"Live with no regrets" is a hard thing to do when you've studied abroad. My one regret about this experience: coming home. One of the major problems I've faced is being able to re-accustom myself to Italian-American cooking. Coming from a long line of Italians, (many of which are terrific cooks) I can't stop longing for authentic Italian cuisine.
As a part of my time abroad, I chose to register for a cooking and wine-pairing course. What better place to learn to cook than in the motherland? My professor, Giancarlo Russo, was Roman and had moved to Florence in his twenties. He spent much of his youth traveling, learning, teaching, but most of all, cooking. He'd taken culinary courses in Paris, Rome, Boston and several other places. Needless to say, he was the best chef I've ever met.
Despite being a traveled individual, we were in Italy and Italian cooking was his forte. He taught us how to prepare a plethora of different meals. From appetizers like pappa al pomodoro (potato tomato soup), entres like spaghetti alle vongole (spaghetti with clam sauce), or torta di cioccolata (chocolate cake), he knew it all. Learning to cook with an abundance of Italian olive oil, however, was a much harder pill to swallow. If there was one take away from our time together it was that olive oil is healthy oil; besides of course that life is too short to drink cheap wine.
Naturally, this wasn't something I was willing to believe right off the bat. Instead, I decided to research further and make a decision for myself. The Global Healing Center published an article discussing this issue. The piece "The Health Benefits of Olive Oil" by Dr. Edward Group, lists the multiple benefits and uses of olive oil. I couldn't believe the old coot was right after all! Digging deeper, the Unaprol website provided me with even more information about the beneficial characteristics of the product. The Italian based company creates a high quality product full of Vitamin E and antioxidants.
Faces of pure horror stared back at Giancarlo when he drowned our pappa al pomodoro in olive oil. He answered our worried expressions with, "trust Tio Giancarlo, trust!" And trust you should.
As a part of my time abroad, I chose to register for a cooking and wine-pairing course. What better place to learn to cook than in the motherland? My professor, Giancarlo Russo, was Roman and had moved to Florence in his twenties. He spent much of his youth traveling, learning, teaching, but most of all, cooking. He'd taken culinary courses in Paris, Rome, Boston and several other places. Needless to say, he was the best chef I've ever met.
Despite being a traveled individual, we were in Italy and Italian cooking was his forte. He taught us how to prepare a plethora of different meals. From appetizers like pappa al pomodoro (potato tomato soup), entres like spaghetti alle vongole (spaghetti with clam sauce), or torta di cioccolata (chocolate cake), he knew it all. Learning to cook with an abundance of Italian olive oil, however, was a much harder pill to swallow. If there was one take away from our time together it was that olive oil is healthy oil; besides of course that life is too short to drink cheap wine.
Naturally, this wasn't something I was willing to believe right off the bat. Instead, I decided to research further and make a decision for myself. The Global Healing Center published an article discussing this issue. The piece "The Health Benefits of Olive Oil" by Dr. Edward Group, lists the multiple benefits and uses of olive oil. I couldn't believe the old coot was right after all! Digging deeper, the Unaprol website provided me with even more information about the beneficial characteristics of the product. The Italian based company creates a high quality product full of Vitamin E and antioxidants.
Faces of pure horror stared back at Giancarlo when he drowned our pappa al pomodoro in olive oil. He answered our worried expressions with, "trust Tio Giancarlo, trust!" And trust you should.
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For further details related to olive oil, for Italian cooking or what have you, please consult Unaprol.
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