Introduction & Overview Group Size: 12 Students & Dr. Michael Gunderson

Trip Outline

May 8th – 18th, 2018 “Made in Italy: Agricultural Economics in Central Italy” is a 10-day faculty-led student trip through the Italian regions of Tuscany, Emilia-Romagna, & Liguria. This is a uniqueopportunity for a select group of Purdue University students to experience Italy in an authentic and immersive way.

The primary academic purpose of this program is to educate students on Italian artisanal food products through in-field experiences and workshops. Topics of study include localagriculture practices, small-scale sustainable food production, food-marketing, and international competition.

Throughout the trip, students will meet with various local producers and companies to learn about the production, marketing, anddistribution of select local and international products. Of special note, students will visit producers of Parmigiano-Reggiano, Brunello diMontalcino & Prosciutto di Parma. By the end of the trip, students will have a strong understanding of the numerous and highly integratedcompanies operating within the different stages of the Italian and international food value chain.

Although the trip’s primary goals are academic, a wide array of hands-on and cultural activities (e.g. cooking classes, historical tours) will beincluded throughout the trip to give students a wider appreciation of the food, history and culture of Italy. As a final incentive for a week ofintensive touring, the students will enjoy 3 days in the enchanting Cinque Terre to relax and explore.

Tuesday, May 8 Depart USADepart from our home cities in the United States on an overnight flight to Florence,Italy. If you would like to depart early for Italy, contact Remarkable Journeys aboutsetting up a hotel and tours in Florence (additional cost). Professor Mike Gundersonand your travel coordinators will be arriving in Florence on Sunday, May 6 towelcome early arrivals.

Wednesday, May 9 Arrive TuscanyOn arrival in Florence, we will be met at the airport for a privatetransfer to our accommodations. We will be staying at a Tuscan“agriturismo” located just outside of the town of Chiusi. Theagriturismo is run by an Italian family who work together to producehigh-quality food products such as wine and olive oil. Theremainder of the day is at our leisure to visit the nearby town ofChiusi, take a dip in the swimming pool, or simply relax after a longflight. This evening, we will enjoy a casual reception and dinner atour farm accommodations.

Overnight: Podere della Bruciata, Tuscany Included Meals: Dinner

Thursday, May 10 TuscanyThis morning we commence our formal research. Appropriately, we will begin on asmall-scale organic farm located in the fertile hills of Tuscany. The localvintner will guide us through his olive groves and vineyards as heexplains the various stages and procedures for growing grapes. Following our morning tour, we will drive to a nearby property tocontinue our study of wine production. Standing on sloped vineyardsoverlooking the valley, we will discuss how the French concept of“terroir” affects the wine and how this relates to government regulationsin the wine industry. From there, we’ll walk to the nearby cellars tolearn about the final stages of wine production.

After lunch on the patio, well make the short drive to the town of Montepulciano,where students will have the evening to explore at their leisure. The group will bedriven back to the hotel this evening.

Overnight: Podere della Bruciata, Tuscany Included Meals: Breakfast, Lunch

Friday, May 11 TuscanyThis morning we will visit a local olive mill to learn about production of extra-virginolive oil. The mill owner will guide us around his factory explaining how olive oil isproduced and how he differentiates his olive oil from producers around the world.Next we head to a producer of Pecorino Romana cheese. Guided by the owner, wewill tour the fields and farms as we develop a better appreciation of animal husbandryand cheese production in the area.

After lunch, we will make the short drive to Pienza, where the students will have timeto walk around the medieval town, grab some gelato, and enjoy views over the

beautiful Val d’Orcia.

We will then drive to a winery near the village of Montalcino. It isin this region that Tuscany’s powerhouse red wine, the Brunello diMontalcino, originates. Being one of the first wines grantedDOCG (Controlled Designation of Origin) status in Italy, it is nosurprise that this wine is considered by many to be the premierwine of Italy. Upon arrival, we will tour the winery as we learnabout production and marketing. After our tour, we will dine atthe winery before heading back to our agriturismo.

Overnight: Podere della Bruciata, TuscanyIncluded Meals: Breakfast, Lunch, Dinner

Saturday, May 12 Emilia-RomagnaAfter breakfast, we depart for Italy’s greatest gastronomic treasure, thefertile Emilia-Romagna region. Considered one of the wealthiestEuropean regions, Emilia Romagna has developed a well-balancedeconomy that comprises Italy's biggest agricultural sector. Emilia-Romagna’s economy is upheld by high-quality products geared toexport markets. We have many unique opportunities over the next 3days to study and visit the organizations behind these well-marketedbrands.

After our arrival and check in at our agriturismo, we will transfer to Traversetolo, anarea known as the Parma Food Valley where Prosciutto di Parma and ParmigianoReggiano are produced (among other products). Today we will learn about prosciuttoproduction with a stop at La Rosa dell’Angelo. After a lunch of cold cuts and fresh

baked bread at the prosciutto bar, we will take a guided tour alongthe path of “prosciutto crudo” production. Our tour includes a walkthrough the woods and fields where the black pigs are free to roam,as well as, the salting and aging rooms where prosciutto is processed.

After our tour, we will enjoy a touch of sightseeing with a visit to theSanvitale’ Fortress in Fontanellato. The fortress is a charming

Made in Italy: Agricultural Economics in Central ItalyPurdue University Faculty-Led Student Abroad Program in Italy

Sanvitale Castle

Pienza

Tuscany

example of local architecture and stands in the center of town surrounded by a mote.This fortress also features a frescoed room by Parmigianino, the renowned manneristpainter. After touring, we will have time to explore the town of Fontanellato and stopfor an afternoon gelato.

Overnight: Parma Hotel or Agriturismo Included Meals: Breakfast, Lunch

Sunday, May 13 Emilia-RomagnaThis morning after breakfast, we will be transferred to a local superstore for a guidedvisit. Being guided by the store manager, we will learn about the various products soldin the store as we gain an insight into Italian food culture.

Next, we will enjoy a guided morning tour of Parma discovering its treasures and itsrenowned masters of painting, art and music. The religious heartof Parma is La Piazza del Duomo, dominated by the ParmaCathedral (Duomo), a fine example of Romanesque architecture,and the octagonal Baptistery made of Verona marble. We will alsovisit the spectacular Camera di San Paolo and the FarneseTheater. Following our tour, we have the afternoon and eveningat our leisure to explore Parma. Our local guide will provideadditional recommendations for lunch, dinner (meals on own)and additional sightseeing options.

Overnight: Parma Hotel or Agriturismo Included Meals: Breakfast, Lunch

Monday, May 14 Emilia-RomagnaThis morning following breakfast, we will travel to a Parmigiano Reggianomanufacturing plant where we will follow cheese makers throughthe stages of cheese production in the workshop. Moving ontothe ageing room, we’ll admire the rows and rows of aging wheelsof cheese that perfume the air, as we learn about the strict testsrequired by the consortium before the cheese wheels arepermitted to be sold as authentic Parmigiano-reggiano.

Next, we’ll make the drive to Modena visit an Acetaia, wheretraditional balsamic vinegar is made. Produced directly fromgrape juice and aged in wooden barrels, this balsamic vinegar isconsidered the ‘gold standard’ and is valued worldwide for itsdistinct flavor. With the producer, we’ll taste various types of balsamic vinegars.

If time remains, we will stop by a production facility of Culatellodi Zibello. This Italian salami is produced in the flatlands near thePo River where the particular climate is ideal for aging the meat.

This evening dinner is on your own at the hotel or itssurroundings.

Overnight: Parma Hotel or Agriturismo Included Meals: Breakfast, Lunch

Tuesday, May 15 Cinque TerreAfter breakfast today we will travel to our next destination, the Italian Riviera andthe villages of the Cinque Terre. We arrive at Monterosso, the northern most of thefamed Cinque Terre villages (Monterosso, Vernazza, Corniglia, Manarola, andRiomaggiore). Our activities in the Cinque Terre don’t get much more elaborate thanwalking from one lovely village to another along trails that afford spectacular vistas,swimming in the Mediterranean, basking in the sun on our own waterside boulders orindulging in the tasty local food and wine.

Overnight: Albergo Marina, Monterrosso Included Meals: Breakfast

Wednesday, May 16 Cinque TerreToday is an open day to explore the Cinque Terre at leisure. Thereare a number of ways to experience the area: by foot, by ferry or bytrain. The ideal way to see the beauty of the landscape is by walkingthe well-laid out trails connecting each village to its neighbors.However, for a more relaxed and less strenuous approach, there is apassenger ferry service running between the five villages, providinga different vantage point of the rugged coastline and charmingvillages.

Overnight: Albergo Marina, Monterrosso Included Meals: Breakfast

Thursday, May 17 Cinque TerreToday we will be guided tour through a vineyard of a unique Cinque Terre producer.

We will travel by train to the town of Corniglia, Riomaggiorewhere we will meet our guide who will drive us to his vineyard. Aswe explore the vineyard, we will learn about the labor intensivepractices that are used in the terraced vineyards. Many CinqueTerre vineyards are planted on perilously steep slopes, so close tothe sea that the ocean spray forms a fine mist over the vines.Others enjoy the luxury and relative security of being located onterraces carved painstakingly into the hard cliff faces.Unsurprisingly, this awkward, inaccessible topography means thatvineyard management is done manually, without the aid oftractors or trucks.

Next we will head to the producer’s cellars to learn about the business side. Here wewill learn how the small producer has differentiated himself from the market and

defied conventional wisdom to follow DOC guidelines. This is afascinating final comparison as we grasp come to grasp with thediversity of a single product in a country as small as Italy. Lunchis included in the tour.After the tour, the remainder of the afternoon and evening willbe at your leisure. Don’t wander too far, as this evening the groupwill meet in Monterosso for a farewell dinner.

Overnight: Albergo Marina, Monterrosso Included Meals: Breakfast, Lunch, Dinner

Thursday, May 18 DepartTransfers will be provided to Genoa for departures to the USA. You are free tocontinue your travels on your own.

Included Meals: Breakfast

Michael Gunderson Michael Gunderson joined Purdue University as an associate professor in the Department of Agricultural Economics in August2012. In addition to his responsibilities teaching in Purdue’s undergraduate and graduate classrooms on campus, he is also heavilyinvolved in designing, developing and delivering non-credit, professional development programs through the department’s Centerfor Food and Agricultural Business.

After earning his doctorate from Purdue in 2006, Mike spent six years in the Food and Resource Economics Department at theUniversity of Florida (UF). While there, he taught undergraduate and graduate courses in agricultural finance, marketing andstrategy. Mike’s research focuses on understanding the factors that influence the financial success of agribusiness firms. He haspublished 20 peer-reviewed articles on topics such as service quality in agribusiness input industries, agricultural land values andagribusiness management.

Summary of Services• Accomodations for 9 Nights - Double Rooms• Private tours and guides throughout the trip• Transportation throughout the trip• Meals: 9 Breakfasts, 7 Lunches, 3 Dinners• Entrance and Admission Fees• Gratuities for guides, drivers, hotels & included meals

Single Supplement applies

Biography of trip host

Riomaggiore

Acetaia Modena

Acetaia Modena