After having a serious talk with one of my roommates the other day about living in a completely unknown environment for three months, I realized something. Had I not been pushed into a group of 10 other students, forced to wear un-flattering pastry apparel, and condemned to arrive at the bakery at 6:30am on some {Read More…}
I was recommended that I take a visit to Trattoria Zaza located right next to the San Lorenzo market in the center of Florence. I was told that their pasta was decadent, the prices were great, and the experience would cultivate lovely food memories. I made sure to get reservations, because the place gets hopping. There {Read More…}
After having the most incredible rustic Tuscan countryside experience at Agriturismo San Leo, I figured that I should take Jared to share in a similar situation. However, I didn’t want to take him somewhere I had already been. I wanted us to be able to experience something new together. So after hours of researching on the internet, {Read More…}
So although I have had the absolutely INCREDIBLE opportunity to bake pastry 24/7 until it is coming out of my ears, eyes, and nose, I have had this lingering itch to cook Italian. And when I say “cook,” I mean produce food that isn’t primarily made of butter, sugar, and cream.Something that can be eaten {Read More…}
As I start midterms today, I thought it would be beneficial to take a few moments and reflect on what I have learned so far as a Baking and Pastry major at Apicuis International School of Hospitality in Florence, Italy. Never in my wildest dreams did I think that I would be writing study sheets about {Read More…}