4th of July. This is the American holiday. Barbecues, pick-nicks, family, friends, and fireworks. In Rome, not so much. July 4th means nothing more than the 3rd or 5th.
Today we had reservations for the Vatican museum and the Sistine chapel. The museum was like Versailles without the bedrooms and a storage room of marble sculptures. There was 1 thing that this museum was leading up to. Past the amazing works, frescos, tapestries that would be the centerpiece in any other museum were un important compared to the star, the Sistine chapel. Read up more on the history of it, it is pretty cool. Simple at first, but as your eye studies the detail, and the room, you realize how incredible it is. I can't begin to do it justice, so I won't attempt to.
After saying goodbye to my friend that has been my travel companion for the past 4 days, I was on my own. It struck me for a moment, this is it. I am doing this. Me, myself and God.
Off to st. Peters Basilica, this is the worlds largest church. It doesn't seem massive in comparison to the rest of the square, yet proportional. An design success. The inside however is huge. This has been the site of coronations, funerals and also the crucifixion of St. Peter prior to the building of the church, which is what give it it's namesake.
I pondered climbing the dome of the basilica, however the clouds looming above deterred me from doing such. Instead, I headed back tom the hostel to freshen up and find somewhere to have an American dinner. Before I could finish finding a place, my roommates for the night came in. A couple from California, a med student from Tasmania Australia (Oli), and a orchestra conductor from South America. After some quick chatting, Oli suggested we all go out for dinner. So us four guys headed out to a pizzeria. Yes, pizza on the fourth of July. We talked more about where we come from and also how the rest of the world sees our country.
After dinner, myself and Oli decided to hang out a bit and perhaps grab a couple of drinks at a bar. We ended up going to the Spanish steps and enjoying a shitty European beer before heading back to the hostel.
This was by far a fourth to remember. There was no fireworks, pig, or red white and blue. Instead, I shared about my culture and where I come from with someone and in return learned about their culture.
God Bless Americia!
-Until
Matt
Tuesday, July 5, 2011
Day 30-> when in Rome
This was the day. The theme of today was quintessential Rome.
First stop, The coliseum. We emerged from the metro station and there it was. Wow. It is huge. We made our way to the entrance with our jaws still on the ground awaiting the inside.
There we were, inside the massive, landmark that is more roman than any other landmark. The vastness I can't emphasize here. Imagining the spectaculars, bloodshed, thumbs up, thumbs down, etc. That all happened here. We wandered through the structure like lost children in a wonderland of history. The visit, that we were planning on lasting an hour or so lasted over 2.
After a quick lunch and resting our feet, we were off to the forum. The forum was the heart of Rome during ancient times. Here was the birthplace of laws, legal system, the layout of the modern church (a basicilla here was later used as a church, giving the name basicilla to all churches that followed. This also was the home to Caesar. Yes the Caesar. The location of beware the ides of march, the place where his body was cremated. It all happened HERE. I was having a history gasam. Every direction I turned there was something else. Afterward, we headed up to palatine hill. The birthplace of the name palace because of the lavish houses that used to top the hill. The site now is being excavated, and has been for over one hundred years. The lives of those who lived here were extravagant with rooms covered in frescos, mosaics, statues, and indoor pools. This was the beverly hills of ancient Rome.
After a quick rest up at the hostel, we were headed out for the night. Our goal, the Spanish steps. These steps are a hangout for locals, tourists, and school groups. There was a group of German students playing guitar and singing a variety of songs, mostly American. We bought a couple of cheep beers from a seller and enjoyed the moment. I was having another awe moment where it hit me what I was doing. I them, the group starts singing "don't worry, be happy" after the song is over, a drunk man comes up to the girls next to me singing "hakuna matta". There it was again, don't worry, no problems. Just what I needed to hear after some major stress during the afternoon while planning stuff for later this month and stressing over my future.
After savoring the moment a bit more, we decided to head back to the hostel, walking instead of taking the metro. We took time every so often to just sit and take in the city, it strikes a note in your heart that is undescribable. It is the I'm meant to be here, this is it kind of feeling.
Hakuna Matta
-Until
Matt
First stop, The coliseum. We emerged from the metro station and there it was. Wow. It is huge. We made our way to the entrance with our jaws still on the ground awaiting the inside.
There we were, inside the massive, landmark that is more roman than any other landmark. The vastness I can't emphasize here. Imagining the spectaculars, bloodshed, thumbs up, thumbs down, etc. That all happened here. We wandered through the structure like lost children in a wonderland of history. The visit, that we were planning on lasting an hour or so lasted over 2.
After a quick lunch and resting our feet, we were off to the forum. The forum was the heart of Rome during ancient times. Here was the birthplace of laws, legal system, the layout of the modern church (a basicilla here was later used as a church, giving the name basicilla to all churches that followed. This also was the home to Caesar. Yes the Caesar. The location of beware the ides of march, the place where his body was cremated. It all happened HERE. I was having a history gasam. Every direction I turned there was something else. Afterward, we headed up to palatine hill. The birthplace of the name palace because of the lavish houses that used to top the hill. The site now is being excavated, and has been for over one hundred years. The lives of those who lived here were extravagant with rooms covered in frescos, mosaics, statues, and indoor pools. This was the beverly hills of ancient Rome.
After a quick rest up at the hostel, we were headed out for the night. Our goal, the Spanish steps. These steps are a hangout for locals, tourists, and school groups. There was a group of German students playing guitar and singing a variety of songs, mostly American. We bought a couple of cheep beers from a seller and enjoyed the moment. I was having another awe moment where it hit me what I was doing. I them, the group starts singing "don't worry, be happy" after the song is over, a drunk man comes up to the girls next to me singing "hakuna matta". There it was again, don't worry, no problems. Just what I needed to hear after some major stress during the afternoon while planning stuff for later this month and stressing over my future.
After savoring the moment a bit more, we decided to head back to the hostel, walking instead of taking the metro. We took time every so often to just sit and take in the city, it strikes a note in your heart that is undescribable. It is the I'm meant to be here, this is it kind of feeling.
Hakuna Matta
-Until
Matt
Day 29-> eat, pray, pizza
As a culinarian, I am always in search of the best food. Wether it be raw product to make an amazing dish, a memorable dining experience that costs upwards of $100 (a rarity for me), or the best of a certain dish.
In my quest for the best I have tried some amazing food in cities around the world. Cheeseburger in New York, Gelato in Sicily, chili cheese fries in DC, and now pizza in Naples.
On the way to Rome, we (the three of us going to Rome together) decided that we would like, and should try pizza. In theory, the best pizza in the world is in Italy, the best pizza in Italy is in Naples. And the best pizza in Naples is at da. Michelles. Therefore, the best pizza in the world is at da Michelles.
Off to Naples we were, we arrived with the addresses of three victims in mind and 3 hours to take them down. We researched our game plan ahead of time, knew where they were, etc. etc. Sounds easy, right? not so much. We left the train station to find that 1. Naples does not like to use street signs. 2. The traffic makes NYC look like Charlotte and 3. We will be lucky if we don't get mugged or at least pick pocketed. Needless to say, it is a dangerous, dark and nasty, yes nasty city. It seemed that the public trash cans hadn't been emptied in a week, spilling out into the street, broken glass and trash all in the sidewalks and rotting liquid everywhere. This was the Jersey of Italy, yet worse.
We can do this, we can fin this restaurant. After 45 minutes, we found st. Michelles. We reached the peak of a hill in the road, to look down and see her there greeting us with her green neon sign. Saying to us, "come inside, and sit down". The smell of the pizza wofted into the street from 50 yards away, this was going to be good.
Those who have read, or seen Eat, Pray, Love will know what I'm bout to explain. This is in fact, the place featured in that story. Needless to say, it is quite popular. They have been in business since 1870. The walls of the restaurant are tiled with green and white tiles in a geometric pattern about half way up. The rest of the space is very simple, white floors, white ceilings, white walls covered in pictures and articles featuring the restaurant, with a big black pizza oven in the rear of the room where a red, roaring fire is stocked with the pile of wood on the floor.
We sat down to order. The menu was in a picture frame on the wall 2 pizzas, 3 options each. Talk about simple. Margherita or Manara. 5 options for drinks. I chose a small Margherita (sauce, a few pieces of mozzarella, and four leaves of basil wilted from the heat of the oven.) The pizza and my coke arrived to the table in less than 10 minutes, a rarity for European service. The crust was perfectly cooked, with a light char on the bottom and bubbled cheese in a few spots. The crust makes ny thin crust look thick as a piece of bread. The sauce was simple. Fresh tomatoes, oil, salt and pepper. There were no secrets here, the kitchen is open, ingredients listed on the menu for the sauce and crust dough. I took a bite of this masterpiece. I had to fold over the tip of the pizza and then in half. Indescribable. Burst of flavor in the perfect ratio. Just the slightest amount of grease. This was worth the trek, from florence and hell, from America. It was that good.
We left the pizzeria to eat at another one of Naples top rated pizza place, de Matteo. Yes, it matthew's pizza. Their specialty: deep fried pizza. We had the option to sit down or take away. We chose the later in order to reach the train on time. The deep fried goodness cost €1 for a pizza. It was a piece of dough folded in half stuffed with ricotta and deep fried. This was totally different from Michelle's pizza. The greasy dough was like a fair food sent from heaven with the creamiest ricotta on the inside.
After a short journey to Rome, we took a short breather before going out to enjoy the city. Our first stop: the panthenon, then dinner, followed by Rick Steeves night walk through Rome. It was during this journey I fell in love with the city. I know, love at first sight. The culture here is different from anything else. The walk led us to perhaps the best gelato I have yet to have. I know, I say that every time. But this was by far the smoothest and creamiest gelato topped with a big dollop of whipped cream. Besides, two other people told me about a gelato shop near here, so I'm pretty sure this was it. As we strolled we reached the end point of our journey: the trevi fountain. Tourists from all over the world throwing coins in hopes of returning to Rome. I did the ritual as well, doubting it will fail me.
The night was getting late after siting at the fountain for a while so we decided to head back to the hostel before our big day tomorrow.
Eat. Pray. Love.
-Until
Matt
In my quest for the best I have tried some amazing food in cities around the world. Cheeseburger in New York, Gelato in Sicily, chili cheese fries in DC, and now pizza in Naples.
On the way to Rome, we (the three of us going to Rome together) decided that we would like, and should try pizza. In theory, the best pizza in the world is in Italy, the best pizza in Italy is in Naples. And the best pizza in Naples is at da. Michelles. Therefore, the best pizza in the world is at da Michelles.
Off to Naples we were, we arrived with the addresses of three victims in mind and 3 hours to take them down. We researched our game plan ahead of time, knew where they were, etc. etc. Sounds easy, right? not so much. We left the train station to find that 1. Naples does not like to use street signs. 2. The traffic makes NYC look like Charlotte and 3. We will be lucky if we don't get mugged or at least pick pocketed. Needless to say, it is a dangerous, dark and nasty, yes nasty city. It seemed that the public trash cans hadn't been emptied in a week, spilling out into the street, broken glass and trash all in the sidewalks and rotting liquid everywhere. This was the Jersey of Italy, yet worse.
We can do this, we can fin this restaurant. After 45 minutes, we found st. Michelles. We reached the peak of a hill in the road, to look down and see her there greeting us with her green neon sign. Saying to us, "come inside, and sit down". The smell of the pizza wofted into the street from 50 yards away, this was going to be good.
Those who have read, or seen Eat, Pray, Love will know what I'm bout to explain. This is in fact, the place featured in that story. Needless to say, it is quite popular. They have been in business since 1870. The walls of the restaurant are tiled with green and white tiles in a geometric pattern about half way up. The rest of the space is very simple, white floors, white ceilings, white walls covered in pictures and articles featuring the restaurant, with a big black pizza oven in the rear of the room where a red, roaring fire is stocked with the pile of wood on the floor.
We sat down to order. The menu was in a picture frame on the wall 2 pizzas, 3 options each. Talk about simple. Margherita or Manara. 5 options for drinks. I chose a small Margherita (sauce, a few pieces of mozzarella, and four leaves of basil wilted from the heat of the oven.) The pizza and my coke arrived to the table in less than 10 minutes, a rarity for European service. The crust was perfectly cooked, with a light char on the bottom and bubbled cheese in a few spots. The crust makes ny thin crust look thick as a piece of bread. The sauce was simple. Fresh tomatoes, oil, salt and pepper. There were no secrets here, the kitchen is open, ingredients listed on the menu for the sauce and crust dough. I took a bite of this masterpiece. I had to fold over the tip of the pizza and then in half. Indescribable. Burst of flavor in the perfect ratio. Just the slightest amount of grease. This was worth the trek, from florence and hell, from America. It was that good.
We left the pizzeria to eat at another one of Naples top rated pizza place, de Matteo. Yes, it matthew's pizza. Their specialty: deep fried pizza. We had the option to sit down or take away. We chose the later in order to reach the train on time. The deep fried goodness cost €1 for a pizza. It was a piece of dough folded in half stuffed with ricotta and deep fried. This was totally different from Michelle's pizza. The greasy dough was like a fair food sent from heaven with the creamiest ricotta on the inside.
After a short journey to Rome, we took a short breather before going out to enjoy the city. Our first stop: the panthenon, then dinner, followed by Rick Steeves night walk through Rome. It was during this journey I fell in love with the city. I know, love at first sight. The culture here is different from anything else. The walk led us to perhaps the best gelato I have yet to have. I know, I say that every time. But this was by far the smoothest and creamiest gelato topped with a big dollop of whipped cream. Besides, two other people told me about a gelato shop near here, so I'm pretty sure this was it. As we strolled we reached the end point of our journey: the trevi fountain. Tourists from all over the world throwing coins in hopes of returning to Rome. I did the ritual as well, doubting it will fail me.
The night was getting late after siting at the fountain for a while so we decided to head back to the hostel before our big day tomorrow.
Eat. Pray. Love.
-Until
Matt
Friday, July 1, 2011
Day 28-> goodbye college. Hello real world?
Ahhh, here we are July 1.
Canada day. The day my application enters the pool for full time job placement. The last day of study abroad. The last day of well, my college career. It's hard to believe I'm here. It's hard to believe that it has come and gone. Wow, what an experience. In the past 3 years, my life has changed in incredible ways. Gains, losses, upsets, celebration nave all been along the way. They have made me who I am today. I would not trade anything for where I am. I can say with full confidence, that I am happy where I stand.
We are off from Siracusa to Florence for dinner at Ganzo. This will be a nice way to say farewell to everyone that has become family for the past month, as well as those who have lead us along the way. It won't be bittersweet, yet just sweet. I am writing this post a bit different from my other posts. I usually write at the end of the day, or the morning after. Instead, I am writing this one looking forward. Because that is what I feel I am doing now in me, looking forward.
I am looking forward to the next 29 days.
I am looking forward to seeing the world in a new way.
I am looking forward to saying I have friends all over the world.
I am looking forward to getting home.
I am looking forward to spending time with a few friends in my next city.
I am looking forward to seeing my puppy (I miss her).
I am looking forward to seeing my family.
I am looking forward to catching up with friends.
I am looking forward to finding out about Disney.
I am looking forward, I can't take too much time to look back or may miss what is in front of me.
Always look forward, but use the rear view mirror of your soul to look back.
-Until
Matt
Canada day. The day my application enters the pool for full time job placement. The last day of study abroad. The last day of well, my college career. It's hard to believe I'm here. It's hard to believe that it has come and gone. Wow, what an experience. In the past 3 years, my life has changed in incredible ways. Gains, losses, upsets, celebration nave all been along the way. They have made me who I am today. I would not trade anything for where I am. I can say with full confidence, that I am happy where I stand.
We are off from Siracusa to Florence for dinner at Ganzo. This will be a nice way to say farewell to everyone that has become family for the past month, as well as those who have lead us along the way. It won't be bittersweet, yet just sweet. I am writing this post a bit different from my other posts. I usually write at the end of the day, or the morning after. Instead, I am writing this one looking forward. Because that is what I feel I am doing now in me, looking forward.
I am looking forward to the next 29 days.
I am looking forward to seeing the world in a new way.
I am looking forward to saying I have friends all over the world.
I am looking forward to getting home.
I am looking forward to spending time with a few friends in my next city.
I am looking forward to seeing my puppy (I miss her).
I am looking forward to seeing my family.
I am looking forward to catching up with friends.
I am looking forward to finding out about Disney.
I am looking forward, I can't take too much time to look back or may miss what is in front of me.
Always look forward, but use the rear view mirror of your soul to look back.
-Until
Matt
Day 27-> Holy Cannoli
Day 27
Free day in Sicily, sans dinner. Slept in and left the hotel around 1 to go grab lunch. The quest was on. Abunch of culinary and pastry students off to find food. This is always something fun to do.
After much searching and deliberating, we finally came across a sandwich stand with a neon cowboy on top. We looked at the menu: chicken sandwich, boars meat, bacon (yes a bacon sandwich), and hoarse meat. Yes, horse meat. You guessed it, I tried. I had to. I couldn't resist. When else would I get the opportunity to do such? I put aside my humanitarian urges and took the plunge.
They took the ground meat and cooked it on a flattop, served it on a hoagie with Swiss cheese, topped with mayo, jalapeño juice, lettuce, and a spicy cous-cous like condiment. The taste was like a mcdonalds cheeseburger with a slight gamey taste. I'm not sure if I would eat it again, yet would not change the fact I did eat it. I feel that it is what I am called to do as a culinarian, try new stuff and push my limits.
On the way back to the hotel, we decided to stop and grab cannoli. I had a traditional ricotta cannoli that was amazing in texture and consistency. Afterwards, we headed back to the hotel where I finilazied a few more plans for this weekend and next week.
For dinner, we went to the same restaurant where we had to cook the other night. Our menu, ironically was what we ate the first night in Sicily, yet prepared properly. For dessert, the chef came out and gave us a lesson on the history of cannoli and ricotta. If you would like to know, I would be more than happy to show you the 40 minute video.
After his demo, we had the opportunity fill our own cannoli and then eat, the best part. The freshness of the cannoli was amazing. The cool, creamy ricotta juxtaposed with the crisp slightly warm shell created a dessert that was sweet ending to an incredible day.
Take time to challenge your palette and loose your inhibitions, you may learn a bit while eating, what a novel concept.
-Until
Matt
Free day in Sicily, sans dinner. Slept in and left the hotel around 1 to go grab lunch. The quest was on. Abunch of culinary and pastry students off to find food. This is always something fun to do.
After much searching and deliberating, we finally came across a sandwich stand with a neon cowboy on top. We looked at the menu: chicken sandwich, boars meat, bacon (yes a bacon sandwich), and hoarse meat. Yes, horse meat. You guessed it, I tried. I had to. I couldn't resist. When else would I get the opportunity to do such? I put aside my humanitarian urges and took the plunge.
They took the ground meat and cooked it on a flattop, served it on a hoagie with Swiss cheese, topped with mayo, jalapeño juice, lettuce, and a spicy cous-cous like condiment. The taste was like a mcdonalds cheeseburger with a slight gamey taste. I'm not sure if I would eat it again, yet would not change the fact I did eat it. I feel that it is what I am called to do as a culinarian, try new stuff and push my limits.
On the way back to the hotel, we decided to stop and grab cannoli. I had a traditional ricotta cannoli that was amazing in texture and consistency. Afterwards, we headed back to the hotel where I finilazied a few more plans for this weekend and next week.
For dinner, we went to the same restaurant where we had to cook the other night. Our menu, ironically was what we ate the first night in Sicily, yet prepared properly. For dessert, the chef came out and gave us a lesson on the history of cannoli and ricotta. If you would like to know, I would be more than happy to show you the 40 minute video.
After his demo, we had the opportunity fill our own cannoli and then eat, the best part. The freshness of the cannoli was amazing. The cool, creamy ricotta juxtaposed with the crisp slightly warm shell created a dessert that was sweet ending to an incredible day.
Take time to challenge your palette and loose your inhibitions, you may learn a bit while eating, what a novel concept.
-Until
Matt
Day 26-> hot chocolate
Chocolate, one of the most universally enjoyed foods. Sweetened, milked, bitter, bittersweet, semisweet, just to name a few of the ways it is prepared around the world.
However, chocolate has more to it than it's industrialized popularity and global love thanks to World War II and Milton Hershey. In fact, chocolate has been used as currency, just as valuable as gold in some markets, a drink of the gods, an aphrodisiac, a hallucient, and a way to bring cultures together before Coke was even thought of. In fact, Coke's origins, and well all sweetened drinks could be contributed to Chocolate.
Chocolate as we know it today, can be traced back to the early 15th century. However, prepared chocolate has been around much longer than that. The Myans in South American would take the fruit from the cacao tree, harvest the beans, dry, shell them and grind them into a paste to create a drink, hot chocolate. This drink was very bitter compared to today's chocolate.
It was during the Cortes' exploration that chocolate was introduced to the rest of the western world. It was also at this point that chocolate became the sweet treat we know today. The addition of sugar cane and roasting, etc. helped develop chocolate into what it is today.
Today we had the chance to experience some of the best and most primitive, non industrialized chocolate in the world. Yes, that's a ballsy statement, but let me explain. The Chocolate of Modica (Modica royalty married Spanish royalty brining chocolate to Modica) is the only chocolate in the world to have regulations regarding it's title, similar to wines, vinegar and cheese, there are strict regulations regarding the mop (method of preparation), percentage of sugar, amount of coca from each place (chocolate is grown around the world along the 20th parallel) and the amount of coca butter in the chocolate. This creates a unique mouthfeel, texture and taste.
The chocolate factory we visited was ran by a 4th generation chef who is also one of 14 master gelato makers in Italy (needless to say the gelato here was the best ive ever had). He demonstrated on how the chocolate is made. They receive the coca nibs, roast them in small quantities for longer periods of time as compared to the two second burn that industrial productions do. This creates a less bitter and more quality product. From there, they are pressurized, extracting the coca butter from the solids. From there, the two are combined in proportions and melted. Unlike mass produced chocolate where artificial and unhealthy fats are added, the only fat that is added is the coca butter. After it is melted, granulated sugar is added, along with any flavors creating an uniquely gritty texture. However, this texture quickly melts when the chocolate is eaten, leaving a smooth clean palette.
After our amazing chocolate visit, we had lunch at a small trattoria where they waited on us hand and foot and showed us the upmost hospitality. After lunch, we headed back to the hotel where I got some nice needed r&r before going out to dinner.
The restaurant we ended up at reminded me of the infamous scene from lady and the tram complete with an accordion player. Just another moment where I was struck by my surroundings and caught in awe.
Eat pure, good food in incredible surroundings, life is too short for anything less.
-Until
Matt
However, chocolate has more to it than it's industrialized popularity and global love thanks to World War II and Milton Hershey. In fact, chocolate has been used as currency, just as valuable as gold in some markets, a drink of the gods, an aphrodisiac, a hallucient, and a way to bring cultures together before Coke was even thought of. In fact, Coke's origins, and well all sweetened drinks could be contributed to Chocolate.
Chocolate as we know it today, can be traced back to the early 15th century. However, prepared chocolate has been around much longer than that. The Myans in South American would take the fruit from the cacao tree, harvest the beans, dry, shell them and grind them into a paste to create a drink, hot chocolate. This drink was very bitter compared to today's chocolate.
It was during the Cortes' exploration that chocolate was introduced to the rest of the western world. It was also at this point that chocolate became the sweet treat we know today. The addition of sugar cane and roasting, etc. helped develop chocolate into what it is today.
Today we had the chance to experience some of the best and most primitive, non industrialized chocolate in the world. Yes, that's a ballsy statement, but let me explain. The Chocolate of Modica (Modica royalty married Spanish royalty brining chocolate to Modica) is the only chocolate in the world to have regulations regarding it's title, similar to wines, vinegar and cheese, there are strict regulations regarding the mop (method of preparation), percentage of sugar, amount of coca from each place (chocolate is grown around the world along the 20th parallel) and the amount of coca butter in the chocolate. This creates a unique mouthfeel, texture and taste.
The chocolate factory we visited was ran by a 4th generation chef who is also one of 14 master gelato makers in Italy (needless to say the gelato here was the best ive ever had). He demonstrated on how the chocolate is made. They receive the coca nibs, roast them in small quantities for longer periods of time as compared to the two second burn that industrial productions do. This creates a less bitter and more quality product. From there, they are pressurized, extracting the coca butter from the solids. From there, the two are combined in proportions and melted. Unlike mass produced chocolate where artificial and unhealthy fats are added, the only fat that is added is the coca butter. After it is melted, granulated sugar is added, along with any flavors creating an uniquely gritty texture. However, this texture quickly melts when the chocolate is eaten, leaving a smooth clean palette.
After our amazing chocolate visit, we had lunch at a small trattoria where they waited on us hand and foot and showed us the upmost hospitality. After lunch, we headed back to the hotel where I got some nice needed r&r before going out to dinner.
The restaurant we ended up at reminded me of the infamous scene from lady and the tram complete with an accordion player. Just another moment where I was struck by my surroundings and caught in awe.
Eat pure, good food in incredible surroundings, life is too short for anything less.
-Until
Matt
Day 27-> hot chocolate
Chocolate, one of the most universally enjoyed foods. Sweetened, milked, bitter, bittersweet, semisweet, just to name a few of the ways it is prepared around the world.
However, chocolate has more to it than it's industrialized popularity and global love thanks to World War II and Milton Hershey. In fact, chocolate has been used as currency, just as valuable as gold in some markets, a drink of the gods, an aphrodisiac, a hallucient, and a way to bring cultures together before Coke was even thought of. In fact, Coke's origins, and well all sweetened drinks could be contributed to Chocolate.
Chocolate as we know it today, can be traced back to the early 15th century. However, prepared chocolate has been around much longer than that. The Myans in South American would take the fruit from the cacao tree, harvest the beans, dry, shell them and grind them into a paste to create a drink, hot chocolate. This drink was very bitter compared to today's chocolate.
It was during the Cortes' exploration that chocolate was introduced to the rest of the western world. It was also at this point that chocolate became the sweet treat we know today. The addition of sugar cane and roasting, etc. helped develop chocolate into what it is today.
Today we had the chance to experience some of the best and most primitive, non industrialized chocolate in the world. Yes, that's a ballsy statement, but let me explain. The Chocolate of Modica (Modica royalty married Spanish royalty brining chocolate to Modica) is the only chocolate in the world to have regulations regarding it's title, similar to wines, vinegar and cheese, there are strict regulations regarding the mop (method of preparation), percentage of sugar, amount of coca from each place (chocolate is grown around the world along the 20th parallel) and the amount of coca butter in the chocolate. This creates a unique mouthfeel, texture and taste.
The chocolate factory we visited was ran by a 4th generation chef who is also one of 14 master gelato makers in Italy (needless to say the gelato here was the best ive ever had). He demonstrated on how the chocolate is made. They receive the coca nibs, roast them in small quantities for longer periods of time as compared to the two second burn that industrial productions do. This creates a less bitter and more quality product. From there, they are pressurized, extracting the coca butter from the solids. From there, the two are combined in proportions and melted. Unlike mass produced chocolate where artificial and unhealthy fats are added, the only fat that is added is the coca butter. After it is melted, granulated sugar is added, along with any flavors creating an uniquely gritty texture. However, this texture quickly melts when the chocolate is eaten, leaving a smooth clean palette.
After our amazing chocolate visit, we had lunch at a small trattoria where they waited on us hand and foot and showed us the upmost hospitality. After lunch, we headed back to the hotel where I got some nice needed r&r before going out to dinner.
The restaurant we ended up at reminded me of the infamous scene from lady and the tram complete with an accordion player. Just another moment where I was struck by my surroundings and caught in awe.
Eat pure, good food in incredible surroundings, life is too short for anything less.
-Until
Matt
However, chocolate has more to it than it's industrialized popularity and global love thanks to World War II and Milton Hershey. In fact, chocolate has been used as currency, just as valuable as gold in some markets, a drink of the gods, an aphrodisiac, a hallucient, and a way to bring cultures together before Coke was even thought of. In fact, Coke's origins, and well all sweetened drinks could be contributed to Chocolate.
Chocolate as we know it today, can be traced back to the early 15th century. However, prepared chocolate has been around much longer than that. The Myans in South American would take the fruit from the cacao tree, harvest the beans, dry, shell them and grind them into a paste to create a drink, hot chocolate. This drink was very bitter compared to today's chocolate.
It was during the Cortes' exploration that chocolate was introduced to the rest of the western world. It was also at this point that chocolate became the sweet treat we know today. The addition of sugar cane and roasting, etc. helped develop chocolate into what it is today.
Today we had the chance to experience some of the best and most primitive, non industrialized chocolate in the world. Yes, that's a ballsy statement, but let me explain. The Chocolate of Modica (Modica royalty married Spanish royalty brining chocolate to Modica) is the only chocolate in the world to have regulations regarding it's title, similar to wines, vinegar and cheese, there are strict regulations regarding the mop (method of preparation), percentage of sugar, amount of coca from each place (chocolate is grown around the world along the 20th parallel) and the amount of coca butter in the chocolate. This creates a unique mouthfeel, texture and taste.
The chocolate factory we visited was ran by a 4th generation chef who is also one of 14 master gelato makers in Italy (needless to say the gelato here was the best ive ever had). He demonstrated on how the chocolate is made. They receive the coca nibs, roast them in small quantities for longer periods of time as compared to the two second burn that industrial productions do. This creates a less bitter and more quality product. From there, they are pressurized, extracting the coca butter from the solids. From there, the two are combined in proportions and melted. Unlike mass produced chocolate where artificial and unhealthy fats are added, the only fat that is added is the coca butter. After it is melted, granulated sugar is added, along with any flavors creating an uniquely gritty texture. However, this texture quickly melts when the chocolate is eaten, leaving a smooth clean palette.
After our amazing chocolate visit, we had lunch at a small trattoria where they waited on us hand and foot and showed us the upmost hospitality. After lunch, we headed back to the hotel where I got some nice needed r&r before going out to dinner.
The restaurant we ended up at reminded me of the infamous scene from lady and the tram complete with an accordion player. Just another moment where I was struck by my surroundings and caught in awe.
Eat pure, good food in incredible surroundings, life is too short for anything less.
-Until
Matt
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