{"id":258,"date":"2006-11-21T11:45:02","date_gmt":"2006-11-21T11:45:02","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=258"},"modified":"2006-11-21T11:45:02","modified_gmt":"2006-11-21T11:45:02","slug":"parma_palate_i_","status":"publish","type":"post","link":"https:\/\/blog.dongenova.com\/site\/parma_palate_i_\/","title":{"rendered":"Parma Palate, I have arrived!"},"content":{"rendered":"

\"Img_0274\"<\/a> As many of you have heard, I have left Canada behind for much of the next year to attend a Masters of Food Culture program at the University of Gastronomic Sciences<\/a> near Parma, Italy.  The photo to the left shows the Ducal Palace of Colorno<\/a>, which houses the Colorno campus of the university, along with a cooking school which will be providing our lunches every day we are in class!<\/p>\n

Colorno<\/em><\/strong> is about a 20-minute drive from Parma, and my apartment is about a 10-minute walk from class.  It’s a clean and spacious 2-bedroom on the third floor, and my roommate Andy Chou just arrived after traveling 24 hours from Taipei, Taiwan.  Turns out he is also a food journalist!<\/p>\n

\"Autumn_leaves_2\"<\/a>The weather<\/em><\/strong> here is very Vancouver-like, minus the floods and windstorms, overcast, damp and mild.  Any sort of colour really stands out, like the fallen leaves from a tree just down the street, or my neighbour’s healthy looking winter greens vibrantly glowing in her backyard. \"Img_0280\"<\/a>                                                  <\/em><\/strong><\/p>\n

<\/em><\/strong><\/p>\n

<\/em><\/strong><\/p>\n

<\/em><\/strong><\/p>\n

<\/em><\/strong><\/p>\n

Classes<\/em><\/strong> don’t officially start until tomorrow morning with a welcome session and our first Italian lessons.  Looking forward to meeting the rest of my classmates (25 in total) to see what kind of group dynamic we develop…since we will be spending so much time together over the next few months.  <\/p>\n

\"Img_0276\"<\/a>So this morning<\/em><\/strong> I found out the weekly market takes place on Tuesdays and off I ambled to the piazza right in front of the ducal palace.  Picked up a huge bulb of fennel because it looked so good, some very sweet oranges and a couple of large cotechino sausages.  I thought I would try to replicate a dish I had at Salumi <\/a>in Seattle earlier this year<\/a>, lentils and cotechino, as the previous occupant of this apartment (thanks, David!) had left me some tiny mountain lentils to try.  So, fry the sausage, take out of the pan, add some onions and garlic, soften, add the lentils and water, salt and pepper, simmer, add the sliced sausage, right?  Wrong!<\/p>\n

\"Cotechino_sausage_and_mountain_lentils\"<\/a>I should have<\/em><\/strong> boiled or simmered the sausages in water first, pricking them to release the fat and allow them to firm up.  Instead, they burst apart and globules of fat started exploding like gunfire in the frypan!  Andy called out from his room, ‘everything okay in there?’  I was a little embarassed but recovered by crumbling the sausage and throwing it into the lentil and onion mix.  Second mistake:  Adding salt.  This dish turned out way too salty, but I gobbled down some anyway, and Andy bravely tried some as well.  Tomorrow I will add some boiled potatoes to the mix and they should absorb some of the salt.  Next time I’ll look up a recipe<\/a> before <\/em>I start cooking!  Andiamo, let’s go to class! <\/p>\n","protected":false},"excerpt":{"rendered":"

As many of you have heard, I have left Canada behind for much of the next year to attend a Masters of Food Culture program at the University of Gastronomic Sciences near Parma, Italy.  The photo to the left shows … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-258","post","type-post","status-publish","format-standard","hentry","category-parma-palate-my-year-in-italy"],"_links":{"self":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=258"}],"version-history":[{"count":0,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/258\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}