![](/sites/default/files/styles/blog_card/public/blog/images/azelen2%40uic.edu/2018-09-30/siena_chianti_5olderwine_andreazelen.jpg?itok=XPWz4k23)
On a beautiful Thursday morning, our IES Abroad group boarded a bus and headed to the hills of the Chianti region of Italy. We were ready to connect what we were learning in our classes to some traditional business in the area. We had two stops planned, the wine producers of Rocca di Castagnoli and the pasta producers of Pastificio Fabbri.
![Waiting to tour the vineyard Entrance to the Rocca di Castagnoli Vineyard](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-10-01/siena_chianti_1vineyard_andreazelen.jpg?itok=vZu-mf8n)
We began our trip and were warmly welcomed at the Rocca di Castagnoli vineyard.
![Smiling group waits to tour the facility IES waiting to tour the wine production facility](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-10-01/siena_chianti_2groupphoto_andreazelen.jpg?itok=1LrSILhQ)
There was lots of excitement as we waited to tour the vineyard, knowing that tons of history, culture, and, of course, magnificent wine were waiting for us.
![12th century military courtyard converted to facilty 12th century courtyard that hosts the facility](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-10-01/siena_chianti_3courtyard_andreazelen.jpg?itok=WfykIs4y)
The vineyard is located in an old military fortress, built in the 12th century. The 800-year-old buildings are incredibly beautiful and have been converted to the working wine facilities as well as a hotel for guests and partners.
![Wine barrels line the inside of the stone building Oak barrels filled with young wine](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-10-01/siena_chianti_4youngwine_andreazelen.jpg?itok=VcGUQ6XJ)
The style, quality, and taste of wine are greatly affected by the storage and fermentation process.
![Different sized oak barrels are used to age and store wine Oak barrels of varying sizes line the inside of the building](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-10-01/siena_chianti_5olderwine_andreazelen.jpg?itok=XB640G69)
The traditional oak barrels vary in size and age. The smaller the barrel, the more the wine touches the oak and impacts the taste of the final product.
![IES students waiting for the wine tasting to begin Patiently waiting for the wine tasting to begin](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-10-01/siena_chianti_6winetasting_andreazelen.jpg?itok=TeStb4Gm)
The wine tasting portion was designed to both be fun and educational. Learning the proper way to taste, smell, and look at wine gave a whole new insight into the wine process
![Happy Amy enjoys her wine Discovering the proper way to do a wine tasting](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-10-01/siena_chianti_7winetastingamy_andreazelen.jpg?itok=jMVeJnjR)
We were given a taste of four incredible wines, ranging from a young 2017 Chardonnay to a 2012 reserve Poggio a’Frati.
![Bottles of wine with cork decorations Vineyard store showcases the best wines and fun art](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-10-01/siena_chianti_8winestore_andreazelen.jpg?itok=NjTQLJFB)
On our way out, we explored their little shop of wines, which included some fun wine themed decorations, like these people built out of wine corks.
![Beautiful entrance to the Pastificio Fabbri factory Visiting the Pastificio Fabbri company](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-10-01/siena_chianti_9pastafabbri_andreazelen.jpg?itok=hkmkpTZ7)
Our next stop on this wonderful Chianti tour was the Pastificio Fabbri, an artisanal pasta company.
![Fabbri employee showcases the different options for flour Different grains and flour line the table](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-09-30/siena_chianti_10pastadifferences_andreazelen.jpg?itok=C3Dib_xQ)
The first part of the tour was learning about how the grain, flour, and drying process all impact the taste, quality, and healthiness of the final product.
![Ancient and new grains vary greatly in benefits and usage Grains play an important role in the pasta making process](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-09-30/siena_chianti_11grains_andreazelen.jpg?itok=u7HiUZDX)
Pastificio Fabbri uses ancient grains for their pasta, which are taller, but therefore more at risk of falling over during growth. The shorter new type of grain is more durable, but because it is so close to the ground, it requires more pesticides to keep bugs away.
![Artisan and mass produced pasta have very different production Understanding the difference between mass produced and artisan pasta](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-09-30/siena_chianti_12artisinal_andreazelen.jpg?itok=7ARqs3pU)
When looking at the final product, the mass produced, high heat product is a much brighter yellow, while the artisan, slow dried past is an off-white.
![Study showcasing how health is impacted by quality of wheat Studies showcasing the benefits of artisan pasta](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-09-30/siena_chianti_13pastaresearch_andreazelen.jpg?itok=K5KfeZ-Z)
In a partnership between the Pastificio Fabbri company and the University of Florence, a study was done about the impact of ancient grains and slow drying process pasta on health.
![The factory produces many varieties of pasta The pasta machines produce different variations of pasta](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-09-30/siena_chianti_14pastadrying_andreazelen.jpg?itok=eoKa7eOl)
They have a small production, and different machines designed for different types of pasta. While a large-scale mass production factory may take 1-3 hours to create the final product, Pastificio Fabbri generally takes 6-9 days.
![Pasta Fabbri takes pride in the process of producing quality pasta Slowly drying pasta is the way to ensure the quality and health](/sites/default/files/styles/large/public/blog/images/azelen2%40uic.edu/2018-09-30/siena_chianti_15pastadrying_andreazelen.jpg?itok=qt6PHWsk)
The drying process is incredibly important for them. At no point in the production is the temperature allowed to go over 100 degrees Celsius (212 degrees Fahrenheit). This is to preserve the nutrients in the grain and flour.
![](/sites/default/files/styles/blogger_profile/public/2022-07/24/andreazelencapri.jpg?itok=NQIl4qvy)
Andrea Zelen
<p>I am a senior at the University of Illinois at Chicago, studying Communications and Business Administration. I was born in Serbia but grew up on the north side of Chicago, so I have a major love for the city. I have a passion for food, art, and adventure. I’m always ready to try something new and to see where life takes me, and this semester is my time to try out everything. I’m excited to share my study abroad story and see what excitement awaits me.</p>