#GHEAC#[校园新闻] 肯代尔大学意大利美食发现之旅：第七篇

肯代尔大学意大利美食发现之旅：第七篇

2014年9月29日

       肯代尔大学学生Kim Haines撰文！


       今天早上我们出发去摩德纳（Modena），于早上5点半左右到达帕尔玛奶酪（Parmigiano Reggiano）之乡。帕尔玛奶酪是意大利菜肴的主要产品。当然，今天早上我们早到了，因为Marco是所有司机中的超人。我们期待着学习制作这种知名奶酪的秘密步骤。这场旅行开始于一场变装秀。请穿上外套和短靴吧！这个意大利女人看着我，说道，“这些对你们来说够时髦的了吧？”是这样吗？

       随后，我们进入了走廊，看到了奶酪的制作过程。透过玻璃窗户我们观看了这一制作过程。尽管我们已经从头到脚完全被包裹起来，我们仍然只能从另外一个房间观看制作过程。这是为了防止生物之间交叉感染。那么谁是玻璃背后制作奶酪的负责人呢？女士们先生们，脱帽致敬，制作奶酪的意大利大师George Clooney！我的天啊！

       这个发酵过程需要12个月。或者再少3个月，9个月的时间，这相当于母亲孕育孩子的过程。这是意大利人的比喻，因为奶酪就是他们的孩子。透过这些大型的玻璃窗，给我们的感觉就像呆在医院一样。想象一下第一次看到自己刚出生的小孩的感觉，但是这是新生的一轮奶酪而非孩子。听起来是不是有点疯狂？当然，大部分人可能都更喜欢一大轮奶酪而非一个吵吵闹闹的孩子。

       几年前，这家工厂经历了一次大地震，造成了几百万的损失。因此，这里还展示了被损坏的奶酪架的图片。后来他们修复了工厂，现在工厂又开始正常运转和营业，比之前更好。

       每一瓶香醋的价格在50欧到200欧之间。妈妈咪呀！所以你最好小心谨慎地用好每一滴。或许，连续的晚宴派对是使用这种昂贵香醋的好的解决办法。

美国肯代尔大学- Kendall College
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Kendall College goes to Italy: Episode 7


Kendall College, September 29th, 2014 


This post is authored by Kendall College student Kim Haines 


We departed for Modena early this morning to go to the Consorzio del Parmigiano Reggiano around 5:30 am (ish). Parmigiano Reggiano is a major product in the Italian cuisine. We arrived early, of course, as Marco is the Superman of all bus drivers. We waited in anticipation to learn the secret steps of making this well-known cheese. The tour began with a costume change. Please, put on this coat and booties! The Italian woman looked at me and said, “Is this fashionable enough for you?” Si?


We then moved into the corridor in which we were shown the production of cheese. Such a production took place behind a glass-plated windows. Even though we were completely covered, from head to toe) for an apocalypse, we were only allowed to watch in another room. This was to prevent biological cross contamination. And, who was the master in charger, making the cheese, behind the glass window? Hold onto your hats, ladies gentlemen, here comes the Italian George Clooney of cheese-making chefs. Holy Cow!


This factory produces 104 wheels of cheese everyday. The cows produce less milk in the summer, because the cooler weather is best. The cows produce about 2,200 liters of milk. In order to produce Parmigiano Reggiano, the process is as follows: warm the milk, break the milk, and create the curd and whey. This is all produced in copper cauldrons within linen cloths.


It takes 12 months of a quite nourishing production. Three months less, (nine months), would be the equivalent in producing a baby. This creates an incredible analogy for the Italians, because the cheese is their baby. Bambino! Looking through these large glass windows, essentially, gave us the feeling of being in a hospital. Imagine looking in for the first time at your newborn baby, but there is a wheel of cheese instead of a human. Sounds crazy? Well, most people might prefer a large wheel of cheese over a screaming baby.


Inside of the factory held a room that was filled with a ton of good-looking Italians fellas separating the curd and whey. I will take the front row please. It was hard to focus and pay attention on the tour after George Clooney came out of the wood-works. This factory was truly the spa of cheese, as the wheels are cooled in baths and then humidified in saunas.


The factory had suffered from a huge earthquake a few years back, causing a millions worth of damage. Therefore, there are pictures displayed around the building with the damaged shelves of cheese. They were able to repair the factory and it is now up and running, better than ever.


You cannot have cheese without balsamic vinegar, so we made our way to the Borgo del Balsamico to learn the secrets of the preparation of balsamic vinegar followed by a sweet and savory tasting.


Each bottle of vinegar ranged from 50 euros to 200 euros. Mamma mia! You better be prepared to use each droplet carefully and thoughtfully. Perhaps, back to back dinner parties may be a solution to this pricey purchase.


The Borgo del Balsamico was located in a beautiful Tuscan house that was gated in a rural community. The house sat on a garden of flowers, shrubs, palm trees, pups, and chickens. The family named their dog after Jacky O’Nassis. Jacky meet Jacky. I guess that it is a good thing that they somewhat support the American government. Viva l’America!


The vinegar is produced in the attic of the house in century old barrels that were passed down from the owner’s father. Each barrel has a different story to discover.


We were then served the trinity of balsamic food combinations. First this incredibly fresh ricotta came out and it was served with the gold balsamic vinegar. Next, they served pancetta on bread with the silver balsamic vinegar. And, lastly they served fresh vanilla ice cream with the orange label vinegar. Delicioso.


After the tasting, we headed back onto the bus to make our way back to the city of Florence. We were all pretty excited, as this was our very first free day to roam the city streets in search of freedom, Italian entertainment, and plenty of gelato. Oh, and did I mention shopping?

更多精彩图片请查看原文！


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