Yesterday for my Mediterranean Diet class that I am taking our professor Cecilia took us on a gastronomic tour around Florence. Before departing for our mini field trip we were all given an apron that is to be worn in class each week while we prepare the dishes that are to be made. On the gastronomic tour we were able to sample a wide variety of food that has been part of the Tuscan culture since the very beginning of time. Our first stop on our tour was the Mercato Centrale. The Mercato Centrale was much bigger than the market that I have previously blogged about. It is open Monday-Saturday from 7:00am-2:00pm. The layout of the Mercato Centrale is all separated depending upon the type or variety of food. All of the food is group together by fish, meat, fresh fruits & veggies, fresh flowers, grains, and pastries. The aroma when you enter the market is very overwhelming getting a wiff of something different depending upon which way you turn. Our first stop in the market was to one of the meat stations. A delicacy in the Tuscan region when it comes to meat is tripe. For those of you who do not know what tripe is, it is cows stomach. It is usually boiled in water and then prepared with spices and served. You can also serve it chopped up cold in a salad mixed with fresh vegetables drizzled with olive oil and your vinegar of choice. We may have the opportunity to try it in class before the end of the semester. I worked up the courage to try pigeon, so maybe if I mentally prepare myself I will find myself able to try the tripe as well. The next stop of our tour was a Paneria, meaning a bread shop. While there we sampled three different kinds of flat bread. One was plain, another seasoned with italian herbs, and one which included green olives. My favorite out of the three was the seasoned flat bread. When you took a bite of it there was an explosion of flavor in your mouth! Next on the list of things to try was apple juice. But this was not your ordinary Mott's apple juice that you would by off the shelf in the supermarket. It tasted as if I was biting directly into an apple minus the crunch. Since there was no added sugars or preservatives it tasted so fresh and refreshing. It was the best apple juice I have ever had! Next we sampled apple bread and strudel. The strudel just melted like butter as soon as it touched your tongue. It tasted so good that I could have probably eaten an entire one all by myself. Following that we tried two different kinds of biscotti, an italian specialty. The first biscotti was vanilla almond and the second one was chocolate pistachio. Needless to say they were both to die for! Next we sampled homemade mustards. I am not a fan of mustard to begin with, but I was told that this mustard is not like the mustard that we have back home. I sampled an herb mustard on a piece of peccorino cheese. It was good, but not my favorite. Amongst the balsamic vinegar, there are several other vinegars to choose from. Italians of the Tuscan region use the different vinegars as salad dressings or even put it on their gelato! Some of the vinegars we tried were bloody-orange, apple-orange, and chocolate. They were different, but surprisingly delicious.
Tripe - Cow's Stomach
Next stop on the tour was a gelateria! It was perfect day for gelato considering how hot it was! Our professor took us to one of the best known gelato places in all of Florence called Grom. Gelato flavors that are available depend upon what is in season. I have had quite a few experiences with gelato since I have been here, but this has by far been the best and creamiest I have tasted so far! I had tiramisu and crema. Crema is the Italian version of vanilla. The waffle cone was so crispy and fresh as if it had just been made.
Our gastronomic tour concluded at a wine and snack bar called Uscio & Bottega. While there we sampled a hard and a soft cheese with honey like we had done previously in class. After sampling some cheese, we tried prosciutto di parma. Prosciutto is the Italian version of ham and it comes from the leg of a pig. It was the best prosciutto I have ever tasted. Next we sampled salami, which contained pieces of black pepper and had a little spicy kick to it. It was suggested to wrap a piece of fig in the salami and eat it in that manner. The prosciutto was my favorite thing that we sampled at the wine and snack bar. They make paninis of your choice there so I will probably be going back there to indulge in deliciousness! I can't wait for class next week so I can put on my apron and cook our first recipe of Paella la Valenciana!
Today in wine class we discussed red wine vs. white wine and the steps that go into completing the wine process. The process of making wine starts with the grape harvest. But the grapes that go into making wine are more than just a grape growing on a vine. The grape and the finished product of bottled wine symbolize 365 hard days of work, dedication, culture, tradition, and the land which it originates from. Today we specifically focused on Sangiovese. After having a lecture we we did a blind taste testing. The wine bottles were covered so we had to depict from sight, smell, taste, and color which of the three glasses of wine was Sangiovese. Sangiovese is generally aged in wooden barrels. It is high in acidity and usually has a moderate transparent color. It is typically made out of flowers specifically violets and roses. I was able to use the 4s: see, sniff, sip, and summarize in order to depict the Sangiovese.
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