I planned to return after one year, but it became two… then two years turned into a third… I’ve completely fallen for Italy! I started with a two-month chef training course. Using the re-enrollment system, I took a one-year long-term course and extended my stay locally, making it my third year. 「1年で帰るつもりが2年…2年で帰るつもりが3年目と…すっかりイタリアにハマってしまいました！」 最初は2ヶ月シェフ養成コースで参加。 再留学制度で長期留学1年コースを受講、そのまま現地で延長して3年目となりました。 During my first year, I took both the “Chef Training Course” and the “Home Cooking Course.” I learned a wide range of dishes, from authentic restaurant-style cuisine to traditional Tuscan regional fare. The idea of cooking with “whatever you have on hand” before gathering ingredients is quintessentially Italian. I developed the ability to cook by trusting […]
After ending my corporate career, I decided to study Italian cuisine abroad, driven by the desire to “challenge myself with Italian cooking.” At age 62, I embarked on a two-month Italian culinary study program. The application process began a full year before departure. Through thorough preparation, I was able to arrive at departure day with peace of mind. 会社員生活を終え、「イタリア料理に挑戦したい」とイタリア料理留学を決意しました。 62歳で2ヶ月間のイタリア料理留学に挑戦です。 手続きは出発の1年前からスタート。しっかりと準備を重ね、安心して出発の日を迎えることができました。 The classroom was filled with fellow students from around the world, all gathered to learn cooking! In addition to lessons conducted in Italian, you could choose Japanese or English interpretation, so even if you were unsure about the language, you could relax. The instructors taught while weaving in the […]
week3 Tuesday. With classes canceled on Tuesday, we visited a Chianti winery. In the morning, we toured the Veroni winery in Chianti Rufina and enjoyed a tasting. For lunch, we ate mushroom pici and a grilled meat platter at a mountain-side restaurant. The simple flavors made us truly appreciate nature’s bounty. 火曜日。 授業のお休みの火曜日は、キャンティのワイナリー見学へ。 午前中は、キャンティ・ルフィナ「Veroni」社のワイナリー見学と、試飲。 昼は、山合いの食堂で、キノコのピチと、肉のグリルの盛り合わせをいただいた。 シンプルなおいしさで、自然の恵みをいただいていることを実感する。 In the afternoon, we toured the Chianti Classico winery “Rocca di Montegrossi”. Grape harvesting had begun yesterday, and we were able to see the grape sorting and juice-making process – a very valuable experience. 午後は、キャンティ・クラシコの「Rocca di Montegrossi」社を見学。 昨日から葡萄の収穫が始まり、葡萄の選別とジュース作りを見ることができ、とても貴重な経験だった。 Wednesday. Today’s menu: Amatriciana, chicken alla diavola, sponge cake with sauce anglaise. After school, we visited the Duomo Museum. It […]
September 8 (Mon) – September 12 (Fri) 【Making Lasagna】 We’ll start by making the lasagna sheets. 9月8日（月）〜9月12日（土） 【ラザニアをつくる】 ラザニアの生地作りからはじめます。 Roll out the dough little by little using a pasta machine 生地を少しずつ、パスタマシーンで伸ばしていき Thinner and thinner だんだん薄く薄く Once thinly rolled, cut into appropriate sizes. Boil to complete the lasagna sheets. Make the ragù and béchamel sauce. Layer in the lasagna pan: lasagna sheet → ragù → béchamel sauce → cheese. Repeat this process 3-4 times, then bake in the oven. It’s truly labor-intensive. And it’s done!! Let it cool slightly before portioning out individual servings. This single dish is a complete meal, packed with volume! 薄く伸ばしたら、適当な大きさにカット。茹でてラザニア生地の完成。 ラグーとベシャメルソースを作って、ラザニア型に、ラザニア→ラグー→ベシャメルソース→チーズの行程を3〜4回繰り返し、オーブンへ。本当に手間がかかっているんです。 そして出来上がり！！少し冷ましてから一人分に取り分けます。この一皿で完全食、ボリューム満点！ 【Vegetable Mix Fritters】 Fritters […]
week2 Monday. On my way home from school, I found some beautiful dried herbs at a nearby organic supermarket! They smell amazing. I’m already using them to practice cooking. 月曜日。 学校帰りに近くのオーガニックスーパーで、美しい乾燥ハーブを見つけました！ 素晴らしい香りです。 さっそく料理の復習に使っています。 I went to the Central Market on a day off from classes. The first floor is lined with fresh produce. I sampled some cheeses and bought a Pecorino with pistachios. The second floor is a modern food court where you can casually eat whatever you like. 休講日に中央市場に出かけました。 一階は、生鮮食品がずらりと並んでいます。 チーズの味見をさせてもらいながら、ピスタチオ入りのペコリーノを買いました。 2階は近代的なフードコートになっていて、気軽に好きなものを食べれるようになっています。 The school issues meal coupons to students, allowing us to eat at partner restaurants. Craving Japanese food after so long, I went to a Japanese restaurant accepting meal coupons. They said I […]
September 1 (Mon) Today’s dishes: Mixed mushroom crostini, ricotta pasta, lampredotto, stir-fried shishito peppers Starting today, we have a new member, bringing us to six people. A worldwide cooking class gathering people from various countries. Lampredotto is a stew made from the fourth stomach of a cow, a representative Florentine regional dish. It had a unique flavor that was light and free of any unpleasant odor. 9月1日（月） 今日の料理は、 きのこミックスのクロスティーニ、リコッタチーズのパスタ、ランプレドット、ししとうの炒め物 今日から新しいメンバーが加わり、6人に。 いろいろな国が集まるワールドワイドな料理授業。 ランプレドットは、牛の第4胃袋の煮込みでフィレンチェの代表的な郷土料理。 さっぱりしていて臭みのない独特の味でした。 September 3 (Wed) This is how you make focaccia. Add water and fresh yeast to flour, knead, and let it undergo primary fermentation. Then add olive oil, knead again, and let it undergo secondary fermentation. Handle it […]
week1 The apartment arranged for us by the school is located in a residential area, on the top floor, the 5th floor. It has an elevator, which was a huge help! We meet the landlord in front of the apartment and head to the room together. We receive the keys, get a room tour, and learn how to use the Wi-Fi and facilities. 学校に手配していただいた私たちの宿泊先のアパートは住宅街にあり、最上階の5階です。 エレベーターが付いていて、助かりました！ 大家さんとアパートの前で待ち合わせして、一緒に部屋に向かいます。 鍵の引渡し、ルームツアーをしながらwi-fiや設備の使い方などを教わります。 From the terrace, we can see the sparkling sunrise. テラスからはピカピカの日の出も見えます。 Staying in our apartment are also Riaci’s Spanish sister and brother. The sister is taking the Jewelry course, and the brother is taking the Painting course, each deepening their studies in Italy. 私たちのアパートにはRiaciのスペイン人の姉弟も滞在していて、お姉さんは宝石コース、弟さんは絵画コースに通っていて、それぞれにイタリアの学びを深めています。
