Last Sunday, students through Arcadia University were treated to a day in the Umbrian countryside as a part of their orientation. Flavio Orsini and his family continue the time old traditions of Italian farming in the town of Passignano sul Trasimeno close to Lake Trasimeno. Flavio took students on a tour of their property and of the inside of their home. There students learned about the precious fagiolini del lago (smalls beans from the lake) and watched as his uncle demostrated how baskets are weaved. Some students even tried out their own skills under the careful eye of the expert. After the brief tour, was a lesson in pasta making. Flavio's wife, mother-in-law and other women from the town demonstrated the traditional method of making pasta from scratch and talked about how this method is still
used today. Students then donned aprons and lent a had as well. After the pasta making, with everyone's tummies grumbling, students feasted on a typical Umbrian meal made completely with locally grown goods. A misto di bruschetta complete with the now infamous fagiolini del lago served as the appetizer. Homemade tagliatelle pasta with a typical Italian meat sauce wetted the appetites just enough for a trio of secondi-Umbrian sausage from Flavio's farm, sauteed spinach and torta al testo (a dense bread typical from this region). Stomachs and minds amply full, students re-borded the bus for the short drive back to city life in Perugia.
In Photos: Signor Orsini demonstrates the Italian art or basket weaving; Umbra students enjoy the view from Flavio Orsini's home
Umbra students hailing from St. Bonaventure University, the Center for International Studies, Lebanon Valley College, Richmond College, the University of Mississippi, and Newman College were all invited for a daytrip to Assisi this Saturday. Local tour guide Marco Bellanca led an especially detailed walk around Assisi, and did his best to convince us that behind the heavy fog there really are spectacular views out across the valley. 
Students learned about the importance of the original frescoes in the Basilica of St. Clare to Renaissance art history, and crossed into the breathtaking sanctuary at the Basilica of San Francesco d'Assisi. After everyone had a chance to pick up souveniers for the nonne a casa -- grandmothers back at home -- as Marco had suggested, students left the center of Assisi and took a short ride down into the valley to the Agriturismo La Carfagna for lunch. 
Despite our late arrival, the family was ready with a full course meal: several types of homemade pasta, roasted Umbrian specialities, and zuppa inglese for dessert. All returned back to Perugia that afternoon with full stomachs and ready for a long nap before another Saturday night in the center got underway...
For once, the six hour time difference between Italy and the East Coast worked to our advantage! Yesterday afternoon, Umbra students finished up classes just in time to catch live coverage of the presidential inaguration festivities in Washington, DC. Students gathered in the lounge in Umbra I and in Professor Michael Chiariello's classroom up in Umbra II to watch the speeches and swearing-in ceremony, and several pubs around Perugia showed the Presidential Parade and other inaugural events into the later evening. Tanti auguri for President Obama!
Formaticum, formaggio, formage, caseus, queso, Käse? Call it whatever you like, but one thing’s for sure: Cheese tastes good, lots of cheese! Last night 27 incredibly well-palated students gathered for Umbra Institute’s first cheese tasting or “degustazione di formaggi” of the year. Each region in Italy is known for its unique and specific flavors so the choices seem endless to a foreigner, and ordering can be an ordeal. To remedy that, students tasted each of them so they could know what suited their tastes. Eleven cheeses in total were nibbled, from the strong, I’m-here-on-your-palate-to stay Asiago to the subtle, creamy Stracchino.
Staff member and cheese enthusiast Paul Schiller also gave a little cheese history and provided the “cultural context” for each of the cheeses. The production of cheese is a proud tradition in Italy, from the passionate pastoralists taking to the hills with their flocks, to the deli worker who can eye perfectly the desired amount, and then cut it from a great “forma” or wheel of cheese. Thanks to all the students who came, and apologies for our cheesy jokes.
Last Sunday, students through Arcadia University were treated to a day in the Umbrian countryside as a part of their orientation. Flavio Orsini and his family continue the time old traditions of Italian farming in the town of Passignano sul Trasimeno close to Lake Trasimeno. Flavio took students on a tour of their property and of the inside of their home. There students learned about the precious fagiolini del lago (smalls beans from the lake) and watched as his uncle demostrated how baskets are weaved. Some students even tried out their own skills under the careful eye of the expert. After the brief tour, was a lesson in pasta making. Flavio's wife, mother-in-law and other women from the town demonstrated the traditional method of making pasta from scratch and talked about how this method is still
used today. Students then donned aprons and lent a had as well. After the pasta making, with everyone's tummies grumbling, students feasted on a typical Umbrian meal made completely with locally grown goods. A misto di bruschetta complete with the now infamous fagiolini del lago served as the appetizer. Homemade tagliatelle pasta with a typical Italian meat sauce wetted the appetites just enough for a trio of secondi-Umbrian sausage from Flavio's farm, sauteed spinach and torta al testo (a dense bread typical from this region). Stomachs and minds amply full, students re-borded the bus for the short drive back to city life in Perugia.
