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Tom Woods 鈥�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鈥檚 campus in Prato, Italy.

Woods was making Castagnaccio, a popular Tuscan cake-like dessert made from chestnut flour. It鈥檚 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鈥檛 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.

鈥淭his was a fantastic opportunity because it鈥檚 something few people get to do,鈥� said Woods, a national security major. 鈥淚t was a great way to experience the culture.鈥�

The cooking lesson was one of several that Woods and his classmates took part in as part of their 鈥淐ultural Understanding of Food and Cuisine鈥� 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鈥� professor, Leonardo Borsacchi, Ph.D., also guided them through their culinary class. He explained where the dishes are eaten 鈥� Castagnaccio, for example, is a popular Tuscan dish that isn鈥檛 typically eaten in other regions of Italy 鈥� and discussed the ingredients themselves. He pointed out the codes printed on the eggs the students were using, which he said indicated the producer.

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

鈥榁ery special to me鈥�

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 鈥�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.

鈥淎s a cook, I learned a lot more skills in Italy,鈥� said Kelliher, a national security major. 鈥淚t鈥檚 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鈥檒l definitely take a lot of skills home that I can apply to my cooking.鈥�

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

鈥淪ome of these dishes are hundreds of years old,鈥� he said. 鈥淛ust experiencing this, even for a short time while studying abroad, is very special to me.鈥�