Submitted by Bridget Blandi on the 2024 Winter HLTH program in Rome …
Although I was sad to be leaving at the end of this week, I made the most out of my final week in Rome. We had the opportunity to take a cooking class and we made one of Rome’s famous pasta dishes, Tagliatelle all’Amatriciana. This dish is an amazing pasta sauce, based on guanciale, pecorino romano, tomato sauce and chili pepper. Making pasta from scratch was a great way to get in touch with Italian culture and assimilate to their way of life. We also made a delicious Italian dessert with ricotta cheese, cherries and chocolate.
The rest of the week I spent taking in all of Rome’s beautiful sights and architecture one last time before heading back home and I took the time to appreciate the three weeks I was able to spend abroad. I reflected on all of the fun excursions, the delicious food, our weekend trip to Florence and the countless memories I have made with the great group of friends I have found on this adventure. After the pasta making class, we had two last amazing group dinners, where we all appreciated our time spent in Rome and reminisced on our time spent in this beautiful place. This study abroad experience has inspired me to return to Europe in the future and explore other parts of the world, and I am so excited for the adventure ahead. (Submitted on January 30, 2024)
