A Retrospective on Italy

Italy, with its rich history, art, and exceptional culinary traditions, has always been a top destination for those seeking authentic experiences. From the ancient squares of Rome to the lush hills of Tuscany, every corner tells a story of culture and tradition. In this context, Italy emerges not only as a place of unparalleled beauty but also as the epitome of culinary art.

As a chef, the pursuit of new gastronomic experiences and the continuous improvement of my knowledge are always key priorities. Thus, in November 2021, I decided to organize a trip to Italy. My first stop was the Eternal City, Rome, where I immersed myself in the flavors and aromas of the local cuisine. Next, I headed to the enchanting Florence to explore the flavors of Tuscany and attend seminars at the country's top culinary school, Cordon Bleu.

Arrival | In the Eternal City
Our culinary journey began in the capital of Italy, Rome, with routes, flavors, and areas that have deep roots in Italian tradition.

During my exploration of various geographical points with an emphasis on authentic cuisine, I found myself in the alleyways of the iconic Trastevere, where locals daily create fresh specialties that highlight tradition. From thin, crispy pizza dough to dozens of different pasta varieties, the gastronomic experience was unique. I couldn't resist trying classic dishes such as Pizza Margherita, with fresh tomato sauce and aromatic basil. Equally irresistible was Cacio e Pepe, a dish that combines simple ingredients like fresh pasta, grated pecorino, and black pepper, with its taste ultimately captivating. For dessert, the Tiramisù from a local pastry shop elevated my experience, with its layers of mascarpone and coffee revealing the deep roots of Italian pastry tradition.

During my stay in the Eternal City, I realized that every meal hides a story and that Italian cuisine is a way to celebrate life. Through the flavors and traditions, I felt the connection of the people to the land and their cultural heritage, making me appreciate even more this rich gastronomic legacy.

Florence | The Heart of Tuscany
After my culinary adventures in the Eternal City, I headed to Florence, a place filled with art, culture, and, of course, exceptional cuisine. The culinary scene of Florence is not limited to traditional dishes but also includes local products that are invaluable in flavors and quality, reflecting the rich heritage of Tuscany.

Authentic Table | Ethical Satisfaction
Tuscany offers an authentic table filled with flavors and aromas that embody the soul of the region. A typical meal in Florence is a gastronomic experience that brings friends and family together around the table, celebrating life and tradition.

The culinary adventure may begin with Crostini Toscani, toasted bread topped with liver pâté or chicken, onions, garlic, and fresh herbs.

Undoubtedly, if you have a penchant for fine meat, the next stop on your journey might lead you to one of the most iconic dishes of the region, Bistecca alla Fiorentina, a juicy steak from local cuts of Chianina and Marchigiana. It is grilled at high temperatures to achieve a golden crust while the inside remains pink and juicy. It is served with coarse salt and local olive oil, ideally accompanied by a glass of Chianti Classico red wine.

As we grow older, we make way for Pici Cacio e Pepe, thick pasta with fresh pecorino cheese and black pepper, showcasing the simplicity and quality of the ingredients, while Ribollita, a hearty soup made with beans, cabbage, and stale bread, captures the rural roots of the local cuisine, offering a filling and flavorful experience.

The culinary palette is completed with Cantucci, almond cookies served with Vin Santo, an authentic sweet wine. Dipped in wine, the Cantucci provide a sweet satisfaction to the meal, blending the flavors of fruit and caramel for the perfect finale!

In the Markets of Florence | Mercato di San Lorenzo
The markets of Tuscany are not merely places for shopping but centers of social interaction where locals share recipes and experiences. The lively atmosphere, sounds, and aromas create a unique experience for every visitor.

During my visit to Florence, I explored several local markets, with the Mercato di San Lorenzo being the highlight—one of the most iconic in the city. This vibrant, pulsating market, filled with colors and aromas, offers an authentic taste of Tuscan life. The stalls are always brimming with fresh vegetables, fruits, cheeses, and handmade cured meats. I was particularly impressed by the local artichoke, carciofo, with its unique flavor and nutritional value.

Reflecting on my visit today, I realize that the daily life of the locals is a celebration of local tradition, and that each step feels, unmistakably, eternal in the depths of history.

Cordon Bleu | The Pinnacle of Culinary Education
The highlight of our journey came with a visit to the renowned culinary institution Cordon Bleu in the heart of Tuscany. This world-famous institution, recognized for its excellent education and dedication to the art of gastronomy, attracts students from all over the globe seeking an authentic culinary experience.

The seminar I attended, led by distinguished chefs from the school, focused on traditional pasta-making techniques, emphasizing the local specialties of Tuscany and authentic Italian cuisine. This approach highlighted the essence of Italian culture, which is rooted in the quality of ingredients and a deep understanding of traditional techniques.

During the practical workshops, I had the opportunity to work with fresh, local ingredients to create authentic pasta dishes, such as pici and tortelli. Every step of the process, from kneading to the final presentation of the dish, required attention to detail, patience, and care—core values of Italian gastronomic philosophy. This experience not only provided knowledge of techniques and recipes but also conveyed a love for tradition and the importance of proper preparation.

My visit to Italy, from the historic alleys of Rome to the vibrant markets of Florence, was a true journey through the gastronomic pulse of this country. The authentic flavors I tasted and the traditional techniques I learned culminated in my experience at the Cordon Bleu school in Tuscany, where through training in authentic Italian cuisine, I realized that perfection in cooking requires a combination of technique, creativity, and passion. It was an experience that reaffirmed the principle of evolution and the importance of knowledge in the past, present, and future.