“Italian Culture and Cuisine" gives students a unique Italian perspective

Grace Bebout, an Italian minor from Summit, New Jersey, is taking a course called “Italian Culture and Cuisine” while she is studying abroad for the semester in Milan, Italy. Bebout is one of the many students who get a different taste of the culture they’re studying through cooking classes. She has learned to cook everything from milanese risotto with asuquo to gnocchi.

Alyssa Romano, one of Bebout’s classmates, holding up Gnocchi sorrentino (potato gnocchi) made in class.

Photo courtesy of Grace Bebout.

Bebout said she has learned the two ways to make pasta: one with fine flour and egg, and one with coarser flower and water. She learned to make pasta both by hand and with a pasta machine. Bebout said her favorite dish that she has made so far is the gnocchi sorrentino and the pumpkin ravioli with butter and sage was her least favorite. Bebout made a point to say that the ravioli was still good!

Pumpkin ravioli made by Bebout.

Photo courtesy of Grace Bebout.

“Italian Culture and Cuisine” costs 100 euros in addition to the tuition Bebout is already paying for the semester at IES Milan. The class is taught in Italian by Michela Fontana, a 35 year-old woman who was born and raised in Milan.

“Michela is very passionate about the class she teachers,” said Bebout. “She is enthusiastic with each of us (the students in the class) and encourages us to make the best dish possible.”

Bebout, third from the right next to Michela (second from right).

Photo courtesy of Grace Bebout.

The class meets twice a week; on Mondays and Wednesdays. There are 12 exchange students in the class, both girls and boys. On Mondays, the class cooks and goes on walking food tours throughout Milan. Bebout has tried gelato, fiacha, and different types of calzones on the walking tours. On Wednesdays, the class meets in the classroom to learn about the history and origin of typical Italian foods such as pizza, pasta and bread.

Margarita pizza made by Bebout.

Photo courtesy of Grace Bebout.

“The cooking class has given me insight into the Italian culture that I would not have otherwise gotten,” said Bebout. “I’m very proud of dishes such as trophy genovasi, meatballs, and fried rice balls that I have learned to make. I am looking forward to bringing my new skills back to the United States with me.”

Bebout confirmed that Italians do use as much mozzarella cheese as Americans do!

Gnocchetti (made from flour and water) by Bebout.

Photo courtesy of Grace Bebout.