Better to see something once than to talk about it a thousand times

Wednesday July 6 -Thursday July 7-Friday July 8

On Wednesday we finally made it Venice. It’s a trip we’ve planned on our own. Our first trip without our class. We hoped on the train (a long train ride at that), burned skin from Via Reggio and all, we made it to Venice. The moment you walk out of the train station it was like you walked into a different world. It was beautiful!IMG_8216 So many peopled warned us that it was going to smell and it wasn’t as cool as they thought it would be, the streets would be dirty. With that information we were kind of nervous! Yet, in the moment we walked out of the station we knew that all the things that were said were so so wrong. It was gorgeous!

We had a simple plan for the day: walk around and see as much as we can, eat seafood, take a gondola ride, and find out if the city is really sinking. And that is what we did! We walked around and saw some beautiful churches, many stores filled with Vancian glass (one of the products they are known for) I got myself a Vancian glass ring J. The other product that they are known for is there homemade masks that all of Italy uses for a holiday/festival similar to Halloween. After walking around for a very long time in the crazy heat we found a restaurant that had tables overlooking a canal.IMG_3407 We had walked past it a couple times just from getting turned around and the plates coming out looked AWESOME. We were very very excited and didn’t hesitate to make this our “big” meal of the day. Olivia Jenna and I ordered the pasta with seafood. The menu didn’t elaborate much farther than it saying pasta with all kinds of seafood, which we assumed was whatever fresh they had in the kitchen and Angie ordered a salmon pasta. The food came out fast and the plates were beautiful! Not only did the sea food pasta have a big swirl of pasta decorated with tons of clams and mussels and a little octopus on top with shrimp and squid. It had a bright red already glazed (in something delicious not butter they don’t really do butter in Italy) sitting there for us to crack open.

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sorry I remembered to take the picture after i started eating…

Given we found out that out of the three of us really didn’t know how to crack open a lobster, myself have only two experiences. 1) At my mom’s birthday when I was in like 5th grade we cooked lobster for her party and I cracked one lobster and felt so bad, because I picked him out only earlier that day. Then the second time my family and I were in Maine of vacation where I got to again, pick out the dang lobster, listen to it hiss in a pot and then had to crack it open and try to forget that I had chosen its doom. Ok, yes I may be being a little dramatic, but all my memories with lobster, yes, delicious the cracking part was my least favorite. Yet, today I had no other choice to ask my dad to crack it for me (sorry about the lobster rant). Getting over the full lobster, and getting over that we were going to have to use our hands to be able to get the dish “all cracked open” before the cows came home (utensils made it to hard haha we were kind of a mess). After the prep phase of our dish we dug in and it was the most amazing dish I had yet eaten in Italy.

After dinner we only had two more things to do on our list: gondola, and find out if the city was sinking. We figured that the gondola was next. Right by the restaurant was a dock for the gondolas later finding gout that each boat is essentially its own family tradition gondola boat driver’s boats have family tradition. It all happening very fast we were on the boat and on our way!! The gondola driver guy was very nice and spoke English, which was very nice, because he pretty much gave us a tour telling us about all the different building and which historically famous person lived there and the ages of all the bridges and even confirming to us that not only is the ocean rising but the islands are actually sinking. They are sinking because the islands are made out of sand and they are putting/building up so much it is compressing the sand rock which is causing the island to shrink and go under water! The gondola ride was amazing and felt like a dream!

Afterward we walked around the more touristy places and realized we were even more burned than we were when we got there and we decided it would be in our best interest to now head back to Florence.

The next day Thursday July 9th we went to class where we had lecture and were taken to a Sicilian bakery where we learned about arenchini, cannoli, and granita. Arenchini, which is a cone like shape made with rice and stuff with anything from rague sauce, eggplant and mozzarella, squid, or cheese. Cannoli, a fried pastry dough filled with a ricotta filling! Granita is pretty much a shaved icy with flavors in it like lemon, strawberry, watermelon, and coffee. I got lemon it was very very good.

After class we headed home to take a nap the heat and sun we had gotten the past couple of days was hitting us hard and we hadn’t been drinking enough water. For some reason when we got into the apartment o couldn’t sleep, so I cleaned up the apartment and came to find that my burnt chest had little blisters ALL OVER IT!!! As I cleaned and sweat (freaking hot and no AC) the blisters grew. Let’s just say I don’t like it and I had to call my mother to double check. She confirmed to me that I would be all good and needed to just leave them alone, which was really hard!

That evening we had reservations at Ganzo our schools all students lead restaurant, to partake in a themed dinner. Themed dinners are a 6 course meal under a certain theme, tonight was traditional Tuscan dishes. Long story short the dinner was awesome and here are pictures from each course… we were spoiled.

Friday July 8 was another chill day after dinner at ganzo we explored the town till late. We woke up and found an American Diner for breakfast! I got an omlette that was amazing and an actual cafe americano!!IMG_3439

After breakfast we came back with plans to get our papers squared away and travel plans together for Switzerland. Instead we came back to a whole different adventure when I decided to change the outlet I was using…. long story short no more electricity nor wifi and that led to multiple flights being climbed (we live 6 flights of stairs up and box is down stairs) it wasn’t fun…we finally called and had someone come help us because nothing we were doing was working. The gentleman comes in looks at the box on the first floor looks at this random box at the very very top left corner unlabeled and flips it and the electricity came on…. of course right. I was just happy the lights were on. Only for time to pass a little longer and i tried a different socket and POP!!! I blew it again… had to walk the stairs AGAIN and climb to try and reach to box flipped it climbed upstairs and they weren’t on… went down and flipped it AGAIN!!!! and thank the lord they turned on… I threw away my adapter here’s the culprit….IMG_3441

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Everybody needs a beach day

Monday July 4 and Tuesday July 5

The concept Fourth of July in Italy stumped us for a moment. I believe this is when the four of us really had our first bout of homesickness. As we got plenty of pictures of friends and family together at lakes and cottages, barbequing and enjoy each other’s company…all while we were here, in Florence, in our apartment with no air-conditioning, in the 100 degree weather, with no water but a river that is not at all a swimming river. SO with that we took it as a challenge. We’re going to the beach!

We asked around in our class and found out that Via Reggio was the best place for us to go. Train ticket was cheap, you get mountains in the background of the ocean, warm water, cute town, good gelato. Honestly all we needed to know was that there was a sand beach. We were very ready for the 4th knowing we would be on the beach but celebrating the birth of the United States of America on a beautiful beach in Italy. With that Olivia brought her American flag towel and we were off. The beach was beautiful a picture couldn’t capture it. And it was HOT! But with a perfect temperature ocean with some decent waves we needed nothing else. We walk up to the beach and it is just covered with tons and tons of umbrellas only making space for a little walk-way from the “club” to the water. The beach was divided into many clubs as you walk the shore each different color umbrella was a different beach club. So we went to the first one we saw and bought 4 chairs and an umbrella each item 5 euro. Then having to walk down to the life guard hand him the receipt and he showed us to our spot and made sure we “got what we ordered”. To all of us it was very weird… myself knowing New Jersey beaches, Jenna knowing California beaches and the other two knowing the lake routine this was very different. Finally getting settled we lay down to realize one we are melting and two we are starving. We jump into the water swam, which was like bath water the under tow was very strong but the water wasn’t deep at all maybe to my hips so we kneeled and jumped waves. We laughed the whole time. We left he water and went on our next hunt, time for food. We walked up to the club shack thing and all they had was a mini bar and some ice cream (no what we were looking for). Not knowing still to today if it was appropriate for us to do so we club hopped looking for some drinks and a sandwich. We found one after some walking and I had a delicious tuna sandwich (first time I’ve seen mayo since we’ve been here, I was pumped) with a mojito (it was like drinking the forest there was so much greenery in it). All in all it was pretty good. Heading back to the beach we were happy to find that nothing was stolen from our spot so we laid down now for a nap and for me my book :).

For the rest of the day we moved one more time to get in the water and cool down, and then for a walk where we saw a plethora of topless women and banana hammocks. We were having the Italian beach experience. Until the very end of the day we went to find some gelato to not only find gelato but to find that all of our skin was as red as red can be… IMG_3380All we could really do was laugh at this point. Jenna looked the worse later that night once we got home her red face and chest matched our red couch in the living room (it was hilarious). Until my slightly pink chest and stomach decided it wanted to blister (this was a day after I thought it was in the clear).IMG_3385

Also, the night we got home we were going to the back of the apartment to hanging our damp towels up on the line wen Angie screams and tells pretty much the whole neighborhood that there is a lizard on the screen (taking a solid three minutes to decide whether the weird flat looking lizard was inside or outside, it was on the inside). Olivia coming in for the lizard rescuer pulls out the Australian ascent and goes in with a bowl, nothing else. We’re all laughing and want the lizard out. Obviously the bowl didn’t work, then she tried to grab it with her fingers. This is when it went to extreme. She finally made contact with the fast lizard’s tail only for it to fall off! The lizard used it defense mechanism to allow Olivia to pull his tail off. She was devastated and we all squatted near the tail with no lizard attached squirm on the ground (for a solid 30 minutes it squirmed). The lizard after that was out of sight honestly we’re just hoping it went out the way it came in.

By then we were exhausted, sun drained, burned, and ready for bed. We woke up the morning of Tuesday July 5th to the burn of yesterday and the first cooking day in class!!! We got to whip out our aprons and print off our recipes and we made Pollo Con le Prugne (chicken with prunes), and Schiacciata Bianca Cappello (renaissance schiacciata with custard). Lorenzo our attractive Italian chef helping us cook this meal was extremely knowledgeable!!! Jenna and I were in charge of the custard for the Schiacciata Bianca Cappello. “This takes patience” Lorenzo said and is did he taught us the way to do it perfect and perfect it turned out!! It is a game with the heat Lorenzo states and that concept lead to him telling us all about how the temperature and timing of how we heat food makes all the difference. The chicken we cooked today was being cooked at a lower temperature to steadily bond the colognes making a moist but still fully cooked chicken breast. You don’t want to cook you meats on to high of a temperature ever or the colognes (proteins) will bond to fast and you will have dry chicken or over cooked meat. He taught us a trick to know when your meat is perfect, and gave us a tip and deep explanation on how never to preheat an oven when cooking cakes, and how to cook the perfect scrambled egg. I felt so filled with knowledge! The meal turned out unbelievable but not as filling as we had hoped.

We went home and all took a siesta, which ended up being way longer than planned, woke up starving and on the search for some lunch. We had a hard time finding a restauIMG_3387rant that was open, because they eat lunch and then close at like 3 and don’t open till like 7:30pm for dinner. We could only find a place in a piazza (tourist are always in the piazza=open on tourist times). We got our first spaghetti and sauce (meatballs aren’t really a thing here). The lunch was delicious. We walked around and shopped now in a way better mood after finally getting food!!

We met very nice restaurant owners one evening as we were walking around and decided tonight would be a great night to go and actually tryout their food. They are known for their La Bisteaka Florintine. Which is basically this huge cut of steak that gets taken our raw raw and weighed in front of us then to only be cook for 12 minutes coming out still pretty raw. We had no idea how to go about eating this thing us four looked at each other and decided it would be best to ask. They covered the meat with olive oil and told us to squeeze our lemon on it. Weirded out a little by the whole thing I was the first one to put the very raw chunk for meat bathed in olive oil and lemon in my mouth and it was AMAZING!!! Nothing else needs to be said about that dinner the steak was the highlight and I’m not sure if I can eat steak any other way.

Travel is the Ultimate Inspiration

Sunday July 3

The next big adventure came right the next day bright and early. This time it was specifically with the class we are taking. As a class we are headed to Pienza and Montepulciano. The focus of the trip was wine and cheese, awesome right?! Our first stop was Pienza. It is an adorable little town somewhat on top of IMG_2777a hill there were a few steep climbs but nothing extravagant. The architecture was mainly a gothic style with “a lot of symmetry” according to Giovanni our professor. One thing I thought was particularly interesting regarding the architecture wIMG_3277as that everything was measured from an individual’s body. Whether it was their wing span or the length of their foot, it wasn’t “set in stone” like it is now a day. So the arches and pillars had no exact measurements! The church was beautiful, but this tiny quaint little town was the start of another day of amazing views!! My group was responsible for doing a presentation of the landscaping of Pienza and Montepulciano. We had to observe and focus our trip on the landscaping, which was not a hard task what so ever. The buildings and towns are wonderful, but what truly takes my breath away are views, the hills with olive groves, vineyards, and golden wheat everywhere.IMG_3318 This area of Pienza and Montepulciano is known for its views, it is known to have been an inspiration to artists from the renaissance and still today in modern pIMG_3293hotography. With the temperatures and soil conditions perfect for growing olive trees and grapes for vino it makes for their label of having some of the best in Italy.

 

The main reason we were in Pienza was for pecorino cheese (sheep cheese). After walking around the very small town and looking in a bunch of cute little shops, looking the view, and getting the architectural and historical low down from Gioni. We had to meet him in the cheese store where we tried three types of pecorino cheese (more like different flavors and ageing locations). One that was aged in straw, one aged in a cave, and one aged in sun dried tomatoes. They were all surprisingly different. The location of the aging played into how dry it was how, salty, and how fast the cheese matured. My favorite was the cave cheese. It was soft of the outside rim and a dryer on the inside with some “pockets” they called it. Very yummy. We then headed to Montepulciano were we got to see the beautiful views the city on a “hill” (actually a mountain…), which felt like a mountain with a capital “M” MOUNTAIN to walk allllllllll the way to the very top in the crazy heat with plans to get to lunch at a wine cellar. Where after a wait we got to have a wine tasting!(my first wine tasting!).

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straw closed to you then cave them sun dried tomoato

We then headed to Montepulciano were we get to see the beautiful views the city on a “hill” , which felt like a mountain and walk allllllllll the way to the very top in the crazy heat to get to lunch at a wine cellar where we got to have a wine tasting!(my first wine tasting!).IMG_3284

 

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On the hike, other than the views and the fact that my thighs were burning from the climb, and my shoulders from the sun the views were stunning! On the way up the mountain  we found out that this city was were Eclipse from the Twilight saga was filmed!Even though the hike, literally, had just began. We continued to walked up and up and up and up and up some more. Then up again it was NUTS!!!! We visited a beautiful church and at the top (which we FINALLY made it to ) a castle with an adorable park on the outside.IMG_3348

 

 

 

After what felt like forever waiting in the park it was time to go to the wine cellar where we walk into this tiny little win shop. I’m thinking there is no way this wine tasting is going to work in here with 30 students! We walking in further and there is this tin spiral stair case that goes down and down and down. And as we go down further and further it gets chillier and chillier. Then all of a sudden BAM! It’s a wide open HUGE wine cellar with GIANT! barrels of Chianti wine (the DOCG wine they are famous for). The pictures truly explain how the lunch and wine tasting went. The room was amazing, the lunch was amazing (we got awesome lasagna), the barrels were amazing, there was also a tomb (random I know, but the owners of the tomb hid refugees and apparently a mother and a father from a high ranking family were buried there.)The whole experience in Pienza and Montepulciano was truly an unforgettable one.

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After what felt like forever waiting in the park it was time to go to the wine cellar where we walk into this tiny little win shop. I’m thinking there is no way this wine tasting is going to work in here with 30 students. We walking in further and there is this tin spiral stair case that goes down and down and down in the earth and it get chillier and chillier. Then all of a sudden BAM! It’s a wide open HUGE wine cellar with GIANT barrels of Chianti wine (the DOCG wine they are famous for). The pictures truly explain how the lunch and wine tasting went. The room was amazing, the lunch was amazing (we got awesome lasagna), the barrels were amazing, there was also a tomb (random I know but the owners of the tomb hide refugees and apparently a mother and a father from a high ranking family were buried there.

I feel like that is where I hit my wine knowledge mile stone, where I actually know how to “properly” taste wine and finally having red wine that is good! To top it off when we returned to Florence we adventured to a new part of town finding a restaurant with enormous margaritas and great quesadillas ( i know weird fod choice when in Italy but it was a nice change). Then to end the night sitting at the Duomo at night still awe struck by IMG_3353its beauty. (PS, Florence at night is like Florence  at 8 am, people are all out walking around with friends and strollers, at like 12:30pm kids are still out walking with their parents no big deal because they could be walking home from dinner it’s super bizarre.) All the streets and squares are completely lit, it’s very safe which is AMAZING so going to the Duomo at 12:30pm from dinner is completely safe and wonderful, because it’s not packed with tourists and blazing hot. (Yes, I’m cool enough to be annoyed by the tourist, because I now know my way aroundish and totally live there haha)

 

 

 

 

Living in the Moment

Well friends and fam I know I haven’t posted in WAYY too long and I apologize. Every time I say I will write on the bus from place to place with class, or on the train to our next destination, but this thing called sleep totally knocks me out… So the next few post is going to be a TON of pictures and I will be covering the past 2 insanely crazy busy weeks I have endured and the visiting of 9 different cities, so hang with me!!!

Saturday July 2

The first big trip to Parma and Modena!! Here we are taking a trip to Modena

We went to a Parmesan factory called Parmigano Reggio were we learned about the process of making Parmesano Reggio (parmesan). They start their process my milking the cows twice a day (morning and night) the milking at night goes into these huge tables where they separate all night. In the morning they use the morning milking of the cow (all of it no skimming) and the data from the night milking and put it into these vats. We’re they mix in two more ingredients of redix and an enzyme found in baby cows stomach they mix it then I turns to curds then the mix the curds together with a giant whisk. It’s then a thick liquid they then put in a cheese cloth (linen) and put in a plastic shaper with a granite block on top working to press the moisture out. They sit over night then in am they get this belt with important info encrypted on the belt then to be pressed into the cheese. After that they sit with a steal belt in a really cold room on a shelf for two days to harden them. They eventually make their way to a salt bath. Which is a long tub with multiple 90 ib wheels of cheese floating in it with a container with holes in it holding all the sea salt sitting in the tub. After their bath they start the aging process where they sit on special wood shelves. The range for cheese to age is 1-3 years. They do age for longer, but they sell it between 1-3 years. At one the year mark the cheese master checks the cheese with a special tool. First hammering it like you would knock on a wall looking for a stud. They knock the cheese to hear for holes (they don’t want holes) he also gave us fun facts about the cheese: through the aging process the natural sugars in the milk (lactose) is ages away ( people like sometimes myself won’t have an issue with the digestion of this cheese, because the way they age the cheese there is no lactose) the sugars turn into amino acids that are also in our stomach that make it easier for us to digest it also contains more protein in comparison to meats of the same amount and takes less time for us to digest. (45 mins for cheese hour 4-5 hours for meat). We then got to try the cheese aged for 1-3 years my favorite was the ages for 2 years. 3 years was very salty and grainy it would be awesome grated on a meal 1 year is softer and not as salty. As you can tell I thought the cheese was pretty cool!!! (sorry there aren’t many pictures of cheese i forgot my phone on the bus…)

After Modena we went to Parma (I know it sounds backwards but the location of the actual farms flip flopped but normally Parma is known for Parmesan and Balsamic Vinegar and Modena for its Prosciutto) the prosciutto factory was also very neat. We first had to put white cloth coat things and a hair next to protect he meat. IMG_3253We then walk essentially into a freezer. It had extremely controlled temperature and it was the exact opposite of what it is outside!! Italy is very hot in the summer. We walked in and the owner (with our guide translating) talked about the process they shit in 600 pig legs a week all form special DOCG (geographically controlled) farms (meaning the origin the pigs come form are controlled). They refrigerate the meats and hang them in these tall hanger like things. IMG_3252They then salt the top of the leg area with a mixture of salt and lard. Which hold the moisture in and adds to the flavor. They also go through a branding and tracing code process. Since the prosciutto is DOCG that mean it has to be perfect and regulated to be able to receive the prosciutto crown branding at the end. They leg age for a long time and the smell gets this weird salty+salami+fat smell it wasn’t particularly my favorite. One of the last steps was the step of the expert (owner) he had 5 others who helped him the other parts of the process but this takes a very trained nose. They use the tibial bone of a horse that has been shaped into a needle sort of looking thing. He then starts poking the leg in 4 specific places saying that by smelling the needle after poking it you can smell if it has aged properly or not.

We then got to eat lunch at the factory in their little house/restaurant overlooking the valley it was beautiful and the ravioli and lemon cake were amazing. I also got to try a very popular summer dish of melon and prosciutto. I didn’t particularly care for it (I’m not a melon fan) but what an interesting combo!

To top off the day we went back to Modena were we visited a balsamic vinegar farm. Not a factory a family owned adorable farm that has been making DOCG balsamic vinegar four 100 years. This tour was a family affair and as the most wonderful Italian women in a bright red dress with matching bright red lipstick and her jet black hair told us all about their vinegar it was around 97 degrees and very sunny and I dint even care. First off I wasn’t aware that balsamic vinegar was made from grapes (I had never really thought to far into it I guess) they had their own vineyard right there on their property and the vinegar process f boiling and pressing room right in their back yard. They age their vinegars for either 10 years, 17 years, 25 years, or 35 years. Each having a very different flavor (nothing like the U.S) the older the vinegar gets the more carmely it gets.  For all 4 vinegars it is the consistency of molasses, and you are supposedly able to tell the age of the vinegar by how much it gets caught in your through and how much you feel it in your nose. Balsamic vinegar (similar to olive oils and wines) is a senses tasting process. We got ot taste all the vinegars and go on the grand tour. After we looked in the processing room we went into the vinegar house. The perfect condition for vinegar is in the attic because it gets every extreme of every season. Hot and humid, hot and dry, chilly and so on. It being super-hot the house was HOT and as we went higher in the attic is turned into a sauna. The first floor up held their most recent batch of balsamic, all sitting in cute little barrels (most small some medium sized) and they had special cotton clothes cover the hole to let the balsamic still breathe which is a important part of the process. We then went back outside for lunch. The family made a homemade spread of all different kinds of foods and desserts (we were told it was a “small lunch” no, we were totally spoiled) then the father of the farm started chatting with about 15 of us and asked if we wanted to see the really old balsamic they had in their attic he goes “it very hot but worth it” and we were all in. We went up to the “sauna” and went into the first room it had lines of barrels like the other room and the wall were lines with all kinds of cooking pans and utensils. Then we went into the next room and it had photos of their family all over and then one wall of pictures of their son. In their room there was only three lines of balsamic. Going to find out that it was their lines of balsamic vinegars they started when their son was born the next line was the balsamic started when his mother was born and the third line was the balsamic the husband and wife started when they got married. The last room also had pictures on the wall other than being blasted hot it was the vinegar that has aged the longest. The father goes into the corner and pulls of this super tiny little barrel and starts dipping spoons into it and obviously I was like “oh yay” he hands it to me and goes “100 year”. I tasted the first batch of balsamic vinegar the farm made!!! MY MIDN WAS BLOWN SO I KEPT THE SPOON. (again sorry for the lack of pictures i was really in the moment here)

Needless to say that day I learned a ton! Even though on the way we got trapped in a tunnel after a truck driver hit the inside of the tunnel ahead of us leaving us on the bus an hour longer, being hot, and exhausted from walking so much of Florence it was the day I was soooooo ready to learn all about this wonderful place called Italy!!

Knowledge and experience is Power, and lots of FUN!!!

Class again was today was very informative. We gave our presentations on the landscape of Pienza and Montipulciano. Then we talked about slow foods which is essentially a brand that protects endangered foods, which contributes to the art of taste (the philosophy to preserve and protect their product). Like wines that are I.G.T (Typical geographical identification), I.G.P (Protected geographical identification), D.O.C (controlled denomination of Origin) and D.O.C.G (controlled and Guaranteed Denomination of origin). They with the amount the ingredients are controlled and exact. Starting with the least controlled to the most controlled.

After lecture we went to Eatly Florence were we looked around and had a taste testing of slow food. A type of cheese, a whole grain bread with oil, eucalyptus honey form a black bee, strawberry jam from endangered strawberries. They all were amazing but I would have eaten that whole jar or honey if I could have. Oh, and the bread was fa-nominal.

We than went to the market to get ingredients for our dinner later! And then went to go to lunch at Ganzo. A red Chianti wine, a grilled apricot and honey salad with almonds and a roasted duck with an eggplant puree and onions which i had no idea what they did to it but it was amazing!!! (and it was all free used my student card!)

After we came home a took a well deserved siesta to wake up and make dinner!!! and play some euchre( im getting pretty good 🙂 )IMG_3246

“And then I realized ADVENTURES are the best way to learn”

6/29/16

Well the tired is sinking in we’ve been so go go go. I haven’t really realized how much we’ve done till today. We woke up and went to class where we learned all about Tuscany food wine and culture (shocker right) it was fascinating! We start the class with some Italian. We worked on introduction conversation today: How are you?–> Come stai?, goodà bene, and you?–> E tu?, not bad/so soà casi casi, what is your nameà come ti chiami?, my name is_____–> Mi chiamo Kate. Then we talked about the Tuscan Estrusans history and their impact on Italy they were the start of the mediteranian diet of mainly wine, fish, oil, and grain. In the frescas on the walls they were able to figure out what they ate (old paintings on walls). We also talked about the main cooking traditions of both north and south Italy and what they are known for! He paired each with a fascinating story which made things so clear. Then we talked about the best and most appreciated wine in Italy called Montalcino. Then we went into the history and impact of the Medici “mea-di-chi” family on Italian culture and society. We shaped up to days lecture with conversation on how Italian cuisine has effected French cuisine, the renaissance (rinascimento) of Italy, and the resurrection (Risorgimento) of Italy. It was the period were cooks and artist worked to inspire Italians to come together and fight against invaders and become one. Where in 1861 they became a country!!

Then we moved into the next part of class going over seasonality and taking our new knowledge to the market

to take pictures as well as visit a bakery were we tasted three kinds of breads. 1. Tuscan bread, which is bread with no salt (made to make crispy and put bruschetta on, or a salty meat. Oil and spices like you get at Italian oven isn’t a thing here it’s like something Americans decided was Italian) 2. Schiacciata, which is a very salty bread, 3. Coccoli fritti (its fried salty bread that you cut in half and put prochutto (a thinly sliced meat) and cheese it was awesome!!. After Jenna and I went to the market and went to get fruit and I ate the best peach I have ever eaten!!!IMG_3247 After we went to get lunch and sat and had a great time. The pictures say enough…

Later we ventured to the Ponte Vecchio, which means Old Bridge” in Italian – it is the most famous bridge in Florence and undoubtedly one of the city’s most illustrious landmarks. It was beautiful and nothing of what I expected. The bridge is know for its high high end jewelry. To actually stand there and realize that there were stores lining both sides of the bridge that were selling jewelry so expensive i could pay for almost a full semester of my college education with. Let that fact sink in for a second…IMG_3221IMG_7943

We than stumbled upon the Uffizi Gallery (we decided not to go in yet so when we go we can spend more time) The plaza center of the Uffitzi had tons of crazy talented artist everywhere. You continue to walk and this is what we found.

We all started to hit the wall tired and were regretting not taking a siesta we tried to get to Gonzo (the school restaurant were we have tokens for) for dinner but they were closed. So instead we found this sweet restaurant called.

Not feeling great after today. It was a long hot one we are realizing we need to drink A LOT MORE WATER!!!!