Learning—and Living—the Mediterranean Diet: Professor Horacek leads Florence study-abroad program

Tanya Horacek, associate professor, Department of Nutrition Science and Dietetics, is a visiting professor at the SU Florence campus this fall. Nutrition courses being taught by Horacek in Florence are NSD 400—The Mediterranean Diet and NSD 225—Nutrition in Health. In addition to the academic coursework, students engage with the host city of Florence through community projects, field study and service learning.

Recently in NSD 400, a wine expert and consultant for 35 vineyards gave a detailed presentation on growing grapes and making wine, with time spent on classification and pairing. A companion trip to the presentation included a visit to an organic farm and an organic vineyard later in the week.

At Nieddu Giovannino (the farm), the farmer raises sheep (he has about 360) to produce pecorino fresco e stagionato ricotta fromagge.  Students learned about the process by listening to the farmer detail each piece of equipment. Students had a tasting, which started with the mildest/youngest cheese first, a softer pasteurized percorino, an older pasteurized version, a raw milk verson, and finally a seasoned (with hot pepper flakes) pasteurized version.

At Podere Pogliere (the vineyard), students studied the grapes grown for Chianti. The vineyard also has olives, and students learned that damage to the olive trees from a 1985 frost was devastating. The guide explained that it takes 8-10 years for an olive tree to produce and they can be productive for hundreds of years. The students toured the wine making facility.

As part of the experience, the tour included a wine tasting/pairing and lunch. According to Horacek, “this was the most amazing meal we (the students and I) have ever eaten.” She explained the menu included: ten different appetizers of bruchettas, stuffed figs, salamis and cheeses (from the vineyard’s meat shop), vegetables, two different plates of pasta,  and six types of meats.

While the group skipped the salad, they saved room for the schiacciata con l'uva, a traditional wine grape dessert only made at this time of the year. It was made in the large outdoor wood burning fireplace. 

“Lunch took over two hours and was a perfect example of a local, sustainable Tuscan meal. Overall it was a great day!,” concluded Horacek.