Aristea Angelakis had the chance to make—and, more important, eat—authentic buffalo milk ricotta cheese this summer on an Italian estate and working farm. After her cheesemonger experience, Angelakis (Sargent’25) and her classmates finished their day with a Prosecco tasting and lunch under the estate’s pergola, which looks out to the mountains of Treviso, Italy (jealous, yet?).

The farm-to-table cooking lesson was just one of many field visits meant to introduce BU students to the food-positive Mediterranean lifestyle as part of this summer’s four-week Sargent College of Health & Rehabilitation Sciences course Mediterranean Diet: Food, Culture and Health.