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.

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