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A hands-on entree to global study


University of Rome student Lorenzo Stefanelli (left) and his professor, Chef Felice Santodonato, demonstrate a recipe for risotto.
University of Rome student Lorenzo Stefanelli (left) and his professor, Chef Felice Santodonato, demonstrate a recipe for risotto.
Santodonato and Giacomo Berselli, president of Marco Polo Study Abroad, explain a cooking method during a demonstration and tasting for students.
Santodonato and Giacomo Berselli, president of Marco Polo Study Abroad, explain a cooking method during a demonstration and tasting for students.
Students Jacob W. Parobek, of Seltzer (center), and Kobi A. Shannon, of Lewistown, observe Santodonato.
Students Jacob W. Parobek, of Seltzer (center), and Kobi A. Shannon, of Lewistown, observe Santodonato.
Santodonato provides instruction to student Noah E. Siegle, of Milesburg.
Santodonato provides instruction to student Noah E. Siegle, of Milesburg.
Santodonato and Berselli join Chef Mary G. Trometter, assistant professor and department head of hospitality management/culinary arts, in the Le Jeune Chef kitchen.
Santodonato and Berselli join Chef Mary G. Trometter, assistant professor and department head of hospitality management/culinary arts, in the Le Jeune Chef kitchen.

Chef Felice Santodonato and Giacomo Berselli, president of Marco Polo Study Abroad, made a visit to campus April 24-25 to work alongside hospitality students and provide information on a study abroad course in Italy beginning in 2020. On Wednesday, Santodonato, of Ceccano, Italy, provided students a demonstration and tasting of “Cucina Ciociara,” the cuisine of his region. Santodonato is a professor of science and culture of enogastronomy at the University of Rome. He was assisted by his student Lorenzo Stefanelli. On Thursday, the pair worked alongside students in Le Jeune Chef Restaurant to prepare an Italian meal for the public. In the May 2020 semester, the college will offer the course Global Food and Hospitality: Cuisine, Culture and Perspectives, a 14-day experience in Italy that includes hands-on cooking classes in four locations, as well as visits to hotels, vineyards, other agricultural sites, and vinegar and cheese producers, as well as cultural tours.

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