting from the publication of the book Mediterranean Cuisine. Ingredients, dietary principles and recipes to the flavor of salt (1939) by Piroddi Lorenzo (Genoa, 1911-1999), considered the father of the Mediterranean diet. Our food style based on grains, extravirgin olive oil, fish, fruit, wine and seasonal vegetables over the years has established itself as a benchmark not only in Italy but all over the world.
We will analyze the principles that underlie the Mediterranean diet and create the most representative recipes, highlighting the simplicity and at the same time the sophistication of the dishes prepared.

GASTRONOMY & NUTRITION II: recipes, prescriptions, and remedies in the Italian cuisine
In an era where our lifestyle does not leave much time for cooking, the Mediterranean diet appears to be the model for excellence in the preparation of simple yet healthy and nutritionally balanced meals.
The course aims to analyze the nutritional characteristics of raw ingredients used as the base of Italian cuisine and the positive effects it has on our health. Through a historical analysis of the use of certain foods such as olive oil or aromatic herbs, we will illustrate the endless benefits of proper nutrition on the metabolic status and overall health.
The Mediterranean diet, in fact, has protective effects on the brain, helping to prevent cognitive decline, exercising pre-emptive action against cardiovascular disease, cancer and possibly allergies and asthma, and being rich in antioxidants, prevents cell aging. The creation of the basic recipes of Italian cuisine through the use of seasonal products will bring the student to discover the reasons why we can say that the Mediterranean diet plays a key role in longevity and quality of life.

FOOD OF ARTS & ARTS IN FOOD: various connections of food in liberal arts
Even if the birth of modern popular cuisine dates back to the Middle Ages, through the analysis of earlier sources it is possible to reconstruct a fascinating journey related to the eating habits of the Italian peninsula.
From the graffiti of the Iron Age, which bear witness to the fishing activities and preservation of fish, to the unswept mosaic floors in the Roman domus (works of art representing the floor at the end of a banquet), from the various representations of the Last Supper, to the manifesto of futurist cuisine, countless are the sources to be analyzed in order to understand the eating habits and the importance given to conviviality through the ages.
The Italian culinary and gastronomic tradition is particularly well suited for this analysis and for the attempt to reproduce, at least in part, recipes and dishes, which testify not only a way of eating but also the social and economic aspects of various societies in different historical eras.

RENAISSANCE ON THE TABLE: traditions, recipes & flavors of the Renaissance era
In the Renaissance the Italian cuisine reaches the highest degree of sophistication and prestige. Italian chefs are renowned throughout Europe and certainly represent the "made in Italy" of the time. Professionals appear: service employees and kitchen staff. The dining rooms are real theaters, were artistic compositions are served in ornaments crafted by artisans of the time. The aim of the course is that of understanding the relationship between tradition and innovation of the culinary arts of the sixteenth century: use of spices and sugar in savory dishes strongly remain, roasts and typical pies are abundant from previous centuries and at the same time, sauces, cheese, butter and fruit are asserted - especially citrus fruits - which is served at the opening of the meal. We will see elaborations of the main medieval dishes and the countless cooking techniques introduced in the Renaissance. In particular we will focus on products newely introduced after the discovery of America and the decoration and presentation techniques that led to a real revolution in the world of Italian cuisine.

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Dante Alighieri, Siena
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