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 yeast activation, pastry creams, and what makes puff pastry puff. It has surely been a ride.
In fact, along with learning how to emulsify eggs properly, understanding the proper pasteurization levels for baby food, and discovering the 6 different types of flours in Italy, I have developed, learned, and grown also as an independent woman. I have had to do things that I have never had to before and learn to be ok with that. I have had to make a section in my budget for toilet paper, laundry detergent, paper towels, shampoo, and soap. I have had to wash my clothes before complaining to my mom that I have no underwear and guilt tripping her into washing them for me. I have had to clean all of my own dishes even though I made dinner (there is a one person makes dinner, one person washes dishes rule in my house in PA). All of these things that I have never needed to think about, I have had to participate in here in Florence.
To be honest, it has really helped me in appreciating how those little things add up at home. It makes me realize what a huge portion of my parent’s pay check goes to paying my school bill, buying food, heating our home, paying the electric bills, paying off our mortgage, tithing, etc. And honestly, what’s left of their paychecks…I take.
So maybe it’s time to reassess a bit. Maybe I should learn to live on less and attempt be content without the Sperry rain boots or Kate Spade sun-glasses. Because, while I’m here, those things are merely a second thought compared to what I really need: food, water, and a daily dose of attitude adjustment from the Lord.
I’ve never been so thankful for all of the effort that my parents have put forth in order to give me the life they never had. I think about how my mom gives up absolutely everything just so I will smile or how my dad works 2343938 jobs just so we can afford to live where we do. (Also, my dad just has a problem with collecting jobs…it’s like it’s his hobby or something)
And in realizing the simple things and how much I cherish and adore them in my life (as recounted in a prior post), I have realized that family IS the most important thing in my life right now. And my family allowed me to take this amazing journey to Florence to study something that I love.
Just because I could. Like seriously, how amazing is that?
And now, because you deserve to know, the following 35 baked specialties are my top picks from the first half of the semester. Just know that I have tasted every single one of these treats, and have had the privilege of gaining 5 lbs so far.
I call it my 5 lbs. of sweet love.
And I never thought that I could sample overdose. But after 5 hours of class and 12 different desserts, one can start to feel a bit….sugary. Welcome to my everyday life.
Descriptions and names below. Follow the pictures starting at the left and go down.
- Orange Glazed Angel Cake
- Brioche Bread
- Budino Di Riso: A traditional Italian breakfast pastry. The base is shortpastry dough and the top is a mixture of cooked rice, eggs, and sugar.
- Apple Tart
- Polenta Dolce With Cocoa: The texture of cornbread. Great with a butter-based spread.
- Frise with Tomatoes: Invented for fisherman, this bread was made to last for months. Like biscotti, this bread is double baked to remove all of the moisture. When ready to be eating, it is literally “dipped” in water, rubbed with salt, and served with a variety of toppings. Still sold in many parts of Italy today. However, it is Southern tradition.
- Devil’s Food Cupcake with White Chocolate Buttercream
- Napoleon
- Cri Cri: A non-baked clustered cookie with pinenuts, almonds, hazelnuts, candied fruits, raisins, and dark chocolate.
- Raspberry White Chocolate Reversed Opera Cake
- Schiacciata Con L’Uva: A trational Tuscan focaccia that is covered with a special type of crunchy-seeded grapes and sugar.
- Almond Cantucci (Biscotti)
- Chocolate Covered Hazelnut Shortbread
- Focaccia
- Ladyfingers
- Tiger Bread: Bread that is coated in a yeast-based crunchy topping.
- Chocolate Pot De Crème: Basically baked brownie batter. Heaven.
- Semolina Bread: Bread made with the yellow durum semolina flour that gives prooducts a distinct yellow color
- Chocolate Strawberry Cupcake
- Crème Brulee
- Lemon Hazelnut Crumble Cake
- 2-D Chocolate Cake Sculpture
- Éclair with Pastry Creams
- French Baguette
- Margherita Torta: A simple cake great for making wedding cakes out of. It has a nice light flavor and holds up well to filling.
- Tuscan Bread: The traditional crunchy crusted, soft inside bread that is un-salted. Many people are extremely disappointed when they visit Tuscany and taste their bread. They say it’s “flavorless.” This tradition began long ago when Pisa received a salt shipment, but refused to ship it inward because of a quarrel with Florence. To combat the issue, the bakers simply omitted salt from their bread, serving it salt-less. Even if the bakers HAD added salt to the bread, the cost would have been so expensive that many people would have been unable to afford to eat. Therefore, this may have helped a hunger-issue. The tradition stuck and Tuscan bread is to this day made without salt. However, the saltiness of the cheeses and cold-cuts of the region are a perfect balance to the bread. Personally, I pour a giant vat of olive oil and salt my bread up and down before consuming. It. Is. Amazing. (You just need to know how to eat it)
- Sfogharella: A traditional Italian breakfast pastry that is filled with pastry cream (or pastry cream and fruit) and rolled in sugar.
- Marquise Torta: A chocolate mousse topped short pastry (short bread) dough.
- Coppia Ferrarese: traditional bread from the Emilia Romagna region that has a distinct shape and uses strutto (a type of pork fat) in the dough.
- Coffee Opera Cake: Google it. Your mouth will water.
- Macaroons
- Milk Bread Rolls: A soft, luscious, and creamy bread made with milk.
- Torta Di Semolino: This traditional semolina flour pastry REVAMPED with Pumpkin, Marscapone Cream, and Cinamon Sugar Cookie Base
- DONUTS of every kind
- Spritz Cookies
And after baking all of these amazing things and being able to have some one-on-one learning time with a few AMAZING pastry chefs, I was asked one day on Facebook by the head chef to stay for one year to complete my pastry certificate. I was honored, but told him that it was impossible at this exact moment because I needed to graduate. He said, “you are a good pastry maker.”
And then….then I just did something that I can never get back.
And the rest of my time here will be attempting to pull myself out of the biggest hole I may have ever dug for myself.
Oh…Justin Beiber. Why must your music videos be so addicting?
Ciao for now!