Day 10: It’s Raining Because We’re Sad to Leave

May 20^th Day 10 Florence

Kristina’s FitBit Information: 7.33 Miles walked & 18,230 Steps

This morning we headed to the Apicius again, not realizing we were in for another cooking lesson. We were introduced to a few new foods, such as the purple carrots, and learned how everyone can make the same thing and it will come out a little different each time.

In groups again, we prepared a carrot, cheese, endive, and pancetta salad topped with fresh olive oil, and an asparagus risotto.

Our chef explained to us that a risotto was a great vehicle for chefs to create their own signature dish; they can add any flavors and pairings they want to create something that is unique them and their restaurants.

Beth said that “making the risotto was very new to [her], and required quite a process! After first toasting the rice in oil, you had to gradually add more and more water with the asparagus and other ingredients to obtain their flavor, all while making sure to stir it constantly so it wouldn’t burn and the rice wouldn’t be all stuck together. On top of that, simultaneously cooking the asparagus tips so they would soften for the dish! Everything came together though, and after the rice was at the right consistency, we added butter and cheese to make it even tastier.”

“This meal was hard to cook,” Kristina said.  “I burned my food a bit, but it was still tasty!”

Victoria “loved the risotto and [she] was glad [she] was taught how to properly cook it since I never knew before.”

Taylor V. said that “one of my favorite things about Italy is that they don't use any kind of produce that isn’t in season – asparagus is around from May and into the summer, but come fall, it’s gone. That’s how you know everything you’re eating is fresh and healthy and delicious.”

Tamara now realizes that these two classes made her see what she “had been dodging deep inside: That culinary school is [her] next step to add [her] educational roller coaster ride.” She used to think that “after graduating Stockton that would be the end of education for [her]. But this trip opened [her] eyes to great opportunities that could be.”

After cooking, the afternoon was ours for the taking! A plan was set to go to the Giardino di Boloi after a quick power nap. Unfortunately, Mother Nature had different plans for us.

We waited and waited for the rain to let up but with no such luck. We sat around and chatted about our favorite memories and what we had learned during our Italian Adventure. Eventually some of us left the hotel to seek out a leather bag, a post office, or another last minute gift.

We all cleaned up from the long and dreary day and then set out for our farewell dinner at a restaurant called Torcicoda. http://www.cucinatorcicoda.com/?lang=en. 

The restaurant itself was beautiful, spacious and covered with deep red and brown hues. We had our own private dining room, where our table was a beige and white marble color with lights coming up underneath it, complete white rose centerpieces. We were given fresh bread in a leather basket, still and sparkling water, and an appetizer plate of prosciutto, bruschetta with tomatoes, and cheeses. For our main course we had an option of penne with fresh tomato sauce or risotto. And for dessert, we had a cherry topped panna cotta. All of the food was delicious and we got our first experience with salad coming at the end of the meal (a little known Italian custom).

“This restaurant was perhaps the largest I’ve seen in all of Italy,” said Jennie. “They had leather bound menus and leather aprons for the wait staff. Everything on the menu looked so good, that I wish we knew about it before our last night.”

It was the most perfect end to a perfect week. We headed home to pack and get a few hours’ sleep before getting up extra early to drive to Fiumicino Airport in Rome.