肯代尔大学意大利美食发现之旅：第三篇
2014年9月22日
肯代尔大学学生Kim Haines撰文！
星期日是意大利的休息日，但是却不是我们的。新的一天以前往特拉西美诺湖泊（Lake Trasimeno）开始，这是一个位于翁布里亚（Umbria）地区佩鲁贾（Perugia）省的一个湖泊。我们参观了一个介绍所有有关湖边钓鱼知识的小博物馆，了解了鳕鱼、船以及渔网等，我们还体验了一把做一条特拉西美诺湖泊的鱼以及被渔网网住是什么感觉……这可不是夸张哦！
在我们费力搞清楚谁晕船谁不晕船之后，我们就出海了。水平如镜，风平浪静。所以大家是绝不可能晕船的。阳光灿烂、微风徐徐，我们体验了用渔网捕鱼的方式。渔夫已经提前24小时将网下好了，所以当第一张网拉起时，网中已经有了鳕鱼。
随后，我们拉起了第二张网，我们发现已经捕获了总共10条鳕鱼。而现在是时候出发前往Isola of Porvesay岛。意大利人说今天的工作量足够了，是时候吃饭了！这个岛上长满了一排排塞浦路斯树。在意大利，当你看到一大片塞浦路斯树时，这通常意味着附近就是墓地。停在小岛周围的船非常安静，因为我们将两条船绑在了一起。
我们享用了一顿鱼肉盛宴，全是炸鱼的餐前小吃，如沙丁鱼、配有鱼酱的面包等。有些人认为吃炸鱼应该配塔塔酱，而我则喜欢喷上柠檬汁。第二道菜包括新鲜的意大利面配鱼类。相较于我们在美国做的新鲜的意大利面，意大利的意大利面才是真正意义上的新鲜意大利面。根本没有可比性。非常美味可口。午餐时当然会配上Vino葡萄酒。我们小酌着白葡萄酒，酒香浓郁、香甜可口、温和不刺激。有人说它味道寡淡，但是我却认为它比后来我们在酿酒厂品尝到的葡萄酒好喝多了。美国人很能适应强发酵的烈酒。有时里面会加入大量的糖。但是这可能会导致宿醉和头疼，这种酒不像我们今天喝的酒。这是新鲜的意大利酒vino。
午餐过后，我们回到渡口乘船返回，之后乘坐汽车去了坎内托（Canneto）附近的Carini酿酒厂。
我们走下斜坡，大部分人都不自觉地滑倒或跌倒。我和Ale走的小心翼翼，踌躇不前，葡萄园的一名员工Enriquo帮助了我们。我的意思是他把我的相机挂在了自己的脖子上，把我扛在了自己的肩膀上。谢谢你，Enriquo！
酿酒厂遍布橄榄、葡萄园、无花果树和养猪场。他们自己生产橄榄油、葡萄酒和熏火腿。
至于生产葡萄酒，则需要挤碎葡萄将其放入法国橡木桶中，发酵一年的时间。一个木桶需要大约800欧元，而它们只能用3年，随后它们会以60欧元的价格卖给那些做威士忌酒或醋的人。
他们还向我们介绍了农场的猪和它们下的小猪仔。晚上好，小伙伴们，晚上我们可要吃熏火腿呢。
Enriquo拿出了巧克力榛子酱蛋糕作为甜点。我想他应该是觉得我们之前在美国从来没有见过巧克力榛子酱吧。哦，我只能说我们有这个东西的……Enriquo……我们有的。太阳落山后，我们坐汽车回到酒店。明天我们要回学校啦……意大利的学校……去学习如何制作新鲜的意大利面。你们羡慕吗？你们应该羡慕的！等我们回来吧！
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Kendall College Goes to Italy: Episode 3
Kendall College, September 22nd, 2014
Authored by Kendall College student Kim Haines
Sunday is the day for rest in Italy, but not for us. We began the day by making our way to Lake Trasimeno, which is a lake located in the province of Perugia in the Umbria region. We landed in a small museum that was filled with everything you needed to know about fishing in the lake. From cod to boats to netting, we discovered what it was like to be a fish in the waters of Trasimeno and what it was like to be caught in a net…literally!
After struggling for awhile to figure out who was not going to get sea sick and who was, we were off to sail. The water was like glass, calm and flat, and it could not have been more perfect. There was no way anyone was going to get sea sick. The sun was hot and the breeze was cool and we were about to discover the food network style of fishing. The fisherman had already put out nets twenty-four hours in advance, so when the first net was pulled, there was already cod caught into the nets.
Next we released the second net, and we realized we caught a total of 10 cod fish. Now, it was off to sail around the Isola of Porvesay. Enough work for the day said the Italians, it is time to eat! The island was lined with cyprus trees. In Italy, when you see a cluster of cyprus trees, it usually means that cemeteries are nearby. The boat ride around the island turned out to be a calming one as we tied both of the boats together.
We had a fish based lunch with antipasti full of fried fish such as sardines and breads with fish spreads. Some thought the fried fish needed tartar sauce, but I think a spritz of lemon sufficed. The second course consisted of fresh pasta pomodoro with pesce (fish). Italian pasta is the definition of fresh pasta compared to the fresh pastas we make in the U.S. There is no comparison. It is creamy and delicate. Vino (wine) was served with lunch this time, of course. We sipped white wine. It was sweet and mild. Some said it was flat, but I actually thought it was better than the one we later consumed at the winery. Americans can be use to harsh bad wines that are strongly fermented. Sometimes there is a ton of sugar added. This can lead to hangovers and headaches, but not this wine today. This was fresh Italian vino.
After lunch, we got back on a ferry to travel back to our bus which then we made our way to the Carini winery near Canneto.
We climbed down the steep hills, which most of us involuntarily slid or fell down. Ale and I hesitated, so we were helped by Enriquo, an employee of the vineyard. And, by helped, I mean I he carried my camera around his neck and me on his back. Grazie, Enriquo, grazie.
The winery was filled with olives, grape vineyards, fig trees, and pig farms. They produce their own olive oils, wines, and prosciutto.
For the wine production, the grapes are pressed and then placed in french oak barrels where they can sit for up to a year to ferment. The barrels are about 800 euros a piece and they are only used for a total of three rounds, or three years, where then they are resold for 60 euros to those who make whiskey or vinegar.
We were introduced to the farm pigs and their baby piglets. Buonasera Wilbur, we are about to eat you as prosciutto between two tortes. Grazie!
Enriquo brought out Nutella tortes for dessert. I think he thought that we have never seen Nutella before in the U.S. Oh, we have…Enriquo…we have. As the sun began to set, we stepped back onto the bus and made our way back to the hotel. We go back to school tomorrow…Italian school… to learn how to make fresh pasta. Are you jealous? You should be! Until we meet again, America…that is if we come back.
【原文引自】：http://www.gheac.com/thread-5941-1-1.html
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