ITALY

SPRING COURSE
The program begins with a spring course establishing foundational knowledge in Italian food systems, wine culture, sustainable agriculture, and the hospitality and tourism frameworks that define how place, identity, and economy intersect at the table and beyond.

ENR 4965 / 5965 Harvest, Heritage & Hospitality | 3 credits *

Hybrid (participate in person or online synchronous), 2nd Block

This spring course is open to all UW students, participation in the field experience is optional.

ENR 4965 / 5965 Field Experience: Italy | 1 credit

Online Asynchronous, 2nd Block

Required for field program participants. You will receive an Incomplete grade in this section at the end of spring, to be resolved after field program requirements have been completed.   

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FIELD PROGRAM
Your journey starts in Florence, where you'll engage with local producers, market vendors, and hospitality professionals while exploring one of the world's great food cities. From there, you'll move through the UNESCO-inscribed Prosecco hills of Conegliano-Valdobbiadene, the DOP producer heartland of Emilia-Romagna, and finally into the Dolomites, ascending by cable car to Alpine meadows, working malghe, and mountain rifugi where food, sustainability, and hospitality come together at elevation.

Field Experience

2027 Dates  TBD June / July 

ELIGIBILITY
Open to all UW students. 

Application preference is given to students in Haub School and Honors College programs. 

PRE-REQUISITES
None. 

APPLICATION PROCESS
Application and possible admission interview required. Applications will be reviewed and processed in the order they are received.

APPLY NOW

PROGRAM FEE TBD $5,00 

The program fee is subject to change. Selected applicants will be able to review program fee before confirming participation. Financial assistance available through scholarships.

What's Included lodging, transportation during the program, entrance fees, instruction, excursions, and some meals.

What's Not Included round trip transportation to Europe, most meals (including travel days), UW Education Abroad fee, and UW tuition/fees for spring semester credits.

SCHOLARSHIPS
Haub School Field & Global Scholarship 

Award amounts vary based on financial need. Application deadline will be determined by program.

Cheney Global Seminar Scholarship

Competitive application process. Deadlines vary, program participants will receive detailed application instructions.

Other Education Abroad Awards

See other funding opportunities.  

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GRANTS

Haub School Research & Creative Activities Grant

Additional research project or creative activity required. Application deadlines: March 15 for summer funding. 

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Contact the Office of Financial Aid for more information about other possible financial assistance options and application deadlines. 

>> explore Florence's food culture and urban hospitality landscape through guided market tours; discover the traditions of the Mercato Centrale and the city's centuries-old relationship between gastronomy, commerce, and civic life

>> conduct field visits to Florentine producers, natural wine bars, and artisan workshops in the Oltrarno; study how independent hospitality businesses navigate authenticity, tourism pressure, and sustainability in one of the world's most visited cities

>> experience the UNESCO-inscribed Prosecco hills of Conegliano-Valdobbiadene on foot with a local producer; investigate how landscape protection, viticultural heritage, and growing wine tourism are managed across the same steep ciglione terraces

>> visit the Scuola Enologica di Conegliano, Italy's oldest wine school, founded in 1876; study how professional wine education institutions serve a dual function as centers of regional identity and hospitality destinations in their own right

>> tour Parmigiano-Reggiano dairies, prosciutto curing facilities, and traditional acetaie across Emilia-Romagna; engage directly with producers to understand how DOP certification protects place-based food traditions while shaping regional tourism circuits

>> visit ALMA, the International School of Italian Cuisine, at the Reggia di Colorno; explore sustainable kitchen operations, zero-waste menu design, and the role of culinary education in shaping Italy's hospitality industry>>

>> ascend by cable car to the Seiser Alm plateau and spend time at a working malga; experience Alpine dairy traditions, transhumance land management, and the car-free hospitality model of Europe's largest high-altitude meadow

>> trek through the Dolomites; forage for Alpine herbs and mushrooms, stay in traditional rifugi, and examine how mountain communities balance ecological protection with the demands of nature-based tourism

This program involves active outdoor experiences requiring good physical fitness. 

Participants should be prepared for extended periods of sitting, extensive walking, moderate to strenuous hiking, and some rustic style accommodations. 

You'll spend full days outdoors in the diverse environments of Italy with changing weather conditions, across different ecoregions. Participants should be prepared to carry a pack (30lbs+) and spend full days hiking.

INFO SESSION
Meet course instructors and learn more about the spring course and the field program: 

Harvest, Heritage & Hospitality Info Session

TBD Fall 2026

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QUESTIONS
Contact Field & Global Program Coordinator: 

Melanie Matthews >>> melanie.matthews@uwyo.edu