Things I am missing....

I woke up Monday morning and decided that I was a bit homesick... It had finally happened. I realize that for many of you this may seem odd. She is in a beautiful place, a foreign country that conjures up all kinds of romantic thoughts about art, history, food, men... what could possibly make this woman homesick? I miss my stuff, my family, my little furry friends ~ George & Olive, my people friends.... These longings for the familiar bring me also to a list of other items I miss about America ... home.

• Venti sized Starbucks Coffee (Italian Roast of course)


• Chips & Salsa


• Guacamole!


• Ranch salad dressing


• Driving my car


• Hamburgers with MUSTARD!


• Ice Cold Skim Milk!

It's odd that such silly things could be so easily missed. Honestly, Ranch Dressing? Last week I was really hungry for a big tossed salad (yes, a bit tired of pasta & pizza) and went to the local market to pick up some veggies. I then stopped by the grocery store to grab some croutons & dressing. NOTHING in the way of dressings beyond vinegar & oil!!! I was so distressed! Not even any mustard to concoct something in the kitchen here. How can it be that Italian's don't enjoy any type of salad dressings beyond the olive oil & balsamic vinegar so prevalent in this country? It's likely another reason why Italians seems so much healthier.

One thing I have not missed is "Patatine" or potato Chips! They remain a weakness of mine, even in Italy! I continue to indulge and nibble on them from time to time. Chef Biagio likes to tease me by attempting to take them when I am not looking. He's such kidder! If he only knew that getting between me and my chips could mean war!

My time at the restaurant has been enlightening. I knew from the start that working the line in a high pressured restaurant was not what I wanted from this career change. This experience has simply confirmed that fact. I would like to do some catering, work for a country club, teach some classes & maybe work with recipe testing and such. There are so many other things involved with food that it is silly to lock into the restaurant when that is not your passion. If I were 20 years younger my perspective on this might be different but some how I don't really think so. The high pressure of the "rush" has never been interesting to me. I remember my food service classes at Purdue 25 years ago and experiencing this same reaction. My hat goes off those those who do choose this path with a Culinary career! They are the ones who make it happen when we all head out to our favorite restaurants.

Il Buco (The Hole) is a wonderful restaurant. The team there has been very kind to me. Only one Chef there speaks fluent English & while my Italian classes did help me with some basics they were not enough to prepare me for the whole experience. I find myself constantly asking for more explanation and "piano, piano" ... "slowly, slowly" so that I can get a better understanding of what they are attempting to tell me. It's frustrating for me & I am sure for them as well. If I am sent to the cooler for something that I am not 100% sure of I may come out of the walk-in with two items and give the "this or this" hand motion. There have been times when I am sent to retrieve something and simply can't find it. I'm generally in there longer than normal and Uri (the young man who is in training in the kitchen) is sent to find me & the item I am to be getting. It can be embarrassing and I just shrug and hand the needed request over to the chef. I am learning a ton and grateful that they are patient with me. The Chef will say "Darling, can't you stay and work until September" (the end of the tourist season) .... I must be doing somethings right!!

"Darling" ... "Girl" ... these are common terms I have heard since being here in Italy. I can't begin to express how lovely it sounds with an Italian accent so you'll just have to take my word on this one! To some it may seem condescending but I hear it as a term of endearment and simply accept it. The thing that can be rather un-nerving is the frequent slowing down of cars and the staring that occurs as they drive by, the beeping & the waving of Italian men at American women. Sometimes I feel as if I am from another planet ... I don't think that I look all that different than any other girl that walks through town. Nor do the other girls from Mami Camilla's. Perhaps it's simply obvious we are tourists and they want to make us feel welcome...?

On Saturday I went to Napoli (Naples) for the day with 4 other students. It was a girls day out and we had a ball! We took the ferry across the bay into the city and using a guide book took a walking tour through one of the oldest and most historic sections of the city. We traversed past Castel Nuovo and Fontana di Nettuno, Naples' finest baroque fountain, and on to the narrow streets of the city. If you take a moment to view my photos you will see shots of Basillica di San Giorgio Maggiore, the Duomo, Cappella Sansevero & Chiesa del Gesu Nuovo. After a little nibble on baba and other local pastries we took a trip through Napoli Sotterranea (Naples Underground). This underground world had once been the aqueduct water system for the Romans & those who resided in the city of Napoli until the mid 19th century. During World War II this space served as a bomb shelter and "home" for many of the Italian refugees.

After a long day of walking and seeing the sites we stopped at Pizzeria da Michele for a bite of their famous pizza! You get two choices at this vintage spot, Margherita or Marinara. We showed up, took our ticket and waited our 30 minutes hanging around outside until lucky #73 was called! I have to say that the pizza was good but it's not the best I have had since being here. It was a bit too soggy in the center for my taste as I like my crust crunchy and crisp.

There is a "wanta be" romance going on here at Mami Camillas Cooking School. A young woman arrived from Chicago 2 weeks ago and one of the guys who has been here since April has become rather smitten with her. In all honesty they would make a cute couple but the problem is she is not at all interested. Because this place is small and everyone is generally together ~all the time~ doing something ~ it's hard to escape the ensuing drama unfolding before me. He is talking with her room-mates to work that angle. She is asking her room-mates what to do and how to dis-interest him? She doesn't encourage him but she doesn't go out of her way to be rude either. That may be what happens next as he just isn't getting the hint!

My experience here is reaching the end. It's hard to believe that in less than 3 weeks I will wake up in my own bed in Atlanta, GA. I'll keep you posted on my final adventures here in Italy! There are still things to see, things to eat & wine to drink!

Ciao!

Arancini di Riso

• 500 grams rice (use Arborio, type for risotto)


• 60 grams pecorino cheese, grated


• Saffron


• 3 eggs


• 100 grams fresh peas or frozen peas, blanched


• 20 grams fresh mushrooms, chopped fine


• 1/2 liter bechmel sauce


• 5 T fresh basil, chopped


• Salt to taste


• 120 grams mozzarella cheese (diced into cubes)


• Flour for dredging


• Egg, beaten for dredging


• Bread-crumbs for dredging


• Vegetable or Sunflower Oil

Make the risotto rice using water or vegetable stock. Add Saffron. When rice is done add bechmel sauce. Allow it to cook a bit then pecorino cheese & beaten eggs. Mix well.

Form balls using your hands (2" diameter). You may want a bowl of water to help limit the stickiness and to create the smooth ball. Using your fingers make an indentation in the center of the ball. In the center of the ball stuff a few peas, chopped mushrooms, mozzarella cube & basil. Seal the ball back up.

Dredge the ball in flour, dip in mixed egg and roll in breadcrumbs.

Fry the balls in hot oil. Either using a stock pot full of oil or a large amount in a frying pan. Fry them until they are golden brown. Drain on paper towel and serve while hot.

Serving options:

• Topped with a bit of tomato sauce


• Chopped tomatoes, basil & olive oil


• Cheese sauce using a bit of remaining bechmel sauce

Buon Appetito!

A-M-azing!

A-M-azing is a term created by fellow student here at Mami Camillas. I borrow it to reflect upon few things these past several days.... amazing....

A-M-azing morning sky's

A-M-azing views of Sorrento and surrounding areas

A-M-azing experience at Il Buco

A-M-azing culinary nibbles

I have mentioned time and again that I think the skies here are the most lovely and blue I have ever seen. I am greeted daily by this glorious site! I must wonder if it is the reflection of the water combined with the sky that causes it to be so blue? The honeysuckle has bloomed and everywhere I walk I air is bursting with this wonderful spring fragrance. The mere smell of it takes me right back to being a very little girl and playing in our drive way on Ridge Street, we had honeysuckle growing near our side door to the house. It filled the kitchen and TV room with such a sweet fresh aroma.

My walks through la citta (the city) have taken me to new places I have seen from a distance but had not traversed. I happened upon the series of steps that send you to the bottom of a gorge area and down to Marina Piccola. I then walked the winding via L. de Maio back to Piazza Tasso. I have walked the small side streets off of Corso Italia to find new and interesting ways back to my home away from home. Each excursion sprinkled with the vibrant culture of this small town and these people. You have to get off the main roads to see the real people of Sorrento and Sant'Angello as these are bustling tourist locations... and the season had definitely begun! It seems that 2-3 ocean liners arrive weekly and bus loads of folks come from the surrounding cities to see this little slice of heaven on the Bay of Napoli.

My experience began a week ago at Il Buco. Let me just say that the Italian class I took didn't help too much with my preparations for kitchen communication! Ciro (Cheer-O) is the main chef that I work with, he is also incidentally the only one who speaks fluent English. But hey, I am the stranger in their kitchen and so it weighs on me to be very good at sign language and such in order to understand the tasks I am to complete during my time there! As well as using my little dictionary as much as possible to "get it". They are WONDERFUL!! Each of the Chefs (there are three) and the line cooks are willing to show me what they do, how they do it and to let me help out.

I could not have drawn a more lucky straw with my assignment to Il Buco. This restaurant is a Michelin Two Star and the kitchen is BEAUTIFUL!!! Unlike many restaurants in the US (those I have seen anyway) the investment has been equally dispersed between the dining room and the kitchen. American restaurants tend to lean to more dining room space to account for more tables, in theory more revenue generation. Il Buco has an intimate dining room and a decent sized kitchen complete with a custom built Molteni range and Electrolux commercial products. Having worked for Electrolux I am familiar with both lines, Molteni is owned by Electrolux and is far and away the preferred chef chosen equipment. The Molteni unit is roughly 15 feet long and includes a 3 basket hot water bath for cooking pasta, a flat top griddle & grill, 6 large cook anywhere Induction burners, steam table for baine marie's & large work area. The kitchen also includes a salamander, a deep fry station, 2 steam convection ovens & 4 portable induction burners. Marble and stainless steel counter tops, numerous refrigeration drawers, a walk in, smaller built in refrigerator units and freezers. It is a chef's dream kitchen and I have been given the opportunity to experience this luxury! How lucky for me!!

The schedule is mine to make. If I work in the mornings I arrive at 9:30am and assigned any number of various tasks. Here is a list just to name a few...

Clean Squid ... three step process, turn the head inside out, remove the brains and other organs; turn it over and slice the heart/gland area to release the black blood type liquid, then flip over again and remove the mouth.

Chop parsley

Peel lemons and julienne the rind for the lemon risotto

Form small bite sized "hamburgers" out of ground veal & pork

Slice the buns for bite sized "hamburgers"

Slice cherry tomatoes into thirds for bite sized hamburgers

Slice mini cucumbers (pickles) for bite sized hamburgers

Quarter cherry tomatoes

Remove pits for olives

Clean anchovies .... separate with fingers & remove the bone, divide in two slices, soak in olive oil

Dinner shift begins at 6pm and we set up the stations for service. I have worked the pasta line and the grilling station. During these events I assist the chef and have gotten to prepare a few dishes on my own to send out. Now... I think that only being there a week is pretty cool! This is a very exclusive and expensive restaurant. It's all built on consistency and quality. I am thrilled to simply be involved in the process. I can't even list the things I am learning regarding the workings of this A-M-azing kitchen!!

Meals for the workers are cena familiare (family style). We all sit down around 11:30am and 7:00pm to enjoy a meal together and prepare for service. The food is really plentiful and delicious. On average there are anywhere from 10 to 16 people at any given time. The majority of us are kitchen staff and the balance is made up of dishwashers, servers and the owner. It's a very family atmosphere and even though I don't speak the language well enough to regularly participate in conversation I am very welcomed and feel very comfortable and very much a part of the group. On my third night there I was offered a ride home by Ciro on the stipulation that I stop with the group for a beer at a local watering hole. Very fun! The next two weeks here will go very quickly as I work one or two shifts a day, taking the opportunity to learn all that I can in this experience and wish I have been grated!! A-M-azing!!

Just after my last post our little group of culinary students made a trip two hours into the mountains to a little village called Avellino. We went to an A-M-azing winery called Mastroberardino. It is one of the oldest and most respected winery's in southern Italy and it's still being run by the 10th generation of the Berardino family. We tasted 3 wines; a white, rose & a delicious red. I wanted to purchase some and send it home but because they distribute in the states... that was not an option. So... I had to buy some to pack in my suit case... afraid I would not find it in Atlanta!? Regretting that plan and considering consuming prior to my departure! This is what happens when you taste/drink wine and then immediately head to the winery store. A lesson I should have learned in France and Napa Valley....

I know that some of you are missing my stories about fellow students... there simply have not been an abundance of ones to share. However, a new fella has arrived from Chicago. He is an older student and a bit of a neck (red that is). This is all going to sound rather judgemental and much like the story I will share but in reverse.... but here goes! A young lady arrived last week and her luggage had been lost in transit to Italy. One of those character building experiences she was handling the situation really well! The airline did have a bead on her items, they had been left behind at JFK and were in route to Sorrento and due to be here within 24 hours. In my experience, since 9/11, it's really unusual for items to not STAY with passengers. But it does happen... Anyway, in discussing the situation Hip shared a story about having to wait for passengers that didn't show up for a plane and when they didn't get to the plane having to wait for their luggage to be found and removed from the plane storage area. The young lady commented in wonderment as to where they were, I laughed and said probably in a bar enjoying a beer and Neck says... or in a Mosque. And right there I had a complete and total view of this man's opinions .... I just looked at him across the table and said how totally inappropriate that comment was. He has made several other comments that continue to solidify my initial perspective. Needless to say, I steer clear and am SO thankful to NOT be in the kitchen with this group!!

Yesterday after working the morning shift I took a little walk and ended up at Bellevue Syrene. This lovely old hotel rises from the foundations of a Roman Villa dating back to the II Century B.C. and had been owned by an Emperor of Rome. This villa was built on that foundation in 1750 as a summer home for the Count Mastrobuono & his family. In 1820 it became a small hotel. There is a lovely restaurant bar that overlooks the bay and Mt. Vesuvius. Just breath taking!

Wednesday I decided to take my evening meal at a lovely little spot in Sant'Angello. Ciao Toto is owned by a young man and a friend of the family here at Mami Camilla's. I had an A-M-azing meal! Beef Carpaccio, Branzino (Italian Seabass) and Panacotta were my choices along with a great bottle of wine. Unfortunately... my system is not used to raw meat, especially beef and I have felt the effects for several days. As wonderful as it was the evening of dinner, I won't be choosing that antipasto choice again any time soon! UGH!

Prior to dinner on Wednesday a few of the other girls and I made a trip to Herculaneum. This little village was also destroyed by the eruption of Mt. Vesuvius on August 24, 79AD along with Pompeii. It was buried in superheated pyroclastic material that solidified into volcanic tuff and changed the landscape forever. The ocean beach front is now roughly 1 km farther than it was in 79AD. The town is preserved much differently than Pompeii and the place was A-M-azing! Enjoy the link and walk through this bit of history with me.

My time is drawing to a close... only a few weeks left. Many things to see, much food to eat and TONS of things to learn in the Kitchen!!

Ciao, finche la prossima volta!

An unfortunate happening....

Salve! Come stai? I hope this finds you better than I have been feeling the last 12 hours. As you likely have figured out, I love animals. They love you unconditionally, most love to be petted & made over and are simply tender little souls who require humans to thrive in this sometimes unkind world. Those unfortunate ones who manage to survive on the streets without the love and attention are the ones that truly tug at my heart. And here in Sorrento... there seems to be several.



Last evening after class and before dinner, I went with a fellow student to the little corner store to pick up some wine. On our way back and less than 30 feet from the front door of Mami Camilla's a kitty was struck by a car. The driver of the vehicle kept on going ... a hit and run. I quickly put my items down on the sidewalk and ran into the street to help the little friend. I scooped her up to carry her to the side walk.... she died in my arms. I don't think I have cried like that in weeks. I gingerly laid her down on the sidewalk and ran to my room for a towel. With her wrapped up, I simply held her and cried for this little lost love. With the help of one of my class mates (who volunteered to climb the fence to the lemon grove next door) we buried her. I am not sure but she may be one of the little pals I met my first day here. A black and white and very friendly friend. If it wasn't her, she was her twin. It doesn't matter, all I know is that she left body in the arms of a loving pet owner. My heart is broken.



On the weekend I had the opportunity to spend some time in Positano... if you have seen the movie Under the Tuscan Sun you might recall Marcello asking Frances ... "What brings you to Positano?". She had made the trip from Tuscany to the coast to see him and he was otherwise engaged... D'allora, my reasons for heading to Positano was simpler; I went to see the sites, eat the food and enjoy the beach.

I have come to the conclusion that the most heart healthy and fit people must live in Positano! There are stairs EVERYWHERE!! And I don't mean 7-10 here or there... I mean some 400+ from the street I stayed on to the beach! If you ever have the opportunity to visit this charming Italian city bring your walking shoes & walking STICK! Because of the stairs the general mode of transportation is walking. My little hotel .... 73 steps from the street level to the lobby. The view breathtaking... the knees a little sore!

As I watched people throughout the weekend I had to wonder about the logistics of life in this little slice of heaven. There is no way the 7 bags of groceries from Martin's or the laundry basket and box loads of items from Sam's club would make it up those steps!! Not to mention attempting to deliver furniture or appliances. How does it happen? It's pretty impossible not to mention expensive to build a lift on the side of a mountain simply to deliver a new sofa!

Life in general is simply different here in Italy. First of all, as Americans, we are so programed to driving everywhere. People walk here, ride scooters, bikes or take the bus. Stopping once at Walmart or Target for our items and making 2-3 trips from the car trunk to the house 50 feet away. The stores and grocery stores we shop at are owned by faceless people hundreds of miles (maybe thousands!) away from our cities. No longer do we visit la macelleria (the butcher shop) for our meat, la panetteria (the bakery) for our bread or mercato del pesce (the fish market) for our fish & seafood. Not to mention that those businesses are no longer owned by Mr. Jones or Mr. Bennett. We no longer know our droghiere verde (green grocer) but purchase vegetables from some supermarket that provides "fresh vegetables" that were not picked at the peak of freshness but earlier than when ready so they can be shipped from Mexico to appear fresh in the produce section of some store in the Midwest! My grandfather was a green grocer, he had a little shop down town LaPorte, IN in the 40's called Bilger & Sons... I wonder what he would think of all this progress that would have ultimately put his family out of business had the tradition of the store continued...

As a society we have lost touch with those simpler times of life. And trust me... I am as guilty as the next person regarding the things we call the conveniences of life! But what is really happening with all of this progress? We no longer are involved in peoples lives and livelihood. On the theory of seeking value we are trading our dollars out of our local neighborhood and into the pockets of large companies (read the book Big Box Swindle ~ S. Mitchell if interested in learning more). Food picked before it's ready and shipping in time to look pretty sacrifices taste and nutrients. As we continue to purchase from large producers and have less and less control over where and how our food is grown the less healthy a nation we will become. The less and less connected we will be as a community......

Wow... not sure what prompted all that but thank you for hanging in!

Today I went to the local market here in Sorrento. Sorrento is a tourist town and many things are rather expensive. The market is where the local residents seek out many different items from clothing to shoes to electronics; cosmetics, fabrics and food are also available. It occurs every Tuesday morning from around 9AM to 1PM or so. It was great! I picked up a pair of jeans for 10 euro and a pair of cheater reading glasses for 3 euro!!! OUTSTANDING!!

Then on the walk home the meat packers were delivering meat to a local macelleria! They were so tickled that I was snapping photos of this seemingly crazy event that they posed! When we initially saw this and before I could pull my camera out of the bag, the fella in red outside of the truck was carrying an entire side of pork on his shoulder! It was wild!!

So today ended my time in the kitchen cooking at Mami Camillas. I begin in the kitchen at Il Buco here in Sorrento on Friday. Il Buco is an interesting, upscale restaurant in the heart of Sorrento. It is the only Michelin Star restaurant in the near area. I am nervous and excited to begin the final phase of my externship. It's hard to believe that four weeks have passed already and I am moving into the home stretch here in this beautiful country.

Take a look at the newest photos and enjoy the sites. Be sure to check back to albums you have already viewed as I add photos to "In the kitchen" and "Dogs & Cats" regularly!

Ciao!

To Market to Market to buy a BIG FISH!!!

It was a weekend full of experiences!!! Capri & the Napoli Fish Market!!





Sunday morning I was up at 3:30AM to hit the road for the Napoli Fish Market!!! Chef Biagio, a guest of the B&B as well as two other students and I left Sant'Angello at 4AM to drive the curvy roads and head through the tunnels to see what kind of treasures we could find. The market is open from 2 to 6AM. We were there in time to pickup a bag of clams, a tub of razor shell clams, mussels, oysters & a few large snapper for our Sunday afternoon and evening meals. The adventure ended with an outstanding cup of cappuccino and a cream filled croissant. The industrious deli owner who owns the little place at the end of the market has a gold mine! His offerings were Delicious and he captures all the traffic of the market early every morning!





With much encouragement (that overcame my hesitation) I sampled my first raw razor shell clam & raw mussel at the market. Chef said that is really the only way to determine the freshness and certainly flavor! So... before 6AM I was sampling raw shell fish!! I suppose I can no longer truly beg off when offered sushi on the pretense that eating raw fish is "not my thing".





We were back in Sant'Angello at Mami's by 7AM before the rest of the house even began to stir. For lunch we prepared fresh pasta and steamed up all the clams & mussels. The oysters were devoured raw, on the half shell. It was an outstanding meal shared with all of didn't make it up to join the party. For dinner we enjoyed the snapper fillets.





Saturday I made the trip to Capri on the Capitano Ago boat .... what a remarkable place! You'll see from the photos how incredible the water is and the views! They are even hard to describe. The photos will tell the story! I enjoyed my favorite treat.... gelato... pistachio. It was a rather small cup and it was 5 euro... so roughly $7! But, it was really just about the best gelato I have ever had in my life. Not a drop was left in the cup!!





I began my last week in the kitchen here at Mami Camillas and next week will be moving to a local restaurant in Sorrento. I am a bit nervous about the transition because my Italian is SO rudimentary. The 3 weeks I have had have in language class have not been enough to get me ready but at least I know the critical kitchen terms so I can understand if I am to boil water or cut up an onion! We'll just have to see how that goes!!



There is so much to see and do here and the time is flying by! Heading to Positano this weekend and I am certain that I'll have wonderful photos and food stories to share!



Torta Caprese.... almond torte!



500g sugar + 1 T

250 g margarine

500 g white chocolate (chopped and broken into small pieces)

12 eggs ~ separated

100 g flour

500 g. roasted almonds

Zest of 5 lemons

pinch of vanilla



Cream the margarine & sugar.

Add the white chocolate, blend until mixed

Add egg yolks and mix thoroughly

Once almonds are roasted, chop finely in food processor

Add the almonds to the mix and blend well.



Whip egg whites and 1T of sugar



Fold the egg whites & flour into the batter

Add the pinch of vanilla



Bake 350 degrees for 40-45 minutes (until knife comes out clean)



Sprinkle top with powdered sugar & serve on a plate dusted with cocoa.