June is one of the best months for Tuscany — warm, sunny days, long evenings, and the region's markets and farms in full swing. Late June can be hot (often around 30°C / 86°F), so sun protection and regular hydration matter; excursions build in shade, water breaks, and air-conditioned coach travel. The program also coincides with Florence's Saint John's Day celebrations, when students can watch the fireworks in their free time. Programs can be tailored to your academic calendar.

Light, breathable clothing and comfortable walking shoes are essential — Lucca and Florence are best explored on foot over cobblestones, and excursions include vineyard, farm, and woodland terrain. Bring modest attire (covered shoulders and knees) for visiting churches, closed shoes for cooking classes and production facilities, and a hat, sunglasses, and sunscreen for the Tuscan summer sun.

Italy is part of the Schengen Area. Many nationalities — including U.S. passport holders — can visit visa-free for short stays, while others need a Schengen visa in advance. Requirements depend on your nationality, so we recommend confirming well ahead of departure. Authentica provides guidance and a pre-departure docket, though the visa itself is the participant's responsibility.

The program engages organizations across Italy's food and health ecosystem: university nutrition research groups, national agricultural research and nutrition bodies, sustainable food and slow-food organizations, DOP- and IGP-certified producers of cheese, balsamic vinegar, olive oil, wine, and pasta, culinary schools, a renowned coffee academy, and Florence's historic food markets. Specific hosts are curated around the faculty's learning objectives and may vary by cohort.

Weekday mornings are anchored by three-hour classroom sessions (9:00 AM to 12:00 PM), complemented by expert guest lectures, three hands-on cooking classes, two guided market tours, and three full-day excursions. Free afternoons and long weekends leave room for independent travel, and the program closes with student presentations and reflection sessions.

The group spends the first three nights in a 3-star hotel in Lucca on a bed & breakfast basis, then moves to fully furnished student apartments in Florence, shared on a twin/triple basis with kitchens for self-catering; faculty stay in one-bedroom apartments. Group meals include 3 breakfasts, 1 lunch, and 7 dinners — several following the cooking classes — and dietary requirements are collected in advance and accommodated.

The local currency is the euro (EUR). Cards are widely accepted, though a little cash is handy at markets and cafés. Tipping is modest in Italy — a service or cover charge (coperto) is often included, and rounding up is appreciated but not expected. Since the Florence apartments include kitchens, students should budget for groceries and meals not covered by the program.

Italy is a safe destination with excellent infrastructure and a single European emergency number (112); as in any popular tourist region, sensible precautions against pickpocketing are advised, and the program briefs students on securing valuables. A dedicated Authentica Program Manager provides 24×7 on-ground support, the program opens with an orientation and safety briefing backed by a program-specific risk management plan, and Authentica carries a US$5M commercial general liability policy and a US$1M errors & omissions policy.