My time spent in Orvieto, Italy, much like the experience of many students studying abroad in college, was all about turning my preconceived notions on their proverbial heads.  I never imagined that following up on a random postcard in my mailbox for a summer “arts” program in the heart of Tuscany would lead to a series of revelations in terms of ingredients, cooking and collecting food memories.  Up until that point, Pizza Hut wasn’t a four letter word, ice cream and gelato could be considered one in the same, and a bottle of wine per person wasn’t considered a reasonable lunch.  But all of that was thrown out the window, and I was utterly spellbound by all of the tastes and sights and experiences surrounding me.  I discovered fava beans, pasta cooked in red wine, tomato-less bolognese, fresh porcini mushrooms and young white wines with ne’er an additive or preservative.  I ate gelato after every meal, and sometimes as my meal, choosing flavors that tasted riper than fresh fruit.  I learned that in Italy, I couldn’t leave the table before finishing the bottle of grappa or limoncello plonked there by the owner, much like a child forced to eat their vegetables before clearing off.  I even taught an Italian movie star to do the robot while simultaneously doing an impression of Julia Child.  I was officially living the life. Continue reading Pappardelle con Cinghiale →