La Cucina Italiana

The food so far has been amazing, just as I expected it to be in Italy. I was, however, a little disappointed at our first group dinner when all of us arrived last Friday. The hotel served us overcooked pasta, not so great chicken, salad and potatoes. I am glad that every other meal I've had has been delicious and not like our first "Italian" meal at the Hotel Gio. A lot of the restaurants in Perugia, and elsewhere, have pre fixe menu's consisting of at least two courses, some up to seven, of local Italian fare. My roommates and I ate at a very small restaurant by our apartment, a small Osteria, that served us three courses for 15 euro. The pasta to start was amazing. It was a rich sauce with pancetta in it. The second course, was a slice of stuffed pork with spinach inside. It was perfectly cooked and had amazing flavor. We were all discussing the difference in the culture of food in Italy vs. that of the United States. In Italy, you don't just pick up a cappuccino to go on your way to class. You sit down and actually enjoy it. You savor your courses at dinner, enjoying the leisure in a three hour meal. Italians smell their wine, stir it, savor it. It's something that is very different in the U.S.. We are all guilty of just picking up a quick meal before class or an event. Americans eat to live, Italians live to eat. It's a lifestyle I am enjoying more and more every day. It teaches me to slow down in every aspect of my life. I don't have to rush to class, I slow down and enjoy the things around me. The waiters and waitresses here also don't hound you to see how the food is or when you need your bill. You eat on your own time and tell them when you are ready to leave.
Another huge difference is the quality of the food. Without an FDA to take everything out of food that made it delicious and healthy in the first place, the food is fresher, and not stuffed with preservatives. There is the tiniest pasta store on the way to and from class that has the only pasta I plan on buying outside of a restaurant for the remainder of my stay here. One man makes about 25 different types of pasta, fresh, every day, with his own two hands. The only English you will see in the store is, "We use no preservatives in our pasta. You must eat it fresh." Fine with me-the soft pillows of raviolini hardly make it back to my apartment untouched. The pasta is still soft from making it, and the ricotta is the freshest and smoothest I've ever had. I am smiling the entire time I cook it (a whopping three minutes) and enjoy every single bite of artisanal perfection.
This small caffe shop in Perugia makes cappuccino con panna, which, if you've never had it, I suggest you book the next flight out to Italy, because this whipped cream is to. die. for. I have always made my own homemade whipped cream with my mom, but this is cream on a whole new level. The cream is super dense and extremely rich, and makes the dark, intense espresso absolutely perfect. I absolutely plan on eating my way through the regional culinary varieties throughout Italy. I believe it's the best way to experience their past and present in one moment. Italian's don't just put a dish together. They are based on regional food, fresh ingredients, and the history of the area (which may be the most influential aspect of their meals).
Many, many, MANY pictures of the food to follow!

This pastry shop is inconveniently located on my walk to school. They have miniature versions of this chocolate pastry shell with vanilla custard and fresh berries on top. These will be the sole reason I need to buy "Italian" (aka fat) jeans.

Our primo course at a restaurant in Assisi. Pancetta with egg in pasta. Delicious.

Second course at the same restaurant. A small leg of pork that was deliciously moist in the center, and had the crispiest skin. Perfection. Sad to say, I ate everything on both of my plates.

Caroline and I passed this small shop on our way up a hill in Assisi. The sign was right- you don't want to make a second trip up those hills. He convinced us to buy a small bottle of the "best" olive oil and balsamic vinegar. This adorable old man gets checks sent to him from all over the world with the quantity of balsamic bottles the customer wants and their address. He fills in the rest and sends them to you by the end of the week. I'm going back to get his address. The balsamic was so rich and flavorful. It was aged for a longer period than grocery store balsamic, so it gives the flavors more time to meld and mellow out (especially the acidity).