Danilo Congratulations for the beautiful article. It might seem like part (since you speak of my ho

The bus parked outside tells me that I have arrived at last. I wandered not a little - getting lost - between the dry stone walls and almond trees in bloom before he found the Apulian countryside, Masseria San Pietro, and makes me think that within a certain effect, however, twenty-five young students from across the world are working and stretching dough for the preparation of pugliesissimi turnovers as a formative moment of their curriculum internship.
The school where they study is the prestigious Culinary Institute of America, perhaps the best cooking school in the world, and since May 2006, thanks to Anna Daniello, associate professor of Italian language and creator of the tour, the South of our country is one of the three moments of that trip to Italy initiation that students perform in search of authentic traditions, land, family habits and rituals. In essence, all that is missing or that you are hopelessly lost in their own country, forced deleted from the adaptation of immigrants and their cultures, lifestyles U.S..
Initially conceived as a single trip down the peninsula, the experience was inevitably divided into three separate times between the north, center and south before the evidence of the multiplicity of cultures and culinary traditions. Too many things to do and see and learn at one time but above all the discovery that Italy, unlike France, Spain and California, the other countries college cooking covered by the travel training program, it is an immense reservoir of diverse traditions, products typical of artisans of taste, of recipes handed down and transformed over time, in a family atmosphere enveloping and protective, generous and genuine hospitality, a thousand cultures that are stacked, fused and regenerated in a completely original and unpublished.
Everything that these guys have found busily traveling for four days in Puglia, visiting wineries, bakeries, old stone mills for the production of flour, dairy farms, olive groves, vegetable gardens and kitchens of celebrity chefs and their host unveiling recipes and telling the fruits of their land, discovering - with enthusiasm and participation - a world still somewhat archaic and not tainted by mass tourism and approval.
The Masseria San Pietro in Conversano, home of the cultural Direfaregustare Mara Baptist and Marina Saponari already featured in most welcome panzerottate abroad, it is the last visit of the tour Puglia, on the eve of their return flight to New York, the 'family atmosphere and friendly under the ancient stone vaults and the sympathy of the cooks and the landlord gives the flavor of a party to such leave from the South and its magic.
In the long table in the center of the kitchen that houses all of the lesson, in turn, with seriousness and commitment, knead, college cooking roll the rolling pins are, stretch and crop, stuffing and shape in crescents bulging ready to be fried. The highlight among smartphone that immortalize each step and syncopated emptying of glasses of a great natural pinkish college cooking offered by guests, is frying in the classic black cast iron pan in the fireplace, the embers in silent and rapt silence, followed by the time liberating and delicious tasting of the excellent work done.
I do not have time to interview these guys because they run away and reach quickly the tours that will take them to the disco to dance, to make perhaps college cooking the dawn, before leaving Italy. I remain, however. A long talk with the hosts, our land, a tourist wrong or poorly developed, catering to be promoted because of a little-known or underrated, food and wine events of so much wasteful and unnecessary, lack of proper communication, honest and effective, of envy, rivalry, entrepreneurial myopia, of provincialism, of inaction and lack of foresight of the institutions.
"Hi Marina, thank you for your kind words. I really hope Italy Becomes college cooking politically stable with good leadership. It's a wonderful country That deserves to have the '2nd Roman Empire'! In a way longer available world influence in Italy has its culture, food, language and history; blackberries so than most countries I can think of, it has much to tell the world "
Last week I was in Sicily Planeta the estate of Noto. They had just left the guys from the Culinary Institute of America. But around that they did? It would be really interesting to see the journey!
Danilo Congratulations for the beautiful article. It might seem like part (since you speak of my house), but it is not! We got to the other night, to confront and share the same thoughts. Thanks again, I leave greeting college cooking you cordially waiting for the next panzerottata. A