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ITA 04 — Italian Conversation and Italian Cuisine

Quarter: Fall
Day(s): Tuesdays
Course Format: On campus
Duration: 10 weeks
Date(s): Sep 27—Dec 6
Time: 7:00—8:50 pm
Drop Deadline: Oct 10
Unit(s): 2 Units
Tuition: $475
Addtl. Fee: $25 (non-refundable)
Limit: 27
Status: Closed
Please Note: No class on November 22
On campus
7:00—8:50 pm
Sep 27—Dec 6
10 weeks
Drop By
Oct 10
2 Units
Addtl. Fee: $25 (non-refundable)
Please Note: No class on November 22
This conversational course will journey through some of Italy’s most fascinating regions as we explore its culinary traditions. We’ll discuss regional distinctions in customs and cuisine as we build cultural competence and expand oral proficiency. Students will gain an appreciation for some of the nuances of Italian culture and food, and likewise increase their ability to give opinions and narrate past, present, and future events. This course includes at least one visit to Stanford’s gourmet kitchen at the Arrillaga Dining Hall, where we’ll prepare delicious Italian dishes and enjoy them together.

Intended for students with one year of Italian in Continuing Studies, this course also welcomes newcomers who can comfortably describe themselves, their likes and dislikes, and their immediate world in the present. By the end of the quarter, students will be able to compare and contrast aspects of Italian culture and cuisine, exchange opinions along with recipes, and describe past trips and future plans with greater ease. Buon appetito!

This second-year course is intended for students who have completed “Beginning Italian III” in Stanford Continuing Studies or its equivalent.

This course includes a non-refundable kitchen use fee of $25 to be paid at the time of registration.

Alessandra De Rose McCarty, Lecturer in Italian, Stanford

Alessandra De Rose McCarty was born and raised in Naples, Italy, where her love for cooking and Italian cuisine was born. She joined Stanford in 2005 and teaches Italian at all levels. She received an MA in economics from the Università di Napoli.

Textbooks for this course:

(Required) Massei/Bellagamba, Sapori d'Italia (ISBN 9788853613141)
(Recommended) Branciforte/Di Fabio, Parliamo italiano! : A Communicative Approach 4th Edition (ISBN 978-0470526774)