With Sicilian cuisine as your inspiration, a luxurious villa as your home base, and a beloved faculty member as your leader, you won’t want to miss this opportunity to savor the flavors of Sicily.
An intimate, small-group atmosphere and authentically Sicilian experience distinguish this nine-day cultural and culinary adventure. You will have the unique opportunity to work side-by-side in the kitchens of renowned chefs, learning time-tested techniques and modern twists with ingredients grown in the mineral-rich, volcanic soil of Mount Etna's fertile lowlands. After working on your culinary craftsmanship, converse with winemakers and relax with a glass of one of their boutique vintages, paired with locally renowned antipasti, secondi and historic dishes.
Beyond the journey's gastronomical delights, a highlight of your experience will be the academic program led by Sicilian native and professor of Italian Pietro Frassica. A microcosm of his two wildly popular seminars, "The Literature of Gastronomy" and "Italy: The Land of Slow Food," Frassica's lecture series will deepen your understanding of Italy's Slow Food Movement and will examine the art of cookery in relation to people's environment and history.
Space on this delicious adventure is limited to the first 20 registrants so sign up today!
About the Study Leader
Pietro Frassica, professor of Italian, the associate chair of the Department of French and Italian and former director of the interdisciplinary Program in Italian Studies will serve as the Princeton Study Leader for this program.
A native of Sicily, Professor Frassica earned his Ph.D. in Italian literature in 1976, the year in which he joined the Princeton faculty. During his tenure at Princeton, he has taught seminars on the Italian Renaissance, contemporary Italian literature (Marinetti, Sciascia, Primo Levi) and on the theater of Pirandello. He is the author of more than one hundred published articles and numerous books. In recent years, he has extended the field of cultural studies to literary texts concerned with gastronomy in two wildly popular seminars, "The Literature of Gastronomy" and "Italy: The Land of Slow Food". For his lifetime of work in promoting the Italian culture, Professor Frassica was awarded the title of "Knight of the Order of Merit of the Italian Republic" by the Italian government, the country's highest-ranking honor.