Hi everyone! This spring has already been unforgettable as I’ve been working as a marketing intern with Harvest Table Culinary Group, where I’ve helped brainstorm, plan, and host on-campus pop-ups, along with creating social media content.

Now, I’m taking those experiences overseas.

This May, I have the incredible opportunity to study Global Hospitality in Siena, and I’ll be bringing you along with me through Bites Abroad! Siena, located in the heart of Tuscany, is known for its stunning Gothic architecture, the famous Palio di Siena, and for being home to one of the oldest banks and universities in the world.

During my four-week stay, I’ll be exploring not just Siena, but also nearby regions like Florence, Emilia-Romagna, and San Gimignano. From cooking classes and scenic hikes to historic tours and (of course) lots of incredible food, there’s so much ahead.

I’m counting down the days until I land in Italy, and I can’t wait to share the culture, experiences, and flavors with all of you. Get ready for a true taste of Italy!

Within my first week of being in Siena, I have been overwhelmed by this transition, immersed in a new culture, navigating a foreign city, and attempting to build some sort of routine for myself.

Leading up to my first day of class, I knew there was only one way I could start the morning: with a cappuccino and a pastry. Coffee culture in Italy is an essential social ritual that shapes much of the daily routine, far beyond simple caffeine consumption. Traditionally, many Italians will order a shot of espresso and drink it quickly, leaving the cup on the bar almost as fast as it was placed there. This is what much of their coffee culture looks like, with some cafés even charging more if you choose to sit down and enjoy your cup.

That said, you are still very welcome to do so.

My first morning, I nervously ordered a cappuccino and a chocolate croissant. I now understand why this becomes a daily part of so many Italians’ routines, as  it offers a moment of social connection and quiet peace before the day begins. My cappuccino was simple, just espresso and milk, as it would be for most. It was bitter but smooth going down. I had a fluffy croissant that was made from scratch with chocolate filling. Since then, I have tried various others, some filled with custard or jam, others decorated with glaze or candied walnuts.

My favorite cup so far came from a café called Nannini. Founded by Guido Nannini. It is a historic pastry shop and café in Siena, known for producing traditional Sienese sweets like panforte and ricciarelli, and, as I now know firsthand, an exceptional cappuccino.

I would be doing a disservice if I didn’t take a moment to share my new favorite sandwich shop here in Siena: a little meat and cheese shop called L’Antica Pizzicheria Chigiana. Photographs aren’t allowed inside, which only adds to the feeling that you are stepping into another world entirely. The moment you walk in, you are hit with the smell of cured meats, aged cheese, and truffle hanging in the air. There is no set menu, those who come in already know what they want, whether that’s a favorite sandwich or a plate of charcuterie.

You can’t help but notice that the ceiling is covered with hanging aged meats, from sausages to the hindquarters of wild boar. The refrigerated case is packed with cheeses, meats, spreads, and vegetables, all locally sourced, and made the way they have been for generations. And behind it all stands an older gentleman in a chef’s hat and apron, with a handlebar mustache you simply cannot ignore. He takes his time with every sandwich, holding full conversations with each customer. The space is small and intimate, you feel like a part of the process with him.

When my turn came, I was there with my friend Carter, whom the butcher had mistaken for my husband. Joking around, he came out from behind the counter and linked our arms together, asking what he could make for me. What followed was a focaccia sandwich with freshly sliced prosciutto, broccoli rabe, and a fresh pesto spread, all made from scratch, nothing shortcuts, nothing out of a jar.

While I am still exploring everything Italy has to offer in terms of pizza, pasta, and wine, what has truly wowed me is the freshness and delicate flavor of the meat. The paper-thin slices practically melted in my mouth: soft, silky, and rich with an intense savory flavor that hits you in the best possible way.

After such an unforgettable meal, I brought my roommates back to show them. That visit, I hadn’t ordered anything and was about to walk out with everyone once they had their food, but he stopped me. He grabbed a knife, sliced some fresh prosciutto, cut up some sausage, and laid it all on a piece of bread studded with meat and cheese. He raised his hands and said, “It’s on the house. Every time you come here, I save you money!” True to his word, on my most recent visit he handed me two cookies, one lemon, one chocolate, alongside my sandwich. I can confidently say that L’Antica Pizzicheria Chigiana serves the best sandwiches in Siena, with an unforgettable side of hospitality.

The World Is Only as Scary as the Strangers You Haven’t Met

There are hundreds of reasons why going abroad is worth doing. The views, the architecture, the history, you could spend days wandering and never run out of something to discover. But none of that has stayed with me the way the people have.

We’re often taught that the world is a dangerous place, that strangers are something to be cautious of. But again and again, this experience has proven the opposite. The world isn’t dangerous, it’s full of people who want to feed you, tell you their story, and pull you into something they love. The world is only as scary as the strangers you haven’t met.

Take Antonio, the butcher who remembers my name and never lets me leave without slipping in his favorite spread of the day. Or the young woman in a shop off the Piazza del Campo, who lit up telling us about growing up in Siena, where the Palio isn’t just a horse race but a lifelong rivalry woven into your identity from birth, then invited us behind the counter for a free truffle tasting. Or the man at the café on the corner, who by now has our orders memorized and is already pulling espresso shots before we’ve fully walked through the door. These are the people who define a culture. And they are almost always the most eager to share it.

That eagerness showed up beautifully at Acetaia Malpighi, where we were welcomed into the world of Traditional Balsamic Vinegar. To carry that label, ‘Traditional’ a balsamic must be made from specific grapes, aged for a minimum number of years (12 or 25), and inspected and bottled by an outside certifying body. It’s a protected craft, and you feel that the moment you walk in.

It starts with Trebbiano and Lambrusco grapes (white and red) cooked down into a thick, dark juice, then moved into a batteria, a series of five progressively smaller barrels, each made from a different wood: oak, cherry, ash, chestnut, mulberry, and juniper, with these being the only other outside ‘ingredient’ that lends to the flavor profile of the balsamic. The barrels sit in the attic, not the cellar like wine, because it’s the summer heat and humidity that drives the process.

We tasted our way through the range, the 12 and 25-year traditionals, alongside white balsamic, truffle, fig, apple, orange, pomegranate, and cherry. Each came with its perfect pairing: the 25-year over parmesan or vanilla ice cream, the white over seafood and fresh fruit, the truffle through pasta or eggs. A masterclass in what a single ingredient, given enough time and care, can become.

That same spirit of recommendation has followed us at Bandierino, a restaurant on the Piazza del Campo that has quietly become one of our favorites. The waiters know us now, and every visit comes with something new to try. We’ve worked through the classics, Spaghetti alla Carbonara, made properly here with eggs, aged Pecorino, and guanciale (bacon), silky and savory with no shortcuts. More recently they steered us toward Mezze Maniche Fiori di Zucca, tube pasta with zucchini blossoms just coming into season, tossed with guanciale and Pecorino. The blossoms bring a delicate, buttery sweetness that plays beautifully against the salt and richness of the other ingredients. It’s the kind of dish that makes you understand why Italians eat seasonally without even thinking about it.

And then there’s Grom, my favorite gelato spot, which at this point feels less like a business and more like a second living room. My order hasn’t changed: a small cone with salted caramel pecan, finished with dark chocolate, sweet and salty, with something smooth and slightly bitter that keeps it from being too much. We end up here most evenings, laughing until it hurts, and sometimes the staff pulls up a chair and joins us, asking where we’re from and what we think of Siena. It stops feeling like a transaction pretty quickly.

At its core, this is what Harvest Table is about, the table as a place of connection, where food is the language and every meal is an invitation to understand someone a little better. Abroad, that philosophy doesn’t need to be explained. It just happens, naturally, every single day. Over a shared plate of pasta, over a dropper of 25-year balsamic on a piece of parmesan, over a gelato cone at 10pm with a stranger who is quickly becoming something more than that.

The world keeps setting the table. All you have to do is sit down.

A month spent in Italy gives you just the perfect amount of time to explore a small city like Siena. With the space within the city walls only being about 7 kilometers (4.3 miles), there is no excuse not to have become familiar with each contrada, street corner, and local restaurant. So, let me walk you through my ideal day, my spots and stops from morning to night.

8:15 a.m. – With class in only 45 minutes, this is the perfect amount of time for a quick pit stop at a local café to enjoy a cappuccino. While many Italians sip their cappuccino or shot of espresso quickly at the bar, I preferred to take a seat and enjoy it. I rotated between two cafés: Bar 4 Cantoni and Nannini. Bar 4 Cantoni, in my opinion, is home to the best chocolate croissant, there is a guaranteed piece of chocolate in every single bite. What I would do for one of those right now! Nannini is actually a well-known café throughout Italy, and rightfully so. This is where I got my cappuccino. I can’t quite place what made it so good, but it was smooth and warm, with just the right flavor, I added one sugar packet and it was perfect. Stick to this routine and the baristas will recognize you by the end of your trip, knowing exactly what to prepare the moment you walk in.

12:00 p.m. – Now that class is out, you’re looking for something a little heartier after your croissant. Since Italians typically eat dinner very late, it’s perfectly acceptable to go in on a heavy midday meal. That’s why your next stop should be Il Bocconcino. You don’t need to follow the crowds to the famous All’Antico Vinaio in Florence, known for its historically long lines, your answer is right off the Piazza del Campo in Siena. When you walk in, menus in multiple languages, including English, are posted to the left of the door. You can choose from about 20 pre-made sandwiches or flip to the back and build your own. Let me save you some time: order your own with spicy salami, stratella, arugula, and caramelized onions on fluffy focaccia, pressed into a panini. What comes out is a warm, crunchy sandwich that is creamy with a sweet and spicy kick. Take it to the piazza, find a spot, and try your best to ignore the pigeons, they are not going anywhere. There you have yourself an unforgettable lunch.

6:00 p.m. – Dinner is just around the corner, but you’re in Italy, so let’s not rush. Head back to the Piazza and take your pick of restaurants lining it. Any of them will offer you a reasonably priced drink and, my personal favorite, a full view of the Piazza as it buzzes with tourists and the sky fades into a sunset. Ristorante Il Bandierino has you covered. You’ll find it at one end of the piazza, the staff are welcoming, happy to chat, and no drink on the menu will disappoint. I have to recommend a spritz, but truly, you cannot go wrong.

7:30 p.m. – As an American, you might be used to cleaning up the dinner dishes and winding down by now, but in Italy, the night is just getting started. Tucked just off the main road you will find Ristorante Le Campane, and my favorite pasta in all of Siena. Whether you sit outside watching people pass by or opt for something more intimate inside, you are in for a great evening. I was never made to feel out of place for not knowing Italian, the staff would teach you the words on the menu and were genuinely happy to see you return with friends. You need to order their Pici pasta. Pici is essentially a thicker spaghetti, and here it is prepared in a spicy garlic and oil sauce finished with breadcrumbs on top. I will be the first to admit I have a terrible tolerance for spice, but I would suffer through it over and over again, it is that good. Friends at the table also raved about the pesto ravioli and the truffle pasta, both equally unbelievable.

9:30 p.m. – I know you’re getting tired and probably feel like you might pop, but you have to make one last stop – GROM for gelato to close out the night. While GROM has grown into a well-known chain across Italy, I think it has earned that reputation. Order a scoop of salted caramel and dark chocolate, in a cup or cone, and add whipped cream if you’re feeling it. The sweet, salty, and bitter combination is absolutely worth it.
Whether you’re in Siena for a day trip or settling in for a while, you will sleep well after a day like this, and likely find yourself retracing these same steps the next morning. In a place filled with so much culture and food, there are thousands of dishes and restaurants to discover. More often than not, it’s the people we share a meal with or the stories told over the table that we carry with us long after. But it certainly doesn’t hurt to have an incredible plate in front of you through it all.

As I return from my month in Italy, I’m filled with a deep sense of connection—both to the stunning landscapes, the rich history and the generations that keep it alive. Before this, I never fully realized how much of an art Italian culture and cuisine is, how every dish carries a story, and every recipe is a bridge between past and present.

On a final trip to Poderi Arcangelo, a family run and founded vineyard getaway, we were shown the first ever manufactured bottled by their great grandfather, Guiseppe Miro. As they continue  to grow today, so much of Guiseppe’s name and legacy is remembered through pictures, and products named after him.

Even newer families like Anna and Leo, a husband-and-wife team who own and operate their Airbnb and hotel together, showed me that hospitality is about much more than providing a place to stay. Their focus is on building genuine, one-on-one connections with guests and creating experiences that people will remember long after they leave.
While Anna and Leo foster those connections through conversation and warm welcomes, that’s not the only way relationships are built. In Italy, some of the strongest connections are made around the table, through food, tradition, and shared experiences.

Getting my hands dirty in a cooking class is where it really hit me, making a meal from scratch is not just about ingredients; it’s about patience, love, and creativity. Those who helped guide us through the process had so much passion and knowledge about the dishes, but above all a clear excitement to help us fix our mistakes and make a meal together. As I stirred the sauce, I saw how much more we, as diners, can appreciate the chef’s journey, and how every bite carries with it a piece of history.

But you don’t have to travel to a foreign country to experience these kinds of connections. The appreciation, culture, and sense of community I found in Italy exist right here at High Point University. Whether it’s sharing a meal in the Slane Cafe and catching up with friends over, or chatting with the Chick-fil-A employees, food has a unique way of bringing people together.

Italy simply helped bring that reality into focus. It reminded me that behind every meal is a story, and behind every dining experience is an opportunity to connect. As I head back to campus, I’m excited to bring these recipes, traditions, and lessons with me, and to continue sharing this journey with the High Point community, one meal at a time.

While abroad, the Food Correspondent will:

• Explore a wide variety of local dishes, markets, and dining customs

• Create weekly content that reflects both the culinary experience and the cultural context

• Capture their journey through short-form videos and journal-style reflections

When the student returns to campus they will collaborate with HPU Dining chefs to co-host a pop-up or featured dining event, recreating some of the most memorable dishes they experienced abroad.

• Journal Entries: Weekly reflections detailing food experiences, local insights, and cultural observations

• Instagram Reels: Includes 1 intro video, 1 recap, and weekly short-form content highlighting key food moments and discoveries

• Recipe Development: Food correspondents collaborate with the HPU Dining culinary team to recreate dishes they documented while abroad

• Pop-Ups or Takeovers: Utilizing the recipes developed the student will host pop-ups or station takeovers highlighting the dishes they loved while studying abroad

The selected Student Food Correspondent receives a stipend to support their food exploration while abroad. This funding helps cover meals, snacks, and food-related activities that fuel content creation and cultural engagement.

• Integrate global experiences into High Point University’s campus dining culture

• Celebrate the intersection of food and identity

• Empower students to lead authentic storytelling

• Inspire globally minded culinary initiatives and connections on campus