Mingle - Multidisciplinary Integrated Global Learning Experience

FACULTY FOCUS: SCHOOL OF FOOD AND WINE STUDIES COORDINATOR CAMILLA CARREGA BERTOLINI

 

Passion, curiosity and appreciation are three important qualities that Camilla Carrega Bertolini hopes to instill in all of her students. Wine instructor and Academic Coordinator of Food and Wine Studies at Apicius, Camilla began her lifelong passion and pursuit of wine as a curious youngster amongst the vineyards of her family’s estate. Now she shares her curiosity and appreciation of wine with the Apicius and the Palazzi scholars. 

What courses are you teaching this semester?

Tuscany and Its Wines and Introduction to Winemaking. 

Your background?

At the beginning of each semester I ask my students what a glass of wine means to them. For me, wine is my past, present, and future. I had a fascinating childhood growing up amongst my family’s vineyards and tasting the harvest each year. It was magical growing up in colli fiorentini, a hilly sub-region of Chianti. My curiosity was overwhelmingly rich and at a young age I knew I wanted to continue discovering and studying wine. I was eager to learn more about the scientific knowledge behind winemaking and earned my undergraduate degree in viticulture and enology at the University of Florence. Then I continued my research in the food sensory sciences. After much travel for work as well as pleasure with international friends, I continued to discover the harvest and wine experience away from my own region and knew I needed to continue this work. The opportunity to teach wine courses at Apicius came up and I was thrilled to be given the chance to transfer my passion onto many eager learners. My energy for wine allows me to teach the culture behind each glass poured. 

How has your experience at Apicius impacted your academic and professional out look? 

As I observe my students taste their first sip of wine I can see through their eyes their own passion and interests. The tasting becomes an image for me. The image could be their study abroad experience, their newly discovered knowledge of Florence and Apicius and the history of wine itself. It is an art, and I find that my passion comes full circle in what I gain from each of my students. It is my hope that one day in their life they will remember this Florence study abroad experience with each sip of Chianti.

How does the city of Florence enhance students' learning of your subject area? 

Florence is in each glass of wine that they experience for the people, the culture, the history. As my students express their curiosity, they learn the story behind the wine that inevitably leads them back to Florence. A place that is home to me.

Current work projects

At my family’s winery, Castello di Volognano, I am working on wine communications. The philosophy behind our wine is an important message to share. These are my roots and it is here that I developed my passion for wine. The entire story of our family and the evolution of Volognano is a fascinating one to share. Harvest time is currently upon us (Editor’s Note: in the month of September); we are busy but happy!

What advice do you wish to share with your students and the Apicius community? 

Curiosity, appreciation and moderation, these three points are relevant to areas of life and especially to wine appreciation and studies. To me, wine stimulates life so I want students to be curious to open a book and read about it, to watch movies and to discover wine in their travels. Food and wine combined are the best social network, better than Facebook. Tasting wine is to appreciate wine, but I always remind my students do so “in moderation.” 

Volognano wines can be tasted at Ganzo, the cultural association operated by Apicius culinary faculty and students. Further information on the estate can be discovered here.