Tastings

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.