The History and Culture of Wine and Cheese
The class gathers in front of the Broccatelli Cheese FactoryThis weekend, HSIT 349: The History and Culture of Food in Italy students learned how cheese and wine is produced as they visited Di Filippo Winery and Broccatelli Cheese Factory. Witnessing production processes led students like Danielle Hennies to say, “It makes you think more about how much time it takes to taste an aged wine or cheese that it has taken three years to produce. It makes you feel more connected to the process of eating food.”
During their field trip, students were introduced to the process of cultivating grapes. They learned about how, by permitting horses and geese to roam the vineyards, they were allowing for the creation of natural fertilizers. “Roberto [di Filippo] focused on the importance of what animals consume and the role that it plays,” shared Lisa Acerba, in reflection as she recalled her trip to di Filippo Winery. “All in all, you get a better product when you take care of the things that go into it.”
After the trip, students commented about how agricultural labor in Italy was a “lifestyle and an art”. “At the winery the craft is traditional but complimented by new innovations like the large press and huge barrels that help to facilitate the process that’s been around for ages,” shared Brittany Miraldi. “I came to Perugia to see this Italy – the real one where the countryside and real labor show the lifestyle this country has.”
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