Glutentag (yes, it's a culinary pun) from Frankfurt (Day 2)

Ahh the germans.. Engineers of wonderful things- Volkswagen, Mercedes, yeagermister, beer, and Heidi Klumn to name a few... One of the areas they're lacking.. Airport design.

We landed shortly before 7 this am (a few mins behind schedule) and we got off the plane into an ikea-esque maize of way fining signs to get through customs just to go back through again. When we (a few of us from Jwu) finally found where we needed to go it lead us through the baggage pick up, up stairs, down stairs, and back up again. The layout of this airport makes ATL and Newark look smaller than Charlotte. In the end it took me over an hour and half to make it to my gate (luckily I had a long layover)

So on to the flight tale.. We left CLT around 4:45 and made it here like I said above 7 am local time. I think this flight helped me begin to get me over my hatred of flying..

As we took off, I looked out the window to see the Carolina ground and familiar sights such as Carowinds bid me adeu as we flew up into the clouds. Once again, I found myself in Awe of God's glorious creation. The colors of the sky that artist have tried centuries to capture against the white fluffy clouds that resemble a pristine tundra all there reflecting God's Majesty. I have to admit, I found myself a bit choked up and a couple of tears creeping out the corner of my eye.

So it's time for me to get on my next flight(hopefully getting an hour and a half nap) then off to Florence, school, apartment, and sleep. By the end of the day I will have been up almost 30 hours solid..

Until-

Matt

Okay I was going to end it there, but I decided to add a little footnote that's not worth a full post.

I am now on the plane to Florence, perhaps one of the most unique experiences to get to the plane. First they changed the gate, then to board we had to travel down a maize of steps to a shuttle bus that dropped us off outside the plane, which we had to go up in the plane.. Interestingly enough the seats are more spacious, comfortable and nicer than my international flight.

It's always interesting to see who is on the flight with you, this flight is made up of businessmen (both obnoxious American and not), noisy Asians, students like myself and most interestingly enough a man who I swear is crazy Lisa's twin (those who go to JWU Clt know who I am referring to)

So once again,

Faith Hope & Love~

Matt


- Posted using BlogPress from my iPad

Location:Frankfurt airport (terminal A13)/ Lufthansa Flight 312

Day 25 -> under the Sicilian sun

8am, wake up. Still exhausted from yesterdays activities. All I want to do is sleep in. I have become red from the sun, slightly burned. The room is cold and my bed is warm.

I go downstais to meet the group and get on the bus that will take us to today's sights: winery, tomatoes, and lunch. The my conscious is telling me, "it's going to be a good day".

First stop winery, 9:30 am. I look around, no grapes, no vines. Okay, maybe we're going to go inside and see the process after picking (but wait, it's June, harvest isn't until the fall). We walk into a room that reminds me of a church fellowship hall, with the addition of a bar and a few hundred bottles of wine. There are is the normal tasting set up there before us, glasses, plate, and a tasting list. Surely we are not tasting now, it's 9:30 am. Not only am I half asleep, my taste buds are too and my stomach is empty. The list before us is 7 wines. 7. That's crazy. Most tastings are with a maximum of 4 wines at once, but 7??? Up comes the first one, I am a combination of embarrassed and upset when I try it. I taste nothing, I smell nothing, the translator doest know wine vocabulary, I'm fucked. Numbers 2-6 follow the same pattern, little flavor here and there, slight aromas, but nothing that I would be proud of. They lovingly paired food with every wine. The 7th wine was a muscato, a favorite of mine. The sweet flavor greeted me like an old friend, but at 10am? This was a bit too early for this reunion. And then came special no. 8 a 1993 muscato. The sweetness that had been bottled for the past 18 years greeted me and made me smile just a bit and reminded me that I do love wine. However, nothing of the morning was extremely notable, yet passible.

After we left the winery, we went to the vineyard, a bit unexpected. We got to see where they grow the grapes alongside an artichoke field. Here I learned the most today, how they trellised the different grapes, the trimming of the leaves prior to harvest to increase the sunlight on the grapes to develop color.

Afterwads, we went to a tomato place. Yep, that's right a tomato place. It is a co-op where farmers send their produce to be packaged all types of tomatoes, about a total of 6 that were being packaged for distribution to grocery stores across Italy. The co-op prides themselves on selling the best produce depending the season. They have strict regulations on both pesticides, and fertilizers that can be used.Today they were packaging tomatoes and hybrid miniature watermelons. We got to taste the produce, perhaps the sweetest tomatoes I've had but the watermelon was passable, not quite the South Carolina 4th of July classic.

The facility was a large warehouse on the side road out in the country. One side had several loading docks, the other side had places for pickup tucks from the field to be unloaded with a forklift. From there they were taken to a large room where they were placed on a conveyor belt and repackaged into smaller retail size containers, weighed and labeled for sale.

After the tomato plant, we went to lunch at a small restaurant on the side of the road in the middle of no where. The food started off promising and went down hillcourse by course. By the time we got to dessert, everyone was ready to leave and go to the beach.

We went to a small, little beach that was dotted with locals playing sports and making out on the sand. The water was littered with seaweed and palm pieces. I sprawled out on the sand and took a nice relaxing sunbath for nearly 2 hours. Resulting in a nice red color that will hopefully turn golden brown in 48 hours.

Afterwards, we returned to the hotel where I caught up on my blogs and got ready for dinner.

Dinner was all around good, I had a scampi mouse ravioli with a tomato and scampi cream sauce. It was nice to break away from the larger group and just a handful of us go out to eat and enjoy the walk back to the hotel instead of rushing.


Sometimes simple is better, take time to enjoy the simple things in life.

-Until

Matt

Day 24-> Get off the boat and cook your own dinner.

We got to sleep in a bit today before heading out on a guided tour of the city.

Our local tour guide actually grew up here in syracusa and was a child during WWII (if that gives you an indication if his age). He would stop to point out little details that we would had walked by as well as told us about the way things used to be.

As part of our tour, we got a chance to visit the local market. Those who read my earlier post know how I feel about markes. This market was no exception. Being on the coast, the market offered mostly seafood along with some fresh veggies towards the end, mostly tomatoes and peppers. The seafood was amazing, there were whole swordfish that were over 7 feet long along with tuna that was 2 feet in diameter, not to mention the piles of octopus, sea bass, and prawns. Amongst the orgy of fish were the vendors hawking their goods to the shoppers in the street.

After the market, we headed to the city's old center where the cathedral is. We had a chance to go inside, the church was very simple in design, mostly white marble and loads of ironwork.

Then it was time for lunch, a group of us were determined to end our bad food streak so we found a seafood restaurant that seemed promising. It was amazing to say the least. I hada seafood risotto that was LOADED with calamari, mussels, clams, octopus and just a touch of tomato paste. The streak was over.

After lunch, we went out down by the harbor where we discovered a miniature beach and an abandoned concrete dock. We decided to stick our feet in the water and literally, sit on the dock of the bay.

The afternoon brought us to our boat tour of the harbor. We all thought it would be the typical large boat that makes it's typical route and heads back to port. This was not the case. We arrived to find a party raft for a lack of better terms blasting techno music waiting to take us out. We headed out on our journey and were informed that we would have the chance to go swimming off the boat if we wanted to. We stopped after about 40 minutes, dropped our anchor and several of us jumped into the crystal blue, Carribeian like water, including our chef.

After the boat tour, and some seasickness, we headed back to the hotel to get ready for dinner. We were informed in the lobby that the chef would be doing a cooking demo for us when we got to the restaurant, what a cool, pleasant surprise.

We got to the restaurant around 7, sat down and awaited for service to start. After about 5 minutes, the chef and a translator come out to inform us that we would be making our dinner. Normally, hardly any of us would have a issue with this, in fact, many of us would jump at the opportunity to work with a Sicilian chef in a fine dining restaurant. But the thing is, we weren't expecting to cook, hell, we didn't know about the demo until we had all gotten ready. Most of the girls were in heels and dresses and the guys, including myself were in kakis and a button up (and flip flops, of course).

If there is anything I have learned as a professional it is safety in the kitchen begins with proper clothes and footwear, neither which we had. Plus, not to mention, we were all tired and hungry (and slightly irritable).

But here we go, talk about being placed in a difficult situation in the workplace. We were going to have to cook our dinner under the instruction of a sicilian chef who spoke little English with a translator who doesn't know food, and in a kitchen we have never seen (in Europe).

Dinner was finally served starting around 9 pm.
It started with buchetta
Followed by fresh ricotta cheese
then capanotta
pasta with spicy tomato sauce
pork stuffed with breadcrumbs, cheese, eggplant, peppers, and ham that was breaded then baked (the dish I worked on)
for dessert was an almond pannacotta that had too much gelitian.

Dinner was finally over at 11:55, which was followed by a walk back to the hotel. By the time I made it to my room, it was 12:30. I was drained.


Lesson for the day: 7p's as learned from Chef Ted McCall: Proper Prior Planning, Prevents Piss Poor Preformance


-Until

Matt

Day 23-> Rue-end

We woke up early sunday morning to head from catania to siracusa, our home for the week. But on our way we made a side trip to see the valley of the temples, near Agrigento.

The temples were built around 700 bc and are located on a hill. Each temple served a different purpose, or to worship a different god. Today only 3 of the original temples remain. The design of the temples is very similar to that of greek temples, except much less elaborate and smaller.

For this portion of our trip, we have 2 guides: a local guide who only speaks Italian and a translator who often forgets that he is translating. Therefore, it was hard to understand and absorb everything that he was trying to tell our group.

After our journey down the mountain, we were greeted by our bus which took us off to lunch. We ate lunch in a beautiful restaurant that overlooked a pictureous beach. However, that was the only thing good about the restaurant. I had fried calamari that was overcooked and rubbery. I'm pretty sure the restaurant had two menus: one for tourists and one for locals. Because I saw people getting food that was not on our limited menu and the prices seemed a bit steep for the food that we got.

After lunch, we had some time to go out on the beach and enjoy the sun before heading to syracusa.

Once we arrived to the hotel, we had a chance to change and get ready for dinner, which was downstairs. The food there too was less than deseriable.

After dinner, we went out to a local gelatoria where I got 2 for 1€. They were a breath of fresh air, especially considering all the food misses earlier in the day. We then walked to the coast, which is a harbor and walked around for a bit before heading back to the room to call it a night.




-Until

Matt

Days 21 & 22-> Ciao Florence!

Friday was our last full day in Florence as well as our farewell event for our instructors as well as other students who were studying at the same school as us. This was an opportunity for us to not only show off our skills but also what we had learned while in Florence.

We began service with appretivo, which is very similar to tapas except always accompanied with alcohol. We served a Mellon soup with panchetta crisp in a shot glass, braised rabbit on a fried polenta crisp, and olive tapande on Tuscan bread.

For the first course (antipasti) we served a cherry pansanella (bread salad)

The second course (primi) was a tomato confit and cheese ravioli with tomato sauce and pesto.

Third course was pan seared sea bass on a bed of grilled capanada (zucchini and eggplant salad)

Then we served a palate cleanser of lemon sorbet.

Followed by a grilled peach with red wine granita on a bed of almond biscotti with citron and balsamic reduction garnished with a tulle cookie.

To go along with optional coffee service, we also served a sampler of petifours.

Overall dinner went really well, I worked front if the house, which is growing more and more on me, and had the opportunity to hear guests opinions first hand. By far their favorite was the grilled peach dessert.

Afterwards, we all went out to watch fireworks in honor of the day of st. John (a holiday that is celebrated in Florence). After the fireworks and several glasses of cheap procecco we went out to enjoy some of the Florentine nightlife.

Saturday we had the opportunity to sleep in before flying to the island of Sicily, where I am now. We got in late last night checked into our hotel and went out for dinner. The hotel was very nice, the food however has seemed to brought about a series of misses in light of the amazing food Thursday night.

Hopefully the food will improve as the week continues.

Always stay hungry for the next adventure.

-Until

Matt

Day 20-> Don't Worry, Be Happy

Day 20

As our time comes to an end here in Florence, I have felt a roller coaster of emotions in relation to the city.

When we first landed, I was feeling the classic "I'm in a new place" I'm back to Europe kind of emotion. This was the I'm excited about what's in store and what is to come as I continue my journey here for the next 3 weeks, with school for the next month and in Europe for the next two months. The fifty year rain that greeted us didn't seem to damper our spirits.

As the month continued, I felt the I'm homesick and which I could be home feeling. This was around the one year anniversary of my dads death. Regardless of the reasons, I still felt the I rather be home than anywhere else right now feeling.

That feeling was escalated when I developed a ear infection that was causing vertigo. By the end of that week, I was feeling back to my normal self and eager to take on the city and traveling once again.

This is when I really began to see Florence for what it had to offer. Not just a Mecca of the renaissance, or a place with pretty sights or the hometown of David. I began to see a city where locals lived and worked, where people flourished in a culture of their own that was uniquely Florentine.this stuck me the most at the grocery store where the Italians in front of me were buying ingredients to make American Cheeseburgers. Could it be, that they too, like us Americans enjoyed a cuisine other than their own? This was no different than when I go to the store and buy pasta, tomato sauce and meat for spaghetti bolognaise. This simple obnoxious of me waiting in line at the grocery store changed the way I saw an entire population of people for the better.

From this point forward, it was as my cultural radar was on overdrive. Could it be true? That I was no longer an obnoxious American tourist, that I was hardly a "traveler" that I had become an honorary, temporary Florentineinian? This began to become more and more true in the past week and a half. I would go to stores and begin to communicate without as much hassle as before.

Since it was the day before our farewell event hosted by us, we prepped food for the event today in class along with the help of our instructors. We also tasted southern Italy wines and a red from the France-Italy border. I for once, could distinctly taste the difference between the two countries wines clarifying for myself that my palette is becoming more advanced and that WSET intermediate certification is within shorter grasp than it was 3 weeks ago.

After class, everyone had the afternoon off. This provided a chance for us to explore the city one last time, pack and gave me a chance to go to the post office and mail a package back home containing all my notes, chef whites, balsamic vinegars etc.

For dinner, we decided to go to a small restaurant that a few people in our group had gone to a wine tasting at. The restaurant had a total of 15 or so seats with a very limited menu. 5 options for appetizers, and 3 pastas, 1 dessert. However, they did have around 35-40 wines on their menu.

For an appetizer we ordered traditional bruchetta and beef tare-tare with a handful of black truffles shaved on the top. For entree, I ordered fresh ravioli filled with cheese (I don't recall what kind now) topped with shaved black truffles and drizzled with truffle oil. The description does not do the dish justice. Dinner, including 2 gasses of wine costed less than €30.

After dinner, we headed to Ponte Vecchio, a particular bridge over the river, to watch the sunset. Everyone had a moment where they stood in awe of what we were experiencing. This, is when I had my epiphany, or ah-ha moment. It struck me like a ton of bricks, all of my life, all of the hard times, the struggles, heartaches, and losses, along with the achievements, victories, and wins had brought me here to that moment. We came back together and shared a bottle of Asti moscato as we watched the sunset down the river.

There was a two man band that played covers of various song from around the world. After the sun had set. We stayed around to listen to the music and enjoy some peccrino semifriesco. As we sat there, I looked to my right and there was a lady and her dog sitting there, She saw me looking and we began to have a broken language conversation about our dogs. The dog came up to me and I pet him for about 10 minutes. Though it was not my little girl, it satisfied a longing I had in my heart.

I looked up from the dog to see that three was a free spirited girl dancing around the street. This inspired the band to play a cover of Bobby MacFarin's "don't worry, be happy" This song, seemed to be the most fitting for the moment. Don't worry, but be happy with life as it is. I have seem this theme and concept play itself out in countless ways and this was just another way of God telling me not to worry.

I decided to get up and go dance in the street party that had started. I looked up and out of the crowd from which I was dancing and it hit me once again. Wow, I really am dancing with people from all over the world on a bridge in Florence Italy.

After a while we decided to go and grab gelato. On the way back we came across another guy playing music, this time mostly classic rock. We danced a bit and hung out in the night we never wanted to end.

"don't worry, be happy"


-Until

Matt

Day 18-> The tale of three Davids.

Day 18

conclude molecular gastronomy week. yes, its only half way through the week, but we are prepping for our event tomorrow and then we have a special event friday night as a farewell project.

Today in class, we went even further with molecular gastronomy, reinterpreting classic dishes in new ways such as a cold cabbage soup with grain mustard ice cream, pruchutto and mellon sphere with pruchutto foam, and risotto Milanese crusted veal with a green pea puree, pea gelatin, and lemon gel. Veal was stellar along with the peas, the other two things were passable but interesting in concept that could be applied to other dishes. I would talk more about the science, but all my notes are now US bound along with some other purchases and my chef whites.

After class, we ventured up to piazza di michaelangelo. If you read one of my earlier posts from, you would know that this offers stellar views of the city along with a one of the 3 davids.

On the way back to the apartment, I walked past piazza signoria where david originally stood and now a copy of him now stands.

Then to the galleria academia. This has been the home to David since the 1800's. He lives under a dome built just for him. We entered the museum turned to the left and looked to the right and there he was in all his glory, David. The David. One of the statues that defies the renaissance period. This statue inspired me years ago when I sat in Tim McCarty's history class where he had a picture of David to go out and see the world.

The statue is much like the mona lisa, there have been questions about David's emotion's wether or not it was before or after he had slain the beast, what is the emotion in his eyes? is he looking determined with God's will behind him to slay the beast or is he looking in demise because he knows even though he has killed one beast that there are many more to fight, symbolically speaking. Whatever it is, it is incredible. I have seen the mona lisa and countless other classical works or art, but nothing ever puts me in awe more than statue, and this statue put me in total amazement.

This by far was the highlight of my day. Afterwards, i went to family meal at Ganzo, grilled chicken, watermellon, and pasta salad and came back to the apartment for some nice needed r&r where i caught up on some reading and trip planning.

"All those gathered here will know that it is not by sword or spear that the LORD saves; for the battle is the LORD’s..." 1 Sam. 17:47


Until-


Matt

Day 17 -> colder than ice

r Gelato, the backbone of Italian desserts, commonly made from sweet fruits, flavored cremes, and other sweet  treats.

Today in class, we took the age old traditions of gelato and turned them on their head using a combination of unconvential ingredients and liquid nitrogen.

Liquid nitrogen is cold to say the least. At -321 Fahrenheit it can cause instant frost bite, and can freeze any substance almost instantaneously. This is what is used to cryogenically freeze people. It also makes great ice cream. (you can read about the rest of the scientific stuff behind it elsewhere)...

The reason it makes great ice cream is the size of the ice crystals. In conventional methods, Gelato is made in a machine that spins the base around, creating ice crystals, which are then smashed into other ice crystals, giving a creamy consistency. With liquid nitrogen, the ice crystals are much, much, much smaller when the nitrogen is mixed into the base properly. This creates a smoother mouth feel and creamer consistency than normal gelato or ice cream.

In class, we took this concept and applied it to both ice creams that could be made normally, and some that would be impossible to make without the use of liquid nitrogen.

We produced two dishes: A meringue with an yeast ice cream with white chocolate and almonds and Tuna Tartare with Bottarga and oil gelato, tomato sorbet, and iced guacamole.

The first dish: we made normal meringue, wrapped it with plastic wrap and steamed it so it would remain white and "mushy" in texture. The yeast ice cream was made my making normal ice cream base, with the addition of yeast. The yeast was allowed to bloom and then it was killed by bringing the base to a boil. From there, we transferred to a bowl and whisked in the LN2. After the ice cream was made (approx. 2.5 minutes), we plated the dessert. First came the square of meringue, then a bed of grated almonds and white chocolate, followed by a quinelle of the ice cream then garnished with silver flakes. The plate visually was stunning. While it was all hues of white, it was interesting to see how they all played off each other. The white porcelan with the stark white meringue with the dark cream of the chocolate and almond topped with a light cream of the ice cream garnished with the bright silver. The taste was different. It tasted like fresh yeast bread on a cloud of sweet air.

The second dish was the tuna tartare. For those who don't know, tartare is raw meet that is finely chopped and enhanced a touch with herbs, spices, and sauces. We topped three circles of tuna with a tomato sorbet, iced guac, and the bottarga gelato. All three of these would had been impossible to make with conventional ice cream machine, because of the fat or alcohol content. But because the nitrogen is colder than the freezing point of the culprate of these three: Oil, Alcohol, and Fat they all can be made. The colors of the three played well with the dark of the tuna providing a pop of color atop a dark base. The flavors were all around good. Bottarga, dehydrated fish roe that has been pressed, had a slight tangy salty flavor. The tomato sorbet tasted like a bloody mary and the guac tasted like, well guac (my favorite of the three flavors).

After class, we went to lecture where we learned about the history of ice cream and watched a dialogue-less documentary against the industrialization of food called Our Daily Bread. Neither one I found very intriguing.

After a short nap at the apartment,  I headed to Ganzo for dinner service. I was on pantry/dessert with 4 other people (yes we are a bit overstaffed for a kitchen that can run with 4 people including the dishwasher). We got out around 11, then it was off to home and bed for me.

Day 16-> Offaly good

Day 16

This week's theme in class is molecular gastronomy. The concept of molecular gastronomy is one that has caught on in recent years and is in some ways played out. However, our production in class does not focus necessarily on the addition of chemicals and etc. to create new forms of food. Instead, we take traditional recipes, look at them on the molecular level and the best way to cook them.

Today, we made a roulade of quail and lard that was cured in a marble cave (there's a special name for it, which has slipped my mind). We deboned the quail, pounded it to a even thickness, seasoned and added the lard. Then we rolled it up in plastic wrap and steamed it in the wrap. The heat was not high enough to melt the plastic, yet set at the maximum temperature that the quail should reach. This is similar to the concept of sous vide. After the quail was done, we seared it along with the confited legs and kale 3 ways: fried, sauteed, and creamed.

The second dish we made was soft cooked egg, baked instead of boiled or poached. This created an odd texture of the egg, however it is not real practical. The egg became overcooked within a few minutes after removing from the shell. However, the egg couldn't be taken out of the shell at a lower temperature because the whites hadn't coulagated. We served the egg with asparagus tips, pruchutto crisp, and a potato mouse. The mouse was made using potatoes, cream and olive oil. The contents were placed in a canister (foamer) and put under pressure, from there, they could be placed on the plate. This too needed revising. As with most foams, they do not hold when combined with heat and create a melted mess. This happened a bit when it was plated and took away from the nice, clean plate. The addition of agar agar (a gelatinous derived from seaweed) would had probably helped. Overall, it was a nice dish and a neat play on American breakfast using Italian ingredients and modern techniques, a fusion of cultures and times for sure.

After class we went to the local market instead of having lecture. This was a thrill for me for several reasons. 1. I love markets. Pretty much any kind of market. Food, Antique, Flea, Open air, black (only in Europe though). 2. Lectures get boring. I have fallen asleep a good bit in class (a bit embarrassing, but with the hum or the ac, high starch lunch, tired from production, the professors' voice all combine to put me to sleep). 3. Its a great way to get in touch with the culture, you see the locals where they shop, where the food in restaurants comes from. you can feel the pulse of Florence here.

The market that we went to is Florence's oldest, dating back to the 1800's, building dating to the turn of the century. There is a newer, more modern market on the edge of town, but this market still serves a great purpose and still very busy. When we arrived, it was shortly after 12:30. Which is twards the end of the market's hours, they close at 2. We saw the fish stalls were yesterday's catch (in this case Friday's because there are no boats that come in on the weekend). A good number of the stalls are closed on mondays for this reason. The seafood that they have is along the same lines of what I've been writing about: squid, cuttlefish, octopus, seabass, and tuna. From there, the market splits into two path ways: dried and fresh pasta and produce. We went through pasta and other prepared goods. The goods ranged from pasta, olive oils, etc. From there it led into the meat section beef, beef, pork, beef, poultry, beef offal, more offal. yeah beef is beast around these parts. One of the oldest stands in the market is an offal stand (offal are the left overs from the whole cuts and bones, think intestine, stomachs, testicles, nerve bunches, etc.). After that was the produce. Beautiful. Only adjective to describe.

Along the backside of the market are stands to get food at- mostly street food served inside the market. Our professor had been talking about a sandwich called limpido or "clear" in Italian. It is made from the tripe of the last stomach of the cow. It is stewed in a large pot for countless hours. From there a large, and rather dry roll is sliced and half is dipped into the stewing liquid. From there, the lumpido is sliced thinly and topped with salt, pepper, parsley pesto, and chili sauce. It is then placed in a plastic baggie and served with a handful of napkins. DELICIOUS!!!!!!! to say the least. The fattyness mixed with the meatyness, mixed with the spiciness that is undertoned by the herbal flavor of the parsley with a touch of salty flavor. This combined three of my favorite things: offal, street food, and spicy/salty/fatty combination. This dish began as a working man's dish and still remains that way. For 3 euro, i got a large sandwich (about 6.5 inches wide) which I could not bring myself to finish because I was so full.

So i could write about the rest of my day: laundry, window shopping, post office, family meal at ganzo, taking pictures (I'm up to around 2,500 now), soccer parade. But all that will not be what I remember from today. Instead I will remember the awesome sandwich, which I wouldn't of touched 5 years ago prior to school, but now I haven't met and offal variety I haven't liked.

Always eat with an open mind, you might just surprise your taste-buds and yourself.

Until-

Matt

Day 15-> Happy Father's Day

Today is father's day. As most everyone who reads this blog knows, I lost my dad a year ago. Unlike many other holidays, Father's day was not big my house, instead it was seen as being a day of relaxation with a nice dinner at the end of the night along with cards. I guess its stems from the fact that my dad didn't ever want much or ask for much. There weren't any nice gifts, etc. Yet, just time well spent. That time was invaluable, and still is.

Today, my day followed that "tradition" even though my dad isn't here, I spent my day as we spent so many father's days together (minus the shooting range). I slept in this morning (not disclosing the time here, slightly embarrassing). I took a nice, long relaxing shower (something i haven't had in a while). Then I went out to grab lunch of gnocchi with a cream sauce with my roommate. We went to the supermarket, got laundry supplies and came back and did some laundry.

Afterwards, myself and one for my friends went to the train station to make reservations for the city we are going to after the trip is over (not giving it away now, but I'm really EXCITED about it).

Then we decided to come back, drop off our belongings and go grab dinner along with my roommate (I had a spinach and ricotta calzone (perhaps the most disappointing food in the past two weeks)). On the way back, we met up with another person in our group and grabbed some gelato. This was the perfect gelato, creamy, smooth great flavor.

We came back to the apartment, I did some more research for the rest of my trip and figured out some logistical nightmares. Lesson learned: sometimes its easier to just pay extra for covienent travel instead of the cheaper alternative (will speak about this later on twards the end of next month)

Overall, it was a relaxing day. I think my day today would have been what my dad would recommend: to take it easy, don't worry and don't stress (I have been very stressed and weary about the future lately (particularly 100% conformation, placement and start date at Disney (its been driving me crazy not knowing 100% where I will be, going, and doing when I return))) . There were several moments today when I soaked in the city. I opened the window of our apartment to hear the noises of the street below: an accordion along with the slight murmur of the crowd walking by juxtaposed with the clanging of dishes from the cafe below just to be interrupted by a vespa going by. By taking this time to slow down, I began to see the city for what it really is.

Take time to slow down and just relax.

Until-

Matt

Day 14-> Parma di Americano

Parma.
Parma is perhaps one of the best known areas of Italy. Perhaps not geographically, but the name. The name parma is the root of the infamous Parmesan cheese as its known in the states or the good shit, Parmeseiano Reggiano cheese.

A quick background on the geography of Parma. Parma is located north of Florence within the mountains, however, it is not mountainous, it is like a slice of the midwest, lets say Indiana (complete with corn and other grain fields) nestled in the north eastern Tennessee mountains. This geography lends itself to perfect areas to raise cattle and pigs, which make up two of the most renown ingredients from this area, Parmeseiano Reggiano and Pruchutto di Parma.

We first visited the factory for Parmesieano Reggiano cheese. This was one of the major reasons I chose this program over the others. This factory was not a huge, expansive factory, yet a small little family-run dairy that has owned the cattle for generations and decided to begin making cheese in 2000.

The process of making cheese begins with milk. Two types, fresh morning milk and the milk from the day before, which is placed a large rectangular vat that is jacketed with water. The milks are then combined an placed in a copper lined kettle which is jacketed with steam. From there a natural coulagant made from calf stomach is added which helps separate the curds from the whey. The curds are separated into small pieces and allowed to settle to the bottom. After they have settled, they are pulled up using cheese cloth and separated and then placed in plastic molds for 2-3 days. From there, they are placed in metal molds with holes in it for another 2-3 days. After that, they are embossed with the signature print of the rind before being submerged in to a brine for approx. 2 weeks. The brine is simple: seasalt and water. nothing else.

After brining for the 2 weeks, they head to a drying room where the excess liquid is allowed to evaporate over a course of 3 days. This is where the aging process begins. After leaving the drying room, they are placed on wooden shelves for another 24 months to age. Within that 24 months, the wheels are rotated an flipped. At 12 months, they are inspected, this is when it is determined wether the cheese meets the standards of parmeseano reggiano. The inspector uses a special hammer where they tap all around, top and bottom of the cheese to check the sound. If it does not meet standards, it must be stripped of its rind and can be sold as "B" grade, or another sub-quality grade.

In the end, it takes 500 liters to make 1 wheel of cheese that weighs 44 kilos in the end (there is a loss of 4 kilos over the process).

Second we visited pruchutto di parma factory that is home to over 5,000 legs of pruchutto. For those who don't know what pruchutto is, I am greatly sorry that you have not experienced it in all its glory. I will not explain what it is, yet share the process of how it is made.
First, the factory receives the hind legs of pigs within 5 days of slaughter. These are a special type of pig that is allowed to come from only certain areas. They are trimmed a bit and then salted with sea salt. From there, they are placed on wooden shelves and cured for 2 weeks. After 2 weeks, they are cleaned of the salt, massaged (to tenderize) and the re-salted and cured for another 2 weeks. At the end of that 2 weeks, they are cleaned again, and are hung by ropes around the hoof. After those 2 weeks, they are trimmed and stored for another 24 months. They are moved to different climates over the 24 months to assist in the aging process.

The ideal, and minimum time for pruchutto di parma is 24 months. This process is inspected like the making of the cheese and is tested using a hoarse bone that is inserted against the pig bone. This tests to see if the meat has gone rancid as part of the curing process. The bone is smelled to tell.

After the aging process is done, the meat will have lost 30-40% of its weight.

Finally we went to Modena to taste Balsamic Traditionale. This is REAL balsamic vinegar. An interesting fact is the distinction between Balsamic Modena Traditonale and Balsamic di Mondena. Balsamic traditonale must have every step preformed in Modena and be in a certain size and shaped bottle as well be aged a minimum of 12 months. Balsamic di Modena can be made anywhere in the world, yet bottled in Modena in any size bottle.

The process begins with picking grapes and cooking them for 48 hours to extract the sugars and break them down. From there, the juices are added to barrels made from a variety of woods. Unlike wine, the barrels are re-used year to year and just a minimum amount is transfered into the barrel in front of it.

Picture a series of 6 barrels, each one decreasing in size. The barrels are placed in a attic (because of the micro-climate created) with a hole in the side of the barrel that is covered with linen cloth. Approx. 10% evaporates annually from each barrel. Therefore, the smallest, and oldest barrel is topped off with the next to oldest barrel and so on and so forth. This creates room in the biggest barrel where the new grape mash is added. This perpetual process continues year after year. By the time the vinegar reaches a certain barrel, it is considered to be 12 years, and the same for 25 years. There are years in between that are bottled as well, but are not considered DOC. Each barrel is made from a different type of wood including Oak and Cherry.

The factory we visited was the largest and was home to only 3,000 barrels of vinegar. The oldest barrel dates to 1860. All in all, they produce countless of varieties of balsamic including a 50 yr. old DOC, white, 6 year, apple, and orange balsamcs. In the states, the 12 year retails for just over $100 at williams-sonoma and the 24 for over $200. We did a quick tasting of the products and I was astonished by the flavor and richness, and quite frankly lack of acidy that is found in shitty american balsamic. I splurged and bought a bottle of 12 year, 24 year and white all under $200 us.

After we returned, we had caught word of an American dinner in Florence. Being a bit homesick, at least of food, yes, yes go ahead an trash talk now. We sat out to find it. When we arrived, we were warmed by the familiarity and the all-english menu. I had a bacon cheeseburger with a egg on top, a favorite of mine along with french fries and a chocolate shake. This satisfied the need in me to eat something greasy and tasty. While, not the best burger I have ever had, It was damn good.

Now it is time for me to get some sleep. I have been going since 4 am, with minor naps on the bus and its past 1am here.

Always remember that the longer something ages doesn't make it better, yet know when the time is right to take advantage of the best product.

Until-

Matt

Day 13-> breaking bread

Breaking bread is one of the most communal and symbolic things in food. Breaking bread means lots of things, it can mean sitting down with a meal with someone, it can me sharing part of your food with someone else, it can me sharing part of yourself with someone. The concept of breaking bread is used in the Bible. During the last supper, Jesus breaks bread with his disciples. He also uses the bread to symbolize His body. In short, bread is important, especially in Western culture.

We made bread today in class. A total of 13 varieties that come from all over the country, just a taste of the over 250 different types of bread found alone in Italy. There is also symbolism in baking bread as well. There are 2 ways to provide leaving for bread, yeast and through a starter. When you use a starter, dead ingredients are combined, flour and typically some kind of natural sugar and liquid. When these are combined, a living thing is created. This living organism, will continue to grow on the microbial level increasing in size and volume. Yeast too is unique, because it too is a living micro-organism. Leavened bread cannot be made without these two things. This process is unique from any other preparation of food. All other food is dead when we cook it. No matter how fresh it is, it is dead (except for those potatoes and onions that begin to sprout when they get too old). The most ideal food is still dead and continues to decompose after it is harvested.

However, yeast is different. Yeast sacrifices it's life to create something amazing. It is alive when it enters the mixture. It provides growth to the flour, salt and water to create one of the most universal, yet amazing foods. There is no other food that requires a death to create a life. This is because the yeast dies when it reaches a certain temperature. I believe there is nothing more spiritually symbolic in food than bread.

After baking bread we did a wine lecture and tasting for the wines of central Italy. These wines are Tuscan wines. Here the sangirovese grape is king (either grosso or piccolio). There are also variates of whites grown in this area. However, Chianti and Chianti Classico are the most notable. These are the bottles with the rooster on them. We tasted four different wines, three from this region and one from northern Italy that we did not have a chance to try last week. Rather than focus on just the wine, we talked a lot about paring wine. The Italians, unlike Americans, make wine with food in mind. Americans tend to make wines that are stand alone and can be enjoyed when relaxing. There is nothing wrong with this, it just shows differences in culture. There are 3 options to wine paring:

1. Regional (safest and most secure): pick wines that match dishes from that area. This is because the terrior is influenced by produce grown nearby, therefore effecting the flavor of the wine.

2. By Color: Classic: white with fish, chicken, and pork. Red with red meats.

3. Paring opposites: more advanced. Acidic wine with fatty foods, bringing out flavors in a certain dish, etc.

However, a key is not to build up flavors. If a food is acidic, lets say a lemon sorbet, don't pair an acidic wine, instead something sweet like an Muscato di Asti.

After class a group of us headed to sienna. Sienna is a smaller, pre-renaissance town that provides amazing, breathtaking views and beautiful streets. There are two things to see there: the major cathedral and the main town square. However, both of these are on the other side of town. We made a decision that it would be too far of a walk to get there and decided to walk around other parts of town instead. Overall, the city is both pedestrian friendly but not tourist friendly. The train station is a pain to get to and takes forever to get out of and requires going through a shopping mall.

We headed back to Florence late after stopping at a supermarket to pick up some dinner, not too different from an american supermarket minus shitty produce and a few brand name changes in the prepared foods.

Yeast, the martyr of foods.

Until,

Matt

Day 12-> Too Cheesy

Today was cheese day. Italians are known for their cheese. From the buffalo mozzarella to pamagiano reggiano.

We made eggplant parm. Which is interesting, because it is not with parmesan cheese, something I never understood. It is made in the style of parma, which also make mozzarella cheese. Unlike american eggplant parm, we layered it in a baking dish with cheese and tomato sauce. Something else about tomato sauce is the classic misnomer of the 8 hour sauce is for canned or preserved tomatoes. A sauce using fresh tomatoes should take anywhere from 20 minutes to 2 hours maximum.

We also made gnocchi. Unlike traditional gnocchi that is boiled, this was made into sheets and baked. We then made a finger sandwich out of them with fennel salami and topped them with a white cheese sauce. Think montecrisco sandwich and grits all in one. Delicious!

At Ganzo, it was another special dinner. This time it was centered around Asian food. Wendy, one of the students in the masters program prepared the meal. She is from Twian, if i remember right. We had a chance to have some of the steamed and fried dumplings at the end of the night, which were a nice break from the Italian food.

For a job well done for the night, we received a bottle of procecco, or sparkling wine for the trip home. The four of us passed around the bottle as we walked down the street. Truly a moment to remember. (Italy doesn't have open container laws like the us does).

Also, I had a chance to go to the post office and mail out 12 postcards and get a box to send some stuff home next week before we go to Sicily. I apologize if I may have missed you this mailing, however, I am sending out more postcards monday afternoon. (if you would like one, PLEASE PLEASE message me your address.)

Remember, it is not about the time that goes into something, it is the love to make it right in the appropriate time.

Until-

Matt

Day 11-> Don't let the bedbugs BITE!

Day 11, long ass day.

To best understand my day, I'm going to divide it in 3 areas: Morning, Afternoon, and Evening.
But before I get started, I'm going to provide a bit of a background of a situation we were having here. The reason I just now am writing about it is because we were waiting for it to get resolved before posting anything. This is so parents, friends, and family who read this wouldn't freak out. In short the 3rd and 4th floors of our apartment were infested with bedbugs. Luckily I live on the 2nd floor and did not have this issue. After complaints after complaints from students, as well as our chef we finally caught some of the little beasts and gave them to the host school. They decided that it would be best to spray a bit and see if they went away. If they didn't they would gas bomb the apartment. Yesterday they did such. Because of the bombing, we were not allowed to go into the apartment from 9:30 am to 9 pm. Wednesdays being one of my days off from Ganzo, I wanted a nice nap before exploring the city, but I didn't get that.

Yesterday in class we made ossobucco milinase and seafood risotto. The ossobucco we braised and served over saffron risotto. The seafood risotto was made using fish stock and finished with shrimp and fresh scallops. The risotto milinase was wonderful. The flavor of the saffron paired well with the tomato in the braise for the ossobucco. The seafood risotto was okay, it had a really strong seafood flavor but would be great if paired with the right wine. It was nice getting to learn the Italian tradition of risotto instead of the Americanized  version we get stateside. In Italy, it is traditional for the rice to be served al-dente, with a slight bite, like dried pasta and for the dish to be much more creamer and runnier than what we can find in the states. Also, seasoning in the risotto method is very important. Corse grain sea salt should be added when toasting the rice instead of seasoning at the end. This is to help the flavors merge together and create a better final product.

Since it was wednesday, after lab we had a mini excursion to the Doumo. I've walked past the Doumo dozens of times, living just 2 blocks from it (the Doumo is Florence's central cathedral that started construction in the late 1400's.). Since we had a guided tour it was nice to learn some of the interesting facts about the construction and how it was both an engineering feat of its time as well as a culmination of artists throughout northern Italy to create a wonderful masterpiece. When we got inside a vast dimly lit sanctuary greeted us with its intricate marble floors and beautiful fresco in the dome that depicts Heaven and Hell. There was a tiny old lady far off in the corner playing the organ, a rairity to hear when touring a cathedral. An interesting fact about the Doumo is its dome. It is actually 2 domes, an inner and outer dome. This is because of the weight and design of the dome is to be self supportive as it goes up. This same construction provided inspiration for the design and construction of the dome on the capital in Washington, D.C.

After our excursion, I decided that I desperately needed a haircut. I set out to find somewhere to get it cut, which is daunting enough in the states. (for those who don't know me well, I am very particular about my hair. There have only been 3 people who I have gone back to a second time out of the probably 8 or so who have ever cut my hair). I finally came across a place that seemed inviting. The hours on the door were in English. I went in and asked if they took cards. They said yes and I sat down to get my hair cut. The experience was a quite interesting one. The girl cutting my hair didn't speak English well and my Italian is limited to general greetings, shopping, and culinary. We managed to figure out what I wanted through a series of laughs, pointing and saying un poco mas (a little more). In the end, I got a great haircut that I am extremely pleased with (a true rarity for me).

This week in Florence is also fashion week. There have been fashion shows, parties and the debut of new fall/winter 2011 clothes. I originally sat out to find some shorts and decided that I would take the afternoon to go clothes shopping. Most of the stores I went into did not have shorts anymore because of the new stuff being out. The stores that did, either the fit was weird or they were too expensive. One of the things I found most interesting when shopping was the influence of American culture and fashion on European ones. Often people associate Europe with the hottest trends, but the trends that are in stores aren't too different from American ones. For fall and winter there is alot of use of plaid, natural materials (wools, etc.) as well as skinny pants that are cuffed. The styles are similar to something you would see in Ralph Lauren. Another interesting thing I found was the use of Americana in t-shirts. Nearly every store has t-shirts with pictures of Disney Characters, pop culture figures such as Al Pachino, Lady GaGa and Marilyn Monroe. In the end, got a pair of pants and a checked shirt. (I'm still on the hunt for some shorts).

After some more window shopping and walking around the city, It was close to 8:30. I decided to head back towards the apartment and sit on the stoop and write a few postcards (which I'm mailing on the way to work today). Finally 9 came and we could all re-enter the apartment. I came in and made my bed and sat down to read some. Around 11 I dosed off and went to sleep. A good day all together.

The medicine I am taking has helped my vertigo/ear mess alot and now I'm battling crazy sinuses and stuffyness. Hopefully the antihistamine di allergia I got this afternoon will help resolve that.

For now, that's all I have. I haven't had the time to upload any pictures, hopefully this weekend I will find the time and upload a few. (Ive taken almost 2,000 at this point).

Once again, If you would like a post card from me, please don't hesitate to send me your address on facebook. It helps me when I can stay connected through my blog and writing those back home.

Much Love.

Until-

Matt

Days 9 & 10 -> Hello, Hello Vertigo 2 for 1 special

Hello hello, Im at a place called vertigo.

I woke up on monday morning with a sore throat and a horrible headache. As the day went on I got even more dizzier and had to sit down in the middle of production.

Production was lasagna with meat-sauce and ravioli. I missed out on much of the production because I was drinking water, itilian gatorade, and trying to rest.
I feel asleep in lecture, came back to the apartment took another 2 hour nap, went to dinner, walked through the market and was back around 7:45. By 8:45 I was in bed asleep. I didn't arise until 8 this am to the same symptoms, but worse.

When I got to school, I was feeling even worse than the day before. I told chef that I needed to go to the doctor asap. He called and scheduled me an appointment for after class.
I pushed through production but was on my C game for most of the day, a bit embarrassing. Today was olive oil day: we made bacalau (salted codfish) mouse, Ravioli with olive oil mouse filling, with accompanying sauces and vegetables.

After class I went to the doctor. It reminded me of a scene from James Bond, complete with buzzers and the english accent. The doctor took me back to his literal office where i sat at his desk, explained my symptoms and then sat on the examination table. His diagnosis resulted in an inner ear infection that was causing vertigo.

After going to the doctor, I came home cleaned a bit and headed out for family meal then went off to find a restaurant that was recommended. Some of the rest of the group wanted to head off somewhere else, at this point I wasn't feeling well so I headed back to the apartment. This was when my ADD kicked in and I came across a museum that was open and spent a hour or so wondering through then sat down outside for some live music.

Now Im back to my room, feeling a bit better, about to write some postcards then hitting the sack.

Until-

Matt

Day 8 -> a scene from The Little Mermaid

Sunday was a entire free day so a group of us decided that we were in need of some sun, water, and hopefully sand.
I did my research, thanks Rick Steeves and decided that Monterosso would be the best bet for us.

Monterosso is located as part of the le cinque terre, or five areas on the western coast of Italy.

We took a nice train ride and arrived around 2:30pm and got a wonderful lunch. I had pasta tossed with clams, baby octopus, and mussels. It was amazing to say the least. (reminded me of the linguini with littleneck clams and flordia rockshrimp dish served at the Wave).

We headed over to the beautiful beach, nestled at the bottom of scenic cliffs with small little houses overlooking a "sandy" beach with dark blue water spotted with rocky points sticking up from the water. The rocks made the waves splash against them creating a scene from the little mermaid, minus Ariel.

The coast was different from what we have in the states, the sand was auctully tiny, small pebbles of sand that felt great on the feet. We all went in and rented a chair and umbrella where we all laid out and took a short little nap after a swim in the ocean.

Before heading back to the city, I felt the urge to scale the huge marble boulders and have a mini photo-shoot  involving me trying to re-create the scene from little mermaid where Ariel splashes onto the rocks. Lets just say the photos weren't as epic, but still cool to say the least. Those shall be available for viewing later in the week along with a few dozen others.

I would like to also thank everyone who has supported me through this hard time, your words of encouragement both in person, on facebook, etc really have been helpful through this time. I really am blessed to have so many people in my life.

Until-

Matt

Day 7 Rewind -> some fine wine

Day 7 was the first of the day trips we have arranged through the school. Today was a nice bus ride up to the Tuscan countryside.

This area is known for the production of peccrino cheese, amazing views, and of course WINE. This region produces more wine than the rest of Italy. It is famous for its tuscans and super tuscans.

To give kinda a really crash course of how wine regions are divided, first you have the country, in this case, Italy. From there you have the reigon (there are 20 total in the country): Tuscany. Then comes the sub regions within that area: 7 for Tuscany. We visited the Piedmont area. From the Piedmont area you have your vineyard, in my case Bindella.

To kinda put this in American terms: USA, California, Russian River Valley, "brand name".

Bindella is on a picturesque hillside that faces the southwest and west on approx. 300 acres. They produce primarily Red wines and are known for their Barbaresco which is considered a king of wines in this region. They also produce Asti, a sweet wine and one or two white wines. Most of their wines are DOC or DOCG, some being IGT.

These two classifications are ways that wines are graded. Every single process is inspected to ensure that the wines meet qualifications to be considered a DOC or DOCG.
DOC is a lesser grade than DOCG. A vineyard must be DOC for 5 years in order to be considered to be DOCG. However, the revenue and industry position that can be gained from these classifications are worth the money and hard work.

In both processes everything from the type of grapes in a wine, % of the amounts of the grapes, the year of the grapes, artificial watering of the vines in case of a drought, the amount of water, how they are watered. How long the juice is aged and fermented for, how long it is left in the bottles. The type of wood used, labeling processes, etc. etc. This is a very intense process, but worth it to produce a quality wine in the end.

For instance, one of the wines we tried was a 2007 Bindella Vino Nobile di Montepulciano DOCG. This wine was aged for 2 years in french oak barrels, an additional 1.5 years in the bottles and then could be sold. A the same wine from this season would be available to purchase in early 2015 to put into perspective of the long process that it takes.

However, this is not to say all of their wines are aged that long. We also tried a 2009 DOC, which doesn't have to be aged as long.

One of the biggest things in wine selections is to make sure that you are buying the right thing. Reserva means reserve. This means that it was the best of the best grapes that year and an exceptional wine. Grading does not always mean a good tasting wine. IGT, DOC, DOCG are all terms to refer to the quality of the production process, not the wine itself. Finally an old wine isn't always a good wine. Some wines are produced to be drank young. Others are produced to be drank old, it all depends on the wine. Confused a bit? Its okay, wine is a language of its own that takes years of speaking to begin to understand.

We also had a tour of the vineyard. Which was really AWESOME. we saw the earliest grapes just begining to grow on the vine, the aging rooms, mashing rooms, and finally a tasting.

Aside from the vineyard, we also went to 2 other towns that I can't recall the name of right now, but will get back to you on that one.

We went into servral cheese shops in this area and saw, and tried the famous peccrino cheese that they make as well as wild boar that is slow cooked and has a wonderful crisp skin.

Its time for me to get some food now (not sure what im goin to go have)

Walk, don't run when enjoying alcohol.

Until-

Matt

Day 7-> legacy

I know that all of my blog entries have been about my time here in Florence & surrounding areas. However, as many of you know that tomorrow is one year since my dad went to go be with Jesus. Tonight i spent the time i normally do blogging writing a eulogy per se to be read at the memorial service at my home in Batesburg. The memorial service is not to gloat in the passing of my dad and to live in the past, yet it is a way to keep his legacy alive. One of the ways we are keeping his legacy alive is through this service. This service is an opportunity for members of the community to come out and be inspired by the life my dad lived and the legacy he leaves in the community.

Below is what will be read tonight by Rev. Neal Smith at the service. The service will be held at 8:30 pm at my house (message Linda DeLoach on FB for directions).

Legacy.

The reason everyone has gathered here tonight is to honor a legacy. To fulfill a promise, to remember a leader, mentor, father, husband, and friend. We go through life hoping to make a difference, hoping to be a part of something bigger than us. To change a life, to change lives, to change the world in one little way for the best. This is the longing of man. However this is not the end of man. This is not the ultimate purpose of why we are here. The ultimate purpose is to glorify God. This is the end of man.

My father knew this. He knew that his ultimate legacy, his purpose was to bring glory to God. For man to be anything less would be a waste of life. To waste life is not to live life to its fullest. However, we don’t always live our lives to their fullest. Often God’s calling begins as an unknown feeling, then it is followed by a whisper, a nudge, a shout, a push, and finally a drop. A drop into an ocean that makes us feel that we are over our heads. The feeling that we can’t swim and we won’t make it.

My dad experienced this drop. I experienced this drop, we all experienced this drop. This drop was not a call for just him to live life to its fullest but all of us. Many of us here have heard the words “I have cancer” spoken by a loved one. Some here have heard the words, you have cancer. This is a drop, a call, a unexplained crazy God thing that shows how wrathful and loving our God is. For we are a part of His creation. We are his creation; we out of all creation are the only thing that is created in his image. Our purpose is to bring glory to God.

To bring Glory to God means to love his creation, to appreciate his creation, to embrace life, to appreciate his beauty in all of life in everything we do. These can fulfill their selves in many ways. However, all of us are called to serve, and to love. We love because He first loved us. We love one another. But what does it mean to love one another?

To love one another is to forgive. Forgiveness is something my dad strived hard to do. He prayed for the abilility to forgive. Because he knew that he was forgiven from his lack of love, his lack of compassion, his sin. He forgave people when others asked why. He forgave those who had once hurt him the most. He loved. He knew that that was what they needed, what the world needed. For forgiveness is to love, to love is to forgive, but love is more than forgiveness. Love is an appreciation.

Appreciation, I can remember a time when I was in Florida in early March and it began snowing outside. He began to cry at the beauty of the snow. He felt the beauty in God’s creation. Something as simple as snow. Today I felt the same beauty of creation. I looked out over the Tuscan countryside and began to cry at the beauty of God’s creation. Another moment that sticks out to me are the times that me and my dad would stay up late nights talking about life. Our conversations would start in one point and go so far off trail and we would begin to talk about the world. The world that we lived in, the problems, both close to us and globally. However, something that he would always come to the point of saying is that they were God’s creation and at the core of them was something beautiful.

My dad was not concerned with his legacy. He did not stay up at night wondering how he would impact the world. He did not stress over the little things in life, particularly after his battle with cancer began. He did not do these things because he knew that God was greater than anything he could imagine. For he knew that he was created by and part of the creator of all creation, he knew that the same creator of the sun, moon, and stars created him. He knew that he was much more important in his heavenly Father’s eyes than any other creatures. He would constantly remind me of this fact. Not to worry about tomorrow… “Son, Oh ye of little faith” he would say. He reminded me that I was called to walk by faith even when I could not see the path before me. For this is what it means to walk by faith, to trust, to believe in God and his pre-destined plan.

The emotions and hurt we have felt last year have been filed into our memory. And like a good wine, over time will slowly dissipate until a death becomes just a death and a life becomes just a life. However, a death is not a death, and a life is not just a life. They are something more than that. But do not mourn him not being here. For he is in a much better place. Heaven became more real, more tangible last year than ever before. To see tears stream down his face as he mumbled his lips to form the words “this is beautiful” and handed us all handfuls of gold as his face lit up in the darkness and coldness of death. For death is beautiful, when we leave the physical world, the sorrow, stress, disease, and hurt for the spiritual world where true beauty reigns. For as beautiful as this world is, I know that it is nothing compared to what my dad is experiencing. Our sorrow, hurt and pain over his death is not because he is not here, I believe it is our spirit crying out that we are not there. He is healed, he isn’t a survivor for there is nothing to survive. He is a spirit, a soul singing to the glory of God in the most beautiful melody any of us can imagine.

So as everyone continues to gather, do not weep, do not hurt. Miss yes, but anything more, no. For see his death as a call to live. All of our lives have been altered by his death. Some of ours in major ways, other minor. However, no matter how great of an impact of his death on our lives see it as a call to live. For with every death comes a new life that we live. It is the choice that we make to either sulk in our sorrows or use it to propel us to something greater than we can imagine. Just as my dad altered his outlook on life the day that he was given a death sentence to pursue a life that would touch countless lifes. For in the twinkling of an eye all who have lived and died will be raised to live forever.

To God Be the Glory. 

Matt

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Day 6- Pisa Pizza, Chocolate Pasta

Day 6

Its hard to believe that we have already been here for 6 days. It seems like we just got here, yet the same feeling that its been forever. 

This morning started off with a refreshingly hot shower followed by an amazing cappuccino (perfect temperature, incredible flavor) and a fresh crissoant. 

Today was chocolate day in class. We made a chocolate glazed squab (peigon) with celery root, apple and a quinelle of squab pate along with fresh chocolate pasta topped with seafood (prawns, scampi, shrimp). 

Squab is very duck like in texture and taste and classified as game. The birds that came in just had their feathers removed, still head on, guts, and feet intact. I got to butcher our bird and it was quite an experience. Unlike chicken that has light colored blood and juices, this bird was bloody, similar to beef or duck. We seared the breast bone-in in butter and olive oil to crisp the skin, covered with a crust made from chocolate and finished it in the oven and served it rare.  It was accompanied with sauteed celery root and apple along with a pate made from squab liver. 

The pasta dish was made with coca, which was unique with just a hint of coca when paired with the seafood. The seafood we had was incredible. We had fresh prawns, shrimp and scampi. Scampi are large shrimp like creatures that have small claws like a lobster and the shell of a mollusk the texture is like rock shrimp and lobster and they are very expensive due to extensive over fishing. They cost appox. $7 each (based on a per kg price) wholesale. To do some quick math, if a restaurant were to serve ONE Prawn in a dish on their menu based on a 30% food cost, which is on the high acceptable end, it would cost the customer $23 for one prawn (i'm pretty sure i did my math right (7/.3=23) and that's without any other seafood, pasta, etc. However, it was pretty incredible. The pasta was tossed in a bisque-like sauce made from the shells of the seafood along with tomatoes. 

After lunch we did a wine tasting that focused on Northern Italy Wines. we got a crash course in the 20 different wine regions, 7 are in the North. From there we learned about the sub-division into further areas, the grape viratels, etc. We also talked about paring the two wines we tried.

The first wine we tried was a 2009 Barbera D' Alba (D.O.C.) (<-look it up, too much to explain here)

The second was a 2008 Barbaresco (DOCG)

Though made from the same grapes, it was interesting to see how different the two wines were in both color, taste, quality, etc, contributed mostly to the production processes.

During the lecture and discussion there were two quotes that stuck out. One by yours truly and the other by the instructor.

"A glass of wine is a glass of love" -me (i could write a whole post on this and possibly will..)

"Food and Wine are not mathematical, yet a science and art that relies on sensory analysis... Sometimes 1+1 will equal 1.5 or even 3" instructor Mossismio

After class a small group of us decided to take a afternoon trip to Pisa, the only thing really to see in  Pisa is the tower at the Dumo (Cathedral) there. The train ride was just over an hour and offered great views of the countryside and allowed for some of us to get to know each other better.

The tower is smaller than pictures make it look, however the city is quite nice. Smaller in size than Florence and alot more quiet and relaxing. The city is very picturesque. For dinner we went to a pizzarea. I had a pizza with fresh mushrooms and purshutto. It was pretty good, but quite touristy. Afterwards we headed back towards the train station, exploring more of the city and barging with the sketch seller selling knock off (or pick pocked) sunglasses and watches. I ended up buying 2 pairs of "raybans" for 15 Euro.

The train ride back to Florence was quite nice. Our car was mostly Americans, one of our group members pulled out his iPad and started playing music for our group. The group a few seats back started singing along with us and it was quite a nice experience, especially getting to conversate with someone who is from the US and speaks English well and also knows the culture shock of study abroad. They were law students that are here for 4 weeks and were on their 3rd week of their program. I even got the chance to talk Disney with some of them, somehow my life always leads me to bringing it up. (hopefully that's a sign of job placement in the near future (20 days until im eligible to be placed due to hiring processes)).

As the night turns to morning here, I am off to bed. We are off to do a vineyard tour and  wine tasting tomorrow morning.

Unitl-

Love food, Love life, Love one another.

Matt

Day 5- A date with Ursula's cousin

Today as most was a new product day for me. I feel like the products that I am being exposed to, everything from different types of tomatoes, squash, and now fresh squid are really changing my culinary point of view.

Today in class we made spaghetti with squid ink, topped with sauteed squid and other seafood. This was my first time breaking down a squid or any molusk for that matter, and it was quite interesting. The squid was very slimy and had a beautiful black ink sack inside of it that emmited this deep pigmented black when opened. We made a sauce from the squid ink and olive oil, very basic and simple, yet refreshingly good. I got high complements on the pasta that was cooked perfectly al-dente, a rairity to find in the US.

We also made swordfish stuffed with cheese and eggplant. A quite unusual dish itself because traditionally seafood is not paired with cheese because of their salt content.

After class we explored a local market that sells mostly leather goods (jackets, coats, belts, bags, pocketpurses, journals, etc.) I splurged and bought a journal for 17 Euro, my first purchase other than food since I've been here.

Around 5 a group of us headed to Ganzo for dinner. I worked front of the house tonight and it really gave me an insight on how Italians eat. The menu tonight was Prix-Fix and themed around seafood.

The first course (Antipasto) was a paring of salmon carpaccio and war octopus potato salad

The second course (Primo) was clam and zucchini risotto

The third course (Secondo) was fried Mediterrian fish and squid

The fourth course (Dolce) was peach sorbet garnished with a peach compote and tuille.

The peaches here are amazing! and we have them nearly every day for lunch along with cantaloupe that is out of this world. Yes, I said it, the best peaches are not in Georgia, nor South Carolina they can be found in Italy. The peaches ive had are better than the 4th of July peaches on a hot Carolina day, and its only the first part of June. However, that isn't to say I still don't love a good South Carolina peach.

If there is one thing that I think will resound throughout this blog, and my experience here is how amazing the food is. Us Americans don't know what good food is. Farmers markets come close but do not match what can be found here. It is amazing what can happen when you combine a few great ingredients. For instance, the sauce for the pasta today was squid ink, white wine, water and olive oil. Basic yet delicious. Not to undermine any of the great American chefs, but perhaps one of the reasons their food is so great is because they use great ingredients, a foreign concept to Americans. Bottom line, you should know where your food came from. It should not be imported from half way across the world. Don't like what is local? Tough shit. get over it. Its like eating strawberries in December, it shouldn't happen. Okay, that's enough of my rant and rave about how messed up americans are when it comes to food.

For now it is bedtime, I have several posts in the upcoming days already in my head, so thank you to those who read this, It really warms me to know that there are people who care about me and are interested in my adventures.

Faith, Hope, & Love,

Matt

Day 4- Truffle Shuffle.

Jet lag and constant going have started to get to me there was no nice cup of coffee or a nice crissoiant or even a shower. 

Today in class we made ricotta gnocchi with fresh peas and pancetta garnished with a good bit of summer truffle (black truffle). (learned about the different types of truffles, and also the various truffle products and their uses)We also deboned a rabbit and made stuffing to go inside which we will cook off in the morning. 

After class, we went to the Ufizzi museum, the worlds oldest museum. It was pretty cool, particularly seeing the evolution of art leading up to the renaissance and how styles begin to change from an idealistic to an realistic that focussed on form and also how art went from sacred to secular along with davinici and michalengo works. However, we were a bit rushed because half of everyone had to go to Ganzo for dinner service. They are restoring the lower floor of the museum and it opens next tuesday. There are a couple of us thinking about going back to see the galleries we missed as well as the newly restored gallery.

Afterwards, I came back to the apartment to take a nap, a nice much needed nap. 

Then we set out for dinner, originally we were going to go to Ganzo but we decided to go to a pizzeria instead. Perhaps the most incredible pizza and calzone I have ever had. The dough was so fresh you could smell the yeast as it approached the table. The crust was nice and thin with the perfect amount of char on it from a pizza oven that was more than likely over 300 years old. For dessert we ordered panna cotta nutella and tiramisu. The panna cotta was perfectly jiggly and nice and airy, the tiramisu had a faint hint of coffee flavor unlike the crap that americans produce that is bitter and soggy. 

After dinner we continued to explore the city walking past various shops, which we plan on retuning to (most of them were closed because of the time (8pm)) and just soaked in the city. It still strikes me the beauty of the city and how relaxed it is. Unlike american cities that are all about the hussle and bussle, here a nice stroll is almost required to take in the beauty of everything. 

As for now, it is my bedtime. We finally got the hot water fixed in our apartment as well as the AC. 

pictures from today will be posted to my facebook in the next few days. Also, please message me your address if you would like a postcard or something, I will be going to the mail over the weekend most likely

until-

Matt

Day 3 - First Shift at Ganzo

 Day 3-

Not too much of an eventful day.. got up this am went to a local cafe and had a latte and chocolate croissant. then we headed on to class.

Today we made gnocchi, pesto, polenta, and Fegato alla veneta better known as liver onions to us southerners.

The gnocchi was amazing to say the least and we learned the secret to making great gnocchi and pesto afterwards we went to class and learned about Northern Italy and the laws that control the naming and standards of products. quite interesting yet a tad boring... Its partly our ADD instructor that goes on tangents left and right.

Following class we came back to the apartment to regroup prior to heading to Ganzo, the restaurant we are interning at. On the way to Ganzo we passed the major bank for Florence, outside there were 5 police officers with both semi automatic and handguns cocked and ready to fire as a delivery was being made. We saw a guy on a bike almost get shot at because he was not corroperating with the officer, quite an unique experience.

Once we got to Ganzo I and two other people started putting together the family meal for dinner. We decided on an antipasto that featured roasted zucchini squash, spring mushrooms, cantaloupe, asparagus, fresh roma tomatoes (1,000 times better than the shit we get here in the states), fresh buffalo mozzarella as well as purshuttio, turkey, and mortadella. Prep started off a bit rough which can be contributed to a new kitchen, new chef, international differences, etc. However, after family meal was cooked, he complimented me on it (the most that he will offer a compliment me and my animosity quickly dissipated. )

Service was a bit slow tonight because of the rain (the restaurant is mostly outside with sparse covering). I worked what could be equated to the assemble station in an American kitchen. I finished off the chicken, rabbit and vegetarian stuffed zucchini (made from a virital that is round like a tomato). We cleaned up and were out of the restaurant early because of he slow night. All in all service was real smooth and it was interesting to see the differences between American and European kitchens where there literally is a dish pit in our restaurant.

I have also found it interesting the sanitation habits here in Italy, unlike America there isn't as much focus on the wash, rinse, sanitize process that we find in the US, however there are some process that are similar. I also found the univeral cooking concepts that we use in the states are just as important here. For instance, the basic saute principal is universal and it once again serves as a reminder of the universal language that is food.

Day 3, it seems that I've been here for weeks, and I am having the time of my life. I can only wait to see what the next weeks hold. We are already planning a day trip for both Friday and Sunday. I'll reveal them after I visit.. possibly before then.

-Until

Matt

Day 2 -> first day in class

1 day behind on posting, so this is going to be kind of a long post.

back to yesterday... and to give a quick update...

I arrived in Florence around 2:30pm here and finally got my bag after waiting almost 45 minutes. The Florence airport is super small, even more suprising for a city this small. We landed on the Tarmac and took a bus to the baggage claim, which I sear was a oversize pole building with metal on the sides. In fact, I don't even know if there are gates that connect to the planes, or just shuttles to the planes. However, it did seem that they were building another terminal, or a new one..

The flight from  Frankfurt to Florence was very simple, about an hour and a half (about the distance from CLT to MCO (orlando)) It was really cool when we were flying I looked out my window to see the Swiss Alps with their snowy peaks. It was once again one of those moments that takes your breath away. Once we landed, I met the rest of the group at the airport then took a bus from the airport to our apartments. On the way to the apartments, it started storming, (thunder, lightning, & hail) which apparently it was a horrendous storm for Florence standards (nothing more than an epic Carolina thundershower to me).

After the bus stopped about 2.5 blocks away, we ran out in the rain, grabbing any luggage we could and came to our apartments (not exactly the welcome I had expected) We then were told what floor our rooms were on (a few people had a problem with the "ground floor" concept) There are 3 of us in our room (its pretty spacious and nice) 1 guy from providence named  Mike (no mike blanchard but cool in his own way) and Alex from Charlotte who i had met briefly before. We have internet connection in our room as well as a kitchen on our floor and television. All in a building that was built during the Renaissance (1500's AD).

After a brief housing orientation (yada yada yada.. no overnight guests, heavy drinking, and loud noises) we went to one of the university's buildings housed in a former palace here in florence. There we did even more logistical bullsh*t and received cell phones through a company that partners with the local university. (the nice thing is I can keep my phone with me and mail it back to their office in florence before I return to the us in July). After all that we went to dinner a few blocks away.

It had stopped raining by the time we were headed to dinner, we went to a restaurant that began here in Italy but also has locations in DC and LA (crazy, right?) I would had preferred a more hole in the wall local experience, but at that point, what we had was wonderful. We sat down in a dimly light back room of this restaurant that was a maize of ups and downs, lefts and rights to be greeted by three tables with 7 bottles of chianti on them. Dinner was wonderful, we had a five course antipasto course, a huge entree and a dessert sampler. Afterwards, we all came back to the apt. I ironed my jacket for today and CRASHED (30 something hours with approx. 1.5 hours of sleep will do that to you).

This morning I got up, took a cold shower, saved the beard off :( and then went and got some cafe and a croissant for breakfast with my roommates followed by a walk to class.

In class we prepared lunch for our group (panzanella and fried chicken, squash blossom, and squash) the produce we had was beautiful. fresh heirloom tomatoes, huge basil leaves, amazing zucchini squash (a bit different from what we have in the US).

After class we went to lecture, today we learned about a brief history of Italy and the movers and shakers who really changed the  makeup of food and culture here.

Afterwards we went back to the apartment to change and went out exploring the area, we found a really cool shop that had wines, cured meats, and cheeses (it was fantasy-like) the three of us went in on some stuff and had a nice take away of some Chianti Classico, Purshutto,and Peccerino that is aged in pepper.

We met the rest of our group back at the apartment to go to Ganzo, the restaurant where we will be doing our internship (i am on the tuesday/thursday group). It is a small little restaurant that is half in a court yard, half inside and met with the chef, and a few other representatives from the university.

Afterwards myself and Mike went off to explore the area, it turns out all around the restaurant are Antique shops along with several restoration shops as well. I felt the sweet spot in my heart begin to rush as I smelled the stains and finishes wofting out into the street. I walked into one of the shops to see a chair being re-glued and it took me right back to my dad's shop and almost brought a tear to my eye. This is something I would had LOVED to been able to share with him. We also went into a couple of the other shops where I came across a beautiful emire chest that had a marble top and beveled mirror with veneer inlay around it. I want to find a way to get that back to the US but the cost probably isn't worth it.

After the shops we found our way across the river to a garden and museum that overlooks the city (it was closed) so we decided to stand on a 1500 year old fountian, pull back some limbs and get an incredible view of the city. We headed back to Ganzo afterwards for family meal.

Following family meal myself, Allie, and Mike went back over the river to the Steps of David which offer breathtaking views of the city and watched the sunset.

To end the night we made our way back to the apartment and now myself and my roomates are about to enjoy today's finds at the shop.

For some reason, my pictures are not uploading at this point from the computer on to the blog, so I'm going to try to upload a few to facebook that co-encide with this post.

Until-


Matt

Florence.. check point

I made it to Florence safely, this is going to be a very short post. I have one prepared for after this and one before.. so just wanted to let everyone know.

until

matt

Here we go...

Here it is, it's that time. The plane awaits me.

I'm currently sitting outside of Gate D11.

It's hard to believe the journey I am about to embark on.

The past few days, I have been doing a lot of reflecting on how blessed I am to be doing what I'm doing. It reminds me of a verse in habbuck (sp) that states "look at the nations and be utterly amazed at what God is going to do" (paraphrased)

And it is just that, to stand in awe of what God has done in my life. This journey, that started off as a dream years ago, has come to fruition.

To express everything I am feeling here, would be impossible, I am feeling a surge of feelings. The kind that you felt on Christmas morning as a child. The butterflies mixed with the awe that comes out in a spontaneous ahahaaffafafangfdgnajahaggaaaaa!!!!!!!!!! That feeling.

So to everyone who has helped get me here, those that support me and those who are reading this, thank you.

Love u all, to God be the Glory

-matt


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48 hours left- Happy Birthday

Let's try this again... There were some issues posting the picture on the last entry

June 2
48 hours until I leave.

The clock is winding down quickly.. Finally finished some stuff that has to be taken care of before I go..

Including uploading pictures from NYC, Graduation & the end of the school year.
Starting laundry ( only 3 loads left)

But aside from all that, it was my sister's birthday today. Birthdays are special to me and a big occasion in our family. She came over earlier in the afternoon and we did a photo shoot of sorts around the house and in the woods. We took nearly 500 pictures and some of them were really good and in the end, we ended up with nearly 300 that were worth keeping.

After our pictures, she went to the store and I went shopping for some stuff the trip.

Later on, my bros. and rest of family and friends came over for dinner and cake.

back to the trip.
Lots of stuff to do:
-pick up some pre trip stuff
-pack my bag
-pre departure homework
-read some Rick Steeves (well, that's not necessary)


So, that's all for now, I'll be back tomorrow

But before I leave, here's a picture of everyone tonight...






- Posted using BlogPress from my iPad

72 Hours out- Hello

72 hours before I depart for Europe for the next 2 months.

For everyone who has asked what I will be doing here how the breakdown goes:

June I will be studying abroad through JWU with a partner school in Florence, Italy. This program we will learn from local chefs, work in a local restaurant ran by the school, and visit wineries and a parmesan cheese factory. (not too bad for a last term in college)

July 3-30 I will be backpacking through Europe (by myself).
I have a basic plan of cities I want to visit and things I want to see along the way, but we'll see where it all takes me.

Then if everything goes to plan, I will be moving to Orlando, Florida to pursue a career with The Walt Disney Company (this comes to no surprise for those who know me). I have interviewed with the company and will find out sometime in  or around the month July if I got the position. (I have high hopes and a good feeling.)


I figured the best way to communicate to everyone back home would be to have a blog that allows them to follow me through my adventures. I'm not sure how often I will update this blog.. but let's see where it goes.

As of now, I have yet to start packing (in fact, i haven't unpacked my car or backpack from moving home/ NYC trip).

To kinda give an overview of what all I still need to do (and to help me figure out)

• pre departure assignments (both vocabulary and reflective paragraphs)
• Laundry
• Pack
• Shopping for last minute things
• ... Just to name a few...

-Matt