Jul 22, 2026 / 3:02PM
NYU Florence is different from any other Study Abroad site. Its campus is made up of Villa La Pietra’s world-famous gardens and the bucolic agricultural landscape that surrounds them. As a small, but perfect, 37acre Tuscany Villa Estate it produces food but its main purpose for more than 550 years has been the wellbeing of the community it serves. Today, that community is the students and staff that form the NYU Florence family.
Broadly, the estate may be divided in to two parts: the formal gardens where students may participate in outdoor classes, revise for upcoming exams or simply relax, take the sun and enjoy a homemade picnic in beautiful surroundings; the Community Farm made up of the olive groves and the walled garden, the Pomario, supplying the on-site cafeteria with fresh, zero-miles, produce in a way that is also good for our environment. Together they form a Green Laboratory of learning opportunities for a range of courses and extracurricular activities.
Through talks, workshops and the possibility to work on the Community Farm, Terra Firma aims to facilitate a deeper appreciation of this special place, to gain from its wellbeing credentials, to more fully enjoy it and to use it as a mirror reflecting wider issues in the world.
These events are open to current NYU Florence Students only.
The Estate and Collections of Villa La Pietra: History, Practice, and Engagement
With an introduction to the Museum Meetings and Terra Firma programs by Francesca Baldry, Villa La Pietra, Collection Manager, and Nick Dakin-Elliot, La Pietra, Horticultural Associate.
A review of how gardens and contact with the natural world may improve personal wellbeing and a look at how we may all use the unique estate that is Villa La Pietra to improve our own wellbeing.
An important part of this event will be the chance to sample some of Villa La Pietra’s home-grown produce and to meet the gardeners who produce it.
WANT TO BE MORE INVOLVED?
Speak or write to Nick (nd15@nyu.edu) if you like the idea of getting involved by working in the vegetable garden alongside professional gardeners who know what they are doing. An hour a week, or more if you wish, will allow you to witness seeds sown and plants planted that will grow to maturity during Fall 2026 in time to be harvested, cooked and served at the cafeteria before the Semester is finished.
Slow Food and Local Markets
(Event organized in collaboration with OSL)
Followed by:
Beautiful Brains
An evening with Wendy Suzuki
Olive Harvesting
Followed by lunch at the Stone Table at Villa Ulivi
The olive oil we produce at Villa La Pietra is a particularly good version of the Tuscan olive oil that is famous the world over. We start the day by looking at olive trees and discussing their importance within Tuscan culture. We then harvest olives to work up an appetite for the traditional harvest lunch that will be on offer in the olive grove. The day will end with an explanation as to how the harvested olives are pressed to release their liquid gold and the chance to taste a range of very different olive oils from across Italy. Quality is a complex concept that needs to be safeguarded but also appreciated.
Followed by lunch at the Stone Table at Villa Ulivi
Chestnut Harvesting and Cooking Class
Harvest chestnuts with local Italian students in the Mugello area of Tuscany, to appreciate this unique landscape and then to prepare and eat a traditional chestnut lunch with new friends.
(Event organized in collaboration with OSL)
Olive Oil Tasting.
Building on experience gained during this fall’s olive harvest at Villa La Pietra, we visit a local olive mill to witness how olives are pressed and to see how the oil and water released becomes he hish quality olive oil that is sought the world over. We will then participate in a professional oil tasting session in order to see how Villa La Pietra’s very own oil stands up against the local competition. Hearing what the experts have to say is fascinating.