This course is a 1-credit weekend fieldtrip in central Italy, during which students will study the characteristics and classification of olive oils and wines produced in this area.
The course will also provide 169 students with an understanding of the history of oil and wine production, consumption and uses in this area, as well as current practices used today.
In addition to practical “hands on” sessions, such as olive oil and wine tastings, students will also visit places of historical, social and cultural interest that will help contextualize their knowledge of topics studied within central Italy. 
Students will pay a fee to cover the cost of the field-trip. Conducted in English.

*Course content subject to change