Current Trends in Italian Cuisine

If you know me well, you know my passion for cooking. I spoke with my good friend Megan Petcavich before traveling on the Florence study abroad program since she went on the same trip last year and she convinced me that taking "Current Trends in Italian Cuisine" with Marco was an absolute must. I am into Day 4 of the class and I could not be happier. I am cooking some of the best stuff I have ever tasted. The first day Marco took us into the market--there were all kinds of fresh fruits and vegetables, delicious pastries and cheeses galore& all kinds of meats (some looking rather disgusting....picture the lining of a cow & chickens with the head still on..gross). The marketplace is where all of our fresh ingredients come from, except bread. We make all our own bread from scratch everyday...right down to the cubes of yeast and all-purpose flour.

 We've already made some really amazing stuff so far. Our teacher, Marco,  is an Italian native and a Chef. He has cooked at some amazing restaurants, even in the U.S (San Fransisco specifically). He insists that you always cook the freshest fruits from the market, never over-cook anything, and buy meat that has the bone in it--he teaches how to teach Italian cuisine in a healthier way, following the current trends in cooking styles in Italy.