Orientation is a fundamental yet undoubtedly challenging initiation into study abroad, full of forms and meetings, a lost piece of luggage (or two!) new roommates and jetlag to boot! But it’s not without its enjoyments. On Friday, January 13, CEA in Florence’s newly-arrived students headed out of town with onsite staff to enjoy a day in the Chianti, where they got to know each other in the relaxed and stimulating atmosphere of the Castello da Verrazzano. After a brief historical lesson on Verrazzano—the man, the castle, the wine—we toured the ancient cellars, then were seated in a warm and welcoming dining hall. A sommelier led students through a tasting of wines, including Verrazzano’s very special Chianti Reserva, followed by a lunch of pasta, roasted meats, and Tuscan white beans. To finish, we tasted a traditional Tuscan treat: hard, crunchy cantuccini cookies dipped in the dessert wine vin santo. A cheery and delicious way to wrap up Spring 2012 orientation!
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Orientation, Tuscan Style
Orientation is a fundamental yet undoubtedly challenging initiation into study abroad, full of forms and meetings, a lost piece of luggage (or two!) new roommates and jetlag to boot! But it’s not without its enjoyments. On Friday, January 13, CEA in Florence’s newly-arrived students headed out of town with onsite staff to enjoy a day in the Chianti, where they got to know each other in the relaxed and stimulating atmosphere of the Castello da Verrazzano. After a brief historical lesson on Verrazzano—the man, the castle, the wine—we toured the ancient cellars, then were seated in a warm and welcoming dining hall. A sommelier led students through a tasting of wines, including Verrazzano’s very special Chianti Reserva, followed by a lunch of pasta, roasted meats, and Tuscan white beans. To finish, we tasted a traditional Tuscan treat: hard, crunchy cantuccini cookies dipped in the dessert wine vin santo. A cheery and delicious way to wrap up Spring 2012 orientation!
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