NEWSLETTER
ISSUE 5 - YEAR 6 | PALAZZI/FUA | AUG-SEPT 2016
CMU Summer 2016 group and recital performers | Photo by Silvia Mancini
CENTRAL MICHIGAN UNIVERSITY STUDENT RECITAL
by Blending Staff
Summer 2016 held in store a special concert event in FUA’s Sala Rosa room in Corso Tintori. Central Michigan University music students led by Dr. Eric Tucker performed a recital as the final performance to conclude their intensive music and Italian language program in Florence. Seventeen pieces in total were performed and ranged from classical works by Mozart to well-known Italian opera songs by Puccini and Verdi as well as diverse US music genres. Congratulations to Alicia Berryill, Anne Bjerke, Beth Gazelle, Victoria Offutt, Lexis Reid, and Chelsea Storms for their outstanding work.
ART
INTERVIEW WITH PHOTOGRAPHER DAMIANO BONFITTO
by Shannon Ueberfluss Photo by the author
A new exhibition of 22 photos by local photographer Damiano Bonfitto were showcased on July 20 at FUA's AperiArt at Ganzo.
Photographer Damiano Bonfitto (left) and curator Giovanni Rossiello (right).
This collection of photos, titled “The Moment Before,” captures the moment before something is about to happen. Each photo allows the viewer to imagine what is about to happen next. Each photo tells a different story and allows the viewer to feel a wide range of emotions. The collection allows the viewer to use his or her own creativity to predict what may or may not happen after the photos were taken. In order to understand Damiano’s creative process, we sat down with him at the event to chat about the exhibited works. What motivates you to continue taking photos? I wanted to take photos so that people could continue the stories of the photos and imagine what will happen next and subsequently feel a wide arrange of emotions. How did you develop the original concept of the exhibition? 2
The first photo idea I had was the girl holding the balloon about to fly away like a soul flies away. It's title is “Leggerezza” (lightness). I stage and build all of the photos to construct the message I want to share and capture that exact moment. What other art has influenced you the most? No particular artist has influenced me. Many artists work in Photoshop, and I personally don’t. The artists that I love work more with post-production and editing. I myself do not edit my photos, I just transform them into black and white. Why do you use black and white for your photos? Colors distract the viewer from the actual image. The art of photography was born with black and white. I want to follow the footsteps of the first
photographers and do the same. As a spectator, color guides you in the wrong direction and it can take away from the message or the meaning of the photo. Which photo is your favorite from this series and why? My favorite photo is the telephone on the wall called, “Inquietudine.” This photo embodies the anxious feeling someone has when they are waiting for a phone call. You don’t know if someone is going to call you or not, and the call could perhaps change your life. What do you want people to learn from your photos or what message to you want to give? All the photos are moments in everyday life and I want people to stop, look at the moment, observe it, and think before overanalyzing it. I want people to stop and think, “Should I do this or not or what will happen next?”
NEWSLETTER
AUG|SEPT 2016
FOOD & WINE
FROM TOMATO SAUCE TO LIQUID NITROGREN: A REFLECTION ON ITALIAN CUISINE
by Monica Humphries Photo courtesy of Daniel Insogna
Daniel Insogna has been making tomato sauce since he was five. So when he decided to study abroad, Italy was his number one choice. Insogna is 20 years old and is studying culinary arts and food service management at Johnson & Wales University in Charlotte, North Carolina. He applied and was accepted into a four-week summer program at FUA. The first week was spent traveling from Rome to Florence for a Cultural Introduction to Italy field learning course, and the next three weeks were dedicated to Ganzo's culinary lab and a food product course in Via Guelfa. “I’ve learned more here in a week than in a year at home.” Insogna said. Being at Ganzo was an incredible experience. He learned valuable techniques, such as liquid nitrogen, a smoking gun or sous vide. But one of his favorite aspects is the collaboration with the community. His class was just 500 ft away from a farmers market, so if Ganzo ever needed anything, it was just a walk away. “Take today, we ran out of tomatoes and zucchini, so I picked some up from down the street.” He said getting to interact with the farmers and vendors was really beneficial. Italy has a huge focus on using produce that's in season compared to other countries including the US. Cooking for the Florentine community was another valuable
experience, he said. You're pleasing Italians with Italian food. Since Ganzo is open to the public we're serving not just the FUA community but locals too, “and they're paying to eat the traditional Italian food we cooked for our coursework.” Insogna said these four short weeks have had such an impact on him that he's now considering the yearlong culinary arts master-level program FUA has to offer after graduation. If he could learn this much in his three-week course, “think about what could be learned in a year,” he said. But for now, he's excited to travel home and bring the techniques and values of Italian cooking with him. Slow food is a cultural practice he's hoping to try incorporate in all his meals. “You talk, you taste and sip, you have a good time...it’s not just eating,” he said. Another favorite part of his experience in Florence was a meal he had last week. It captured both his time here in Italy and back home. It was a braised wild boar with polenta. After the first bite, he couldn't help but think of home. The meal combined techniques he'd learned here in Florence with also classic methods from Charlotte. “It really brought the two together,” he concluded.
TINY TORTELLINI, YEARS OF TRADITION
by Monica Humphries Photo by the author
An 85-year-old woman kneads flour and eggs together until the perfect consistency for pasta is obtained. Another cuts the sheets of pasta into tiny, little squares and stuffs them with meats, parmesan, and nutmeg. Yet another begins folding the squares, corner to corner, tightly sealing the filling, creating miniature tortellini. All this is done downstairs in humidity. The pasta is later boiled for just three minutes and served the people sitting above. I was lucky enough to be one of those people this Saturday. The group
of five women we encountered work to keep the tradition of pasta making alive. Bologna is known for pasta, but more specifically, stuffed pasta. Tortellini and ravioli in all shapes and sizes fill the windows in the city center. Dusted in flour, the fresh pasta was likely made that morning. 3
Bologna is the capital of the Emilia-Romagna region in the northeastern part of Italy. It's one of the most wealthiest and developed regions in Europe. Bologna ranks as one of Italy's cities with the highest quality of life, in part due to food. More specifically, Bologna is associated with the Emilia part of the region. The city is often called “The Learned” because the first university was established there and “The Fat” because of its tradition in food. Just outside of the city center, our Food, Wine, and Culture class travelled to an old mansion that has been transformed into a restaurant. The tables were decorated with embroidered napkins, shiny silverware, white and red wine, and our menu for the afternoon. On the menu was tortellini in crema di parmigiano, gramigna con salsiccia, a meat platter with cheese, vegetables and bread, and a dessert plate with four traditional desserts. It was a classic Bolognese dinner. Pasta has a special taste when it's fresh and handmade. Though pasta abounds in Italy, every opportunity to taste fresh pasta is one to remember. Each individual ingredient plays its own role in the
dish. The strong flavor of the meat with a hint of nutmeg makes the ideal pair. Topped with a parmesan sauce and you won't ever want to stop eating. We tried our hardest not to. We learned the importance certain ingredients play in Bologna, and we now had an opportunity not only to taste them but to watch our meal be prepared. As we all crowded the small basement, we were impressed at how skilled the ladies were at making pasta. Well, maybe more impressed at their
passion. They cared so much about their city's pasta history to continue to make it years after they needed to. Each one of them volunteers to preserve the recipe and tradition. After the incredible meal, we could understand why so much time and effort was put into this preservation effort. The lunch was more than a chance to eat incredible food. Instead, it was an opportunity for our class to understand and immerse ourselves in the city's tradition and culture.
TRAVEL
UNUSUAL VENICE: MURANO, BURANO, TORCELLO We all know that Venice is one of the top destinations in the world. With Piazza San Marco, enchanting gondola rides, and the Carnevale celebration, how could it not be? These attractions make me appreciate the unique city, but what what I’ve really come to love are the northern Venetian islands: Burano, Murano, and Torcello. Visiting these three charming islands on a private boat tour was my favorite part of this summer’s EFT field learning experience. We first went to Murano where centuries ago glassmakers were required to live on the island to protect production secrets. Luckily, glassmaking is less of a secret these days, and we were able to observe a demonstration at the furnaces of V.I.A. Here, we learned that one of the most difficult glass sculptures to make is the horse. It takes about six years to master the delicate details of the animal. We then went to Burano, an island famous for picturesque canals lined with brightly colored houses. The story goes that centuries ago, fishermen were unable to recognize their 4
by Angela Sparachane
houses through the fog, so they started painting them with vibrant colors. There is actually a specific coloring system on the island, so the colors have been with their respective families for centuries. This stop was the absolute highlight for me. The town is like an intricate coloring book and I couldn’t help but to see if any houses were for sale! From Burano we went to Torcello, which is even older than Venice. The island was founded in the 5th century and had a population of about 20,000 inhabitants. This quickly changed once malaria arrived, and residents either fled to other areas or sadly died. Today there are about a dozen inhabitants on the island who work primarily with tourism. Torcello was the greenest of the three islands we visited, and the walk alongside grass and trees emanated a peaceful sensation to our group. As I have visited Venice twice before participating on this EFT trip, I can confirm the saying that the third time is definitely a charm!
NEWSLETTER
AUG|SEPT 2016
FASHION
SPEAKEASY EVENT AT FLY
by Shannon Ueberfluss Photos by Monica Humphries
An inside look at the Secret Garden event at FUA’s Fashion Loves You store through the eyes of participating students and staff.
When I walked through the door at FLY I was greeted by an FUA student and handed a small slip of paper with key printed on it. In order to get into the event, I needed the key to go through the door to the garden. In the front of the store, summery beverages were being prepared by event management students as a part of their front of their house duties. I stopped to speak with them to get their perspective on event planning and management, and the event involvement provided a direct link to career building. Food service and bartending for catered events were cited as some of the different aspects that future special events coordinators will have to manage, so Speakeasy was a perfect outlet to experience them firsthand. Not knowing what to expect in the next room, I made my way into a beautiful outdoor garden with green streamers covering the doorway. Guests were taking pictures dressed in black costumes in the photo booth. Various “mystery” appetizers and desserts were served to tie in with the speakeasy theme. I stopped to chat with Nicole Funk, a merchandising and retail marketing major at Johnson & Wales University. She shared, “The event was perfectly timed because Gaia [Poli, FLY manager] had put together the general ideas and we got to put them in action. It's definitely a success, everyone is having a great time and loving the concept. I'm gaining amazing experiences within the fashion industry while being at FLY and learning from individuals like Gaia.” In another room, student Alexandra Zofcin was giving a demonstration on how to craft a shoe by hand, surrounded by photos and examples of her collection. The main focus of this section at the event was to exhibit the collaboration “It is, But it Isn't,” between the House of AmZ, Zofcin's own brand,
with FLY and FUA. “The collection was started during my studies in the fall semester, completed in the United States, and continued in the form of shoes during my summer term here at FUA. I have known my entire life that I want to be a fashion designer, but Florence has taught me what that truly means. My experience over the past year has been both life-changing and inspiring. I still have a long way to go, but after completing two semesters of studies at FUA, I am beginning to understand what it means to push the boundaries of one's comfort zone and really go for our goals.” Events like these help students prepare themselves for the real world and to gain hands-on experience in a creative setting. Watch out for more FLY events in the fall academic season.
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FACES & PLACES
TINY PLACES
by Hannah Gibbs Photos by the author
Two of Tuscany's oldest towns are Pienza and Montepulciano, located in the province of Siena in Tuscany. Along with their deep-rooted medieval and Renaissance cultures, both towns boast impressive food traditions. Pienza is known for its pecorino cheeses, Montepulciano for its Nobile and Rosso di Montepulciano wines. This photo essay captures the tiny spaces that can be found when exploring these beautiful towns.
PIENZA Walking into the main entrance of Pienza’s City Hall gives the viewer a brief glimpse of the courtyard behind the city hall.
Squished in between the city hall and an outdoor restaurant resides an archway that leads the viewer behind the city to overlook Pienza’s valley.
On the main street in Pienza, an archway passage gives people a shortcut to get to the next street over.
Walking up and down the winding hills of Montepulciano, where buildings are placed close together, sometimes the narrowest passageways can lead you a view of the other side of the city.
In the courtyard of the Montepulciano Castle, next to the playground, the courtyard gives viewers a green-leafed maze leading the to center gazebo.
MONTEPULCIANO The entryway leading up the Montepulciano Castle, framed by trees, making a picture perfect passageway.
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NEWSLETTER
AUG|SEPT 2016
ALUMNI
INTERVIEW WITH APICIUS ALUMNA PAOLA CABALLERO
by Lauren Fromin Photo courtesy of Paola Caballero
We caught up with Paola Caballero, an Apicius alumna from Barranquilla, Colombia. She fell in love with some of Italy's most traditional foods while studying in Florence and decided to mix her Colombian heritage into the recipes, creating L'arancina, her take on Sicily's arancino. Paola describes her experience during her studies and how they affected her after graduating in the following interview. Why did you choose to come to Florence / Apicius? I’ve always loved Italian food and I wanted to know more about it, so I began looking for cooking schools in Italy. I had two school options, which I both liked, so I began investigating, doing pros and cons and finally I decided for Florence. I was in love with it (Tuscany’s culinary culture) without even being there. What are you up to now? I’m in Colombia right now. When I was in Italy, I met a Sicilian family who taught me how to make the traditional arancino, balls of rice that are stuffed and frield. Since that day I thought of bringing the idea to Barranquilla, Colombia, and I began thinking of different fillings. My idea was to respect the original recipe using the Italian ingredients for the rice base and fill them with Colombian ingredients. So that’s what I’m doing for now. How did you get involved in what you're working on? The Sicilian family I met got me involved. It was very interesting to learn how to make the arancini from the Italian nonna (grandmother) who know her tricks, etc. I found them delicious, and I immediately thought of mixing both Italian and Columbian ingredients with this Sicilian street food.
What course stood out the most for you during your studies at Apicius and why? Italian Food and Culture because we learned a great amount of details and interesting facts about Italy’s culture and ingredients, as well as the slow food movement. The experiential learning course on the Mediterranean diet was also one of my favorites, every dish was attractive and the final project was amazing to work on. What is one of your favorite memories in Florence? The food. Trying new things, local things, visiting the market, the restaurants. I love Firenze. Do you have any advice for other students studying at Apicius? Take advantage of the classes and of your time in Florence, ask, be curious, try every new food, and travel because when it’s over you’ll want to rewind and go back to Florence! Follow L'Arancina on Instagram: @l_arancina
Did your time at Apicius help prepare you for your career? How did the coursework prepare you? It was not only preparing myself “for work” per se but preparing myself in general. The theoretical courses helped me grow in knowledge, and my time in the kitchen made me stronger and gave me courage. Every new menu, every service, etc. made me want to be better each day, and all that time in the kitchen helped develop my abilities and demonstrate what I was able to accomplish. 7
BLENDING NEWSLETTER
REDAZIONE / MASTHEAD
Supplemento di Supplement to Blending Magazine
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Reg. Trib. di Firenze n° 5844 del 29 luglio 2011
Editor in chief
Anno 6 - Numero 5 - Agosto-Settembre 2016
Matteo Brogi
Year 6 - Issue 5 - August-September 2016 Caporedattore Editore / Publisher
Editorial Director
INGORDA per Florence Campus Editore
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