By Anastasia Finney
A typical student living in Florence has likely already seen many of the famous sights, tasted their fair share of Italian food, and interacted with a good amount of locals. However, classes at FUA often include field learning sessions around that city in order to take students off of the usual pathways and into experiences they might have otherwise missed.
During the “An Introduction to Italian Food Traditions,” taught this past fall semester by Prof. Cecilia Ricci, students often incorporated real food experiences into their learning. Rather than simply receiving long lectures about the food and culture of Italy, the class conducted tastings, cooking projects, and visits to relevant food locations in the city. One such visit took place at a local restaurant in order to analyze fresh pasta. Before embarking to Vivanda, the students first learned about the differences between and characteristics of fresh and dry pasta through a lecture component in class.
Vivanda is a small and cozy restaurant located in Oltrarno, on the other side of the Arno River. It prides itself on organic ingredients, natural wines, fresh pasta production happening right in the restaurant, and options that can please meat-eaters, vegetarians, vegans, and gluten-free people alike. At the restaurant, the class was given three types of pasta to taste: gorgonzola gnocchi, traditional spaghetti, and ricotta and spinach ravioli. They were also served Arialdo wine with the meal.
Student Nick Tyndall shared that the tasting helped his understanding of Italian pasta traditions. “The restaurant had an authentic and inviting ambience, consistent with the best establishments I’ve visited in Florence,” said Tyndall. “We got to see how the staff made the fresh pasta and learned about the company’s food philosophy. The pasta was probably the best I’ve ever had.”
The class had time to enjoy and experience both the food and setting, while also listening to the owner talk about the restaurant. Professor Ricci also talked with the class during the visit about the food tasted and the way it paired with the wine. The students were encouraged to think critically about what they were consuming, in regard to production, presentation, and longstanding Italian traditions. Naturally, the group also got to enjoy the conviviality of delicious food too.
Experiencing a guided tasting in close contact with industry professionals gives a different perspective to daily activities that we all experience, such as trying new restaurants. “I wouldn’t have even known this restaurant existed without this class,” said Tyndall. “Now I definitely want to go back for a full meal!”
Vivanda
Via Santa Monaca 7 (between Pz. S. Spirito and Pz. del Carmine)
For further details visit the restaurant’s website.