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Tom Woods �Ӱ�ԭ��23 whisked together the ingredients of what promised to be a tasty dessert as his classmates worked alongside him. They were learning from a chef, who then added water to the bowl containing the batter Woods was blending. The chef was their instructor, and their classroom was a kitchen at the University�Ӱ�ԭ��s campus in Prato, Italy.

Woods was making Castagnaccio, a popular Tuscan cake-like dessert made from chestnut flour. It�Ӱ�ԭ��s a simple dessert made with few ingredients, including olive oil and rosemary. The students learned that, unlike a typical cake they might eat in the U.S., this one doesn�Ӱ�ԭ��t have sugar added, as the chestnut flour is mildly sweet. Woods and his classmates were collaborating to prepare a Tuscan meal as part of an immersive cultural experience while studying abroad.

�Ӱ�ԭ��This was a fantastic opportunity because it�Ӱ�ԭ��s something few people get to do,�Ӱ�ԭ�� said Woods, a national security major. �Ӱ�ԭ��It was a great way to experience the culture.�Ӱ�ԭ��

The cooking lesson was one of several that Woods and his classmates took part in as part of their �Ӱ�ԭ��Cultural Understanding of Food and Cuisine�Ӱ�ԭ�� class. The students chopped, mixed, and measured under the guidance of a local chef, who also teaches in a local high school where hospitality is part of the curriculum. In addition to learning how to make a quick version of a ragu, they whipped up a risotto. Students took turns trying their hands at cutting the loaves of bread fresh out of the oven into slices of biscotti.

The students�Ӱ�ԭ�� professor, Leonardo Borsacchi, Ph.D., also guided them through their culinary class. He explained where the dishes are eaten �Ӱ�ԭ�� Castagnaccio, for example, is a popular Tuscan dish that isn�Ӱ�ԭ��t typically eaten in other regions of Italy �Ӱ�ԭ�� and discussed the ingredients themselves. He pointed out the codes printed on the eggs the students were using, which he said indicated the producer.

�Ӱ�ԭ��The key to Italian cooking is that there are few ingredients,�Ӱ�ԭ�� he explained. �Ӱ�ԭ��They are fresh and high-quality ingredients. For the most part, preparation is fast, and food is made from scratch.�Ӱ�ԭ��

�Ӱ�ԭ��Very special to me�Ӱ�ԭ��

As part of the course, students take part in several cooking classes like this one. They are a fun and hands-on way for them to further explore what they are discussing in the classroom. These demonstrations also covered making fresh pasta from scratch.

For Emily Kelliher �Ӱ�ԭ��24, who enjoys cooking at home, the classes have been a fun way to expand her repertoire in the kitchen and to build her skills while immersing herself in the Italian culture. She says she particularly enjoyed a crepe with spinach and white sauce that she and her classmates made.

�Ӱ�ԭ��As a cook, I learned a lot more skills in Italy,�Ӱ�ԭ�� said Kelliher, a national security major. �Ӱ�ԭ��It�Ӱ�ԭ��s so different cooking in Italy than it is at home in the U.S. There are more oils used here, and the proportions are different. I�Ӱ�ԭ��ll definitely take a lot of skills home that I can apply to my cooking.�Ӱ�ԭ��

After they finished preparing their meal, the students ate it together, enjoying an authentic and homemade Italian dinner that they�Ӱ�ԭ��d prepared themselves. Woods says it was a great way to not only learn about the culture, but to experience it.

�Ӱ�ԭ��Some of these dishes are hundreds of years old,�Ӱ�ԭ�� he said. �Ӱ�ԭ��Just experiencing this, even for a short time while studying abroad, is very special to me.�Ӱ�ԭ��