Author: Audry Selmen | Major: Accounting | Semester: Summer 2024

I took a pizza making class and this was the result!

For five weeks this summer I had the amazing opportunity to study abroad in Sorrento, which was one of the best choices I have ever made. Sorrento is located on the Bay of Naples which has a rich history and nearby historical sites such as Pompeii and the Amalfi Coast. Initially, I loved the idea of a small beach town being so close to school, and I ended up sitting on the beach at least once or twice a week. The town itself is a blend of gorgeous landscapes and culture, offering stunning views of the Mediterranean and a welcoming atmosphere. Sorrento is a popular spot for tourists but still a relatively small town compared to Rome or Florence, which was a large deciding factor for me. This smaller town vibe offered a more personal connection to the local culture and community, making it easier to engage with locals and practice the Italian language. The Sant’Anna Institute was another influence on my choice because of the amazing support and immersive experiences they offer to students. The staff there planned many events so we could engage with local culture, my favorite was a gelato making class.

During my study abroad experience in Sorrento I took two classes: Italy and Tourism and Competing in the Global Environment. In the Italy and Tourism course, we discussed how\ tourism influences the Italian economy and shapes cultural interactions. We explored how the amount of tourists affects everything from the local economy to the preservation of historical sites and the day-to-day lives of residents. Living and studying in Sorrento added an extra dimension to these discussions because it provided a real-world example of the concepts we were learning. Observing how local businesses catered to tourists, witnessing the overcrowding on the weekends, and interacting with the local community were everyday occurrences. In

Competing in the Global Environment, we explored how Italian businesses maintain their competitive edge in the global market. One of my favorite aspects was learning about the unique ways these companies leverage their cultural heritage to thrive globally. My favorite project we did was rebranding and suggesting improvements for Villa Tiberiade, a quaint and charming accommodation in Italy, run by nuns. This project was particularly interesting because it offered a glimpse into a business model where religious figures manage and operate a hotel
without formal training in hospitality or business. We analyzed how they integrate their values and mission into the guest experience and how they can better position themselves in the competitive hospitality market.

Outside of classes, one of my favorite experiences was a pizza making experience in the hills of Sorrento. We got to watch fresh mozzarella being made and try a large selection of local olive oils. Then, we got to make our own pizza dough and learn about different kinds of flour. Kneading the dough was my favorite part as we combined the water, yeast, olive oil, flour, and salt. The toppings included tomato sauce, salami, mushrooms, basil, and the freshly made mozzarella. This workshop was more than just a lesson in cooking, it was also a connection to
the cultural and culinary traditions of Sorrento. I gained a deep appreciation for the craftsmanship of something as simple as pizza and the joy of sharing food in an environment that celebrated both nature and tradition. The experience left a lasting impression, not just on my taste buds but on my understanding of the ties between food, culture, and community.