The ÐÇ¿Õ´«Ã½ Academy of Rome (AAR), tucked away in the Monteverde neighborhood, provides a space for contemplation and research amidst a collaborative scholarly atmosphere for thirty lucky Rome Prize Fellows each year, along with a talented culinary staff. The verdant campus, marked by luscious garden spaces meant to inspire reflection and creativity, provides a backdrop for artists and scholars seeking to hone their craft. This academic and culinary center of excellence opened its gates to AUR Food Studies students for a tour of the campus, with a focus on its (RSFP).
Head Chef, Kyle Pierce welcomed students to the idyllic campus that is the ÐÇ¿Õ´«Ã½ Academy of Rome for a tour through the main building and picturesque garden spaces, before offering a culinary demonstration on the art of pasta making. He and Sous Chef, Sara Levi—very much culinary philosophers in their craft—conversed animatedly with the group about their inspiration for the Academy’s menus, expressed through the melding of traditional flavors with modern influences.
The lingering presence of Alice Waters was felt strongly. The famed chef and sustainability advocate visited the institution in 2006 and guided the remodeling of the AAR cooking approach through the inauguration of the Rome Sustainable Food Project, which rejects industrial practices and encourages a greater connection between the land and the kitchen. The RSFP provides the community of the Academy with a collaborative dining program that nourishes scholarship, conviviality, and an overall sense of belonging.
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