Author: Halle Scoby | Major: Accounting and Supply Chain Management | Semester: Summer 2025

Eiffel Tower on a Sunny Day

I studied abroad in Paderno del Grappa, Italy, a small town located about an hour north of Venice, at the base of Mount Grappa in the Venetian Prealps Mountain range. As students, we lived and took classes on the campus of the Istituti Filippin, which we shared with native Italian students of various ages. Studying abroad has always been a goal of mine during college, and I’ve long known that travel is something I want to incorporate into my life in the future. However, committing to a full semester abroad always felt somewhat intimidating. I heard classmates and friends talk highly about the CIMBA program throughout my freshman and sophomore years and I became increasingly interested. I was also drawn to the fact that many other University of Arkansas students and faculty would be participating, creating a more familiar and comfortable environment. The history, architecture, and culture of Italy have always captivated me, so having the opportunity to study there through CIMBA aligned perfectly with my interests. I departed for the program at the end of May, which was a quick transition from the end of the academic year, but ultimately ideal as we were able to enjoy cooler weather while traveling. The program concluded in early June, but I extended my stay by ten days to travel with my family.

During my time at the CIMBA campus, I took two courses: The Global Consumer with Dr. Molly Rapert and Global Economics with Dr. Eric Olson. These classes complemented each other, often overlapping in content and reinforcing key concepts. Both courses also included several field trips to local businesses, which made the learning experience especially engaging and practical. I gained much relevant and applicable knowledge during this period, especially regarding international ideas and topics. We conducted research using real-world articles and primary sources, and participated in frequent in-class discussions, as both courses were intentionally technology-free. This was one of my favorite aspects and differences in these classes compared to those taken at the university, I was less distracted and more focused on the information being taught. This environment allowed me to sharpen my research skills, enhance my critical thinking, and confidently share my ideas during class. Some of our field trips included visits to a local pottery workshop, a brewery, a coffee roastery, and a winery, among others. These excursions gave us the chance to tour facilities, interact with employees, and observe how their operations differ from those of American businesses. We encountered everything from nearly fully automated production lines to companies that handcraft each product. What stood out most to me was a common aspect among all the businesses and individuals we met: pride. Every person we spoke with, whether an owner or employee, took immense pride in their work, the quality of their products, and their methods of production. They were genuinely happy and excited to welcome us, to share their knowledge, and to guide us through places where they work every day. That sense of pride left a lasting impression on me and currently serves as a reminder that if I take pride in what I do, there will always be room for growth, fulfillment, and meaningful achievement.

As students, we remained engaged throughout the entire program, with a full schedule of optional afternoon and evening activities as well as weekend excursions. Outside of class, our days were filled with a variety of experiences, including walks around town, paragliding off mountains, planning weekend trips, playing cards, and connecting with students from other universities. Some of the most memorable moments from the trip were the simplest. For example, one of my favorite evenings on campus was when my friends and I played cards and enjoyed supper at a nearby pizzeria while talking about the exciting weekend trip we had coming up. Each week, we also had the opportunity to visit nearby towns such as Bassano del Grappa and Asolo, where we hiked, shopped, and dined at local restaurants. These outings quickly became some of my favorite experiences, as they allowed me to feel like a true local rather than a tourist. While exploring, I also learned about the region’s rich history and impact the time had on the architecture and layout of the towns. For example, I hiked to two different ancient castles and visited several churches.

The most important piece of advice I would offer to students studying abroad or considering it, is to research the destinations you plan to visit in advance, so you have a general idea of what you want to see. Additionally, it’s essential to travel with a group of people who share similar priorities and expectations. While it’s not necessary to plan everything before leaving for your study abroad experience, I highly recommend doing some research during the week before/when planning weekend trips. Creating a rough itinerary can help you make the most of your time. For example, my group and I planned visits to a few museums and identified key attractions we wanted to see during our first weekend in Florence, which made the trip much smoother. In contrast, we didn’t do as much research ahead of our second weekend destination, Pula, Croatia, and as a result, we found ourselves with little to do for most of Sunday, unaware that local laws prohibit many businesses from opening on that day. Later, I traveled to Paris, and this trip was the most carefully planned and structured of all. Because of that, we were able to visit nearly every major attraction in the city. Overall, I thoroughly enjoyed each of my weekend trips, though some were more structured than others; a big contributor was being with people who had similar goals and ideas regarding money, sights, and activities. In my case, the friends I traveled with valued both historical landmarks and learning as well as shopping and good food, in addition to alignment in terms of budget and time management. Finally, I advise every student to be as open to new food, activities, and people to truly make the most of the experience. Take advantage of the opportunities available through the school, be prepared for the unexpected, and make it your mission to appreciate each moment.