Before coming to Italy, I would not consider myself much of a chef. Cooking for others has always made me apprehensive because I would rather perfect a recipe before serving it to others. This has caused me to stick to comfortable and easy meals. The classic scrambled eggs or buttered noodles are always my go-tos. However, there is such an availability of fresh goods in Italy that it feels like a shame not to use them. For example, Ariccia hosts a market every Monday with a wide variety of fruits and vegetables. Some of my peers and I will go together before class to buy our produce for the week. This has helped me make sure that I am eating ample fruits and vegetables amidst a mostly pizza and pasta diet. Then, at the supermarket, there is a fresh bread station with the most amazing focaccia and a deli with any meat I could need. 

I have also become more comfortable in the kitchen because of our program cooking classes. Cinzia, our program facilitator, is a fantastic chef and has guided us as we learn to cook Italian dishes. Each person has delegated a role during the cooking process, and Cinzia helps us in its execution. I never thought I was capable of creating such delicious and flavorful meals. One of my favorite things that we have made is a Caprese cake, which is similar to an almond brownie. It is a native Italian dessert that contains only eggs, chocolate, and almonds. It was so easy to make and tastes amazing. The one we made was even gluten and dairy free! Of course, I am still learning, but now I can step into the kitchen confidently, knowing that I have the tools necessary to create meals on my own. Learning to cook has definitely been a learning experience and has shown me how capable I am of a task even if it seems daunting. 

Ellis Thompson