The Old with the New

By Isaac Carreon, MA 2014-15

To many Italian Renaissance historians, Bernard Berenson needs no introduction, but to the average visitor to Florence, his name might not be so familiar. A 20th century art historian, he accumulated a large fortune by assisting art connoisseurs in assessing the values of Italian art created between the 1200s and well into the 1700s. What he did with his wealth is what is most intriguing to Renaissance historians and those who study the large Anglo-American expatriate community that grew in Florence in the late 19th and early 20th Centuries.

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Regional Flavors of Italy – Lazio

By Alessandra Bianco, MA 2013-14.

This is the end, friends. We have reached our final region of Italy, and home to the capital city of Rome… Today we are in Lazio. This region is large and has a very diverse geographical and topographical makeup, which is reflected in the diversity of cuisine you can find here. While all roads may lead to Rome, some of the regional specialties might lead you a bit further afield in this region…

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Regional Flavors of Italy – Marche

By Alessandra Bianco, MA 2013-14.
The region of Marche, located in Central Italy has a long coastline and a mountainous interior. The region has a largely agricultural heritage, though in recent years the focus has shifted to also include traditional crafts, which have evolved into thriving small businesses and brands that are now known internationally. This agricultural history, however, is reflected in the regional dishes that you can find here. Perhaps an end of summer seaside getaway to sample the local specialties is in order?

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I Bagni di Toscana

By Juliana Inglese, Marist Italy BA
When thinking of Italy, I think of the rolling hills of Tuscany, the rustic architecture, and amazing food. I think most of us have this romanticised version of the Italian culture. However, there are so many other things in Italy that I would have never thought could coexist with the Italian culture; things like Sulphur Hot Springs.

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Regional Flavors of Italy – Campania

By Alessandra Bianco, MA 2013-14.
OK, we’ve gotten to the big one! The region where pizza hails from – Campania, with its capital city, Naples. For Americans, the food in Campania is probably the closest to what is associated with “Italian food”, as many immigrants came from this region in the late 19th and early 20th centuries, bringing with them their culinary traditions and adapting them to their new homes. That said, does anything beat the original? Read on to find out more about the dishes that put Campania on the map.

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