May 19 - June 16, 2026
(Dates are subject to change)
Join Professor Diakite and Sarefield on their study abroad adventure in Verona, Italy! This program will consist of classroom time during the day followed by city tours in the afternoon. Students will tour Verona in their classes through a historical lens, diving into the history of Roman influence in the region. Students will also be led by their professors to different open air markets, restaurants, and cafes to learn about Italian food, culture, and language. In addition to Verona, this program will also have excursions to Sirmione beach and other Italian cities.
ITAL 1050 Eat, Speak, and Learn Italian
3 credits
- Old LAS Designations: Global Diversity(GD), Citizen of the World (CTW)
- New General Education: WLSL World language speaking and listening, DP diverse perspectives, and AIA
HIST 2102 Life in the Roman City
3 credits
- Old LAS Designations: CTW, GDC, HIST, HI
- New General Education: HI, IHIP (Study Abroad), and AIA
Scholarships: Students applying for the Verona Summer Program should apply to the Summer CIC Scholarship that opens in Academic Works and is due January 23, 2026.
Program price* $4,100 (subject to change)
First Payment: Feb 15
Second Payment: March 15
Third Payment: April 15
PAYMENTS ARE NON-REFUNDABLE.
Includes airfare, accommodations, insurance, orientations, on the ground transportation, excursions, some meals, and more.
Does not include personal expenses, SGOC undergraduate summer course expenses
3 credits= $981 - One Course
6 credits= $1,962 - Both Courses (Eat, Speak, Italian and Life in the Roman City)
Students planning to use financial aid for the summer will need to take both courses for 6 credits. Students should speak to their financial aid and academic advisors to see what works best for them.
See Tuition and Fees for more information on the costs of taking a summer class here at Fitchburg State. Payment due at time of summer registration.
Pending financial aid does not cover study abroad payments. Please call Student Accounts for more details at 978.665.4126.
View this presentation to learn more about the program
Hear from Olivia Triolo about her experiences traveling to Verona, Italy.
Highlights
The highlights of this study abroad experience include a trip to Sirmione and the beach, and two days in Florence. You will have classes in the morning and free time in the afternoon. There will be cultural activities for you to do with your professors. There will also be plenty of free days for you to enjoy Italy as you choose.
Sample Itinerary (subject to change)
| Day | Event |
|---|---|
| May 19 |
Departure Day! Flights: Lufthansa LH 425 BOS-MUC Depart Boston at 8:05 p.m. and arrive in Munich 9:25 a.m. on May 20. Air Dolomiti EN 8210 MUC-VRN Depart Munich at 11:45 a.m. and arrive in Verona 12:45 p.m. on May 20. |
| May 20 |
Arrive in Verona May 21: Orientation |
| May 21 | Classes |
| May 22 | Day trip to Padua: Il Bo Palace and Scrovegni Chapel |
| May 23 | Weekend - free time |
| May 24 | Weekend - free time |
| May 25 | Day trip to Bolzano |
| May 26 | Classes |
| May 27 | Classes |
| May 28 | Day trip to Cheese and Olive Oil Producers |
| May 29 | Classes |
| May 30 | Weekend - free time |
| May 31 | Weekend - free time |
| June 1 | Classes |
| June 2 | National Holiday - free time |
| June 3 | Florence Overnight trip |
| June 4 | Explore Florence and take the train back to Verona in evening |
| June 5 | Classes |
| June 6 | Weekend - free time |
| June 7 | Weekend - free time |
| June 8 | Classes |
| June 9 | Classes |
| June 10 | Day Trip to Sirmione with lunch at Remelli and a visit to the Grotto of Catullo |
| June 11 | Classes |
| June 12 | Classes |
| June 13 | Weekend - free time |
| June 14 | Weekend - free time |
| June 15 | Classes |
| June 16 | Departure Day! Air Dolomiti EN 8827 VRN-FRA Depart Verona at 2:35 p.m. and arrive in Frankfurt at 4 p.m. Lufthansa LH 420 FRA-BOS Depart Frankfurt at 5:40 p.m. and arrive in at Boston 8:10 p.m. |
The people we encountered are very proud of the food they create - tortellini, gelato, and bread (made from ancient grains and prepared the same way as 5000 years ago). I was glad to be a part of that.