Sheetz Center for Entrepreneurial Excellence - Penn State Altoona

Blogs: Chad Koch

Saturday, March 15, 2014

We started the day heading out of the city into the Tuscany countryside. We arrived at a winery where we were able to see the enormous fermentation tanks and the wine cellars. Huge barrels line the walls where the wine will age until it is ready to be bottled. We saw the hundreds of bottles in the cellar, some even from the 1940s. After, we tasted three different wines and learned different techniques to finding different flavors in a wine.

After, we got back into Florence to go through the city a little more before leaving for a cooking class. We made everything from the homemade pasta to the dessert. The dish also included beef and wild boar.