If there's one thing I learned while living in Florence, it's that I will never truly be satisfied anymore when eating Italian soul food. Although I have a long lineage of great Italian cooks in my family, nothing compares to the real thing. Only a true, born and raised Italian can cook like an Italian; everything else is purely imitation.
As a part of my time abroad, I chose to register for a cooking and wine-pairing course. What better place to learn to cook than in the motherland? My professor, Giancarlo Russo, was Roman and had moved to Florence in his twenties. He spent much of his youth traveling, learning, teaching, but most of all, cooking. He'd taken culinary courses in Paris, Rome, Boston and several other places. Needless to say, he was the best chef I've ever met.
Regardless to his many talents, we were in Florence and learned to prepare typical Tuscan meals. We created all types of courses ranging from starters like pappa al pomodoro-or tomato soup- to desserts like torta di cioccolata or chocolate cake. In almost every one of our class lessons he drilled one thing into our stubborn, American heads: unlike many other oils, Italian olive oil is good for your health.
Being skeptical still, I decided to do a little more research on the subject. As a result, he was right! In an article published by the Global Healing Center, titled, "The Health Benefits of Olive Oil" Dr. Group lists the benefits of consuming it and six uses other than cooking. Unaprol, an Italian company, produces a premium product that is packed with antioxidants and Vitamin E. Their website also lends some more information to the topic of how this is an advantageous product.
My face spoke all the things I was thinking when Giancarlo drowned my pappa al pomodoro (that I had worked so hard on) in olive oil. "Trust Tio Giancarlo, trust" he would say numerous times throughout the summer. Eventually I did learn to trust that crazy yet adorable, old man.
As a part of my time abroad, I chose to register for a cooking and wine-pairing course. What better place to learn to cook than in the motherland? My professor, Giancarlo Russo, was Roman and had moved to Florence in his twenties. He spent much of his youth traveling, learning, teaching, but most of all, cooking. He'd taken culinary courses in Paris, Rome, Boston and several other places. Needless to say, he was the best chef I've ever met.
Regardless to his many talents, we were in Florence and learned to prepare typical Tuscan meals. We created all types of courses ranging from starters like pappa al pomodoro-or tomato soup- to desserts like torta di cioccolata or chocolate cake. In almost every one of our class lessons he drilled one thing into our stubborn, American heads: unlike many other oils, Italian olive oil is good for your health.
Being skeptical still, I decided to do a little more research on the subject. As a result, he was right! In an article published by the Global Healing Center, titled, "The Health Benefits of Olive Oil" Dr. Group lists the benefits of consuming it and six uses other than cooking. Unaprol, an Italian company, produces a premium product that is packed with antioxidants and Vitamin E. Their website also lends some more information to the topic of how this is an advantageous product.
My face spoke all the things I was thinking when Giancarlo drowned my pappa al pomodoro (that I had worked so hard on) in olive oil. "Trust Tio Giancarlo, trust" he would say numerous times throughout the summer. Eventually I did learn to trust that crazy yet adorable, old man.
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For further information about olive oil, for Italian cooking or otherwise, please contact Unaprol.
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