Monday, April 2, 2012

Il Cibo d'Italia: The Food of Italy


I am back from spending three amazing weeks in Italywith the CIA's Food, Wine, and Agriculture trip, which is offered in the Junior year of our Bachelors program

24 other students and I spent our three weeks traveling from Northern Italy to Southern Italy, learning all about the different types of food and wine that is enjoyed there, as well as spending time on farms, vineyards, in factories, and in cities filled with history, architecture, and culture. 

Below I have posted some pictures of just some of the amazing food that I enjoyed while I was on my trip.

          One of the main things that I learned about Italian cuisine is that, despite what Americans would like to think, isn't all about spaghetti and meatballs. In Italy, cuisine is regional (think of each region being smaller than that of a U.S. state), and changes with each region you pass through. Everything is influenced on seasonality, locality, and freshness, which is why we always hear about how amazing Italian food really is.

The Basics: In the North, you have heavier dishes such as risotto, polenta, a lot of cream and cheese-based dishes, game, and red meat. In the South, you have a lot of light fish, seafood, and tomato-based dishes featuring fresh pasta.

See the difference already? This is the best part about Italian cuisine. No matter where you go, there is something to enjoy and experience!

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Some highlights from my trip,
starting in the North and ending in the South
Venice, Friuli, Verona






Cjalzons; Stuffed Pasta with Smoked Ricotta Cheese and Cinnamon

















Risotto with pumpkin, pine nuts, and cheese









While we were in Verona, we ate at a Chicchetteria, which is a type of Italian restaurant that specializes in finger foods. It was one of my favorite meals!








Meatballs with Tomato Sauce




















Horse Tartare













Miniature Tiramisu, Dark Chocolate Cake, White Chocolate, Cake, and Cake made with Nuts









Legs of Prosciutto di Parma

Emilia Romagna: Parma & Bologna 
If you are ever looking for a region of Italy with the widest "bounty" of products, it would have to be Parma. Here, we experienced Proscuitto, Parmigiano Reggiano, and Balsamico all in the same place! It was heaven.





Sliced Prosciutto di Parma

























Parmigiano Reggiano in the Aging Room












Parmigiano Reggiano with Aged Balsamic 
from Modena 

















In the Main Square of Bologna

























Traditional Bolognese Meat Sauce



























Lasagne Bolognese: Spinach Pasta, Meat Ragu, Beschamel Sauce

Tuscany 






The Beautiful (and unique) City of Sienna














Making Ribollita; 














A Traditional Tuscan Soup made with Vegetables and Thickened with Bread















Parsley Pasta with Culatello (a Special Cured Meat made from the Butt of the Pig), Cheese, and Cream





Florence, Sorrento, Capri











Mixed Seafood Salad






















Fresh Tomato Bruschetta

















Pizzaioli; Fried Pizzas with Fresh Tomato Sauce, Parmesean and Basil








Naples








Buffalo Mozzarella, Fresh Tomato, Arugula












Sfogiliatelle; A Traditional Layered Neopolitan Pastry














Wheatberry Pie; A Neopolitan Easter Dessert 








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These photos are just a small taste of the fantastic food I experienced throughout my stay in beautiful Italia. As you can see, traveling from North to South really does give you a unique food opportunity, and allows you to taste every part of what Italy has to offer!

Stay hungry and curious,

Blayre :)


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