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MARCO POLO PROGRAM ABROAD IN INC. Our programs will change the way you www.marcopoloinstitute.org view the world

12 DAYS + 2 INT’L FLIGHTS STUDY ABROAD IN ITALY 2019 PROPOSAL HISTORY AND MANUFACTURING FOOD 2 DIFFERENT ITALIAN REGIONS OF PARMA AND ASTI CULTURAL TOUR IN AND

MARCO POLO PROGRAM ABROAD IN ITALY PROVIDE ITALIAN GOVERNMENT RECOGNIZED LEVEL EDUCATION WITH THE GOAL OF

PROMOTING ITALIAN CULTURAL EDUCATION IN

FOOD AND TOURISM.

PROGRAMS BUILT ON THE IMPORTANCE OF OPENING STUDENTS’ MINDS TO NEW AND DIFFERENT CULTURES IN ORDER TO PROVIDE

THE FUNDAMENTAL PASSAGE IN THEIR FUTURE

MARCO POLO PROGRAM ABROAD IN ITALY WAS FOUNDED ON THIS MISSION. WE KNOW OUR STUDENTS BELIEVE IN US AND THAT THEY

ARE PUTTING THEIR EDUCATION IN OUR HANDS. WE HAVE DEVELOPED THIS PROGRAM TO HELP THEM REALIZE THEIR DREAMS AND HAVE GREAT SUCCESS IN THEIR

PROFESSIONAL LIFE MARCO POLO PROGRAM ABROAD IN ITALY SPECIALIZES IN BLENDING CLASSROOM LESSON OF

NOWLEDGE ND RADITIONS K A T

CITY OF PARMA IN ROMAGNA REGION PARMA HAS BEEN DECLARED THE ONLY ITALIAN CREATIVE UNESCO CITY FOR GASTRONOMY, UNDERLINING AND HONORING THE EXTRAORDINARY FOOD TRADITIONS OF THE EMILIA ROMAGNA REGION. IN FACT, THIS REGION HOLDS THE RECORD FOR NUMBER OF DOP AND IGP PRODUCTS AND IS MOST DEFINITELY WHAT THE AMERICAN FORBES MAGAZINE HAS DEFINED AS ITALY’S GREATEST ECONOMIC TREASURE.

PARMA IS ONE OF THE ‘TASTIEST’ IN THE WORLD AND IS WELL KNOWN FOR ITS FOOD PRODUCTS OF EXCELLENCE. TO CITE JUST A FEW OF THE LOCAL TREASURES: PARMIGIANO-REGGIANO, DI PARMA, CULATELLO FROM , SALAME AND THE PORCINI MUSHROOMS FROM BORGOTARO. AMONGST THE SIGNATURE DISHES WHICH MUST BE TASTED IS THE MOUTHWATERING TORTA FRITTA EATEN WITH COLD CUTS, THE FAMOUS OR OF FRESH PASTA STUFFED WITH RICOTTA AND SWISS CHARD AND THE CAPPELLETTI, OR ANOLINI, SMALL SHAPES OF FRESH PASTA STUFFED WITH THE BOILED MEATS.

PARMA IS, OF COURSE, FAMOUS ALSO FOR MUSIC AND ART AS WELL AS FINE FOOD AND THE CONCEPT BEHIND FOOD VALLEY IS NOT ONLY GOOD FOOD, IT IS A WAY OF LIFE. THE UNESCO PROCLAMATION IS AN EXTRAORDINARY RECOGNITION OF THIS REALITY WHERE TRADITION IS ACCOMPANIED BY A NOTEWORTHY CAPACITY FOR INNOVATION IN THE FIELD OF FOOD SAFETY AND RESEARCH THANKS TO THE PRESENCE OF THE EFSA, EUROPEAN FOOD SAFETY AUTHORITY, IN THE CITY SINCE 2003. CITY OF ASTI IN REGION SURROUNDED BY HILLY STRETCHES AS FAR AS THE EYE CAN SEE, ON WHICH ANCIENT VILLAGES AND CASTLES ARE PERCHED, A SUCCESSION OF GENTLE SLOPES PLANTED WITH VINES THE ROWS OF WHICH MAKE GEOMETRIC SHAPES: WE CAN SAY, WITH LITTLE ARGUMENT THAT THIS IS THE MAGNIFICENT SCENERY OF THE LANGHE, ROERO AND MONFERRATO, WHICH HAS BECOME A UNESCO ITALIAN FOODWORLD IS ONE HERITAGE OF THE SITEMOST. OUR POPULAR COURSES IN ARE FOCUS ON ONE OF THE MOST ATTRACTIVE . THE PIEDMONT THE WORLD REGION, THANKS TO ITS GEOGRAPHIC LOCATION, BORDERING WITH , SWITZERLAND, AND CROSSED BY THE RIVER (MAIN ITALIAN RIVER) HAD THE INFLUENCE OF MANY CULTURES WHO EFFECTED DEEPLY IN THE TRADITION OF ITS CUISINE

THE MOST IMPORTANT PRODUCT OF ASTI PROVINCE IS THE TRUFFLE, A REAL DELICACY THAT CAN MAKE EVEN THE SIMPLEST DISHES SPECIAL. THE MARCOAMONG POLO LOCALPROGRAM VEGETABLES, ABROAD THE IN CARDOITALY INC. GOBBO IS UNIQUE (THE THISTLE AMONG OF INTERNATIONAL THE STUDY ABROAD PROGRAMS IN THAT THIS ORGANIZATIONARTICHOKE) TRANSPORTS OF STUDENTS ANDAMONG THE “SQUAREFIVE CITIES PEPPER” AND OFFOUR (IN THIS SPECIFIC PROPOSALASTI WE’RE STAND GOING OUT, AND TO BOTHTOUCHING ARE REGARDED 2 CITIES AS ANDESSENTIAL 2 ITALIAN’S INGREDIENTS REGIONS) , CREATING A "MOVEABLE CAMPUS" IN EACH SETTING.FOR BAGNATHE FIRST CAODA-RATE (A GARLICHOTELS, AND THE ANCHOVY SECURITY DIP) AND EN SUITE ROOM ARRANGEMENTS OFFER A REFINEMENT NOT MATCHED BY THE DORMITORY ACCOMMODATIONS THAT MOST OTHER SCHOOLS

THIS AREA IS WORLD FAMOUS FOR ITS HIGH-QUALITY WINES: FROM WHITE WINES TO DRY SPARKLING WINES SUCH AS CORTESE, PIEMONTE CHARDONNAY, MOSCATO D’ASTI AND, OF COURSE, ASTI SPUMANTE DOCG. AMONG THE PRESTIGIOUS RED WINES ARE THE D’ASTI, BARBERA DEL MONFERRATO, DOLCETTO D’ASTI, BRACHETTO D’ACQUI AND PIEMONTE BRACHETTO

THE LOCAL DESSERTS INCLUDE AMARETTI (AMOND COOKIES) FROM , CANESTRELLI, THE FINOCCHINI OF REFRANCORE

AND HAZELNUT CAKES

THE TYPICAL DISHES OF THE TERRITORY ARE AGNOLOTTI , MONFERRATO-STYLE POTATO GNOCCHI, CIOTOLA DI TRIFULAU (CHEESE FONDUE WITH POLENTA

AND A SPRINKLING OF TRUFFLES), PIEDMONT-STYLE BOILED MEATS, AND, OF COURSE, BAGNA CAODA

THE AREA AROUND ASTI IS RENOWNED FOR ITS , SUCH AS ROBIOLA OF AND ROBIOLA DI ITINERARY

LOCATION MORNING AFTERNOON DEPARTURE SATURDAY 1 DEPARTURE FROM INT'L AIRPORT ARRIVE AIRPORT SHUTTLE BUS TO PARMA - WELCOME DINNER AT RESTAURANT IN PARMA SUNDAY 2 HOTEL CHECK-IN AND PARMA FIELD TRIP LECTURE: MANUFACTURING OF PARMIGIANO REGGIANO: ORIGIN, HISTORY AND THE SUSTAINABILITY FROM THE FIELD TO THE TABLE OF PARMIGIANO REGGIANO CHEESE. VISIT FARM – DARY – AGING METHOD AND THE IMPORTANCE OF THE CONSORTIUM OF PARMA MONDAY 3 TASTING PARMIGIANO REGGIANO TO CONTROL: THE LUNCH NOT INCLUDED QUALITY, THE IMITATION PRODUCTS, AND FOLLOW UP INTERNATIONAL EXPORT (USA) POLICIES DINNER RESTAURANT FIELD TRIP LECTURE: MANUFACTURING OF PROSCIUTTO DI PARMA: ORIGIN, HISTORY AND THE SUSTAINABILITY FROM THE FIELD TO THE TABLE OF PROSCIUTTO DI PARMA. VISIT PRODUCER AND AGING METHOD AND THE IMPORTANCE OF THE CONSORTIUM OF PARMA TUESDAY 4 TASTING PROSCIUTTO DI PARMA TO CONTROL: THE LUNCH NOT INCLUDED QUALITY, THE IMITATION PRODUCTS, AND FOLLOW UP INTERNATIONAL EXPORT (USA) POLICIES DINNER RESTAURANT VISIT MUSEUM OF PARMIGIANO REGGIANO VISIT MUSEUM OF PROSCIUTTO DI PARMA PARMA WEDNESDAY 5 LUNCH NOT INCLUDED DINNER RESTAURANT FIELD TRIP LECTURE: MANUFACTURING OF TRADITIONAL BALSAMIC ORIGIN, HISTORY AND SUSTAINABILITY OF VINEGAR OF : TRADITIONAL BALSAMIC VINEGAR OF VISIT PRODUCER, AGING METHOD AND MODENA. THURSDAY PARMA 6 TASTING THE IMPORTANCE OF THE CONSORTIUM OF LUNCH RESTAURANT IN MODENA TRADITIONAL BALSAMIC VINEGAR OF MODENA DINNER RESTAURANT DEMO COOKING: PARMIGIANO REGGIANO AND FREE TIME IN PARMA PROSCIUTTO DI PARMA IN THE TYPICAL DINNER RESTAURANT DISHES OF THE REGION AND WHY THEY WERE FRIDAY PARMA 7 ADOPTED BY THE WOMEN IN THEIR HOME KITCKEN LUNCH AT THE COOKING INSTITUTE

TOUR GUIDE IN FLORENCE NO MEALS. PARMA SATURDAY 8 DEPARTURE FROM PARMA TRAIN STATION BREACKFAST HOTEL IN PARMA - TRANSFER TO ASTI CHECK IN HOTEL – ASTI SUNDAY 9 LUNCH HOTEL’S RESTAURANT AFTERNOON FREE TIME IN ASTI – WELCOME DINNER LECTURE: ORIGIN AND HISTORY OF THE PRODUCT TBD (GIANDUIA CHOCOLAT OR VISIT MUSEUM OF THE PRODUCT MONDAY ASTI 10 NUTELLA OR COFFE LAVAZZA) DINNER RESTAURANT LUNCH RESTAURANT FIELD TRIP MANUFACTURING FOOD/WINE: VINEYARDS AND WINERIES EXPERIENCE LECTURE: AMONG THE VALLEYS WHERE SOME OF THE THE IMPORTANCE OF THE CONSORTIUM OF TUESDAY ASTI 11 BESTS ITALIAN WINES ARE PRODUCED. WITH THE PRODUCTS TO CONTROL THE QUALITY, WINE TASTING DINNER RESTAURANT LUNCH NOT INCLUDED DEMO COOKING: THE PRODUCT IN THE TYPICAL DISHES OF THE REGION AND WHY IT FREE TIME IN ASTI WEDNESDAY WAS ADOPTED BY THE WOMEN IN THEIR ASTI 12 DINNER RESTAURANT HOME KITCKEN LUNCH AT THE COOKING INSITUTTE TOUR IN TURIN NO MEALS ASTI THURSDAY 13

RETURN FRIDAY 14 RETURN USA

HOTELS

ASTI HOTEL PALIO Address: Via C. Benso di Cavour, 106, 14100 Asti, Italia Phone: +39 0141 34371 Web Site: http://www.hotelpalio.com/en/rooms-hotel-asti.asp

PARMA HOTEL BUTTON Address: Borgo della Salina, 7 - 43121 Parma, Italia Phone: +39 0521 208039 Web Site: http://www.hotelbutton.it/en/

PROPOSAL NUMBER OF COST PER STUDENT PARICIPANTS 15 $ 3,880

NB: • FACULTY MEMBER INCLUDED FOR 10-TO-15 STUDENTS EXCLUDED COST FLIGHT TICKET • FACULTY MEMBER INCLUDED FOR 15 STUDENTS AND OVER

WHAT IS INCLUDED IN THE TOTAL COST PER STUDENT 1. Lectures – Cooking Demo Class – Cultural Florence and Turin 2. Hotels accommodations – single room for the faculty – meals as indicated in Itinerary 3. Internet connection on site free 4. Int’l flights round trip USA - Italy, local transportation for the field trips and transfers (all included) 5. English speaking coordinator will oversee all logistics, location needs, personal needs of the student 6. Insurance to cover damage to third parts

WHAT IS NOT INCLUDED Single room extra cost of USD 40 per day 8 Meals as indicated in Itinerary