• How have the past four weeks affected the way you view dining, and the consumption of food and wines?

These past four weeks have been anything short of amazing. I have learned so much not only about the different foods and wines but also about the culture of dining in general. Going into the trip, I thought I was going to be eating a lot of pasta and that was about it. However, while I did eat a lot of pasta, there was so much more to my experience in the food and wine world than I could have ever imagined. I have learned that food and wine is something that is truly meant to be savored. It is not meant to be rushed, and it should be a way to spend time with those who you love. I also learned that in Italy, there is so much pride around food and wine. While I did know that Italians love their food and wine, I had no idea how much love and passion they poor into their dishes and their wines. It was really interesting to be able to simply hear their passion through the way they talk and describe the products/dishes they have worked so tirelessly to produce. Overall, my view on the food and wine world has changed drastically, and I couldn’t be more thankful.

• What have you learned or experienced here that you will be “taking home” with you?  

One of the major aspects of dining that I will take away when I go home is the power of fresh, seasonal ingredients. Back home, we tend to eat whatever we want whenever we want; we don’t care if it was produced locally or even fresh. However, after spending a month in Orvieto, I can truly tell you the impact that fresh, seasonal food has on the dishes served. It is amazing the be able to taste the freshness in the dishes because the flavors are more powerful. Also, I will take away the beauty of sitting down and truly enjoying not only the meal but also those around you. In the United States, we tend to want to sit down, eat our food, and more on. Most of the time, we don’t even sit down to eat because we are always on the move. However, I can confidently say that I was able to grow so much closer to those on the trip because of the time we spent around the dinner table. I was able to listen to all their funny stories and really spend quality time with them. I was truly amazing what a simple dinner can make on lasting friendships.

• Do you see yourself having a new perspective on anything based on your experiences here in Italy?

I have learned many things while being here in Italy, but one of my major takeaways will definitely be the importance of going with the flow. After traveling for three weekends through the trip, I have learned that it is perfectly okay to not have a plan and that when you travel in big groups, compromise is a key factor. In addition, another one of my major takeaways will be the importance of truly embracing the culture. It is one thing to go to these different cities and go to all the tourist attractions and eat at the quick, easy tourist traps on the main streets. However, you can get so much more out of your experience if you take time to find the family owned restaurants and meet the locals to get a sense of what their home really means to them. Gaining friendships with the locals is a once and lifetime experience that can really impact your trip.

• Are you glad you chose to take the Food and Wine class, and why do you feel this way? If not, why not?

Yes, I am extremely thankful that I took the class. Even though I was not thrilled to be reading the books at the beginning of the class, I am extremely thankful that we did because it helped ease the transition into the culture and make us stand out a little less, even though we did stick out like a sore thumb at first. I am also really thankful that I took the class because it did push me out of my comfort zone. I was really not expecting myself to try all the different food items, and I can confidently say that I did try all the different food items. I have never been more thankful that I did because I realized that there are so many amazing flavors out there that I truly love that I would have otherwise never known about.

• What was your absolute favorite thing about the Food and Wine class?

My absolute favorite thing about the class was the Wednesday fieldtrip. I can confidently say that it was probably one of my favorite days of the whole experience because not only did we get to go to the vineyards and have amazing food and wine, I also got to spend the day with all the amazing people I got to know about the trip. It was an experience that I will never forget. However, there were many aspects I loved about the class that I am thankful for such as the different tastings and the cooking class that I would have never gotten to experience otherwise.

I want to thank both of you for all your hard work and for making this an awesome experience for me!

Over the course of this trip, it has been amazing stepping out of my comfort zone and trying a whole new array of foods. I have also been beginning to learn how to pair food with wine. While I am by no means very good at it currently, I am way better than when I started. I have come to realize that pairing food with wine is not as simple as it sounds. You have to take into account numerous different aspects of not only the food but also the wine. It has been an interesting process to learn about, but I have loved not only getting to learn about it but getting to try it out on my own.

            Last Wednesday, at the wine and food tastings at the two vineyards, I loved getting to try all the amazing food items and loved seeing which wines they paired with which food items. At the first vineyards, it was straight forward; we did not have to pick out which food items to eat with which wine because they just served a specific wine with a specific course. However, at the second vineyard, we were a little bit more on our own. We had to decide which food items from the buffet that we were going to each with the wine. At first, it was a little hard to slow down and remember to carefully decide which food items I was going to pick to eat because I just wanted to try everything right away. In the next couple of paragraphs, I will focus on a couple of the food items we tried at the first winery because they were fill courses in a meal.

            One of my favorite pairings from the first vineyard was chardonnay with the pasta. The pasta was comprised of a light cheese sauce, asparagus, and some sort of pancetta on top.  Upon first arrival to the table, the dish smelled amazing; I could really pickup on the flavors of the sauce such as the slight hint of cheese, and I was also able to pick up on the smell of the crisp, warm pancetta. I was a little hesitant at first because I normally do not like asparagus, but I was pleasantly surprised at how well all the ingredient worked well together in the dish, even the asparagus. After taking my first bite, it was in love. The saltiness from the bacon worked well with the velvety cheese sauce and the mild, fresh taste of the asparagus.  With the pasta, we drank the Vitalonga Chardonnay. Upon looking at the wine, it had a straw yellow color, so you could definitely tell it was aged in an oak barrel. In addition, upon smelling the wine, I was able to pick out apple and pear and could smell a little bit off the oak in the wine. Upon tasting the wine, it was very refreshing and even more so because it was served cold unlike to white wines I have normally tried in the past. I was able to pick out the flavors that when I smelled the wine. I thought this wine was very balanced in terms of the flow of how the body, the acidity, and the dryness worked together. When I drank the wine with the foods, the flavors really complimented each other especially in regard to the cheese sauce and the salty pancetta. In addition, the wine helped cleanse my palette between each bite of food which made the combination even better.

The picture above is of the creamy pasta and the chardonnay from the vineyard we visited last Wednesday. The description of the pair is above.

My favorite food and wine pairing from the first vineyard was most definitely the dessert. I had never had a good red wine with chocolate before, and when I did, the combination was amazing. The chocolate cake was moist and soft to the taste; in addition, it was filled with a warm, creamy chocolate fudge-like filling. The smell upon arrival was amazing; the aroma from the warm chocolate radiated through the air. There was also some fresh raspberry puree on the side of the plate that was tart to the taste; however, it went really well with the richness and sweetness of the chocolate cake and especially the filling. It also provided a nice texture to the cake as it was a light, jammy texture as compared to the thick texture of the cake and filling. When it came to the wine, the duo went together seamlessly. We had the red wine called Phiculle made from both Cabernet Sauvignon and Sangiovese. From just the smell alone, I could tell it was a very smokey wine; I was also able to pick out some cherry even though it was a little bit harder because there was a strong oak aroma. When I tasted the wine, I was also able to pick out the same flavors. The wine was not my favorite on its own because it produced a very strong presence. There were lots of tannins, was highly acidic, and had a longer finish. However, it went wonderfully with the rich chocolate because the two in a way accentuated the flavors of the other in a way that was balanced beautifully.

This photos above depict the chocolate cake and the red wine we had at the first winery. The description of the pairing is above.

            Going back to the very beginning, I had another amazing pairing of wine and food that I forgot to talk about in my previous blogs. At the welcome activity at the very first winery, we had a new take on bruschetta that I had never had before. The bread was toasted and then topped with olive oil, ricotta cheese and herbs, and then peas. To say I was hesitant is an understatement. Before this trip, I really never liked cheese especially ones that were softer and in a creamier form. I also really did not like not like peas, so I was not really looking forward to trying this. However, when I took my first bite, I was pleasantly surprised. The ricotta cheese was very mild and did not have the strong cheese taste/smell I was expecting it to have. In addition, the herbs in the cheese were wonderful and complimented the cheese really well. Since the cheese was not very strong, I was able to taste all the herbs very clearly. I was also pleasantly surprised by the peas on top. They provided a nice little fresh pop with the crisp bread and the creamy cheese. Overall, the dish flowed really well and all the flavors were wonderful together. With this bruschetta, we had my favorite wine of the whole trip. It was the Neri Ca’ Viti, which was their Orvieto Classico. Upon smelling the wine, I could definitely smell the crisp apple, and I could most definitely taste. It was the most refreshing wine I have had this trip; it was light, balanced, and overall a wonderful wine. When drinking this wine with the bruschetta, the most important aspect of the combination was the fact that the wine was able to cleanse my palette from the oil on the bruschetta. This meant that every bite tasted like a new bite, and I was able to clearly taste each one of the flavors.

The photo above is of the ricotta/pea ricotta bruschetta and the Neri Orvieto Classico. The description of the pairing is in the paragraph above.

Finally, one last dish that stood out to me this trip has been the ravioli I had in Rome that was filled with ricotta and spinach and topped with a tomato sauce. I normally am not a huge fan of ravioli because I get overwhelmed with all the filling, so I haven’t tried it since being here. However, I was pleasantly surprised after eating this ravioli at how much I actually really enjoyed it. The spinach and the ricotta inside were not overwhelming at all and went really well with the tomato sauce on top. When eating this meal, I did not get a glass of wine. However, I was pleasantly surprised and would most definitely get ravioli again.

Overall, throughout this trip, I have pushed myself to be more adventurous and try a wider array of food, and I can confidently say that I have. While I might not have been as adventurous as others, I definitely exceeded my expectations for myself. I have also learned so much about pairing wines and learning how to pick out flavors that would go well together.

Before starting this class, I was on the more conservative side when it came to trying new foods; however, when I decided to come to Italy this summer, I made a promise to myself that I was going to step out of my comfort zone and try a whole array of new foods. I did not want to come all the way over to Italy and leave saying I never tried anything new. This experience in the realm of food and wine has definitely pushed me out of my comfort zone, but it has allowed me to explore a new, amazing range of flavors.

Something I was the most nervous to try involved the cheeses. I have never really liked cheese, and therefore, I have avoided it whenever it comes around. However, I have fallen in love with cheese while I have been here. My roommates and I have gone to the market to get fresh cheese to try; we have tried getting cheese from the grocery store, but it is simply not the same. We have tried the creamy pecorino, a staple of Umbria. In addition, we have tried some parmigiano-reggiano. I have loved both of the types of cheeses which has surprised me. This weekend in Florence, we ordered a couple of cheeses as a appetizer. We got a regular pecorino, a pecorino with pepper, and a parmigiano-reggiano. We were a bit taken back because the waiter brought out honey with the cheese to eat with the pepper pecorino. All three were really amazing, and I was surprised by the fact that the honey and cheese went so well together. During the meet and cheese tasting we had at the restaurant, I was also taken back by a couple of the cheeses that we presented. First, the buffalo mozzarella kind of freaked me out for some reason because of the idea of milk squeezing out of it. However, I did enjoy the cheese, but it was definitely not my favorite. Next, the gorgonzola cheese threw me off guard. When I heard we were going to be tasting gorgonzola, I was already a bit nervous. I think the biggest issue I had with the gorgonzola was not necessarily the taste but rather the texture. The texture of the cheese reminded me of some kind of thick paste, and then, I was not a fan of the crunchy mold. However, there were some amazing cheeses there such as the pecorinos and parmigiano-reggianos that I loved. I really enjoyed getting to experience all the different flavors and all the different textures that make the cheeses distinct from one another.

            During the cheese tasting, we also had a sparkling red wine to pair with the cheese. I had never had a sparkling red wine, but it was one of my favorite drinks I have had here so far. Sparkling red wines are made from Lambrusco grape varietals. It was really interesting to taste because it reminded me of a mix between a prosecco and a normal red wine. I was able to taste the tannins from the red wine but the sparkling aspect gave it the refreshing feeling of a prosecco. Overall, I thought it was outstanding, and I will definitely be on the look-out for more in the future.

            In addition, during the meat tasting, we had an outstanding spumante. I had tried a frizzante before, and I have really enjoyed it. However, I loved to crispness of the spumante; it was easy to drink, and the flavors were outstanding. I was able to pick out the apple in it right away. When it came to pairings for this wine, it went really well with all the different types of prosciutto we tried. Regardless of the region, the meat definitely had a salty flavor; however, with the slight sweetness of the wine, it brought all the flavors together and made for a wonderful combination.  In addition, the wine cleansed the palette after each bite.

            One of my favorite food items I have tried since being in Orvieto has been the Semolina cake. I am a sucker for chocolate, so I just assumed I would like the cake; however, I did not expect to like it as much as I did. I loved how the crust and the chocolate really complimented each other. The chocolate had the most amazing consistency; it felt almost like silk in my mouth. While eating this cake, we had a moscato made from muscat grapes. The wine was wonderful; it was light and easy to drink. It was the most beautiful combination I have had this trip. I would go back and eat/drink it again.

            One food item that really surprised me during this trip was the gnocchi al gorgonzola with prosciutto. I was a little hesitant to try this because I was not a fan of the blue cheese we had tried at the meat and cheese tasting. I was also a little hesitant because I knew the noodles were potato based, so I really had no idea what I was about to eat. However, when I took my first bite, I was pleasantly surprised. I don’t know if I loved the texture of the noodles, but I did, in fact, enjoy the gorgonzola. I don’t think I would order it again, but I am glad I tried it.

            Overall, this trip has been one of many firsts. Through all the different tastings, I have been able to expand my palette and think about what all would go together. However, my roommates and I decided that we needed to start off slow when practicing pairing on our own. For dinner one night, we decided to make citrus chicken and roasted vegetables for dinner. We thought about what type of wine we should get, and it took a while for us to pick something out. We decided to go with an Orvieto Classico because we thought that the sweetness of the white wine would cut the citrus of the chicken and help cleanse the palette. We also thought that a white would be a good drink for a warm summer day as compared to a red. We had no idea if we were correct or not, but when tasting the two together, I thought they went together well. In addition, from all the tastings, I have been able to get a better grasp for what to order at a restaurant and what to buy at the store. When scanning the menu, I can tend to look for items in which I know one of the main ingredients of the dish but not another as a way of mixing comfort and adventurous. My roommates and I tend to be simpler when eating at home because we go for ease; when we want to try new items, we do so at a restaurant.  

Upon first arrival to Italy, I was hesitant but extremely excited. I had read the culture books we were assigned for this class, so I already had some preconceived notion about the food and wine culture throughout Italy, but in all honesty, I was not completely ready for what I was going to experience. However, it wasn’t until my first meal on my own in the astonishing city of Orvieto that I truly realized the beauty of the food and wine culture here.

The first meal was one for the books. My naive friends and I thought we could just run somewhere really quick for a semi quick dinner; we knew about the Slow Food movement from class, but we really did not take the term slow all too seriously. We decided to stop at this little restaurant off of the main street running through the quaint little town. We sat down and the waiter already chuckled at us because he could tell we were American as we looked like lost little puppies. We decided that we were going to just have a glass of wine and an appetizer and then go try another restaurant down the street because we wanted to try as many places as possible. Well, our short little appetizer turned into a two-and-a-half-hour ordeal and asking for the check took 45 minutes alone. We decided to make pasta back at one of our apartment’s because we were not mentally prepared for a full-on meal after that.

To say this story sums up the transition from American food culture to Italian food culture would be an understatement. The culture of food and wine in Italy is one to be treasured and one that I have grown to love. As in the United States, here in Italy, the restaurants value friendly table service which was comforting when I walked into the first restaurant. In the United States, for the most part, chefs pride themselves on the dishes they serve; however, at the same time, at a majority of restaurants, there is a sense of efficiency and ease. One of the major aspects that I have loved about the Italian food and wine culture is the quality of the food and wine. In Italy, the chefs and locals pride themselves in the dishes that they prepare and the food that is served. They meticulously plan out the flavors that will best work with each other and the way the food will be served to you. I was a little taken back at first when I heard that they don’t do left overs, but after thinking about it, it makes perfect sense in terms of the food and wine culture here involving freshness and quality. Another one of the major aspects of the Italian food/wine culture that I have noticed since my time here has been the time component of the meals. Back in America, everything is fast; it is more about convenience than quality food or quality time with others. Here in Italy, it is about sitting down an enjoying the food and enjoying those around you. Both of these major components are all thanks to the Slow Food Movement.

A prime example of the Slow Food Movement in action this was on the second day I was in the city. I went out to get lunch with my friends, which turned into a two-hour experience. While I was sitting there, eating my fresh chicken dish, which was one of the most amazing dishes I have ever had, I took a second to realize where I was and who I was with. I hate to admit this, but it had been a while since I had truly just breathed while eating a meal. This meal was not just about the quality of the fresh, local food I was eating, but it was also about the people that were surrounding me. It was in this moment that I was able to truly get a glimpse of the beauty that is the Slow Food Movement. The Slow Food Movement fosters personal relationships through the combination of promoting local food. With the utilization of the Slow Food Movement, I had noticed that I can actually sit there and taste every flavor of my dishes in addition to actually enjoying the presence of those around me.

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I can truly say that there has not been a single dish that I have not enjoyed here in Italy. I am normally an extremely picky eater, but here in Italy, I have pushed myself to branch out and try a whole variety of new food. I can confidently say that I have opened my palette up to a whole new, amazing world of flavors and dishes. If I had to choose some of my favorite food items, it would definitely have to be either of the chicken dishes I have had In Orvieto. One was a citrus chicken dish, topped with arugula and balsamic vinegar. The other was a chicken dish covered in almonds and a citrus glaze. In addition, the gelato and pastries have been about of this world whether it be the array of gelato from Slavic up at Montanucci’s or a chocolate pastry from around the bakery around the corner. In terms of drinks, I have been impressed by all the wine. When going out, we try to ask for wines that are produced here in Orvieto, and I have enjoyed them all. However, I was not impressed with the Campari Spitzer I tried. I was really looking forward to trying it, but it was not my favorite at all. I had a hard time even taking a single sip of it due to the flavor.

Over the weekend, me and some of my friends traveled down to the Amalfi Coast. We stopped in Sorrento, which is supposed to the be the lemon capital. It was really cool to go from one region to another because the atmosphere and agriculture in one region is completely different than the other. It was really interesting to see how they grew all the lemons because I had never experienced anything like it. On our trip, we visited some of the touristy cities such as Sorrento and Positano, so we were trying to find more local restaurants, but it was hard. Consequently, we didn’t fully get to experience true coastal cuisine. It was funny though because at one restaurant we stopped in, they not only brought flavorful bread with salt to the table before the meal, but they also brought olive oil and balsamic vinegar as well. My friends and I all started laughing and were a little bit in shock because we knew it was a hundred percent against the Italian food culture. However, while there I did notice that the cuisine was based more around fruits and sea food. I was more adventurous with drinks there; I ordered a lemoncello spritzer which was amazing, and I also ordered a Rosini, which is Prosecco and strawberries. Overall, it was an amazing weekend, and one I wouldn’t trade for anything.

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Italy has been more than I could have ever wished.

My experiences with the intricate delicacy of the food and wine culture throughout Italy.