Imagine dining on the top floor of a department store, overlooking a famous Piazza in one direction and a historic Church in the other. Imagine walking into class and technically analyzing a glass of wine. Imagine sitting around a kitchen table, with a home-cooked meal, made by you and your roommates. Now imagine all three of these combined, that picture is only a part of the food experience in Italy. Italy is not defined by endless pasta dishes and bottomless cappuccinos, but by the ingredients. The ingredients may play a small part in these dishes and drinks, but together they are a recipe for inexplicable taste .
Over the weekend I ventured out of Florence to meet my family in Sicily. After touring Mt. Etna, our tour guide recommended we try cannoli at a nearby pastry shop. I do not normally like cannoli. However, one bite out of my sister’s pistachio cannoli, and my dad was reaching back into his wallet. The quality of the ingredients here are incredibly high, the palate is continuously discovering new flavor dimensions.
My roommate had a vegetable vocabulary of broccoli before coming abroad. Now I like to cook, and when I do I always pair my fish or poultry with a vegetable. She has taken pride out of sending her mom a picture of each new vegetable she tries and they laugh because who would’ve thought something so raw and natural could taste so good. But paired with DOP extra virgin olive oil, almost anything tastes good. It will be a challenge when I go back home and have to invest more time in testing which brands taste the best.


