EcoGastronomy at the UNH-in-Italy Summer 2014
ASCOLI PICENO: A DAY IN THE UNH LIFE by melanie green This post is meant to give you an idea of a typical day for me (as a UNH-in-Italy student) here in Ascoli. 1. Wake up around 8am. Head down from my penthouse bedroom to the shower four floors below. Then make coffee (see previous post). Take out whichever trash we have for that day (Monday – plastic & compost, Tuesday – general trash, etc.) The Italians separate all their trash into different colored bags and collect it from each doorstep on different days! 2. Head off to school around 10am. Walk for about 15 minutes uphill to the local university where my classes are held. So many stairs in the morning! 10:30-12:00 = Mediterranean Diet & Culture 3:00-4:30 = Italian History & Museums
Our beautiful classroom 3. Between classes I may stop by the market before making lunch or do some homework. 4. After class I can stop for a refreshing gelato, do work at the library, or hang out in one of the many Piazzas (open squares). Basically just spending my time taking in Italy’s magic before dinner time comes around.
5. Most of the time I cook with my roommate, Hannah. We fry up vegetables or boil some pasta. Sometimes we get to go out on the town and track down a local restaurant with some great pizza or pasta. One particularly great night was when we went out for apertivo (appetizers), where I first tried cremini (fried cream!) A
collage with some of our gourmet home-cooked meals 6. I usually finish the night with some textbook reading or paper writing. That’s a day in my life. The weekends definitely sound way more fun since I have been travelling around Italy (and don’t spend time on homework), but even the days full of schoolwork here are great. If I have to take UNH classes, do homework, and study for exams; I would rather be doing all that work while basking in the Italian sun! It’s hard to complain when I get these fantastic weekends and lifelong memories! I am certainly one happy girl! If you’re thinking about studying abroad, there are lots of opportunities. For any UNH kids, check out the Center for International Education website: http://www.unh.edu/cie/ or for a link directly to my program, look at the UNH-in-Italy website: http://cola.unh.edu/llc/program/italyascoli Happy travels!
The Many Flavors of Limoncello by mika degesu JULY 26, 2014 / 1 COMMENT The last day of our Amafli Coast trip was to the ruins of Pompeii. We had the option of a guided tour, a self-guided tour, or to stay on the outskirts of the ruins and poke around the shops, stands, and restaurants. A group of us decided we had seen enough ruins and gone on enough guided tours in our time in Italy so far, so we decided to seek other activities. We discovered Domus Pompeiana, the limoncello factory in Pompeii. You are immediately greeted by a free sample of limoncello, and then another, and yet another. Little did I know that limoncello doesn’t come in only it’s yellow, sweet form, but there are many types of limoncello. We had the opportunity to taste crema di limoncello, melon limoncello, the classic limoncello, and, my personal favorite, chocolate limoncello.
Each variety had a distinct taste to it. The crema di limoncello was a bit milder, the melon limoncello entirely too sweet for my liking, and the chocolate limoncello gave the perfect balance. Limoncello originates from the Amalfi Coast region, though I’ve realized that each region I have been to in Italy has been very proud of their own limoncello recipes. From the alps down to Ascoli, I have been lucky enough to try each one. Though I must say, the limoncello on the Amalfi Coast has taken it to an art. Walking around, it is clear to see why. The lemons grown in the area are absolutely massive!
Olive Oil in Offida by mika deGesu JULY 24, 2014 / 1 COMMENT After spending a few weeks exploring the food culture of the Ascoli region on my own, it was finally time for an organized olive oil tasting. We traveled as a group of 28 total, a way I personally would not suggest traveling in Italy, up to Offida, which took around 40 minutes by bus. At Offida, we were directed towards Spazio Vino, an enoteca (wine bar) for our olive oil tasting.
We were taught the proper technique to tasting olive oil in class earlier during the week so we were well prepared to make loud sucking-in noises and for that to be widely accepted. We were given two different types of olive oil and through our taste test, we were to determine which was of higher quality. Usually done in a blue circular glass, the first step is to warm the olive oil inside of the glass in your hand. After, you are supposed to inhale the olive oil one nostril at a time, as shown below, to take in the aromas. After taking in the aromas, take a small amount of olive oil in your mouth and suck back air intentionally through your teeth, making the olive oil spray to the back of your throat. The first olive oil (the blended one of lower quality) did not give much of a kick when spraying into the back of the throat, whereas the extra-virgin olive oil had an intense pepperiness. This pepperiness almost stings the back of the throat when inhaled properly.
In comparing the two, the extra-virgin olive oil had an aroma and a taste that was much more full and complex. Olive oil is the primary fat in the Mediterranean diet, and a good fat at that! Many people obsess over low-fat, no-fat fad diets, but in reality fat is a very important part of staying healthy! Especially mono and polyunsaturated fats, the type of fats found in olive oil.
Family Dinner in Ascoli
by mika diGesu
Posted on July 25, 2014 Our Italian friend Simone, invited us to his house for a home cooked meal that his family and him made for UNH students. The table was set up when we got there and we were served the typical fried olive dish, an authentic pasta dish with tuna and olives and then 6 different types of homemade pizza. The family reminded me of my own Italian family with the authentic meals, simple and delicious. Gathering around the table brought us all together, even with the language barrier. We completed the meal with watermelon and espresso. I will never forget how kind and giving this family was.
Tuna and Olive Pasta
Experiences and Adventures of Italia by eleni ottalagena Bread Making I have had many different adventures and experiences in Italy. I think it is important to talk about the wonderful bread making experience I’ve had in Ascoli. The class and I were lucky enough to venture to a restaurant called Al Teatro. We sat out in the closed courtyard and had a demonstration on how to make bread. The man only spoke Italian so our professor translated everything he was saying. I loved every minute of this authentic experience. After he went through the bread making process, there was a chance for volunteers to take part in it. Immediately a few friends and I raised our hands. We went up to the table and followed directions. I was very focused and determined to succeed in the science of bread making. I had my grandmother’s voice in my head coaching me. Ever since I was little I made pasta and bread with her. Being in her homeland and doing this activity we often do together made it very special. The ingredients for bread making are flour, water, yeast, olive oil and salt. It amazes me how simple food can be to make; yet food industries incorporate so many additives. It is time that we ask, how can we make food simple and healthier for ourselves? Laughing along the way, the group and I had a great time kneading the dough, making a mess with the flour and creating something edible. We have been fortunate during this trip to have other hands on experience as well. The best part‌all these experiences end with a homemade meal with friends.
Simply Recipes
by eleni ottalagena
Green Beans in a Tomato Broth (4 servings) This recipe is something I grew up with, a sustainable meal from Southern Italy. It is affordable, simple, healthy and delicious for a light summer dish. 1 pound of green beans 4 medium tomatoes 1 medium onion 4 cups of water 3 cloves of garlic salt to taste 4 tablespoons of extra virgin olive oil Wash the green beans, cut the stems off and chop the beans in half. Then place them in water to boil for 10-12 minutes. In the meantime put the olive oil in another pan, chop the garlic and saute it in the olive oil over low heat. Chop the onions finely and add to the garlic. Then chop the tomatoes and add to the pan. Mix well, until tomatoes break apart from the heat. Add 4 cups of water. Then add the green beans. Mix well, add salt and let simmer for more flavor. This dish is then complete. I like to grow my own green beans and tomatoes. Fresh veges from the garden taste amazing! If you don’t grow your own, try seasonal and local stands for the best flavor. In Italy I have definitely been taking advantage of that for this dish. I also added kidney beans for some protein :)
Green “Fried” Tomatoes (4 servings) One of my favorite ways to prepare an unripe tomato is by sauteing it on the stove. The crispness on the outside and slight pepper taste gives the tomato a different flavor profile. This healthy twist on green fried tomatoes will leave your taste buds satisfied. 2 whole green tomato 4 tablespoons of extra virgin olive oil Salt and pepper to taste Heat the pan on medium and add the olive oil. Slice the tomato thinly. In batches, place the tomato slices and let them sit in the oil on one side for a few
minutes or when they are brown. Then rotate them to the other side. Place on a plate when done and sprinkle with salt and pepper
Flowers Anyone? (3 servings) Reducing waste, adding flavor and health benefits zucchini blossoms are a must. They offer the same benefits of vitamins and minerals that zucchini offers. 1 bunch of zucchini blossoms 1 zucchini 1 clove of garlic 1 onion 3 tablespoons of olive oil 1 teaspoon red pepper flakes Salt and pepper to taste Chop the onion thinly and mince the garlic. Put the olive oil in a pan over low heat and add the onions and garlic. Slice zucchini thinly and let brown on both sides in the pan. Once everything is cooked, add the zucchini blossoms. When the blossoms have been tossed and wilted, add red pepper flakes, salt and pepper. Ginger Barley (4 servings) Barley is an ancient grain packed with fiber, manganese, B vitamins and other properties to lower risk of metabolic syndrome. I had left over barley and decided to grab what I had in the fridge to make this simple and tasty meal. 1 cup of uncooked barley 2 cups of water 1 tablespoon of freshly peeled and grated ginger 4 medium carrots 2 tablespoons of olive oil 1 tablespoon of cinnamon Salt to taste Cook the barley in 2 cups of water and wait until finished (25-30) minutes. In a separate pan, add freshly grated ginger with the olive oil and let saute over low heat. Chop carrots into thin slices and add to the pan. Add enough water to cover the carrots, then turn heat on the stove higher. After carrots soften slightly, add in barley, salt and cinnamon. Stir everything together and plate.
What do Italians Eat, Anyways?
By garlande beckett
Contrary to popular belief, I am not in Italy to eat gelato and wander the Piazza del Popolo. I am in Italy to study, although the gelato and walking around are part of my newly adopted “Italian life.” And yes, Mom and Dad, I do have homework and tests, and presentations, just like at school in Durham. The biggest difference between the classes I take on the main campus, and the classes here in Italy is the level of immersion. I am learning about the Mediterranean diet, but I am also consuming the Mediterranean diet and I am surrounded by people who have grown up with the Mediterranean diet as their foundation of eating. The Mediterranean diet is linked with lower rates cardiovascular (heart) disease, the number one cause of death in America. Not to be too harsh or anything, but America, you really need to step up your game in this whole “food industry” thing. Twinkies don’t exist in Italy. In fact, the only packaged food items that I have seen in both America and Italy are Lindt chocolate (does that even count?) and Ritz crackers. So now you are probably curious about how you can hop on board the “decreased-heartdisease-incidence-train” AKA the Mediterranean diet. There are nine main components that define the Mediterranean diet. Click here to find out more about each part. 1. Olive oil is the primary source of fat (it’s ok! Fat isn’t bad!) 2. Consumption of many plant-based foods (grains, legumes, produce, oh my!) 3. Low consumption of red meat, poultry, and eggs 4. Emphasis on minimally processed, fresh foods 5. Daily, but small amounts of dairy (gelato, anyone? JK) 6. Fish, poultry, eggs in low to moderate amounts 7. Low intake of red meat 8. Regular physical activity 9. Wine in moderation (optional) 10. Enjoyment of food and sharing of meals I have fallen in love with the Mediterranean diet. I followed a similar eating pattern when I was at home, but I didn’t focus so much on olive oil (which is beneficial in many ways) as a main source of fat. The meals we have cooked at our apartment follow these guidelines (see some of the creations below), and they are delicious and filling; which can be hard to come by in many fad diets. I challenge you to keep the Mediterranean diet in the back of your mind for one week. Focus on eating plant-based foods and using meat as a flavoring in a dish, instead of the spotlight of the meal. Use olive oil on salads and for cooking (the recommended amount is 4
Tablespoons per day). Enjoy family meals. I think you will find that you feel good and enjoy the food you are eating. Let me know how it goes! A salad with tons of vegetables, apples, cheese, basil, olive oil, and balsamic vinegar My favorite: oatmeal with apples Pasta with veggies, spices, salad, and cheese
Pasta with assorted veggies and pesto Ciao!
CAFFÉ PER FAVORE!
by
melanie green It’s no secret that Italians LOVE coffee. I have been offered coffee morning, noon, and night. One sip in, and it’s not hard to understand why. I often drink coffee for a daily dose of caffeine. Until Italians showed me the light, drinking coffee was a chore. Here in Ascoli, I am more than happy to order an afternoon or post-dinner espresso. Today’s adventure was brewing my own cup of joe. Since my wallet is not deep enough to go out every morning, I must settle for coffee at home. This challenge extends beyond purely Italian culture because I have never made coffee in America either. Yikes! This morning, Hannah and I set off to learn the secrets of their coffee pots and uncover their delicious methods. Here’s what we found. **In Italy, a caffé (coffee) refers to espresso, the main drink. To order a regular coffee, it would be called caffé americano. Step #1: Fill the bottom of the pot with water. Coffee! Step #2: Fill the tray with coffee grounds. (The water is beneath the coffee tray) Step #3: Screw top half back on & put over low heat. (It is important the flames don’t go up the side of the pot.) Step #4: Wait. It will bubble up and fill the top with delicious coffee.
Although I will certainly be stopping at the café for a professional brew, at least I have the skills I need to make my own Italian coffee! I must also make a disclaimer saying that I am in no way a coffee connoisseur! At the hotel in the Alps, I didn’t like the cappuccino very much at all, but the other coffee addicts in the group said it was amazing coffee. So take my coffee opinions as you will! For more information on Italian caffé, check out this quick picture guide: http://www.thelocal.it/galleries/culture/anessential-guide-to-italian-coffee-culture/5 Or this more in depth article: http://www.lifeinitaly.com/food/coffee.asp
MEDITERRANEAN DIET 101
by melanie green
Coming to Italy has always been my dream. I never imagined I would actively study my passions while here: Mediterranean Diet & Culture — basically my favorite topic!! Numerous in-depth and long-term studies have researched the health benefits associated with the “Mediterranean style” of eating. Many studies have proven over time that this way of life produces lower rates of CVD (cardiovascular disease) and other chronic diseases that plague typical westernized civilizations (like the United States). It is such a powerful way of life, and the effect it could have on our society is huge. Therefore, it warrants further study and practice from a public health perspective. So what is it? In class today we discussed 9 essential components: 1. Abundance of plant-based foods (Meals are centered around plants and may have a small amount of meat on the side) 2. Emphasis on minimally-processed, fresh foods (Local & seasonal produce is valued) 3. Olive oil is the principal fat (Rich in monounsaturated fats which lower LDL cholesterol (bad) and promote HDL cholesterol (good)) 4. Daily, but small amounts of dairy (Mostly through yogurt & cheese) 5. Fish, poultry, & eggs in low-moderate amounts 6. Low intake of red meat 7. Regular physical activity (extremely important to mix exercise with diet for overall healthy lifestyle) 8. Wine in moderation
9. Enjoyment of food & sharing of meals (This is often overlooked in American culture, but valuing the food we eat and enjoying slow-paced meals helps to reduce stress, build a sense of community, and strengthen relationships with friends & family) The Mediterranean Diet Food Guide There is SO much more to say, but for now I will leave it at that.The Oldways website describes the MedDiet pyramid further and it has lots of good information on the Mediterranean Diet. Take a look! http://oldwayspt.org/resources/heritagepyramids/mediterranean-diet-pyramid
July 25th, 2014: EcoGastronomy Week By garlande beckett I honestly can’t believe I am about to begin my last week of classes here in Ascoli Piceno. Where did the time go? Last night I said goodbye to the other students that left early this morning. We had dinner at our favorite place: Trattoria dell’ Arengo. I left with the largest food baby I have ever experienced. I needed Tums or something! Anyways. It was delicious and I’m not sure I will eat pasta or fried eggplant that tastes fresher than the stuff at that glorious establishment. Yum-o! Luckily, I still have another week to try two other restaurants that are on my list. I wonder how they will compare to Trattoria dell’ Arengo. Pasta and Meat Sauce I, along with seven other students, are staying in Ascoli for an extra week to obtain our study abroad portion of our EcoGastronomy credits. We will be going on a field trip to a localpermaculture farm, hiking part of Mount Sibillini, writing papers (fun, fun!), and learning everything about food (not really, but it sounds like it could be an adventure). I am glad I have an extra week to soak up the Italian culture and food (more gelato for me!) before I travel to Rome to meet up with my family. I am not entirely sure what to expect out of this final week: from the EcoGastronomy class to the array of emotions I’m bound to experience as I near my departure from Ascoli. Thank you for following me on my journey thus far! I hope my entries have been somewhat entertaining to read and that my photographs have made you somewhat jealous of everything I have had the pleasure of eating and seeing. I will keep you updated throughout this last week, and I hope to blog when I am traveling with my family from place to place.
Rainbow On The Group’s Last Night in Ascoli
The Group
Ciao, tutti!
Permaculture Farm
Mount Sibillini National Park
Bees
DEAR MEL, LOVE ITALY
by Melanie green My trip abroad has taught me a lot. Not only have I learned in the classroom, but I really did learn a lot about life. I tried to summarize three of these life lessons as best I could, but the list continues to develop every day.
1. Give foreigners a smile – it is hard sometimes to be from a different country. Even though Italy and the US are both westernized nations, not knowing the language or customs has been one of the biggest sources of stress for me. I do my best to celebrate the differences, but when natives start speaking quickly to me or give me strange looks as I walk down the street, I long for some American familiarity. I will definitely be more conscious of foreigners in America. 2. Slow down – enjoy the people and places around you. Life is not meant to be lived in a constant rush from here to there. It is important to reconnect with the natural world and have relationships with the people around you. American life is very isolating and Italy has shown me the pleasures of 3 hour dinners and relaxing strolls through town. 3. Enjoy where you are – Don’t be a complainer and don’t let complainers bring you down. When stuck somewhere you don’t want to be (i.e. waiting an hour for dinner or a more tedious hike than expected), find something great about the situation. There is always a silver lining and something to appreciate. I hope to carry these lessons with me through my entire life. Italy has taught me a lot about enjoying the simple things and finding the good in situations. It truly turned me into more of an optimist. We will see if I can keep this knowledge up back in my home country!
I can’t tell you why, but whenever Back in America, when I leave the house to do anything my dad tells me to send him a selfie regardless of how insignificant the activity may be! I almost always forget to take them, but I made it my mission to get some good ones throughout Italy for him. This is for you, Dad!