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Ciao Ugento!

We have finally reached the end! I cannot believe we are finally here... I am mixed with emotions, sad that I have to leave Ugento and the beautiful Masseria and Castello but happy because I am excited to see what stage has to offer me. This experience in Italy has been amazing and eye-opening! Today we finished it off in the best way possible! Our final lunch was a success: Sono Italiano truly showcased our talents in the kitchen. Spending the last 12 weeks here in Ugento has broadened my palate and way of thinking in the kitchen. From local produce to longer eating periods, I have embraced the Italian lifestyle with open arms. I feel extremely lucky to be able to have this opportunity and to work with each and every one of my peers, chefs and lovely people of Ugento. Chef Martin, you have inspired me to follow my dreams and really encouraged my passion for cooking. Your stories remind me that I need to focus on my happiness first but also work hard and make sure I do everything possible to reach my goals! It is very humbling to be surrounded by such amazing people that truly believe in you and wish you the best. Everyone at the Castello di Ugento is very hard working, especially Chef Odette, it was refreshing to finally have a female chef in the kitchen teaching us. I feel like there aren’t many female chefs in control but I could not be any happier with my experience here in Ugento. Of course, there are mistakes and things to be fixed but it is the way you take it and translate your experience into your own eyes. I have learned so much over the course of my time here in Ugento, especially today for our final lunch. For our Sono Italiano lunch team 1, my team made a goat cheese mousse, prosciutto crisp, balsamic caramel, pomegranate sorbet, and olive oil cake. It was a new experience for me since I have not worked with dessert enough during my culinary career. Luckily, two of my teammates Cody and Megan are masters in baking and pastry and helped me along. It was very fun to work with them and see where they spend all their focus in school. It is much different from culinary which I can respect because it was a lot of measuring, precision and timing. My experiences here in Italy whether it was traveling each week or walking around Ugento to get lunch, I enjoyed it all. Each moment I learned something new. I worked with local produce and ingredients each day, some of which I have never worked with. This experience has been a huge milestone in my life and I perceive the Italian cuisine in a completely different way. I really encourage me to continue to travel the world and always try new things!

Thank you, everyone, for an amazing semester! 

Ciao,

Olivia 

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Abruzzo and Molise

Abruzzo is an Italian region, east of Rome, with an Adriatic coastline and the Apennine Mountains. National parks and nature reserves cover much of its rugged interior. It also encompasses hilltop towns, dating to the medieval and Renaissance periods. Regional capital L’Aquila is a walled city, damaged in a 2009 earthquake. The Trabocchi Coast, with sandy coves, is named after its traditional wooden fishing piers. Molise is a mountainous Italian region with a stretch of coastline on the Adriatic Sea. It encompasses part of the National Park of Abruzzo in the Apennines mountain range, with rich wildlife and trails. The regional capital, Campobasso, is known for its mountaintop Monforte Castle and Romanesque churches. To the north is the Pietrabbondante archaeological area with an ancient Samnite theater and temple. Abruzzo and Molise were once considered a region together but that ended in 1963. They are very similar because Italian traditions were established earlier on and have maintained since then. They both were very poor regions because they didn’t have many important families staying there. Their cuisines are based on rustic, earthy and mountain influenced foods. The Transumanza is the Italian migration of sheep and cows from the highlands to the lowlands and vice versa which happens twice a year; the word translates to “crossing the land”. This trip is made along the Tratturo Magno which is the road for shepherds and sheeps from the mountains of Abruzzo to Foggia. It was already used 700 BC by the Sanniti. The influence from the Transumanza is very prominent within the regions of Abruzzo and Molise cuisine. The cuisine of Abruzzo is influenced largely from its geographic location in Italy. It is full of pastures, mountain regions and coastal areas which create a unique cuisine. These geographic locations produce rich foods in the mountains and fresher foods near the sea. In the pastures, lamb and sheep are raised for their milk and intestines which are used for sausage casings.The flavor profiles and distinguishing ingredients in Abruzzo are meat such as lamb to make Cacio e uova which is lamb intestines used to stuff meat roll-ups and pork to prepare ‘ndocca which is a stew of boiled meats that include all parts of the pig from snout to tail. Pasta is served a lot especially with ragu as well as savory crepes. Dried chili peppers are used to season meat. Fish and seafood are eaten mostly as fish stews and flavored with the peperoncino whereas meat is flavored with tomato. Sheep’s milk cheeses such as caciocavallo and scamorza are popular. Produce and other regional products include Cicerchia, truffles, saffron and red garlic. Ten distinct dishes from Abruzzo include Ceppe macaroni which is an egg pasta that is shape of “bucatino” served with mushrooms, garlic and oil, Coatto which is a mutton stew with onion, garlic, rosemary, sage and marjoram, Cornmeal pizza with wild chicory, Pasta with duck ragout, mutton kebabs, Mazzarelle parcels which is lamb offals wrapped in endive leaves,Francchiata chickling and grass-pea polenta, Lamb’s pluck which is suckling lamb eaten during Easter, Molinara which is a hand cut spaghetti with tomato sauce and Mostaccioli which is an Italian Christmas cookies. Molise used to be a part of Abruzzo, so their cuisines are very similar. The region also used to be ruled by Sicily, so this poorer region relies on simple dishes using fresh, local ingredients. Dishes often contain hot pepper known as Diavolino known as “little devil”. There are a lot of flat lands in Molise, so animals were raised here as well as a lot of vegetables could be grown in the fertile lands. Cheeses are mainly made with sheep's milk including Caciocavallo Silano, Pecorino and Scamorza. Some ingredients and flavor profiles that are found in Molise include mostly vegetables because animals were only raised to be used as a form of currency, rather than food. The primary crops grown in the region include beans, potatoes, grapes, wheat and olives. Meat is used sparingly or to flavor the vegetables. The region uses simple preparations using only a couple ingredients which compliments their lifestyle.Ten specialties that are found in Molise include Composta Molisana which is fruit and vegetable conserve, Pampanella which is a popular street food that is marinated pork using pepper, garlic,salt and vinegar that is baked and then served on a sandwich, Caciocavallo di Agnone,Pezzata which is boiled sheep cooked with potatoes, vegetables and spices, Torcinelli which is liver, tripe and intestines that are put in animal’s gut and grilled, Scarpelle which is a batter that is fried and sprinkled with sugar, Signora di Conca Casale which is a Presidio Slow Food sausage, Tortalalli which is  a melon that looks and tastes like a cucumber and Cauciuni which is a ravioli filled with chickpeas, cocoa, clove, cinnamon, liqueur and candied fruit sauced with honey. Abruzzo and Molise are very similar since they use to be together; I really enjoyed the rustic flavors from these regions. There was plenty of polenta and interesting soups. The dish that I made, Polenta e Crostine, was my favorite. It was a very hearty ragu made with mirepoix, spareribs and tomato sauce. The best part was the pecorino cheese and lots of peperoncino oil to garnish. It reminded me of a beef stew that my mom would make my brother and I when it was cold outside. Even though Abruzzo and Molise are central Italy, their food is very hearty and warming because of the surrounding mountains and landscape. It was one of my favorite regions out of all of them surprisingly!

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Umbria

Umbria is an Italian region bordering Tuscany, Lazio and Le Marche. Often called the country's green heart, it’s known for its medieval hill towns, dense forests and local cuisine, particularly foraged truffles and wines. Hilltop Perugia, the regional capital, is the site of medieval Palazzo dei Priori, housing the Galleria Nazionale dell'Umbria art museum. Pedestrianized Corso Vannucci is the focus of city life. The cuisine in Umbria is heavily influenced by Etruscan roots and is a very simple and  poor cuisine. They rely heavily on seasonal ingredients which grow well in rich soil and a warm climate. Their cuisine is very poor and mostly vegetables, aromatic herbs and a lot of freshwater fish because of lakes and rivers. It is the only region to be landlocked in Italy, so they do not eat any seafood or saltwater fish. But the fish that they do eat comes from Lago Trasimeno, Clitunno or Nera. Clitunno and Nera are some of the cleanest rivers in Italy. They use minimal ingredients for their preparations and those ingredients include grains,vegetables, fresh herbs and olive oil. They also have an abundance of mushrooms and truffles both black and white found in mountainous regions.Tartufi Neri is most used in this region; it is the black truffle; it is often found in Piemonte and Umbria; they are usually harvested in late fall into December; type of tuber or mushroom that has a very strong flavor when it is fresh; black truffle can be cooked or it is best when it is shaved over pasta or other dishes. They also use a lot of cheeses and cured meats. Ten distinct dishes from Umbria include Tegamaccio which is a stew made with pike, carp, eels and tench cooked with garlic and peppers, Anguille alle Brace which is marinated eels in white wine, pepper and bay leaves and then grilled, Agnello Arrosto which is roasted baby lamb that is roasted with garlic, sage and rosemary, Lepre alla Cacciatora which is braised hare in red wine, Mazzafegati which is made with wild boar, livers and pork and has a mild Mexican chorizo flavor; it is best when is a soft consistency and is smoked over almond wood and it also has orange rind and raisins,Spaghetti alla Nursina which is pasta served with black truffle sauce, Porchetta, Pan Nociato which is sweet rolls with pecorino, walnuts and grapes, Pan Pepato which is a roll filled with almond,walnuts, hazelnuts, raisins and candied fruit and Alchermes which is a meringue covered cake. We discussed some DOP and IGP products found in Umbria including Prosciutto di Norcia IGP, Salamini Italiani all Cacciatora DOP, Vitellone Bianco dell’Appennino Centrale IGP, Pecorino Toscano DOP, Farro di Monteleone di Spoleto DOP and Olio Extravergine di Oliva Umbria DOP. We used Prosciutto di Norcia IGP today for the soup that I made, Minestra di Farro. Prosciutto di Norcia is made from Suino Nero Cinghiato di Norcia, which is a large black pig that feasts on acorns. Prosciutto di Norcia is made by Norcino who is someone who makes salumi, they became famous and known for their salumi making because of their treatment towards the pigs. You can find Prosciutto and other cured meats in a Norcineria but no cuts of meat to be cooked. Prosciutto di Norcia IGP is made by being dried and salted twice, washed with warm water. Dried for 3 months. Add paste and age for 12 months then add new paste to avoid being rancid and sell it. I made Minestra di Farro which consisted of the prosciutto bone, which we did not have, so we used a thick cut from the prosciutto. I simmered the broth with carrots, celery, onions and tomatoes for about an hour. Once the broth was flavorful, I strained the broth and took out the meat and chopped that up the same size as the other celery, onion and carrot mince I did for the finished soup. Then you sweat all the cut ingredients then pour over the broth, bring it to a boil and add the farro. The farro is cooked until very tender but since we were pressed on time so we pureed half of the batch to make it more creamy. The result ended up being delicious and one of my favorite dishes from today! I really enjoyed everything from Umbria; it was very rustic and homey!

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Campania

Campania is a region in southwestern Italy known for its ancient ruins and dramatic coastline. Naples, the regional capital, is a bustling city with a striking natural setting between the iconic gray cone of Mt. Vesuvius and the deep blue waters of the Golfo di Napoli. To the south, the Amalfi Coast is home to pastel-hued towns such as Positano, Amalfi and Ravello, nestled between cliffs and the sea.The Amalfi Coast is a 50-kilometer stretch of coastline that runs along the Campania region; it is a popular holiday and summer destination that showcases cliffs and rugged coastlines with some beautiful beaches; it is also a UNESCO World Heritage Site dating back to 1997. Influences on the cuisine of Campania include having a huge Norman influence when the region was conquered by them in the 11th century. Before this, the region was settled by the Greeks and then the Etruscans, Samnites and Romans dominated the region. The fertile volcanic soil is very good for growing fruits and vegetables as well as wine. The Amalfi coast is a huge tourist attraction and the coast provides a large variety of seafood. Some distinguishing flavor profiles and products of the Campania region include lots of fruits and vegetables that are grown in rich volcanic soil in a warm climate. Products such as San Marzano tomatoes, basil, garlic, peppers, broccoli rabe, olives and citrus grow very well here. Three distinguishing food contributions include macaroni, pizza and tomato sauce. Buffalo mozzarella is a famous cheese that is found and is a staple for Pizza Napoletana STG. Pizza Napoletana STG is pizza that is native to Naples and the STG stands for “Specialita Tradizionale Garantita”; the pizza must follow standards including having a diameter not exceeding 35 cm, raised edge between 1 and 2 cm, only uses tomato sauce, buffalo mozzarella DOC, garlic, olive oil, salt and basil, and finally must be made in a wood oven. Ten distinct specialties that are from Campania include Neapolitan Pizza which has tomatoes,buffalo mozzarella, basil and olive oil, Risotto alla Pescatora which is risotto with a variety of fish,Spaghetti con le Vongole which is pasta with clams, olive oil and garlic, Parmigiana Melanzane, Caprese salad which is tomato, basil and mozzarella di bufala layered, Totani e Patate, Polpette which is meatballs served traditionally as a second course, Pesce all’Acqua Pazza which translates to fish cooked in crazy water; fish simmered in water, garlic, tomato and parsley, Baba which is a rum-soaked cake and Sfogliatelle cream typically with candied lemon and orange peel filled layered dough better known as a “lobster tail”. Mount Vesuvius is a Somma-stratovolcano that is located on the Gulf of Naples in Campania which is about 9 kilometers from the city of Naples; most famously erupted in 79 AD where it destroyed the cities of Pompeii and Herculaneum; it is considered one of the most dangerous active volcanoes in the world because of the large population that lives in Naples and surrounding cities. Mount Vesuvius now played an important role in the soil provided rich minerals and a distinct taste to many wines such as: during Roman times where Aglianico grapes were made into Falernian wine as well as a wine similar to Falanghina. Campania has four DOCG appellations which include Taurasi, Fiano di Avellino, Falerno del Massico and Greco di Tufo. Modern wines produced here include Fiano, Falanghina and Greco. Some other liquors made in Campania are Limoncello which is a lemon liqueur that is mainly produced in Southern Italy especially on the Sorrentine Peninsula and the Amalfi Coast; lemon peels are soaked in a high proof alcohol which strips the flavor and color from the lemons and flavors the alcohol, once this happens an amount of simple syrup is added to give the liqueur sweetness. Also, Strega which translates to “witch” and is a herbal liqueur made in Campania; flavored with saffron, mint and juniper; it is made with a combination of 70 herbs; it is similar to Yellow Chartreuse but is lighter in flavor. I had two favorite dishes today, the Lasagna di Carnevale and Sfogliatelle. I made the Lasagna di Carnevale…and boy was it a lot of steps! This lasagna had ragu, ricotta cheese, meatballs, fresh pasta sheets, hard boiled eggs sliced, provolone, mozzarella and Parmigiano cheese. Within the ragu there was coppa, pancetta, pork chop and sausage with onions, bay leaves, cloves and tomato sauce. I let that cook for 2 hours and then made the meatballs from the mixture. The meatballs were the ragu meat, bread crumbs, Parmigiano, and parsley then shaped into cherry-sized balls then deep fried until golden. Once everything is done, the next step is to assemble it all. There were endless layers of pasta, ragu, cheese, egg slices and meatballs. I finished it with cheese on top and threw it in the oven to get golden brown. Now let's talk about dessert, the famous sfogliatelle… it is to die for! I attempted to help unfold one of the sfogliatelle but my hot hands did not help. We filled it with cream and candied orange and lemon and sealed it up. Then we put them in the oven until golden brown. They were the perfect way to end the meal!

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Lazio

Lazio is a central Italian region bordering the Tyrrhenian Sea. Its principal city, Rome, is Italy’s capital and was at the heart of the ancient Roman Empire. Its iconic ruins include the Colosseum, and amphitheater that seated thousands. On the coast, the ancient port of Ostia still retains detailed mosaics and a theater. Inland are the forested Apennine Mountains, with nature reserves, lakes and stone-built villages. The cuisine in Lazio was strongly influenced by the Roman period as well as a large influence by Jewish communities. The location of Lazio being in the middle of Italy and on the sea as well as having mountainous inland areas gives the area a unique cuisine.They have good agriculture of olives, grapes and animals combine well with the fresh seafood by the coast.  They are three major cuisines of Rome/Lazio: Cucina Macellara which is the slaughterhouse, Cucina Giudea and Cucina Campagnola, the peasant food. Many of their dishes from the Cucina Campagnola used the Quinto Quarto or “fifth quarters” which is comprised of the offal of butchered animals; the offal weighs about ¼ of the weight of the animal and is important in the Roman cuisine; slaughterhouse workers were usually paid with offal because the average people did not like to eat them but oxtail is most used. Flavor profiles of Lazio include foods from the sea as well as inland foods from the mountains, rivers, and lakes. Some foods that are popular include artichokes, strawberries, porchetta, cherries, chestnuts, broad beans, peaches, figs, and olives. The use of lamb and sheep is not only for the meat but also for making cheeses such as Pecorino Romano.Fish and seafood are eaten along the coast. Ten regional dishes of Lazio include Pasta e Ceci which is rosemary and garlic broth with pasta, Suppli al Telefono which is rice balls stuffed with mozzarella cheese and sometimes liver, veal or anchovies, spaghetti alla carbonara, gelato, Maritozzi which is raisin buns eaten during lent, bigne which is pastries filled with cream, Saltimbocca alla Romana which is veal sautéed with prosciutto and sage butter with white wine to make a sauce, Coratella con Carciofi which is lamb liver and artichokes braised in white wine, penne all’arrabbiata which is tomato sauce flavored with chili flakes and garlic, Rigatoni con la pajata which is rigatoni that is sauced with tomato, beef intestine, herbs, garlic and salt pork and fettuccine al burro which is fettuccine coated in butter,cream and grated Parmesan cheese.Some other dishes typical from this region are: Abbacchio which are lamb chops that are typically eaten on Easter; they are often seasoned with salt, pepper, olive oil, rosemary and garlic and then grilled; often served with a lemon slices. Coppiette are strips of pork that are dried and seasoned with red pepper or paprika and star anise; these are from the Ciociaria region; originally done with horse meat; they were mostly consumed as snacks but now they are served as a bar snack. Coppiette is similar to our American version of beef jerky. Pajata is a traditional Roman dish; it is the first part of the small intestine from a suckling calf; it has a strong taste and is served cooked in a tomato sauce and then the sauce is used to dress rigatoni. Porchetta is roast pork where traditionally a suckling pig is gutted, deboned and then stuffed with meat, fat, and seasonings like salt, rosemary, thyme, garlic, and fennel; then it is roasted over wood or cooked in a wood-burning oven.One of my favorite dishes we made today was the Gnocchi Alla Romana which are traditionally made with semolina flour, eggs, milk, parmesan cheese, and nutmeg. Other types of gnocchi are made with either potatoes or ricotta cheese. Gnocchi Alla Romana was delicious! It was very light and cheesy. It is typically served with pecorino cheese and baked in the oven until golden but Kathleen made extra Amatriciana sauce and poured that over the gnocchi and added pecorino on top and baked it until golden. I liked both versions, it just depends on how filling you want the meal to be. The food in Lazio was very homey and comforting in comparison to other regions but it was not too fatty or heavy.

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Basilicata

Basilicata is a region of forests and mountains in southern Italy. It borders the Calabria and Puglia regions, as well as the Tyrrhenian and Ionian Seas. The city of Matera is known for its Sassi district, a vast, hillside complex of cave dwellings dating back thousands of years. The complex is part of the Murgia Matera area, a gorge between Matera and Montescaglioso that includes around 150 rock-cut churches.Traditionally the region of Basilicata was a very poor region in Southern Italy, so their cuisine reflects this. They often prepare foods in very simplistic ways using very fresh ingredients to produce some excellent dishes. Geographically, Basilicata has a little coastline and mountainous regions, so meat is very prevalent as well as cheese. The cuisine reflects mostly locally grown ingredients, but there is also a trace of Greek, Spanish, French and Arabic traditions due to past invasions of the region. Basilicata is a very poor region with a poor cuisine. Their cuisine is predominately pigs and sheeps as well as cheese. This area is very similar to Northern Italy with plenty of mountains, only 2% is flat land, which is the only plant agriculture: Dolomiti Del Sud, Monte Pollino, Monte Vulture, very rich soil because it is an extinct volcano. Monte Vulture is an extinct volcano that is in the Basilicata region of Italy; it is now a large viticultural region; it is one of the largest Italian volcanoes with a height of 1,326 meters. This mountain plays a heavy role in agriculture and the local wines of Basilicata.The region of Basilicata has only four DOCs and the rest of the wine produced is either IGT or table wine sold as Vino da Tavola. They have been producing wine here for thousands of years. The grapes that are grown here include Aglianico, Moscato, Malvasia, Primitivo, and Sangiovese which mostly make up Vino da Tavola, due to the fact that only 3% is under DOC.

Basilicata is known for its city of Matera, which has grotto or cave houses. They were being used until the 1960’s but ended because of the harsh living conditions. Distinguishing ingredients and flavor profiles of Basilicata include typical dishes with very traditional dishes. They use durum wheat to make their pasta without the addition of eggs. They use sauces that are made with the addition of pepperoncini. Proteins include lamb and pork and vegetables used here are potatoes, beans, eggplants, tomatoes, and artichokes. Ten distinct specialties from Basilicata include strazzata which is a focaccia which is made with water, yeast, flour, black pepper and oregano, Pasta Mollicata which is a pasta that is sauced with fried onions, red wine, tomato sauce and stale bread and finished with cacioricotta cheese, Peperone di Senise, Baccala alla Lucana which is baccala prepared with peperoncino and olive oil that is typical of Christmas, Cutturiddu di Pecora which is an Easter dish; sheep meat stew, Lucanica which is a pork sausage with wild fennel seeds, Soppressata,Caciocavallo Podolico Lucano which is a cheese made with Podoliche cow’s milk and Sanguinaccio Dolce which is dark chocolate sweet cream that is prepared during Carnival; traditionally pigs’ blood is used as a flavoring. Basilicata was not my favorite region of cuisine but I had two favorite dishes: Pollo Alla Polentina and Funghi Fungetiello.This was the first cuisine that actually had some spice and flavor to it other than just fattiness which I appreciated! I am used to eating plenty of spicy foods back at home so I have been craving some spice! The chicken was cooked in a similar way of the Potacchio but different since it had peperoncino powder and it had more of a creamier sauce. The mushrooms that Megan made were delicious! They weren’t soggy or mushy which was much appreciated. Basilicata cuisine was very different compared to other regions since they used plenty of pepperciono powder, although it was not my favorite cuisines, I did love the mild spice from the peperoncino.

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Puglia, OH, MY FOCACCIA!

It would only make sense to spend two days on our beloved Puglia! Puglia also was known as Apuglia is a southern region forming the heel of Italy’s “boot,” is known for its whitewashed hill towns, centuries-old farmland and hundreds of kilometers of Mediterranean coastline. Capital Bari is a vibrant port and university town, while Lecce is known as “Florence of the South” for its baroque architecture. Alberobello and the Itria Valley are home to “Trulli,” stone huts with distinctive conical roofs. Initially found by the Messapians, the fertile land drew many to the region of Puglia. Puglia is full of archeological findings and some of the best food around. The region of Puglia is relatively flat and fertile which means that there is a ton of fresh produce that is found in the region. The fertile land and warm climate are perfect for growing olive oil and Puglia is responsible for producing about 40% of the olive oil produced in Italy. The whole region is surrounded by water, so fish is a large part of the diet. The warm climate, fertile land, and coastal cities are all parts of this beautiful and diverse cuisine. Distinguishing flavor profiles and products that are found in Apulia are seafood and a lot of Cucina Povera, which translates to “food for the poor” and relies on simple preparations of fresh, local produce. They use a lot of produce that grows well in this area such as chickpeas, herbs, tomatoes, olives, and seafood from the large coastal areas. The simple cuisine is crucial in Pugliese cuisine because they have such great products here, there is no reason to try to disguise them. Ten distinct specialties from Apulia include frisella which is crunchy and dry bread that is baked in a stone oven and seasoned with olive oil, Taralli which is a small and circular crackers that are eaten as a snack or as bread before a meal, puccia which is a sandwich made from pizza dough that is stuffed with cheese, vegetables or meat, Orecchiette which translates to “small ears” and is the traditional pasta shape found in Salento and is best with sausage and broccoli rabe, Baccala alla Salentina which is dried and salted cod that is topped with breadcrumbs, cheese and tomato that is baked in an oven, Pasticciotto which is dessert that is flakey crust filled with custard and black cherries, Zeppole which is doughnut that is sprinkled in sugar and can be filled, Sott’oilio which is Pugliese method for preserving produce by jarring it with olive oil and vinegar, Sagne ‘ncannulate which is a pasta found in Lecce and Pizzette which are mini pizzas topped with fresh cherry tomatoes. Some other ingredients that are used in Puglia is Burrata which is fresh Italian cow’s cheese that is mozzarella stretched around a mixture of stracciatella and cream; this gives the cheese a creamy and silky texture inside a firmer outer shell of cheese; it is usually served fresh and at room temperature; first made in Murgia, Apulia in the early 1900’s. One of my favorite ingredients that we used today was the Cipolla Pugliese which were these small pale pink/red onions that were super sweet. We fried them but they can be boiled and pickled. We had Gianmarco’s mom, Caterina come into class today to show us true Pugliese home cooking and it was to die for! The focaccia was out of this world! I am obsessed with it! It was a lot more liquidy in comparison to the type we make in the states and it had to proof and rest for 3 hours. I have learned over time that good things take time… and this focaccia was well worth it! Can you imagine eating this crunchy golden with a pillowy center focaccia as a kid… I’d be fat! We topped off the focaccia with all kinds of garnishes like rosemary, tomatoes, potatoes, and tons of olive oil, this is crucial! I loved all the food from Puglia and it was a different experience watching a majority of the time but it was very fun to see how a mother’s touch to everything ends up being perfect. 

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Weekend in Modena

What a weekend! I was lucky enough to get a reservation to the 2nd Best Restaurant in the World! After early mornings and plenty of clicking and anticipation.. the time has finally come! I went to Osteria Francescana with my boyfriend Adam and friend Kathleen for lunch on March 2nd. Saying that it was amazing is an understatement... the experience was one of a kind. I have been to a few Michelin starred restaurants but this was so unique. Many restaurants I have been to before have been very dramatic and filled with theatrical performances. But Osteria Francescana was none of that. It was simple Italian food with the best possible refinement. We chose the “Tutto” tasting menu which consisted of 12 courses with the addition of some small bites, fresh bread rolls, and grissini. A few of my favorite dishes were: Emilia Romagna Fish & Chips, Macaroon with Rabbit Mousse, Autumn in New York, Parmesan 5 Ways and Oops, We Dropped the Lemon Tart. Everything was absolutely delicious and I wish I could eat it all over again! We were treated so well there and before we left we were gifted Aceto Balsamico from Massimo Bottura. This meal was a once in a lifetime opportunity and I am lucky to be able to experience it all.

Modena was one of the most beautiful cities I have been to compare to all of my travels, each place I visit has a unique experience but this one was special. After a long and hectic travel experience with the train and all. I was finally able to see Adam! This may be why this was one of my favorite trips; I loved sharing Osteria Francescana with two very important people in my life. Not to mention, Modena is beautiful other than the terrible slushy snow that we had to deal with. We did much more than eating our hearts; we went to 4 Madonne Caseificio Dell’Emilia to see the production of Parmigiano Reggiano and Acetaia Guisti to see the production of the oldest Aceto Balsamico. First, we went to the Parmigiano factory where they milk, produce the cheese and aged it in their Parmigiano bank. On the tour, they said that they have approximately 5 million worth of cheese shelved in stock. In 2012, this is when the earthquake hit Emilia Romagna and many factories lost their cheese due to cracking and etc. Massimo Bottura actually helped 4 Madonne Caseificio rebuild their company and production. We had a tasting at the end of the tour; it consisted of ricotta, 7 other times of Parmigiano Reggiano, 3 types of charcuterie, Lambrusco and grissini. After that, we went to Acetaia Giusti down the street to see the oldest production of Aceto Balsamico! It started in 1605 by Giuseppe Giusti in Modena. We took a tour of where all the magic happens! These barrels that they use are some of the originals or date back from the 1700′s. Each barrel has a little leftover from the previous patch so technically each barrel has balsamic from 1605. They have a multitude of different balsamic but three of my favorites was the 100 years old Balsamic, Saba and Banda Rosso Brand of Balsamic. We were lucky enough to taste 8 different types of balsamic vinegar and then browsed the shelves. Adam and I bought each a Banda Rossa of Balsamic. I cannot wait to use it in my upcoming dishes! Overall, my trip was a success even though we had some trip ups with the transportation there and back... it was well worth it and I would have not changed a thing!

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Sardegna

Sardegna is a large Italian island in the Mediterranean Sea. It has nearly 2,000km of coastline, sandy beaches and a mountainous interior crossed with hiking trails. Its rugged landscape is dotted with thousands of nuraghi – mysterious Bronze Age stone ruins shaped like beehives. One of the largest and oldest nuraghi is Su Nuraxi in Barumini, dating to 1500 B.C.  Sardegna has many high mountains and hilly landscape. Sardinian cuisine is very similar throughout all dishes, typically having the same ingredients in each dish. Sardegna is known for growing many varieties of grapes. The wine culture is very old and Sardegna was the first place that had wine in Italy. Since Sardegna is an Island found off the west coast of mainland Italy and close to Corsica; It is surrounded by the Mediterranean Sea and the Tyrrhenian Sea, so seafood is very prevalent by the coasts. Sardegna is divided into eight provinces and has specific cuisines to each region which are backed by fertile farmland and rich coastlines. Some products that are a result of this include wild boar, lean lamb, suckling pig, eggplant, artichoke, tomatoes sea urchin and squid all make up the cuisines. There are also mountains which create more of a hearty cuisine of meat, potatoes, and stews. A few distinguishing ingredients and flavor profiles from Sardegna include using bottarga which is salted and cured fish roe that is typically grey mullet or Bluefin tuna; the grey mullet roe is smaller and more delicate flavor while the tuna is much larger and has a strong fish flavor, pasta, vegetables such as tomatoes, sheep, and goat, dairy, pecorino cheese, honey, suckling pig, honey, and molasses.Ten distinct specialties from Sardegna include pane carasau which is a traditional flatbread; It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread, then separating it into two sheets which are baked again, pane frattau which is a flatbread topped with tomato, pecorino cheese, broth and poached egg, Porceddu which is a roasted suckling pig that is spit roasted, Ricotta Pie, Lobster from Alghero, Sa Burrida, Culingionis which is a Sardinian ravioli that are stuffed with beets, pecorino, swiss chard and nutmeg and it is sauced in a simple tomato but it can be sweet filled with ricotta, raisins, and nuts, Malloreddus which is dumplings that are made of durum wheat and are eaten during holidays and festivals; they are sauced with pecorino cheese or even a sauce made with clams, tomato and mullet, Ciusoni and Macaronis.

One of the coolest things that is native to Sardinia is Casu Marzu. Casu Marzu is a sheep milk cheese that is deemed one of the world’s most dangerous cheese because it is infested with live maggots; it is cured for three weeks and then the top crust is cut off and that’s when the flies lay their eggs in the cheese where it will age in a dark hut for two to three months; the larvae will hatch and eat the cheese and then excrete the cheese to give it a distinct flavor and texture; it is said to taste like gorgonzola. Sardinia takes pride in many of their DOP and IGP products: include Agnello di Sardegna IGP, Carciofo Spinoso di Sardegna DOP, Fiore Sardo DOP, Pecorino Romano DOP, Pecorino Sardo DOP and Zafferano di Sardegna DOP.

I was hoping to try the Mirto liqueur today but unfortunately, we did not. Mirto is a liqueur that is made in Sardinia and is made using the Myrtle plant by macerating the berries and leaves in alcohol; there are two types of Mirto: Mirto Rosso and Mirto Bianco. We did try Cannonau today at lunch. Chef Odette told us about how this wine is full of antioxidants and very tannic. The island is home to a variety of native grapes, like the island’s signature white—the rich yet refreshing Vermentino—and the lighter-bodied Nuragus. Fans of red wines can turn to selections made from Monica, Carignano and Sardinia’s flagship red, Cannonau, which range from savory and light-bodied to complex and structured. Prominent grape varietals include Moscato, Malvasia, Nuragus, Cannonau, and Vermentino. Wines that are found are Vermentino di Sardegna DOC, Vermentino di Gallura, Sardegna Semidano DOC, Carignano del Sulcis, Turriga, Terre Brune Cantina di Santadi, Alberto Loi Riserva Alberto Loi, Tuvaoes Giovanni Cherchi, Capichera, and Canali. There are 19 DOC appellations, 1 DOCG, and 15 IGTs. Sardegna was very different compared to Sicily even though they are so close. I truly enjoyed this cuisine much more than Sicilia. One surprise about this cuisine was the lack of sardines or anchovies in the recipes but it was a nice surprise! I liked the Sardinian cuisine much more because it was simplistic in flavor and technique and not everything was fried.

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Sicilia

Sicily is the largest Mediterranean island, is just off the "toe" of Italy's "boot." Its rich history is reflected in sites like the Valley of the Temples, the well-preserved ruins of seven monumental, Doric-style Greek temples, and in the Byzantine mosaics at the Cappella Palatina, a former royal chapel in capital city Palermo. On Sicily’s eastern edge is Mount Etna, one of Europe’s highest active volcanoes. Sicily was colonized by the sea by the Phoenicians and then after the Greeks.The Greeks stayed for six to seven centuries. Eventually the Normans took over and they created a reign that stayed for six to seven centuries. After the Normans, French then Spanish then Austrian then the French again conquered Sicily. All of these invasions heavily influences the culture and cuisine of what we call today Sicily. Sicily is known as a melting pot in Italy and is heavily influenced by Arabs, Greeks,Roman people, Spanish and French who all occupied Sicily at one time or another. The geographic location of Sicily is in the south, so the warm climate is good for growing crops and citrus. Arabs brought in saffron which is used to color and flavor foods as well as couscous. There are a lot of desserts in the region that are eaten such as cannoli, gelato and cassata Siciliana. Distinguishing products and flavors that are found in Sicily include tomatoes which are used in many ways sundried, sauce, or paste, ricotta cheese is big here too because of all the sheeps found in the region, olives that are both cured or turned into olive oil and herbs such as wild fennel that are great when used to season meatballs. Argumi is the Italian word for citrus fruits. They are full of vitamins, essential oils, and polyphenols which help regulate bodily functions; the peels are full of essential oils and the flesh is full of juice. In Sicily many citrus fruits such as blood oranges, lemons and citronella are also very common because of the warm climate. Distinct specialties from Sicilia are gatto di patate which is a potato and cheese pie, Maccu which is a fava bean soup, Pasta alla Norma, Pesce spade alla ghiotta , Cannoli, Granita, Cassata Siciliana, Limoncello, arancini and sanguinella which is a bitter blood orange. Pesce spade alla ghiotta is a part of the Pesce Azzurro family. Pesce Azzurro translates to “blue fish” which does not refer directly to the color of the fish, but to a species of fish; fish in the pesce azzurro family include anchovies, mackerel,sardine, tuna, swordfish and tuna; they are usually very strong tasting fish with a fatty/salty quality. Other fish dishes that come from Sicily are Ficazza which is the dorsal piece of the tuna that is chopped, seasoned and stuffed into a pork casing where it is then sprinkled with salt and pressed for 20 days; it is a type of tuna salumi; to eat it, slice it and season with olive oil and lemon. Musciuma is a sun-dried tuna fillet that is best softened with olive oil and lemon and used as a dressing for salads or eating on a tomato. Ventresca is a tuna belly that is cut into pieces, prepared in oil, canned and then eaten;preparations include making tuna salad. Other common foods from Sicily include street food. Authentic street food that is found in Sicily include Sfincione which is a spongy and oily pizza that is topped with sauce, onions and cheese, Arancini which is risotto balls that are flavored with saffron and fried, Gelato con brioche and stigghiola which is grilled and skewered sheep or goat intestines. Sicilia’s IGP and DOP products include Arancia Rossa di Sicilia IGP, Cappero di Pantelleria IGP, Carota Novella di Ispica IGP, Limone di Siracusa IGP, Sicilian Pecorino DOP and Val di Mazara Olive Oil DOP. Sicily has a huge influence from the bordering seas; La Mattanza is a huge tradition in Sicily where huge nets are used to capture Bluefin tuna. It takes place in May and June and is a bloodbath. Fisherman catch the tuna in the nets and then using spears, they slaughter the tuna. The fish are then sold at fish markets in Italy as well as Japan. Due to the Italian government only allowing six Mattanza a year; it has not been done very often now because of economic reasons as well as tuna being an endangered species, so the mass killing is not something that is done as much. The last Mattanza in Sicily was in 2015 and in Trapani it was in 2006. Overall, food from Sicily is filled with plenty of eggplants, fried goodies, fish and crisp salinity wines. I love eggplant but I was so overwhelmed with how heavy and rich each dish was. I was shocked about how crisp and delicious was, perhaps they make heavier food to counterbalance their richer cuisine.

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Southern Italy!

We start Southern Italy in just a few days! I am excited to begin cooking food in our area! Northern Italian cuisine was delicious and rich but I am ready to lighten things up! We have learned plenty about our home of Puglia but I am intrigued to learn about what more Southern Italy has to offer!

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Ciao Northern Italy!

Today marks our last day for Northern Italian cuisine! It is bittersweet but I am excited about Southern Italian cuisine. Some of my favorite dishes came from Northern Italy like Pappardelle al Cinghale, Pasta Bolognese, Canestrelli, and Torrone. Those are just a few dishes that I loved to eat but everything we made in class was delicious and a lot of fun to make. I pushed my boundaries a little more this block trying more baking and pastry dishes and somehow successfully made Torrone! Another cool dish I made was a torta filled ricotta, spinach, and other goodies; this best part of it is that I had to blow air into it with a straw! I had a lot of fun and learned about how different regions are influenced by many things like their borders, climate, terroir, landscapes and etc. I am pumped to see what Southern cuisine has to offer!

I’m ready to cook and eat!! 

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Cibo da Favola al Castello

Today is the day! Our lunch for our twelve lovely guests was a success! We managed to create an edible fairytale. My team and I made the primi course which was Pappardelle con Le Erbe del Nostro Giardino, Uovo Crudo e Limone, Olio al Crisantemo. We initially wanted to make the famous San Dominico Uovo in Raviolo that Chef Odette mastered in her 15 years working there but after many discussions and trials, we went with our pappardelle dish instead. We chose similar components of the uovo in raviolo like the egg-rich pasta dough, the runny egg yolk, and ricotta cheese. We laminated our pappardelle with garland chrysanthemum and parsley. Garland Chrysanthemum grows wild near the Masseria; Chef Martin told us about this tangy lemony herb and it was well worth it. Also, no Italian cuisine uses this herb and it is all around Ugento. We used other herbs and ingredients from our garden at the Castello like parsley, rosemary flowers, lemons, and garlic. The ricotta cheese was seasoned with salt, pepper, pecorino cheese, lemon zest, and garland chrysanthemum. The egg confit was achieved by putting a half hotel pan with egg yolks in olive oil in the oven at 65 degrees Celsius for 20 minutes. And to finish off the dish we lightly dressed the pasta with garland chrysanthemum oil. I believe our dish came out beautiful. I think we could have had better communication with the front of the house service, for our course I felt like no one was in line to help run plates. We also could have been faster in plating. Overall, I think our course correlated with our story of the Castel dell’Ovo. Our story was about the  Castel Dell’Ovo in Naples. Originating in the Middle Ages, the legend says that the magic egg is capable of protecting the city and its people from disaster or danger. Supposedly Virgil should have hidden the egg in a secret place in the castle, preserved in a glass jar placed inside a metal cage. Our dish was supposed to depict that Virgil did a bad job of hiding the egg in the castle. 

I truly had fun today entertaining our guest and showing what we’ve learned so far at our time in Ugento. I hope everyone liked everything! Sergio did say it was like a fairytale.... so hopefully, it was magical and tasty like we all hoped it to be! I am excited about our next lunch... my team and I have high hopes to get the dessert course... fingers cross! 

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Lombardia

Day thirteen is Lombardia! Lombardia or known as “long beards”  is a region in Northern Italy bordering Trentino Alto Adige, Veneto, Switzerland, Piemonte and Emilia Romagna. Its capital, Milan, is a global hub of fashion and finance, with many high-end shops and restaurants. Its Gothic Duomo di Milano cathedral and Santa Maria Delle Grazie convent, housing Leonardo da Vinci’s painting of “The Last Supper,” testify to centuries of art and culture. North of Milan, Lake Como is an upscale alpine resort with dramatic scenery. The cuisine and culture of Lombardy gets influenced by Spain and Austria as well as its geographic position in North Italy. It has mountain cuisine because of its proximity to the Alps. Some dishes that are found in Lombardy that have outside influences include Cotoletta alla Milanese which is influenced by wiener schnitzel from Austria, saffron rice and risotto and Cassoeula. The cuisine is also influenced by ingredients grown in the region such as maize, rice, beef, pork, butter and lard and they do not eat much olive oil. Lombardian cuisine is rustic and hearty because of their use of buckwheat flour, polenta, cow cheeses and preserved mostarda. Cassoeula is a typical winter dish from Lombardy that has a strong and distinct flavor;translates to “trowel” which consists of pork: ribs, hind, head, trotters, ears and nose that is cooked in a casserole with onion, carrot, celery, black pepper and cabbage. This Cassoeula is similar to the French version of cassoulet, the rich, slow-cooked casserole containing meat, pork skin, and white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. Risotto is a prominent dish in Lombardy, they use carnaroli which is a medium grain rice grown in northern Italy. It is used for making risotto because it has a high starch content and firm texture; it keeps it shape well even during the slow cooking method of risotto. Lombardia is known for these ten distinct dishes Risotto Alla Milanese, Pizzoccheri, Tortelli di Zucca, Taleggio DOP, Cassoeula, Mostarda di Cremona, Panettone, Amaretti di Saronno, Chocolate Salame and Bresaola DOP. Mostarda di Cremona is a specialty of Lombardy and especially in the city of Cremona; it is made with mixed fruit or can be made with whole pieces and is flavored with mustard and is sweet and spicy. Mostarda di Cremona is typically eaten with bollito misto. Another rich dish in Lombardy is Polenta Taragna. Found in the ancient Lombard Alpine region, the polenta is made with 30% buckwheat flour and the rest cornmeal; taragna is the name of the utensil used to stir the polenta which helps it from sticking to the bottom of the pan. This polenta can all be baked, fried or grilled. This hearty polenta could be great if you grilled it and served it with a rich meaty sauce on the side.One of my favorites is Pizzoccheri. Pizzoccheri is a type of tagliatelle that is made with 80% buckwheat flour and 20% wheat flour and is traditionally cooked with swiss chard, savoy cabbage and cubed potatoes; it is finished with Grana Padano or Parmigiano Reggiano. I first had it when I ate at Caterina De Medici and I fell in love! It was hearty, creamy and cheesy… what more could you want? They use hearty ingredients because swiss chard and cabbage grown in Lombardia and what grows together goes together… just like wine. But before wine, you must drink an aperitif. Campari originates and is still bottled in Sesto S. Giovanni that is ten miles north of Milan. It is a aperitif and is bitter and slightly spicy and gets its red color from cochineal dye which comes from cochineal insects. It is a key component in making Negroni: 1 part dry vermouth, 1 part Campari, 1 part gin). It is composed of equal parts alcohol, sugar syrup, distilled water, orange, rhubarb and ginseng as well as herbs. Campari started in the early 1860s when Gaspare Campari started bottling cocktails and the recipe for Campari still has not changed since this time.Lombardy has 21,331 hectares of vineyards and over 11,000 winemakers that grow Franciacorta, Valtellina and Lugana. There are 5 DOCG regions and 18 DOC regions. The weather is slightly cooler than the rest of Italy which produces crisp tasting wines and sparkling Champagne-style wines.These crisp tasting wines help cut the richness from all the fatty cheese, salumi and hearty pastas. Lombardian culture and cuisine remains the same with its hearty dishes and crisp wines. I’ve noticed throughout my studies that it really depends on the agriculture and climate when it comes to the culture and cuisine influences in Italy. They are in touch with what grows together, goes together. This motto is something we should all live and understand by to create harmonious dishes and pairings.

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Piemonte & Valle D’Aosta

Day twelve is Piemonte and Valle D’Aosta! Piemonte is a region of Italy bordering France and Switzerland, sits at the foot of the Alps. It’s known for sophisticated cuisine and wines such as Barolo. Turin, the capital, has abundant baroque architecture and the monumental landmark Mole Antonelliana, with its soaring spire. The Automobile Museum is devoted to Turin’s main industry. The Egyptian Museum displays archaeological and anthropological collections. is a region of northwest Italy bordered by France and Switzerland. Lying in the Western Alps, it's known for the iconic, snow-capped peaks of the Matterhorn, Mont Blanc, Monte Rosa and the Gran Paradiso. Major ski resorts include Courmayeur and Cervinia. The region’s countryside is dotted with medieval castles and fortresses, such as the 14th-century Castello Fénis and Castello di Verrès. Valle D’Aosta is a region of northwest Italy bordered by France and Switzerland. Lying in the Western Alps, it's known for the iconic, snow-capped peaks of the Matterhorn, Mont Blanc, Monte Rosa and the Gran Paradiso. Major ski resorts include Courmayeur and Cervinia. The region’s countryside is dotted with medieval castles and fortresses, such as the 14th-century Castello Fénis and Castello di Verrès. Piemonte and Valle D’Aosta were inhabited by the Ligurian people. Ligurian people were very strong and “trendsetters”. People from Valle D’Aosta typically speak Patois which is a dialect of French and Italian. Not only is their culture influenced by the bordering countries but so is the food. There are many influences on the cuisine found in Piedmont which include French influence when France occupied Piedmont from the 17th and 18th centuries. Another influence on their cuisine is their geographic location. In Piedmont, there are a lot of rivers and flatlands which are good for cultivating corn, rice, vegetables and fruit and famous truffles. They also have famous chocolates which might be an influence from France. Some other distinguishing ingredients and flavor profiles that are found in the Piedmont region are grissini which are a skinny meter long breadsticks, bagna cauda which is an antipasto with raw vegetables that are dipped in an anchovy and garlic sauce), Fiori di Zucca ripieni which is fried stuffed squash blossoms and crocchette which is a rice or potato croquettes. Some flavor profiles also include dishes with truffle, cream, and butter as well as many rich dishes. Typical dishes that can be found in Piedmont are Testa in Cassetta di Gavi or head cheese,Paste de Meliga which is a biscuits that are made with corn flour, butter, eggs and sugar that can be dipped in red wine, bagna cauda, carne cruda or beef tartar, Tajarin which is a thin ribbon like pasta that is made with flour and up to 40 egg yolks per kilo of flour which can be served with butter and shaved truffle , Agnolotti del Plin which is a small ravioli stuffed with veal, beef, rabbit or vegetables, Brasato al Barolo which is beef braised in Barolo or Barbaresco, Finanziera which is a stew that consists of undesirable cuts such as spinal cords or bull testicles, Torta di Nocciola which is a hazelnut and chocolate cake and polenta with sausage ragu.There are a lot of mountains and heavy foods are best for eating when in a cold mountain climate. Valle d’Aosta is the uppermost north region in Italy and borders France and Switzerland so these countries also influence the cuisine. Rice, polenta, soups and a lot of meat (both fresh and cured) are eaten in order to warm up after being outside in the cold winter air. Food in Valle d’Aosta is a hearty cuisine that includes a lot of rice, polenta, and soups. Flavor profiles are heavy and a lot of salt is used in cured meats such as Jambon and Lard as well as cheeses. Butter is used a lot and fried foods are also very common along with sweet desserts. Distinct dishes that are found in Valle D’Aosta are Minestra di Castagne e riso which is a porridge of rice and chestnuts that are simmered in milk until it becomes thick, Polenta alla rascard which is polenta that is sliced and served with a ragu, Risotto alla valdostana which is rice with fontina, butter, tomatoes and Parmigiano Reggiano, seupa de gri is a barley soup, fondue is cheese fondue made with fontina, Costoletta alla Valdostana is breaded veal cutlet with a white truffle cream, Carbonnade is a beef stew with red wine, onions and served with polenta, Tegole is cookies that are like thin wafers, seupa a la valpellinentze which is savoy cabbage with ham, rye bread, and simmered with beef broth and spices and herbs and Capriolo alla Valdostana which is venison and vegetables that are stewed in an herb and grappa cream sauce. Piemonte is the headquarters for the Slow Food Movement and where the University of Gastronomic Science is. It was founded by Carlo Petrini, the founder of Slow Food and was opened in 2004; offers classes related to gastronomy, food culture, heritage, food ecologies and food communications so of course, they would have plenty of Slow Food Presidia, DOP, IGP and etc in Piemonte and Valle D’Aosta. Some DOP and IGP products that are found in Piedmont are Crudo di Cuneo DOP which is made with fresh pig legs and is cured 10 months, Mortadella di Bologna IGP, Salame di Cremona IGP, Bra DOP which is made with whole cow’s milk cheese and Piedmont hazelnuts IGP which is a variety of hazelnuts known as Tonda Gentile delle Langhe. DOP products that can be found in Valle D’Aosta are Jambon de Bosses DOP, Lard d’Arnad DOP, Fromadzo DOP and Fontina DOP. There are no IGP products from Valle D’Aosta. Wine is a very important aspect to the culture in Piedmont. Piedmont has a combined 58 DOC and DOCG zones which makes it the sixth largest producer in Italy, but has some of the best wines. Grape varietals include Nebbiolo, Barbera, Brachetto and Moscato di Canelli. Some of the most important DOC and DOCG zones include Barolo, Barbaresco, Gattinara, and Asti. Prominent wines and grape varietals of Valle D’Aosta include a limited variety because of the size of the region but include Picotendro which is a local varietal of Nebbiolo, Chardonnay, Gamay, Dolcetto and Petit Rouge and Malvoisie. The DOC zones include Enfer d’Arvier, Torrette, Nus, Chambave and Arnad-Montjovet. The topography is very dramatic and thus limits the areas that are available for viticulture.Piemonte and Valle D’Aosta are filled with delicious cuisine and culture. One of the best things we made in class was the famous San Domenico Uovo in Raviolo. We learned from the best, Chef Odette were she perfected it for the past 15 years there. It was a little challenging at first but with practice and proper timing.. It is all possible!

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Friuli Venezia Giulia

Day eleven is Friuli Venezia Giulia. Friuli Venezia Giulia is a double region which is a northeast Italian region bordering Austria, Slovenia and the Adriatic Sea. It’s home to the sharp-peaked Dolomite Mountains and vineyards producing white wines. Trieste, the capital, was once part of the 19th-century Austro-Hungarian Empire. Its famous sights include the old quarter, the waterfront Piazza dell'Unità d'Italia square and Castello di Miramare, a former royal residence. Friuli Venezia Giulia has three different influences: Italian, Austria and Slovenia. These bordering countries have heavy influences on Friuli Venezia Giulia’s culture and cuisine. The Northeastern part of the empire played a great importance because of their harbor, where they were able to import and export goods. Influences on the cuisine found in Friuli-Venezia- Giulia comes from the regions around it plus other European countries. The cuisine is influenced by Veneto because a lot of polenta is eaten. It is often mixed with milk and eaten with vegetables and beans meal.The rest of Europe influences the cuisine by bringing in soups and dumplings rather than the rest of Italy eating pastas.The people of this region cure a lot of meats that are used later in time when the weather gets cold and they do not have a lot of fresh products. Austria influences the cuisine by bringing in desserts such as Gubana, strudel and strucolo. Also, because they have high mountains, they have limited agriculture, limited amount of flat land and production of wine. Dishes from Friuli-Venezia- Giulia are Lasagne ai Semi di Papavero which is a fresh pasta with poppy seeds and sugar, Cavolo Verza Arrosto con Pancetta Croccante which is roasted savoy cabbage with crispy bacon, Stuzzichini di Prosciutto e Melone which is prosciutto and melonlollipops, Minestrone Invernale d’Orzo alla Salvia which is winter minestrone with barley and sage, maiale con porri e peperoni which is a pork stew with leeks and red pepper, gubana which is a yeast cake/bread filled with pine nuts, raisins, almonds and brandy, Raviolini di Pere which is a ravioli filled with a pear sauce, Jota which is bean soup that is served as an antipasto and Fagiano Ripieno which is a stuffed pheasant. Other dishes from Friuli Venezia Giulia are Fasûj e Uardi which is a traditional soup that is thick herb flavored barley soup that is thickened with beans, pork, onion, and celery. Paparot which is a spinach soup that is served over a polenta; it is a warm dish that is very good to eat in the cold winter months. We made this in class and it was very thick and hearty. Almost thick as a paste, once it cooled down you could cut it, it was so that thick. Gulasch which is a dish that is originally comes from Hungary; it is a thick soup or stew made with beef or pork and then seasoned with onions, paprika, potatoes and root vegetables; it is a very hearty and rich dish. Struki is a sweet dumplings that are filled with a sweet filling of nuts, raisins, pine nuts,sugar, brandy and lemon rind; they can be fried or boiled; if the dough is fried it is a short pastry and if it is boiled it is made with potato. Many of these dishes were made in or around the  fogolar. Fogolar is also known as the real slow cooker of Italy; open rounded cooking fireplace that because popular in Friuli; guests gather around as meats, vegetables and polenta is cooked over the fire as people gather and tell stories while they eat; a true meeting place where people can eat, drink and socialize. Other gathering area would be Osmizza. Osmizza is the amount of time a venue could stay open and sell to buyers; farmers could come and sell products such as wine, meat, fruits, vegetables and other products; they could sell whatever they wanted if posted a sign that said they were a temporary store, typically the symbol for these Osmizza was a branch of ivy. They would sell products like Prosciutto di Sauris IGP, Prosciutto di San Daniele DOP, Salami Italiani alla Cacciatora DOP, Formaggio Montasio DOP, Olio extravergine di Trieste DOP, Prosciutto di Sauris IGP and wines.Friuli-Venezia- Giulia is a relatively small region that produces a lot great white wines.The region is divided into 10 DOC and 4 DOCG that grow Pinot Grigio, Prosecco, Chardonnay, Sauvignon Blanc and the regions local variety of Friulano which produces lean wines that have delicate notes of thyme, apricot, Meyer lemon, and gooseberry. Although Friuli Venezia Giulia has limited land, their food and culture make up for it. They have many diverse dishes influenced by their bordering countries filled with spices, grappa, nuts and fruits. Their food really packs the punch for the cooler climate in the mountains.

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Tuna Factory

It is all about TUNA! It is funny because just yesterday we were telling Chef Odette no more tuna and look at where we are now.. a tuna factory! 

Chef Odette translated for us, the man in charge at the tuna factory told us the process of how they make some of their products:

One of the main features of Tuna Colimena is the processing, carried out in the Avetrana (TA) plant, a few steps from the sea where the Tuna Colimena is fished. The various types of Tuna and Palamita are fished by vessels belonging to the Colimena Group and transferred to the Avetrana plant in strict compliance with health and hygiene regulations.Once arrived at destination, the tuna are freed from the entrails and the head divided into large threads and bled in special steel tanks filled with water, with the so-called "grumbling" system, then after the previous cycle we move on to the transfer tuna in cooking tanks, in water and salt, (not steamed) to keep the organoleptic qualities intact and guarantee a high quality product. At the end of cooking, the tuna is cooled in tanks containing water at room temperature. At this point we proceed with the cleaning; in this phase, the impurities of the product (skin, thorns, and parts that show blood stains) are eliminated.It is a very delicate phase because it involves manual work by highly specialized staff with a lot of experience. After this phase, we proceed with the filling phases in glass jars and the filling with olive oil. This last operation takes place under vacuum to avoid the formation of pockets of air inside the jar. The addition of olive oil has two important technological functions: it prevents the initiation of oxidative reactions and facilitates heat exchanges (filling the empty spaces) and contributes to improving the organoleptic characteristics of the product (also conveying the possible addition of salt and flavorings).

After adding the olive oil, proceed with the closing and washing of the jars to remove the oil present on the outside of the package. Performed these operations, we move on to the autoclave sterilization phase: certainly, the most important phase for the hygienic safety of the product since all possible pathogenic and non-thermolabile microorganisms are eliminated.

After sterilization, the jars undergo another automated washing and drying cycle.

At this point, the jars are ready for storage and maturation. During maturation, the oil penetrates into the fish and the salt spreads evenly between the muscle fibers, giving the product its characteristic flavor. The maturation time varies from 90 to 120 days depending on the package size. After the aging period and the sample check of the finished product, the controlled product goes to the labeling phase and the packaging in special containers ready for sale.

Colimena has many different kinds of fish products like Tonnetto, tuna belly, albacore tuna, palamita, tuna in olive oil, mackerel fillets, and many other goodies. They rarely use the bluefin tuna since it is so expensive but they do use the fish near the production and processing plant. Their production plant is very small and local and does not sell outside to the US because of all of the FDA and USDA rates. Since they are such a small producer they are in limited stores. This is a true artisan good product! I really wish I bought a container of tuna in olive oil but I was not sure if I would have liked it or not. 

We eventually went to their restaurant, La Scogleria, where we had a feast of tuna! And to my surprise it was delicious! One of my favorites was the tuna with the beans. Going to the tuna factory and trying different ways their products could be used truly opened my eyes. I may not be a lover of tuna but I will eat it again.