Smithsonian Student Travel | Student Journey | Italy
Swim in the turquoise Tyrrhenian Sea off the Island of Capri
Harvest fresh fruit and create your own gelato flavors
Make traditional fresh pasta at a Tuscan organic farm
Discover a favorite artist at the renowned Uffizi Gallery
This itinerary represents our best projection of the group’s schedule. However, we may implement changes designed to improve the quality of the program.
Departure ● Travel Day
Salerno & the Amalfi Coast ● 4 days
Rome ● 4 days
Siena ● 2 days
Florence ● 4 days
Return ● Travel Day
The local expert(s) highlighted below are examples of professionals that will join the group at various points throughout the itinerary to add their expertise and insight to the program theme.
Michele Gualtieri, Chef
Born in Fiesole, Florence, Michele has worked as a chef all over the world. Once finished with school, he moved to London to embark on his professional career. After working at Pied a Terre, an historic and award-winning eatery in London, he moved to Thailand to work at the Michelin Star rated restaurant, Bo.lan. With his new Asian cooking techniques perfected, Michele returned to Italy for positions at restaurants in Florence and the island of Sicily. In 2019 he returned to Florence to open his pasta making workshop thanks to the inspiration from his grandma, who shared her knowledge and passion of fresh pasta making with him from a young age. Michele loves his work because it gives him the opportunity to meet with people from all over the world and share part of his culture with them. He is excited to meet with our students this summer to share stories of his past and impart knowledge about Italy’s rich culinary history and traditions.
What to Expect
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