While I was abroad, I had the opportunity to take two really unique classes for a total of six credit hours: History of the Mafia and History and Culture of Italian Food. Both of these courses were unlike anything I had experienced in the United States, not only in terms of content but also in how they were taught.
My class sizes varied a bit—mine were around 30 and 60 students—but I had friends in much smaller classes, so it really depended on the subject. What was consistent across all of my classes, however, was the passion and expertise of the professors. For both of these classes, I had the same professor, and he was absolutely incredible. He had a way of keeping us engaged and entertained for the entire lecture by incorporating videos, asking thought-provoking questions, and making connections between the history we were learning and the culture we were experiencing firsthand. The topics themselves were fascinating, which made it even easier to stay interested and attentive.
My History of the Mafia class was particularly memorable because it combined traditional learning with hands-on experiences. We were able to visit an old “stomping ground” of the Costa Nostra, one of the historic Italian Mafia organizations. Walking through these areas and hearing stories from our professor about the history and influence of the Mafia in Italy made the lessons feel incredibly real and immediate. In addition, we visited a mozzarella farm that had historical connections to another Italian Mafia family. It was such a unique opportunity to see history and culture collide in real life. Being able to stand in places where significant events actually happened gave me a completely new perspective on the material we were studying, and it was far more impactful than simply reading about it in a textbook.
Equally engaging was my History and Culture of Italian Food class. In this course, we explored Italian cuisine not just through lectures, but also through direct experiences. One of the highlights was a visit to a local pasta factory, where we got to watch the pasta-making process from start to finish. Seeing the careful craftsmanship and dedication that go into producing traditional Italian pasta was fascinating. Even better, we got to taste three different dishes, each showcasing distinct flavors and techniques. This immersive approach helped me understand Italian food culture on a deeper level, including its historical, social, and regional significance. The combination of practical, hands-on learning with historical context made the class feel dynamic and unforgettable.
What I loved most about both of these classes was the opportunity to connect classroom learning with real-world experiences in Italy. Visiting historical sites, farms, and factories allowed me to experience the culture in a way that reading or lectures alone could never provide. While neither of these classes counted toward my major or minor, the program offered a wide variety of courses, so it would be entirely possible for future students to take classes that do align with their academic requirements.
Beyond academics, these courses helped me develop a deeper appreciation for Italian culture, history, and cuisine, and they created memories that I will carry with me long after my study abroad experience. Overall, taking classes abroad was an unforgettable part of my time in Italy, combining learning, exploration, and fun in a way that completely exceeded my expectations.
Learn more about CIS Abroad programs in Italy here!
Blog by Kelly Dempsey, Clemson University