To understand the history and traditions of a country, to walk the vineyards and farmlands, enjoy the aroma of Prosciutto di Parma hams hanging through a long cure, to slice into a wheel of 24 month aged Parmigiana, or savor the deeply rich, tangy, and slightly sweet flavor of barrel aged balsamic – this is a real education. Walk through ancient Rome and feel the energy of a thousand years of societal evolution, to be in the presence of skilled craftsman who built this country of Italy over dozens of generations and step into the trattorias that are the centerpieces of Tuscan villages with names like Montepulciano and Sienna, to embrace the aroma of deliciousness that stems from a Bolognese simmering for hours, fresh summer truffles shaved on top of homemade ravioli, taste the richness of slow cooked polenta with creamy smooth mascarpone cheese, or relish thin crust Napoli style pizza  - simple and perfect as it is peeled from a wood-fired oven by a third generation pizziolo – this is a real education.

Join CAFÉ Talks as we chat with Giacomo Berselli of Marco Polo Programs Abroad about his wonderful educational excursions for culinary students and faculty through the centers of food in Italy. Listen and close your eyes – you can envision being there.