この日はリゾットを作りました。日本では珍しいアーティチョーク入りです。 イタリアならではのお味ですね。 レッスンがお休みの日に同じクラスの方と列車でヴェネツィアへ行きました。 水の都ヴェネツィア。ムラーノ島にも遠征してとっても楽しかったです♪ 朝9時過ぎ。ドゥオモの横を通って授業に行きますが、既に沢山の観光客が列を作って並んでます。 手作りラザニアパスタ。ドイツ人のクラスメイトと。 ArtVisit.サマーコースの特典の1つ。毎週1回歴史ある街を日本語と英語のガイドさんが案内説明して下さるのでよりフィレンツェが身近に感じる事が出来ます。 Cultural Activity. これもサマーコースの特典の1つで、月に2回遠足に連れて行ってくれます。今回はSiena。バスに約80分程揺られて行きました。 バスの車窓から見たトスカーナの田園風景は絵画の様で癒されます。
イタリア初日フラットに到着後スーパーマーケットへの買い出しのついでに学校まで散歩してみました。通学路にフィレンツェのシンボルであるドゥオーモがあり、贅沢な気分を味わいながら歩きました。 1回のレッスンで3〜4品のレシピを教えてくださるそうなので、これから2ヶ月半の間どんな料理を知れるのか楽しみです。 同じコースのお友達と日帰りでヴェネツィアに行ってきました。映画で見るような街並みで感動しました。 ヴェネツィアでのランチはどれも美味しかったです。 レッスン後はドリンククーポンを使って学校近くのカフェでカプチーノを飲みながらおしゃべりしました。 レッスンで余った生パスタを持って帰れたので、ルームメイトに晩ご飯を作ってもらいました。 木曜日は同じコースの人達とArt Visit. 教わらないとわからないような場所に連れて行ってもらってガイドさんに説明してもらいました。 土曜日はCultural Activityでシエナに連れて行ってもらいました。中世の姿をとどめる旧市街は世界遺産に登録されているそうで、その街並みを見ていると、昔にタイムスリップしたようでした。
There was a 3-day group lesson for Nagoya Future Culture College (NFCC) students in the 2nd week of February, held in FCAS kitchen. Day 1 – Cooking Practice (2 kinds of fresh pasta) – Tasting Day 2 – Cooking Practice (Full course: appetizer, first, second, dessert) – Tasting Day 3 – Lecture (Tuscan wines, olive oil, balsamic vinegar) including tasting – Pizza Lesson (Pizza dough making, fermentation, dough shaping, pizza varieties, demonstrations) – Tasting (Pizza and gelato with balsamic vinegar) All students seemed very concentrated and excited. ＜NFCC instructor’s comment＞ Lessons were very valuable for us as we could use Italian ingredients we had never used before. Knowing the flavor […]
I visited one of our students taking an internship course at an enoteca (wine bar). Kenzo came to Italy with his wife for 6-month internship until the end of February. He would gladly share his wine knowledge with you, so go find a bottle of your favorite wine while he is there. I enjoyed a Tuscan wine called “vivia le mortelle” with prosciutto. He learns about manufacturers and grape varieties from wine labels while he wipes wine bottles clean everyday. To become a sommelier, he studies the wine aroma using a special kit with many different wine aroma bottles. The same kit was sold at this wine bar. The price […]
Bar and Schiacciata Today I’d like to introduce a bar that I enjoyed recently. Ops Caffe, an associate shop of Tutto Bene Bar, is unexpectedly located in Coop, a suburban supermarket. It’s a bookstore as well, and the fact that it is located in a supermarket keeps this bar very busy with customers. It’s said that the busier the bar is, the better their caffe is, because their coffee beans stay fresh and fresh water is constantly going through the machines. At the banco (bar counter), customers disorderly call out their orders like “Coffee!” “I’m having macchiato!” “I’d like macchiato, too, but with more milk!” It amazes me to see […]
I interviewed Mr. Nishino in a short-term Gelato Internship Course. Mr. Nishino runs his own gelato shop in Japan. As he was willing to learn more about Italian gelato, he became a gelato intern for a month at a very popular gelato shop in Florence. The owner of the shop, Mr. Francesco, made an ice cream cake for him to celebrate his birthday on the very day of this interview. He came back to school with the cake and enjoyed the delicious treat with his school mates. (Mr. Nishino’s comments) This has been a great experience for me! Instead of studying on my own, I came all the way to […]
On Sunday we had cooking classes. Italian desserts: polenta love, tortellini with ricotta and black truffle pecorino cheeese, etc.. I would single out as a true love polenta traditional cake when you try to fall in love at first bite. Hard week full of events, but also the beautiful’re sad because I was last here. On Saturday I’ll go back to Serbia. I’m gonna miss all this much, friends, instructors in all. We had learned about their knowledge of wines, visit a winery. From the lessons from knowledge of wine we had had a test in the last lecture. Eight bottles twisted in aluminum foil so as not to know […]
