Food!

This has been a busy week of food!  I went to an Italian cooking class a couple of days ago and this morning I got to watch how mozzarella is made by hand!

In the cooking class, I learned how to make authentic Italian pizza.  Just as in the States, there are certain consistent varieties that one can buy:
* margherita: plain old cheese pizza
* capricciosa: mozzarella, tomatoes, mushrooms, ham, artichokes, olives, olive oil
* caprese (my favorite!): mozzarella, fresh tomatoes, basil, olive oil
* bianca: no tomatoes; mozzarella, olive oil, salt, rosemary

You can also buy pizza with certain toppings that are very different from our own.  It is normal to have pizza topped with zucchini, corn, hot dogs, cured beef or ham, salmon, or raw onions.

Making pizza is actually a very simple process once you have your dough ready.  However getting the perfect dough can be a challenge.  You need the perfect type of flour!  I was not aware that so many kinds of flour exist, but they do!  Once you have the right flour, you must mix in all the needed ingredients for the dough and then knead it perfectly.  I learned that if your dough has bubbles, the best thing to do is knead around and over the bubble until it goes away... or just take a fork and puncture it when the chef isn't looking!  The class was amazing!  Especially since everyone creates their own pizza and then shares it with everyone else.  I ate SO much, but it was so yummy.  They also had us try 3 different types of locally made beer.  Even though I'm not a beer person, I actually liked 2 of them!

This morning, we went to a cheese shop and were invited in the back where the owner was in the middle of hand-making mozzarella cheese.  The process is amazing; a true art!  It was incredible because there were no artificial flavors added to the cheese and there was one man making it with his own hands!  He started with milk delivered earlier in the day and ended up with the most delicious cheese.  The process depends mostly on the temperature of the water and the handling of the cheese.  It starts out in very hot water, ends up very curdled, and then is literally stretched and palmed by hand.  The movement is very gentle and very soothing. It reminded me of a sculptor molding clay.  Once the cheese was as soft as silk and stretched flat, Giuseppe (the cheese-maker) would mold the cheese into the different shapes he wanted and then put the cheese in very cold water.  You end up with incredibly soft cheese that has a very creamy texture.  It was DELICIOUS and I ate so much, my stomach hurt, but it was incredibly worth it!  I will be visiting that cheese shop and buying mozzarella from Giuseppe as much as possible!

      

Traveling

Traveling can be a tricky thing.  There are a few things that can totally tip the scale on whether or not one has a good experience.  The language barrier can be a problem, as can culture shock, loneliness, and timidity.  However, it is my opinion that the biggest problem that can make traveling terrible is personal attitude.  I have learned that I would rather risk going to a big city like Rome by myself than go with a group of people that not only are unwilling to experience Italy but also don't have the same spirit of adventure as myself.  When in Italy, one should always be willing to embrace new things, take risks, challenge yourself to be as independent and self-reliable as possible and when that's not possible, be willing to ask for help.  If you expect to find the USA in a foreign country, then you should probably just stay home.  Yes there are McDonald's and yes it can be frustrating when no one speaks English, but you're in Italy!  Instead of eating somewhere like McD's, find a trattoria!  Be willing to put your phone away for a day and walk around!  Believe me, even with limited Italian, people WILL help you!

I was able to get out and travel this weekend.  I went to Orvieto where my friend is studying and living and I was able to socialize with Americans and Italians both.  I had a fun time in Orvieto.  The town is BEAUTIFUL; the quintessential fortressed, hilltop Italian town.  The Duomo there is breathtaking and the gelato is delicious.  My friend was generous and shares the same desire to explore Italy that I do.  I also was able to appreciate better the family I live with and to understand exactly how personal attitude can shape one's experience of traveling.

I was also able to go to Rome!  I was SO excited and the moment we began walking around the city, I felt so alive!  Rome is such an ancient city; the history, the culture, the sights, sounds, smells: incredible! Unfortunately, we didn't have much time but I enjoyed walking around and seeing the different people, the street vendors, and the city itself.  I had a pleasant, if not costly, lunch and though it took a long time, I viewed it as part of my Roman experience.  I was able to visit the Trevi Fountain and see all the places that I want to explore next time I go.  I also realized that I would rather risk going by myself next time then be with people that don't share the same opinion on traveling as I do.  I'm not afraid of being spontaneous and alone, but I am afraid of missing out on an adventure because other people aren't willing to explore.

So, when traveling, it is my advice that you are either with people that share the exact same outlook as yourself, or be brave and have an adventure by yourself!

A yummy recipe!

Because of the snowstorms, and the fact that I live in the countryside and not in a bustling city, I haven't really been able to leave the house.  When I'm finished teaching, there's not much to do other than exercise, watch movies, read, and eat.  Today, to break the monotony, Paola decided to teach me some new recipes.  One was for i biscotti al cornflakes, which are cornflake cookies (pretty self-explanatory).  However, the other recipe was for a very common, original Italian snack: Le Olive Ascolane.  They originate in the city of Ascoli Piceno, which is in the Marche region, just south of here (Montecosaro).  They basically are olives stuffed with meat and then fried and they are as common in Italy as french fries are in America.  Here's the recipe.  Enjoy!!!

You will need:
- Green olives without the pits- as many as you want! (Le olive verde senza i noccioli)
- The filling: chicken, pork, 2 eggs, and grated parmigiane cheese all mixed together (Il ripieno: il pollo, il maiale, 2 uova, e il formaggio parmigiano grattugiato)
- Breadcrumbs (il pane grattugiato)
- 1-3 other eggs (1-3 altra uova)
- Flour (la farina)
- about 1 cup of olive oil.  If you have lots of olives, use more (L'olio di olive)

1. Stuff the olives with the filling.  Don't be shy!
2. Cover them with flour
3. Dip them and cover with the egg yolk
4. Cover them with breadcrumbs.  Make sure they are completely covered!
5. In a separate pot, pour the oil and wait for it to boil
6. Once the oil is boiling, put the olives inside and wait for 3-4 mins or until they are golden
7. Wait for them to cool and enjoy!

Some Italian cooking/baking terms:
- friggere: to fry
- sbattere: to beat (eggs)
- mescolare: to mix
- grattugiare: to grate

Snow!!!

It hasn't stopped snowing since Friday, and while this desert girl is amazed by the beauty of it,  I am so cold!!!  It's also unfortunate because I can't really go anywhere.  So for now I'm spending my time teaching Luca, trying to read an Italian novel, and watching Italian movies.  Oh, and eating cheese of course :D  I've been going for walks in the morning in order to get some of these pictures.  Enjoy!

Being productive!

Well, my first week in Italy was extremely productive!  Not only was I able to find a school where I could take classes without having to bother about a visa, I found out that for one very reasonable price, I am able to take as many classes as I want!  So, in addition to my Italian conversation and grammar class, I am taking aerobics and a bar-tending class (sorry parents)!

I was also able to find a small music school in the town next to me.  I auditioned, was accepted, and now have a voice teacher.  Yay!

I have been able to drive in fog and rain and survive not only the elements but also the craziness of  Italian drivers!

I have found a little cafe that will be my regular stopping ground and I have tried many different kinds of cheeses and wines, which I will be detailing later :)

I think that I will have a quiet but interesting stay in Montecosaro for awhile.  When the weather gets a little better, I think I will start traveling to the bigger cities!