ISSUE 3 - YEAR 10 | FUA/PALAZZI | MAY 2020
CORRIDOIO FIORENTINO AND GANZO GO ONLINE BY THE BLENDING STAFF | PHOTOS BY JOANELY ALVIDREZ On Wednesday May 13, FUA-AUF will host its final
done during the spring 2020 semester from the students
exhibitions, but instead of using its usual venue - the gallery
of FUA-AUF’s SAS and DIVA divisions. Not only that, but
spaces at Corridoio Fiorentino and Ganzo - the exhibitions
the selection of the pieces and the catalogue has been
will be online. This will be an opportunity for all students
overseen by the students of the gallery exhibition curation
to display their work to fellow students and a worldwide
course, making this to a completely student-led effort. This
audience. The theme of this semester is Eros and Logos:
semester’s pieces involved a great variety of courses that
Between Reason and Sensual Pleasure, and it investigates
span techniques from video making to classical painting.
the relationship of these two concepts and how they relate
Keep an eye out on the FUA-AUF social media channels for
to reason and desire. It’s also the culmination of the work
the upcoming link to visit the exhibitions.
ARIA: TOMAS SARACENO’S METAPHORS FOR THE UNIVERSE BY MADDIE WICK | PHOTO BY THE AUTHOR
From spiders to humans, gravitational waves, and particles of dust, Tomas Saraceno blends artistic and scientific encounters, enabling sensual hybrid encounters that interact in and beyond the planet Earth as we conceive it to be. Suggesting a new way of living in our world by forging connections with non-human phenomenon, Aria unfolds along the path of the courtyard towards the gallery halls of the historic Palazzo Strozzi. A peculiar yet harmonious dialogue between our contemporary world and the beloved Renaissance; the exhibition shifts the concept of “the man at the center of the universe” towards as part of the universe. Saraceno situates his immersive works “in an era of ecological upheaval, there is a perceived imperative for anthropocentric worlds to re-attune to other species and more-thanhuman ways of inhabiting our shared planet.” Enter
irregular structures, complex geometry, and cosmic webs. Become
has precedence in our contemporary world. Move onward from a series of rooms and come face to face with flying gardens, multiverses, entangled spider webs, and thermodynamic imaginations. Such floating gardens and interactive installations
inhabiting and sensing the diversity within our physical environments. “By focusing less on individuals and more on reciprocal relationships,” Saraceno wants viewers to think “beyond what means are necessary to control our environments and more on the shared formation of our quotidian. Let the spiderweb guide here.” A multidisciplinary and visionary amongst art, social, and participatory experiences, Saraceno’s latest exhibition celebrates radical interconnectedness of all beings, living or not; a sympoietic metaphor of solidarity between man and environment. Aria transforms Palazzo Strozzi into both a physical and philosophical platform to urge change through a dialogue of the past, present, and evolving future. 2
NEWSLETTER MAY 2020
MEDITATION THROUGH DRAWING BY ASHLEY FRANK | PHOTO BY AUTHOR
As it is for many people, art has always been an outlet for me.
important way for me to relax and pass the time during
A way to escape the world and its demands for a brief period
these days. While we may be stuck in place for the time
to get lost in my own imagination. I was beyond excited to
being, drawing allows for me to explore new places and
use my time studying abroad to develop this craft and skill
bring them to life on paper.
that I had always enjoyed. Florence was to become a pool of beauty from which to draw inspiration from.
Because I was so accustomed to constantly being on the move, Iâ€™ve found it difficult to transition to a slower-paced
When the Covid-19 outbreak began to rapidly spread
day, now that life has come to a grinding halt. Drawing
across Italy and Europe and students were hustled back
is first and foremost about observation, and developing
to their home countries, I was left in a state of shock, fear,
that observational skill has most definitely helped in this
and anxiety. Over the past few weeks, watching that very
case. With my newfound time, I am careful to examine and
virus tear through my own country has only intensified
appreciate every detail and aspect of everyday life. From
those feelings. Now more than ever , I need an escape.
the gentle way the light and shadows waver over the course
With public facilities shut down and stay at home orders in
of the day, to each small rustle of the branches outside my
place, I currently turn to a small corner in my living room
window. No detail is too small or insignificant. Drawing
where my sketchbook and pencils lie tucked away for that
allows for me to lose track of time and to disappear into a
escape. I turn to the marks of graphite on paper to ease
state of keen observation and rhythmic pencil movement.
my nerves and fill the silence when the news becomes
Not only can I imagine my own creations onto paper, but I
too frustrating to watch or the silence of my confinement
can now further appreciate the world and objects directly
becomes too deafening. Drawing has become the most
around me as well, and express that through drawing.
FASHION FOOD & WINE
TAKING A PIECE OF FLORENCE WITH ME BY TAYLOR DESMOND | PHOTO BY AUTHOR
rather than the workout I did that
unwrap the dough, and use a rolling
experience was cut short, there was
day. However, once this is done you
pin to roll it out until itâ€™s almost paper
a part of Italy I brought back with me
give yourself a break. Roll it into a
thin. Make sure there is flour below the
to the US. Most of it was emotional,
ball, wrap it up in saran wrap, and let
dough so it does not stick. When it is
but there was one physical aspect I
it sit for thirty minutes. While this is
thin, roll up the dough like a croissant
brought back: the homemade pasta
sitting, start working on your sauce.
and cut it vertically about half an inch
and tomato sauce I learned to make
Take a little over half a pound of
until you have long noodles. Place them
at a cooking class on Valentineâ€™s Day.
tomatoes, clean them, and dice them.
into salted boiling water for about
In a pan, place olive oil and one clove
three to five minutes. Make sure you
of garlic on high heat. Then add the
do not overcook it. Once your pasta
gesture with my significant other,
tomatoes and stir them until the skin
is cooked, drain the water, and mix in
however it was not due to him being
shrinks. Once they are soft and ready,
your tomato and basil pasta sauce.
across the world. Instead, my best
add basil and salt to taste.
friend Cassidy, came to visit Florence
This meal holds an important place in
for a romantic weekend. We learned
While the sauce is simmering on low
my heart. It is a part of Florence I will
the pasta recipe, and I brought it back
heat, do not forget about your pasta!
be able to keep with me and share with
to my friends and family. I first made
Here comes another workout. You will
friends, family, and my future family.
this dish for my boyfriend, and now a recipe that created a memory for Cassidy and I has expanded to include others as well. The recipe begins with three simple ingredients: flour, salt, and eggs. You place the flour on the table and create a big hole in the middle. Once this is done, place the egg in the middle with a pinch of salt, then you whisk the egg with a fork. When the egg is completely whipped, you slowly add the flour in until you can no longer use the fork. Then, you use your hands to knead and roll the dough (which is a quite the workout!). You have to put your full body weight into it while rolling your wrist. This was both my favorite and least favorite part. I could have sworn I was sore just from the kneading
NEWSLETTER MAY 2020
PEAR AND RICOTTA STUFFED RAVIOLI MADE AT HOME BY MADISON KIDS
When people think of Italy they think of many things. Maybe it's the rich culture, the beautiful architecture, the history, but for many, the highlight is its delicious cuisine. There is no denying that food in Italy is one of the best in the world, and part of the reason is due to the fresh farm to table ingredients. Food in Italy is more than just food, it is company, togetherness, and tradition. While in Florence I learned how to make pear and stuffed ravioli. After making it, I felt proud and accomplished for having created a dish that is like a work of art. Being able to bring this recipe back home to my family is something that I cherish and hold on to as a memory of one of my favorite dishes and things I did while living in Florence. This ravioli begins with the making of the fresh pasta dough. You begin with an egg or two in the center of some flour and start kneading. Kneading is themost important process in making this pasta the perfect al dente. Once the dough is no longer sticky and has been kneaded for a few minutes, it is ready to sit and rise. The next part is the most fun and has been fun to show my family back home. You roll the dough through the pasta machine until it reaches the thinnest setting and makes a few thin flat sheets of pasta. For the pear and ricotta filling, grate some pear and use a clean paper towel to twist out the extra juice. Then mix ricotta and parmesan cheese along with a little parsley and combine with the pear. Using the mixture just made, place a spoonful of filling onto the thin sheet of pasta and continue to make as many raviolis as you like. After flipping the pasta onto the filling, press and seal the edges, and cut along the edges to make your ravioli squares. Add the ravioli to boiling water for a few minutes and garnish as you would like, and tah-dah! The dish is finished and tastes absolutely delicious. The raviolis were a hit with my family who loved the recipe. This dish is something that reminds me of Florence and a day I got to spend with my friends while learning something new; now this knowledge is something I can continue sharing with people back home.
GETTING LOST ON THE HILLS BY HALLE QUINTANILLA | PHOTOS BY AUTHOR
It was a perfect day for the month of February. It was my first Thursday in Florence, and I did not have any class or responsibility besides exploring my new home and what it had to offer. I started by walking across the Arno river to the â€œquietâ€? side of town and see if I could find a great view of Florence. The thing I remembered the most from when I visited Florence at a young age were the views. I had finally been living here for nearly two weeks and had not seen one of those remarkable views yet. So, while walking around my new town, I came across a split in the road. To the left, I could walk up the steps toward the Piazzale Michelangelo and to the right was a daunting cobblestone hill towards the Gardens of Bardini and Boboli. Being adventurous, I chose to trek up the hill. The cobblestone was sunkissed but the trees provided shade and color; an added bonus to the beautiful walk I was on. I was the only person on the road at the time, but as I passed beautiful homes the anticipation grew what was coming. When I finally reached the summit, there were no views to be found. I walked to where I could see more people but felt lost, still disoriented from my recent arrival. I continued to wander and eventually found a path taking me to the Bardini Gardens. The sign was hidden amongst some bushes, so I was unsure yet determined to see a view of Florence. I soon reached the entrance to the gardens, bought a ticket, and walked out to one of the most beautiful views of Florence I could have ever imagined. The Duomo and Santa Croce were in the distance and each building in Florence seemed so small compared to where I was standing. The loveliest gardens and statues surrounded the landscape around me, and I felt like I could stand there for days. Only a few other spectators occupied the gardens as I looked around. I felt a sense of complete peace. A feeling came over me, that I was in the perfect place at the right time, a place that I was so proud to call home.
NEWSLETTER MAY 2020
PURSUING FLORENCE FROM HOME BY VICTORIA DE ANGELIS | PHOTO BY MORGAN BRONWYN
Leaving Florence, as I’m sure my fellow students would
given more liberty in how they choose to digest the works.
agree, was nothing short of heartbreaking for me. It
Unlike the typical museum experience where the viewer is
still hurts to accept that the study experience is over
forced to take in everything at once, an online visit allows
and must inevitably move on. With the emotional and
one to take their time to read and research the art and
political turmoil we have endured due to the coronavirus
artists. This process yields an even deeper appreciation
worldwide, one may now feel a grudge towards the city we
once seeing the works in the ﬂesh.
all fell in love with. In my own personal experience, albeit childish, I used to think of Florence as an ex-partner; we
If you feel hopeless about returning to Florence anytime
cannot be together, so I tried to avoid all things related to
soon given the current state of affairs, you aren’t alone.
it in order to move past my feelings.
When I feel this way, I take a trip down memory lane. Whenever my mother, an Irish immigrant to the US, was
Unsurprisingly, this has only led to missed homework
missing home she would use Google Earth or Google
assignments piling up. I’ve come to realize that Florence
Street View to see her hometown and the streets she
did not belong to me, it is a cultural hub adored and
knew so well. I ﬁnd myself doing the same on days I miss
appreciated by so many. Keeping this in mind, I now
Florence, simply to repaint the images in my memories and
feel the way to ameliorate my hurt feelings towards
to recall that nothing lasts forever. I have also found the
Florence is to embrace the digital resources available to
website photojpl.com to be a good resource for panoramic,
me to embrace a virtual pursuance of Florence. One of
high-quality images of Florence to live vicariously through
the missed aspects of Florence I found most regrettable
and fuel wanderlust. The copyright watermarks might be
were the museums. Beholding relics from the antiquated
an annoyance, but like with everything else right now we
societies of the old world, I had anticipated spending many
must make do with what we have.
afternoons perusing numerous museums. Although I will have to quell this anticipation until another visit, Florence’s
Although it’s difﬁcult to mend a broken heart, I encourage
renowned Ufﬁzi Gallery is available for a virtual tour in
my fellow students to not despondently dwell on what
the meantime. Certainly, the online experience is not the
once was, but to take this advice to live intentionally now
same as visiting the gallery in person, but online a viewer is
and look fondly towards greater experiences in the future.
ITALIAN ADVANCED COURSE FASHION FASHION
VERDE LUNA DI FLO SANDON'S BY ANNA GIULIA TONETTO | PHOTO BY ANHNGUYEN
I fiori cominciano a spuntare, le
giornate diventano un po’ più lunghe,
persona che ha perso l’amore ed
e il caldo si fa accogliere con felicità.
intrattiene una conversazione con la
luna, in speranza che questa possa
sperare di poter ritrovare una sorta
trasmettere un messaggio alla sua
vecchia fiamma, dicendole: “Tu che
Intanto l’unica cosa che ci resta a
gli sorridi, verde luna, digli che nel
fare e rilassarsi in casa, ascoltando
cuor non ho nessuno, digli che io
canzoni di tempi passati, mentre
l'amo più di prima, verde luna, forse
la luna ci offre uno spettacolo
indimenticabile. Per questo vorrei
Mentre le strade rimangono vuote,
introdurre la cantante Flo Sandon’s,
e il futuro è più insicuro che mai, è
al culmine della propria carriera
bello immaginare che questo amore
nell’immediato dopoguerra, e che
perduto siamo noi, e che la città
ha partecipato anche al Festival di
ci stia richiamando. Ma non per
ritornare a fare gli stessi errori.
NEWSLETTER MAY 2020
FASHION FASHION FASHION
FLY LOOK OF THE MONTH BY SOPHIA MANNING | MODELING, WRITING, STYLING, PHOTOS BY THE AUTHOR
For this look, I was inspired by a retro
high-waisted shorts from Forever
1960s vibe! When searching through
21 that seemed perfect for this look.
my closet to choose a look, I started by
They have a trouser-like feel to them
picking out the top first. I handmade
and the belt with the circular buckle
this tied blouse in my construction
adds to their professional, chic vibe.
class at Arizona State University. The
For the shoes, I chose these white
collar and the button sleeves make it
platform lace-up sandals from Nasty
very reminiscent of the decade. To
Gal to add additional texture to the
match, I then selected these white
Similarly with the accessories, I went with this purple, baby blue, and white floral scarf I found at my local thrift store. I tied it in my hair to mirror that classic 60s updo. To finish the look off are my white cat eye sunglasses from Amazon. The location was also inspired by retro photoshoots. My apartment complex has a pool with a similar feel to pin-up photo shoots. Unfortunately, current regulations didnâ€™t allow for the shoot to happen poolside but I thought having the shining blue water in the background would be a nice finishing touch!
NEWSLETTER MAY 2020
THE AWE-SOME BOY: LESSONS ON APPRECIATING THE WORLD AROUND YOU BY ALEXA JO SCHAFER | PHOTOS BY MAGGIE SMERDEL
I took Giò to Piazza Santissima Annunziata today. He ran over to the stone fountain and watched water pour out of the creatures’ mouths for so long that passersby must have assumed he was a statue himself. My son is only three, but he has such wisdom in appreciating life for what it is. He never longs for more than he has nor does he complain when he doesn’t get what he wants. He finds excitement in the little things and stands in awe of details most people don’t look twice at. With him, nowhere is boring and everything is worth asking a thousand questions. I pray he never loses this. Far too many have lost their sense of awe and wonder for life. The incredible, historical works of art and architecture in Florence have become mundane to their eyes; the everyday scene of their home city is taken for granted. My son Giò notices this. As we sat in the piazza, he asked why people walked quickly, hardly lifting their heads. I explained that this wasn’t their first visit to the Piazza like it was for him, but the confusion in his eyes persisted. He simply couldn’t wrap his mind around the fact that so many people had lost their awe in the world around them, for this world is full of awe-some things.
THE INFAMOUS CRIME ON BORGO SANTI APOSTOLI BY TARIRO ZENDA
Just when I thought I’d seen everything, I was proven
Sure enough, the duck darted off the corner to the right,
wrong yet again. My head shot toward the direction of
onto Borgo Santi Apostoli. Then followed the boy. Then
the street when I heard the makings of a commotion
the baker. And then me. The little guy was swift, but
going on outside my store. A little boy probably around
not swift enough to escape the clutches of his young
the age of six hurried across the window of my shop
pursuant. The creature let out its last cry along with
a piece of chewed up bread moments before resigning
followed by Giovanni, the local baker, just a few paces
to its fate. It had been apprehended. This web-footed
across the street. I couldn’t help suppressing the mixed
fiend, caught red-handed, (or perhaps, “red-winged”
feeling of laughter yet also concern as I inched in
would be more appropriate) right in front of the Torre
closer to my shop door to get a better understanding
of what was going on. Giovanni wore a wild, contorted
The boy began to open his mouth to speak those
expression on his face, so angry did he look that I
unintelligible words again, seconds before Giovanni
wouldn’t be surprised if steam diffused from his ears!
voiced his last reprimand about thieving children and
“STOP THAT CHILD! THAT LITTLE THIEF!”
their irresponsible ways. The boy, exhausted as well,
“NO! NO!” another voice joined, this time a woman.
I stepped out of my shop just in time to collide with
“The duck… he took the bread... and I …started to chase
the elderly woman who nearly toppled me over.
him to…return it back to you,” his small voice explained.
Overwhelmed, out of breath and distressed, she
At this point, a crowd had gathered around that tower. I
struggled to exclaim, “My grandson! He ….” She huffed,
glanced at Giovanni. He just stood there looking at the
pointing in his direction.
innocent child, and then back at me. He chuckled. I did
For some odd reason, I felt the need to step into action.
too, and then the boy! Conceivably, it was the absurdity
To help the woman and to rescue this unruly child from
of it all. That for a couple of minutes three males and a
Giovanni’s hot temper, no less. I sprung at the chance.
duck could completely block out the outside world to
How crazy we all must have looked! A young man of
pursue a wild chase prompted by a mistakenly criminal
26 years of age, chasing a middle-aged, portly, hot-
act. It's too silly to not crack a smile at.
headed, flour-ridden baker as he hunted down a young
The boy’s grandmother joined us shortly after and was
child running zigzagged and crooked. He looked to be
able to recollect her grandson and pay the baker for the
pursuing something himself. But what? I couldn’t tell yet.
stolen piece of bread. That was last year. Now, I always
In between the boy’s nimble steps, I could make out the
buy bread at Giovanni’s and occasionally see the boy
general shape of another creature…it was brownish, a
and his grandmother. And still, whenever I pass by
little gray, its head black.
Torre dei Baldovinetti, I laugh as I remember the crime
It was a—QUACK! A duck?! My goodness! What was this
on Borgo Santi Apostoli.
situation? It was positively laughable!
NEWSLETTER MAY 2020
THE FLORENTINE SUNROOM BY DEMI HARRIS | PHOTOS BY ARON AGUILERA
The red sun had just set below the buildings of Florence, yet the lights of Via Giano della Bella 13 revealed its own sunlight. I stood against the cold stonewall directly across from the illuminated art nouveau architecture, mesmerized by the gleaming beauty it beheld. Behind the sheer curtains I could see the fluid motion of her shape spinning around the Italian flat. It resembles a firefly caught in a cloudy jar; visible light dancing in circles, yet its true beauty remains blurred from sight. Streetlights and city sounds fade away as my eyes draw closer to the figure I long for, hidden behind the floral curtains stroked by yellow beams of light. Suddenly,
window curtains, pouring onto the steel balcony as she twirls the sheer drapes around her. Sounds of music flow from her balcony, singing, “Ti amo, In sogno, ti amo in aria, ti amo...” I can hear her sweet hums complementing the melody. I dream of twirling her myself as we sing together, “Ti amo, In sogno, ti amo in aria, ti amo...” I take small steps away from the stonewall, leading me closer to the horse-like gargoyles above the wooden entryway door. The smell of lavender spills from her balcony towards me. I begin to sing along with her, “Ma tremo davanti al tuo seno ti odio e ti amo.” Her hair sweeps over the steel rails as she smiles down at me, motioning for me to come closer. To my surprise, the towering brown door swings open to reveal angry shouting, “Lascia stare mia figlia, non sei il benvenuto qui!” I quickly retreat from the angered Italian father, blowing kisses to her Florentine sunlit room as I escape down the cobblestone road to return another day.
ALUMNI INTERVIEW WITH DANNY EHLE BY THE FUA-AUF ALUMNI ASSOCIATION
Tell us about yourself:
Did you do an internship
My name is Danny Ehle and I am from Chicago, Illinois.
or SPEL placement
I completed my Associates of Culinary Arts, Bachelor
t h roug h F UA-AUF ?
of Hospitality, and MBA of Business Management all at
During my time in
Robert Morris University of Chicago. I was hosted by
Florence, we were
FUA-AUF for my study abroad program in October of
required to complete a
2010 for Italian Regional Cuisine. I started my culinary
f ive-week inter nship. The
journey in 2008 when I returned home from the United
States Navy. Once home, I applied to RMU and also
options for us to choose. However, every morning I would
started my career with Culver’s restaurant. During
stop at a little place on the corner from my apartment and
that time, I was able to take 3 months off from work
enjoy the company and food at L’Osteria Dell’OK. They were
to attend a study abroad program in Florence. Once I
very friendly. I asked the university if I could complete my
returned home from that, my career continued to move
internship there. They gave me a survey for them to take
at a very rapid pace.
and had a visit. Once those steps were complete, they
I was working on growing into management with
gave me the go ahead. This was a small little place with
Culver’s and entering the “Mentor to Ownership”
maybe eight tables and four more on their patio. The
program. Since my return from Florence, I have been
kitchen was down the stairs in a little basement. It was
a part of eight grand openings for Culver’s. Some other
only myself and one other chef down there. Thankfully
accomplishments would include opening my own
we were put through a five-week course of Italian
Culver’s in Chicago, participating in the “Best Limited
language prior to me starting this internship. It helped
Time Only” product at the Food and Beverage Week in
tremendously. However, we still had a mini laptop in the
Chicago for Menu Masters, and becoming a professor at
kitchen with Google translate running all day! It was after
RMU for the hospitality management curriculum. I have
my third week there that one day, the chef couldn’t make
now been with Culver’s for 11 years! I strive to educate
it to work. It was just me downstairs by myself cooking
and mentor other individuals to ensure they have the
dishes off of a ticket printer that only read in Italian!
same, or better, opportunities that I had.
Literally sink or swim. That was probably one of my best
learning experiences of my life. When did you study at FUA-AUF? FUA-AUF was a choice of mine because I love food and
What did you do at FUA-AUF that helped you in your
people. In my mind, what better place to study both than
career and/or in your personal growth?
Florence, Italy? Another reason for choosing Florence,
FUA-AUF helped me in my personal growth with
Italy was because I love to travel. During my time in the
understanding how much I actually wasted in food
Navy, there was a lot of traveling through the Middle
practices. That is, I learned a better respect for utilizing
East. I have been to Singapore, Dubai, Jabel Ali, Kuwait,
every part and piece possible in food items. Treating
Afghanistan, Australia, Hawaii, and was stationed out of
food with love and using simple ingredients will create
San Diego. I felt that it was time to see Europe, and this
just as an amazing dish as anything else. Being able to
was my perfect opportunity to do that! Not only was I
educate myself on that and bring it back home with me
going to be able to travel but educate myself as well on
has helped me implement waste management programs
a new culture.
at my own restaurant and reduce costs.
NEWSLETTER MAY 2020
Have you traveled with FUA-AUF? How was it?
Cristina, the owner, met me there
During my study abroad program, we were able to go on excursions with
with her family and prepared dinner
the university. They were a really great time! We took a bus to Rome and
for us. It was a stewed beef dish
actually saw the Pope speak, visited the Sistine Chapel, and toured the
called peposo, delicious. She also
entire city. We went to Parma and Modena to see prosciutto and balsamic
showed me that she expanded her
vinegar production. If you have the opportunity to go on the field learning
little restaurant into a much bigger
opportunities organized by the university, they are a must! I also went to
one and opened two additional
Germany and saw the Neuschwanstein Castle (A.K.A. Cinderella’s castle).
locations! I found this so inspiring
My favorite part of that trip was the views of the countries from the bus,
because that is my goal. To be able
they were simply breathtaking.
to see a mentor of mine in a different country doing exactly what I want
Have you taken part in any Alumni events yet?
to do resparked this enormous
I still enjoy participating in events that FUA-AUF hosts. Every year, I enjoy
passion of mine. As she put it, “è
going to the alumni dinner at the James Beard Foundation in NYC. The
stato scritto tra le stelle.”
first year I went, it was as a student team member of the TuttoToscana team that produced the events. That was intense! Four days of hardly any
What would you say to any future
sleep, traveling between locations to prep, and then execute at a different
students looking into FUA-AUF?
location. Well worth the experience. However, when I attend now, it is to
To any future students looking into
network and enjoy seeing other students grow and learn. I believe I have
studying at FUA-AUF, I say just do it!
attended four times now. I also went to the Alumni FUA by the Lake event
It is a once in a lifetime experience
at Robert Morris and attended my first alumni week in Florence this year!
that you MUST take advantage of! The staff and faculty become family,
What are your favorite FUA-AUF memories?
the peers become family, and you
One of my greatest memories with FUA was attending the alumni week. I
will find that one person outside of
was able to go back to the restaurant that I completed my internship at.
everyone that will become family as well. The knowledge and exposure to another culture is spectacular. Describe your FUA-AUF experience with a word. Simply
would describe my experience as monumental! What are your plans for the future? My plans for the future are to continue to share my passion for food and people with others so they can continue to grow as well. I will continue to educate at RMU. Lastly, I am planning to own two more restaurants within the next five years.
Coordinamento Editoriale | Managing Editor Jessica Lynch
Supplemento di | Supplement to Blending Magazine
Coordinamento grafico e impaginazione /
Reg. Trib. di Firenze nÂ° 5844 del 29 luglio 2011
Anno 10 - Numero 3 - Maggio 2020
Year 10 - Issue 3 â€“ May 2020 Redattore Associato | Editor Livia Sturlese Tosi Editore | Publisher Florence Campus per INGORDA
Collaboratori Accademici | Faculty advisors
Editore Via Masaccio 45/A 50132
A lice Cozzi
A ndrea M ancini Catia Ballerini
Blending is a newsletter created with and for students of FUA-AUF, the
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REDAZIONE | MASTHEAD Direttore Responsabile | Editor-in-chief Livia Sturlese Tosi Caporedattore | Editorial Director Tommaso Monaci
p e r F l ore n c e C a mpu s E d it ore
In the third spring 2020 we feature a handy guide on how to make your own ravioli, a short story about an unusual thief in Borgo Sant’Aposto...
Published on May 4, 2020
In the third spring 2020 we feature a handy guide on how to make your own ravioli, a short story about an unusual thief in Borgo Sant’Aposto...