Fruit Salad, Yummy Yummy :)

Today

Lazy day, getting ready to start the next chapter of my adventure.

Class

We talked about the composition of the italian meal: appertivo, primo, secondo and dolce. Appertivo is usually a crostini or bruschetta. Both primo and secondo can either be fish or meat; primo is generally in the form of pasta, while secondo is more of a grilled or roasted dish.

At an Italian wedding, it is customary to have 2 of each: a meat and a fish, two meats or two fish primi and secondi, in addition to appertivo and dolce...it's a huge, never-ending feast.

Today we made only primo, secondo and dolce.

For primi, we did two variations on a theme: pear and gorgonzola.

ravioli shapes

• Ravioli Pere e Fromaggio 1 (Pear and Gorgonzola Ravioli with Asparagus Sauce)
  -These ravioli were filled with a mixture of pear and gorgonzola in an asparagus sauce and served with steamed asparagus.
  -Uncooked, these looked like hamentaschen :)
  
  
  
  Ravioli Pere e Fromaggio 1
  
  
• Ravioli Pere e Fromaggio 2 (Cheese Ravioli with Pear Sauce)
  -These "wonton"s were filled with three different kinds of cheese (including gargonzola), and topped with a pear sauce with olive oil, onion, coriander and truffle butter (my favorite).
  
  
  Ravioli Pere e Fromaggio 2

I liked the ravioli with the pear sauce more than the ones stuffed with pear, but they were both delicious. I want to try them with a walnut sauce and/or filling.

Secondo was awesome:

• Involtini di Ida e Pieslli alla Fiorentina (Ida's Veal Rolls with Florentine Style Peas)
  -Lay out a thin slice of veal, put a slice of cooked prosciutto over top and place slices of fontina (a melting cheese) in the middle along with a few sage leaves
  -Roll up the layers and hold closed with a toothpick
  -Saute in olive oil, flipping when one side is done, then cover with wine and let cook for a bit longer
  -Wow. Textures and flavors were awesome--the meat was tender but the cheese oozed out of the middle...I'm drooling just thinking about it
  -Served with a traditional dish: Florentine Peas--boiled peas with prosciutto, onion and parsley...they were a bit overcooked and too mushy for my taste, but still yummy

Involtini di Ida e Pieslli alla Fiorentina

Dolce

• Frutta Glassata (Glazed Fruit)
  -Yummy fruit salad with anise seed and cognac
  -The anise was a nice surprise that added a depth to the salad
  
  
  
  Frutta Glassata

Afternoon

It is hot. I do not want to be outside.
I went swimming in the afternoon and then took a nap. I'm starting to think about the fact that I'm leaving on Friday. I just came in from the garden where I was starting to read my Greece travel guides and I am very excited about the next part of my journey.

Friday afternoon I fly to Berlin where I will stay with my friend Jon for the weekend. I am looking forward to seeing him, as well as Germany! The one thing I definitely want to do while there (other than have fun, of course) is visit the Berlin Jewish Museum.

Lesson of the Day
My mom may starve at home without me. My dad is making Tuna Noodle Casserole and Spaghetti Tacos (Zeke's favorite)...

Tuna Noodle Casserole

Photo of the Day
Today, the tow truck came for Mildred (my car).

RIP Mildred

The Count

Glasses of wine drinken: 60

Plates of pasta eaten: 30

Photos taken: 2165

Tomorrow

Chocolate!

Mercato Centrale?

Duomo?

Gallerie de l'Accademia!

Gelato Festival, Day 1!

Fantastico

My day could've ended at 1:00 and I would've been perfectly happy.

Today I made quite possibly one of the best things I've ever eaten: Vitellina Fricta (Fried Veal). The sauce was incredible. But really...to die for.

Today was meat:

• Pullus Fusilis, two ways (Chicken with Liquid Filling--Ancient Roman Recipe and Marcella's variation)
  -The Ancient Roman recipe of Pullus Fusilis is actually not a liquid filling at all, so Marcella changed it to fit the title better.
• Abbacchio Alla Romana (Baby Lamb, Roman Style)
• Vitellina Fricta (Fried Veal)
  -The veal itself wasn't even the best part of this dish. I'm telling you, the sauce...AH. The best part is that it was so simple--raisins, honey, wine, reduced balsamic vinegar ("Sapa"), cumin, oregano and other spices. AHH. By the end of lunch I was just eating sauce by the spoonful :)

I de-boned, stuffed and sewed up the chicken which was actually kind of fun.

I thought the lamb was going to be my favorite (because lamb is my favorite meat), but the sauce for the lamb had a lot of rosemary in it (my least favorite spice), so I didn't like it as much as I had anticipated. The veal was unreal. Well, the sauce was. I am definitely going to use it on a brisket when I get home so friends and family--get ready.

Today I also learned how to make bechamel, another basic foundation that can be used in many dishes such as flan, lasagna or moussaka. We used a thick bechamel as the basis for a zucchini souffle that we ate with the Pullus Fusilis (Marcella's version).

Zucchini Souffles

Pullus Fusilis, Marcella's version

Pullus Fusilis, Ancient Roman Recipe

Abbacchio alla Romana

Vitellina Fricta

After class I walked along the river and re-energized at a cafe near the Uffizi. And by re-energized I mean I paid 5 euro for a stomach ache (in the form of a disgustingly sweet "caffe freddo," which was more like a Starbucks CRAPpuccino (frappuccino?) than anything I would call an iced coffee--I just wanted coffee over ice...and then it was 5 euro! WHAT? Gross.)

I visited Cappelle Medicee -- lots of artifacts (Pope Leo X's staff), sarcophagi, a huge marble and granite room intended to be the Medici family mausoleum, but never completed and various unfinished Michaelangelo sculptures (like most of them are). There was a tour from Canada in the last room with most of the Michaelangelo pieces, so I got to learn a bit, too :).

Then I walked through the San Lorenzo market and looked at some leather and jewelry. It's nice being here so long because it gives me time to shop around a lot before buying anything :).

So far today has been a great success: I ate the best thing I've ever eaten (let alone made!), and I didn't get any tomatoes thrown at me! ... yet :)

Lesson of the Day: The Duomo is everywhere. Every corner I turn leads to the Duomo. Seriously.

Photo of the Day:

Unfortunately, there were no photos allowed in The Medici Chapel so in terms of high(er) quality photos, today there is only food photography. I got a bit lazy when walking around today and only took a few photos on my phone. So, while only taken with my Nexus One, I still think this is "photo of the day"-worthy; no caption necessary, this one speaks for itself...

The Count

Glasses of wine drinken: 17

Owl jewelry tried on: 5 necklaces and 7 pairs of earrings

Photos taken: 717

How is it that I've only been in Florence for one week?

How is it that I've already been in Florence for one week?

I have already done so much and there is still so much more to both do and learn.

Marcella commented today that my eyes were sparkling (this was while eating the veal, mind you).

My response?

The only possible response--I am just so happy.

This first week has been incredible. I spent the week learning the basics and foundations of Italian cooking; similarly, this week is just the foundation of my time here in Florence and of this wonderful European adventure!

Tomorrow:

La mostra dell'Artiganto, arte del fare (The Handicrafts Trade Fair, the art of making) -- big art festival in Fortezza de Basso. Going with the other American student who I live with!

Photography museum? Although may save this for Sunday, not sure.