"you can develop taste, but passion is certainly a genetic thing, like a good ear for music." Judith Jones
Not only have I loved my experience during my stage so far, I love being in Colorno with my friends/other students who are doing their own independent studies and get to learn what they are experiencing.
Arina for example, is studying the "obscure" left-over/less popular meats like brain, liver, tripe, and pork skin for example. Not only has she been cooking and eating with nonnas and Italians all over the boot, she made a delicious chicken liver pate the other day. (liver is apparently, according to Massimo Bottura, very good for the health of women). and yes, it was very good.
Brittany is exploring birra artigianale - artisinal Italian breweries and brought over a P.i.L.S beer from Pausa Cafe in Torino. I believe it is a brewery inside a jail where prisoners can learn a course on brewing beer. Not only is it a good cause, it's full of floral hops and bright gold in colour. deliciously sinful.
Poppi also went with Brittany to Piemonte to discover the legal world of Robiola di Roccaverano. She brought back cheese that was made 4 days earlier (four days!) as well as an aged Robiola. The fresh cheese was moist and melted in your mouth, not too sticky like some goat cheeses. The mature cheese was full of flavour and relentlessly irresistible to eat.
"I am not a glutton - I am an explorer of food"
— Erma Bombeck
— Erma Bombeck
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