Using What We Learned

As we have embarked on a new school year, the lessons from the summer are not lost. We have recently tackled ravioli making, among other topics.

We have just heard that we will be serving dinner to our district school board in November. Members of TeamItalia will be charged with creating a menu based on our experiences in Ripatransone. You can bet that there will be pastas, taquino, stuffed Ascoli Piceno olives and other remarkable dishes from July's trip. As we get closer, we will share the menu and some images of the preparations.

Some highlights from TeamItalia 2012...

The video can also be seen/shared at: http://animoto.com/play/QE10zcH8QbhCwN2avHpsqQ

Pro Loco

One of the endearing aspects that came back with us is the idea of Pro Loco... We stumbled upon Pro Loco shirts as we strolled Ripatransone during one evening's wine tasting (pasatella). We asked one of Italian friends about the nature of the saying. In essence, Pro Loco is defined as "a volunteer, grass-roots organization... In some places though, a wider purpose has been taken on, that of promoting the town's products or tourism; and in some few cases, a very active and socially conscious Pro Loco will sponsor publications, scholarly research, or the restoration of local monuments." http://en.wikipedia.org/wiki/Pro_Loco

You see, we are a group grounded in using what we know (cooking, providing service) to further the growth of our students while, as we can, assist our community. The Pro Loco notion, (pro loco is a Latin phrase that may be roughly translated "in favor of the place") seems to work for us. While we are not sponsoring publications or research, we are, in essence, a grassroots organization trying to promote the betterment of our surroundings, our place if you will. So, Pro Loco works for us. It means local. It means supported by the group. It means for the betterment of our community.  It works for us. You may see Pro Loco stamped on some upcoming Cooks & Bakers and/or Culinary Arts happenings. Now you know. 

Not ready to end the trip.... just a few random shots that didn't make it the first time around...

Italian class... Summer school that was fun!

Tiramisu in the convent...

Watermelons in San Benedetto... nothing better!

Old Man with a combover eggplant!

Gena & Chef on the ropes' course. Pwahaha!

Capturing the lamb

Out and about town...

The last meal with our friends at the convent. Too many tears to count.


“We shall always keep a spare corner in our hearts and in our heads to give passing hospitality to our friends”

Nope! Not going to say it! Not even going think it!! Can't believe it is true. Alas, we all must come face to face with the facts: we leave for our return to the States with a 4:00am bus trip to Rome. There are so many tales to tell, stories to share and lessons learned. Those will all come later. For now, we part ways with what, for many, has become home. We are all changed. We have seen life in a different way. Yes, we miss the ways of 'back home', but we also have embraced the life we have discovered here. There is a gentle sadness in leaving this place. It was nearly 2 years in the planning, many sacrifices and sweat equity from countless supporters, family and friends. For that, there are no words to say thanks. Rather, we share a collective feeling of accomplishment in traveling halfway around the world, embracing a different culture and experiencing a life that truly is without borders.

Thank you for following along as we have shared our journey. The blog will stay 'alive' with follow-ups and more stories as they are written. For now, let's just say that TeamItalia 2014 sounds just about right.

We meet with the town's Mayor in a few hours and then our final meal in the convent. These are the last words from this side of the world and written with clouded eyes and a heavy heart. Time, it seems, beckons us back to a different place. This life here though, this sweet life, will not soon be forgotten.

Last evening was our final cooking class for this trip. It was, as best as I can express, purely heartwarming. We dined with friends and family and family of friends that share only the common language of good food. People we have not seen for two years welcomed us back like long lost family; we saw little bambinos that have added two years since we last saw them and now the kids are a help in the kitchen; we shook hands and hugged like we were welcomed home. The night was full of laughs; rolling cavatelli; drying out after a cross-town sprint in a down pour; crowding around a packed kitchen; sips of local wine and great, big, belly laughs. We are all painfully aware that our journey is soon coming to an end. We stayed off the tears, for now, by wrapping ourselves in a collective blanket of smiles and spoon-fed love.

Pounding chicken cutlets, later to be breaded and pan-fried.

 Peeling local figs for fig and cream tart. Yes, it really is that good!

 A quiet moment to soak up the kitchen activity

 Cutting 'creme' - little strips of custard that are then breaded and fried, served hot and consumed by the handful.

 A traditional, regional speciality: green olives (grown in the next over from here) stuffed with sausage then breaded and fried.

Hand rolling cavatelli... very much a multi-person operation

Sauce for the cavatelli: Fresh tomatoes, basil, olive oil, smoked scamorza and love

The finished crema and olives after frying

The crew with some of our old friends and new