Hartwick Travel Program
Savor Portugal: A Journey of Food, Wine and Culture
A week-long educational excursion to Portugal, featuring immersive experiences in Lisbon and Porto for Hartwick alumni, parents, employees and friends of the College.
Saturday, May 23 – Saturday, May 30, 2026
Cost: $3,500 per person
A portion of the cost supports our Global Education program.
Explore how food and wine bring people together and shape culture. From artisan cheeses and traditional sausages to Portugal’s celebrated vineyards, discover the science, history and community behind these rich culinary traditions.
This trip combines faculty-led learning with hands-on exploration, offering the perfect balance of cultural immersion, shared meals and time to explore on your own.
This experience is not intended for current students or children.
What’s Included
- Seven nights of four-star accommodations (double occupancy; single occupancy available upon request for an additional $400).
- Breakfast daily and four group dinners.
- Private tours and lectures led by Professors Ficano and Allen.
- Entrance fees to all group sites and museums.
- Transportation within Portugal.
- Walking food tour in Porto with local expert Andre Apolonário
- Support with coordinating group airfare from JFK International Airport (airfare not included)
Activity Level & Travel Notes
This is a moderate-activity trip. Expect to be on your feet for several hours each day outdoors, in museums, and in historic churches. You may need to roll or carry your luggage a few blocks over cobblestones in historic centers where buses cannot drop off directly.
Please also be prepared for occasional street noise near city-center hotels.
Weather in late May: Lisbon enjoys pleasant, sunny days with highs around 72°F (22°C) and cool evenings. Porto is slightly cooler, with highs between 64–72°F (18–22°C) and the possibility of light rain showers.
Itinerary Highlights
Saturday, May 23: Lisbon
Arrive in Portugal’s capital. Settle into your hotel, then gather for a group orientation and walking tour. End the evening with wine and cheese as Professors Ficano and Allen introduce the connections between culture and fermented food in the Alentejo and Setúbal regions.
Sunday, May 24: Sintra
Travel by train from Lisbon’s historic Rossio Station to Sintra, home of whimsical palaces and grand estates. Tour the colorful Pena Palace, then explore independently before gathering for a traditional Portuguese dinner.
Monday, May 25: Cascais & Belém
Journey along the scenic Portuguese Riviera to Cascais. Stop at UNESCO World Heritage sites, the Jerónimos Monastery and Tower of Belém, launch points for Vasco da Gama’s explorations. End the evening in Lisbon with dinner and live Fado music.
Tuesday, May 26: Porto
Travel north to Porto, arriving at the stunning São Bento Station. Settle into your hotel, then enjoy a walking food tour led by Porto native Andre Apolonário, who once hosted Anthony Bourdain during an episode of Parts Unknown.
Wednesday, May 27: Porto, World of Wine (WOW)
Explore Portugal’s wine heritage at the World of Wine Museum, then enjoy a port wine and chocolate pairing to cap the day.
Thursday, May 28: Porto
A free day to explore Porto’s markets, shops and riverfront. In the evening, gather for a special farewell dinner.
Friday, May 29: Lisbon, Countryside
Return to Lisbon and visit artisan cheesemaker Adolfo Henriques, whose award-winning chèvre is celebrated by Parisian chefs. Experience a cheese-making demonstration and a multi-course farm-to-table feast in his family’s historic home.
Saturday, May 30: Departure
Depart for the U.S., taking with you memories of Portugal’s flavors, traditions and warm hospitality.
Questions?
Space is limited. Contact Pat Dopazo in the Division of Institutional Advancement & External Relations at [email protected].
Reserve Your SpotPayment Deadlines
Deposit
Due: January 23, 2026
Amount: $500 (nonrefundable)
Purpose: Confirms participation and allows you to make group reservations with vendors.
Final Payment
Due: April 1, 2026
Purpose: Ensures all accounts are settled before final confirmations and ticketing.
Two Perspectives. One Rich Experience.
Building on their successful collaboration through a popular J Term travel course on food and fermentation, Professors Ficano and Allen bring their combined expertise in economics and biology to this journey. Their partnership offers travelers a richer understanding of Portugal’s culinary traditions, from the science of fermentation to the cultural and economic importance of local food systems.
Carlena Cochi Ficano, Ph.D.
Professor of Economics
Carlena Cochi Ficano is a professor of economics at Hartwick College whose work explores local economic development and community resilience. She has a longstanding interest in how regional economies thrive through sustainable food systems and small-scale production. Her teaching and research often focus on the intersection of economics, culture and place, helping students understand how local traditions and industries connect to broader economic landscapes.
Mary Allen, Ph.D.
Professor of Biology
Mary Allen is a professor of biology at Hartwick College with expertise in microbial ecology and microbiology education. She is particularly interested in the science of fermentation and the role of microbes in shaping the foods we eat and the cultures that produce them. Through her teaching, she helps students appreciate the biological foundations of food systems and their ties to human health and the environment.
Local Experts. Authentic Experiences.
In addition to guidance from Hartwick’s faculty experts, this journey is enriched by two local hosts who embody Portugal’s food traditions and hospitality. From city streets to the countryside, their stories and craft will give travelers an insider’s view of Portuguese culture.
André Apolinário
Co-founder, Taste Porto
Born and raised in Porto, André Apolinário is the co-founder of Taste Porto, the city’s first and longest-running food tour company. For more than a decade he has guided tens of thousands of visitors—including Anthony Bourdain, Rick Steves, Mark Wiens, and Neven Maguire—through the flavors and stories of his hometown. Known for blending facts, memories, and everyday experiences, André offers travelers an authentic look at Porto’s culture through its food. Featured in “Anthony Bourdain: Parts Unknown,” “Rick Steves Europe,” “The Sunday Times,” “The Guardian” and “Lonely Planet,” Taste Porto has become a cultural leader in sharing the city’s history and traditions.
On this trip, travelers will join André for a private walking food tour of Porto, sampling the city’s culinary treasures while hearing stories that connect its past and present.
Adolfo Henriques
Proprietor, Granja dos Moinhos
Adolfo Henriques, proprietor of Granja dos Moinhos, has been crafting artisanal chèvre in his home village of Maçussa, Ribatejo, for more than four decades. Using traditional methods, he produces just 100 cheeses a day, a dedication that has earned recognition from chefs and food lovers alike. One of his earliest customers was the famed chef Michel, who featured Adolfo’s cheese in an award-winning recipe in 1986. In addition to his chèvre, Adolfo revived barbela wheat bread, a nutrient-rich, low-gluten variety once at risk of being lost.
At Granja dos Moinhos, guests on this trip will conclude their journey with Adolfo’s signature hospitality and experience a hands-on look at small-scale cheese making followed by a memorable farm-to-table feast in his family’s historic home.
Travel Insurance
While every effort is made to ensure that your travel experience is a safe and enjoyable, unexpected events can occur. We strongly recommend purchasing travel insurance to provide extra peace of mind and allow you to fully relax while enjoying your trip.
If you are interested in purchasing a travel protection plan, we recommend visiting insuremytrip to explore options.
This unique travel opportunity is being made possible through a partnership between the Division of Institutional Advancement and the Griffiths Center at Hartwick College.