Skip to main content

The Case of Vegetarian Detective in Italy

Buon giorno!
 
I feel like a snob saying, "I'm just back from Italy." That's me: jetsetter. Yeah, right!
 
But wow...Italy!
 
I could talk up a storm, and I surely will as I adjust to being back here, six time zones from magnificent Italia. I often ask people who've just travelled what was their favourite part of their trip. If I ask the same of myself, my answer is seeing Michelangelo's sculptures. His Pietà and The Statue of David literally moved me to tears. I just can't believe I saw "him" in person!
 
So...our plane from Toronto was delayed six hours and we missed the first day of activities, but we still visited Rome, Montecatini, Siena, San Gimignano, Pisa, Vinci, Florence, Cinque Terre and Assisi. Quite the agenda for ten days, including the two flight days, wouldn't you say? But Trafalgar made it work. I would go on a Trafalgar trip again in a heartbeat.
 
Things I learned in Italy:
 
  • In the regions we visited anyway, large rimmed plates are not used for pasta. Bowls or smaller plates are used.
  • It's not trendy to grate Parmesan into large flakes or to top pasta with Parmesan curls. Italians grate their Parmesan very fine.
  • Italians have built their villages on the top of large hills, not nestled in valleys.
  • Each and every village warred with every other village and there are still serious rivalries today.
  • Leonardo da Vinci was not a pacifist.
  • It's very true that gelato is addictive. I'm making do with ice-cream now that I'm home.
 
Cynthia will be posting more pictures on Twitter and Google+, so stay tuned if you want to see what a Trafalgar bus tour in Italy is like.
 
♥ Becki
 
PS Feeling social? Use the share and comment buttons below. 
Labels:

Comments

  1. Marianna Paulson22 June 2015 at 19:53

    Buon Giorno, Cynthis,

    Thanks for sharing your findings. You've triggered some memories of when I was in Italy - too long ago.

    ReplyDelete
    Replies
    1. Cynthia St-Pierre22 June 2015 at 21:58

      Probably a once-in-a-lifetime trip for me but SO worth it, eh? (Using "eh" to express our shared Canadianness. Um, spellcheck says I spelled Canadianness wrong, or maybe it's not a word?)

      Delete
  2. Marianna Paulson22 June 2015 at 23:40

    But then Spell Check argues over grey, practise, humour and all those other Canadianisms. (Nor is that a word.)

    ReplyDelete

Post a Comment

Popular posts from this blog

#262 The Case of Lasagna

T he most important thing about making Lasagna is to NOT use ready-to-bake noodles. They will never, never, never, ever turn scrumptiously fork tender.   Please note that this recipe is still a fast, easy version of Lasagna. If you're super full of love and energy, sub in homemade Anne's Favourite Spaghetti with Neat Sauce for the first 2 ingredients.   1 340g pack plant-based ground 24-oz jar of your favourite purchased pasta sauce 20 lasagna noodles, cooked until al dente, as usual, but with a tablespoon of olive oil added to the water to prevent sticking vegan Parmesan to grate on top   Preheat oven to 375ºF.   Sauté the plant-based ground over medium heat, stirring frequently to avoid burning, for 4 min.   Stir in the pasta sauce.   Spread some of the sauce over the bottom of 2 loaf pans. Lay down the first noodle, followed by a layer of sauce then another noodle... Repeat using all of the noodles and finishing with a last, generous portion of sauce. ...
2 comments
Read more

#266 The Case of Royal Icing

T o  make filling your pastry tube easier, cut a tiny bit off the very tip to allow air to escape before you add your icing. Later, make the hole larger if you wish. 19-oz-can chick peas, shaken 2 cups icing sugar 1/8 teaspoon salt 1/8 teaspoon vanilla food colouring (optional) Add 3 tablespoons of liquid from the chick pea can (aquafaba) to a large bowl. Beat on high for four min., until foamy and thick. (Make Hummus with the chick peas.) Add the icing sugar, salt, vanilla, and colouring as desired. Beat until combined then on high for six min., occasionally scraping down the side of the bowl.  A spoon stuck upright in the icing should remain standing but you want the mixture to be thin enough to squeeze easily out of your pastry tube. Add drops of water to thin, if necessary. Fill your pastry tube. Leftovers can be stored in the fridge, in an airtight container with a clean, damp cloth. ♥ Becki
2 comments
Read more