Over the summer, Professor Rosaria Pisa was back in her native Italy, guiding her students through the crowded streets of Naples—her hometown—where city dwellers grow produce on their balconies and outdoor market vendors sell live octopus that will be chopped into a salad for dinner that evening.
With her first hand knowledge of Italian history and culture, the URI lecturer in sociology led a two-week, three-credit research trip in June to Italy’s Campania region to study sustainable agriculture and the international “Slow Food” movement.
Italy is the hub of “Slow Food,” a global food movement that advocates for the preservation of local biodiversity, food cultures, and small-scale farming through sustainable and fair practices. And Campania, home to Naples, Mt. Vesuvius, and the postcard-perfect Amalfi coast, is known for the variety of its landscape and rich agricultural traditions. It’s fitting that “campania” translates from Latin into “fertile countryside.”
The trip gave students the chance to witness the beliefs and customs of people who take fresh food as their right and their cultural heritage.
Biological sciences major Stephanie Anderson, an aspiring physician, participated in the Italy research trip. “I am amazed at the amount of effort and energy that the locals put into growing their own produce,” she said.
As Stephanie and her fellow travelers explored Campania, they had the opportunity to view thousands of acres of fertile farmland, tilled for centuries for both nourishment and income. Hiking along the Amalfi coast, they saw cliffside gardens dug into terraces by Italians who would never accept the indignity of a mass-produced tomato. They also enjoyed two farm-stays, a fishing expedition, and cooking classes—not to mention sharing a meal with celebrity chef Peppe Zullo, who reinforced the importance of local food and Italy’s agricultural traditions.
The trip gave students the chance to witness the beliefs and customs of people who take fresh food as their right and their cultural heritage. According to Stephanie, the experience changed her thinking about everything to do with food—from the food she consumes to the role fishing and farming play in the culture and the economy. “In America, we often accept mediocre food because it’s convenient. Prior to Naples, I would eat frozen foods that are full of preservatives,” she said.
“I’ve always wanted to grow my own produce, but I thought I didn’t have the time, energy, or space to do so,” Stephanie added. “I was so impressed by the Neapolitan example that when I got home, I started growing my own veggie garden.” She also made another life change: wanting a kitchen to cook her own fresh food, she moved back home.
“This is what I want,” said Professor Pisa,” for our students to come back from these experiences and apply them to their major at URI”. It seems to be working. One of her previous students was inspired to attend graduate school for study in sustainable agriculture, and another was so transformed by the experience that she volunteered on an organic farm in Florida.
Pictured: Professor Rosaria Pisa and her students in Campania.
