Cooking In The Italian Countryside
If there's one thing I learned while living in Florence, it's that I will never truly be satisfied anymore when eating Italian soul food. Although I have a long lineage of great Italian cooks in my family, nothing compares to the real thing. Only a true, born and raised Italian can cook like an Italian; everything else is purely imitation.
As a part of my time abroad, I chose to register for a cooking and wine-pairing course. What better place to learn to cook than in the motherland? My professor, Giancarlo Russo, was Roman and had moved to Florence in his twenties. He spent much of his youth traveling, learning, teaching, but most of all, cooking. He'd taken culinary courses in Paris, Rome, Boston and several other places. Needless to say, he was the best chef I've ever met.
Regardless to his many talents, we were in Florence and learned to prepare typical Tuscan meals. We created all types of courses ranging from starters like pappa al pomodoro-or tomato soup- to desserts like torta di cioccolata or chocolate cake. In almost every one of our class lessons he drilled one thing into our stubborn, American heads: unlike many other oils, Italian olive oil is good for your health.
Still having doubts, I decided to investigate further in case he was just a crazy, old, Italian man pouring poison down our throats. According to an article on the Global Healing Center website, titled, "The Benefits of Olive Oil" he wasn't crazy at all. He may have been old and Italian, but he was most definitely not crazy! (At least not in the strictest terms.) Dr. Group addresses many of the benefits of consuming and using Italian olive oil. I found more information still on the Unaprol website, which is an Italian producer of olive oil. Their product contains an abundance of antioxidants and Vitamin E.
I'll never forget the look everyone in class, including myself, gave Giancarlo when he walked around pouring a generous amount of oil into our pappa al pomodoro. He would always say, "trust Tio Giancarlo, trust!" And trust you should.
As a part of my time abroad, I chose to register for a cooking and wine-pairing course. What better place to learn to cook than in the motherland? My professor, Giancarlo Russo, was Roman and had moved to Florence in his twenties. He spent much of his youth traveling, learning, teaching, but most of all, cooking. He'd taken culinary courses in Paris, Rome, Boston and several other places. Needless to say, he was the best chef I've ever met.
Regardless to his many talents, we were in Florence and learned to prepare typical Tuscan meals. We created all types of courses ranging from starters like pappa al pomodoro-or tomato soup- to desserts like torta di cioccolata or chocolate cake. In almost every one of our class lessons he drilled one thing into our stubborn, American heads: unlike many other oils, Italian olive oil is good for your health.
Still having doubts, I decided to investigate further in case he was just a crazy, old, Italian man pouring poison down our throats. According to an article on the Global Healing Center website, titled, "The Benefits of Olive Oil" he wasn't crazy at all. He may have been old and Italian, but he was most definitely not crazy! (At least not in the strictest terms.) Dr. Group addresses many of the benefits of consuming and using Italian olive oil. I found more information still on the Unaprol website, which is an Italian producer of olive oil. Their product contains an abundance of antioxidants and Vitamin E.
I'll never forget the look everyone in class, including myself, gave Giancarlo when he walked around pouring a generous amount of oil into our pappa al pomodoro. He would always say, "trust Tio Giancarlo, trust!" And trust you should.
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For further information related to olive oil, for Italian cooking or what have you, please consult Unaprol.
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