Photo of the Week: Roman Cauliflower

Photo of the Week: Roman Cauliflower

Also known as Romanesco broccoli, this stunning fractal* vegetable originates from Italy. The first time I saw it at my morning market, I was so blown away that nature could produce such an incredible and edible treat that I had to buy one. I mean…it’s a science project you can eat…or observe, if that’s your thing. With most things in Italy, my first instinct is to eat it. So I did. It was so good! It tasted more like cauliflower than broccoli and that is how I tend to approach it when considering it for a meal. Bonus, it is high in vitamins C & K. Any way you can cook regular cauliflower can be applied to Roman cauliflower, but here is a very simple recipe, should you find this fractal friend in your local grocer.
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Guest Blogger: Jane’s Ultimate Italian Watermelon Granita Recipe

A delicious Italian granita…read on to see how you can enjoy one at home!
Welcome our Guest Blogger, Jane!

Jane was a Select Study Abroad student this past summer and one of the most enthusiastic people we have every met. Before we arrived to a new city she had already picked three places she wanted to eat and had convinced several others to join her. No one was EVER disappointed with a Jane “selection.” She has excellent taste and is an avid researcher. At Select Study Abroad we feel similarly – NEVER waste a trip or a meal. There are too many amazing things and too little time to waste not doing (and eating!) the very best. So when her enthusiasm turned to a little something we call a granita well…she could not be stopped. Not even, apparently, when she returned home! Thanks to her unquenchable thirst for life and delicious icy watermelon she came up with this easily reproducible recipe you can use at home. Granita party anyone? I think we all owe her big time. Thank you Jane!!

As a kid, my dad would take me on gelato adventures before my ballet classes. I loved the delicate flavors and mouth-feel of the gelato – creamy, but not cloying. There was a little family run farm near my ballet studio in Natick, MA, and they made their own gelato from scratch. There were no glaring artificial colors, the labels were in Italian, and the stracciatella, or chocolate chip, had whole sheets of delectable chocolate tucked into the folds of vanilla. I collected the spoons, and a tower of plastic petaled dishes accumulated in the back of the pantry. When asked to choose between a true dedication to dance and my weekly habit, I promptly ended my dancing career. Continue reading…

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So you think you know tiramisu? Try this recipe…Tiramisu al Martini

Since we can’t get enough of Davide (Florentine restaurateur extraordinaire, see here for more info), we are having an extra special Select Study Abroad feature…our first Select Study Abroad Italian food recipe!!Following the life rules we here at Select Study Abroad always adhere to, we begin this little adventure with dessert. This particular dessert is a Davide special. In fact, I think he invented it because I can’t find a single recipe for it online! It is Tiramisu al Martini. Spoiler alert: there is no coffee in this recipe! It is, as the title indicates, made with martini mix…or vermouth rather. Some of you may be shocked. As an avid coffee drinker I thought I wouldn’t like it. I was severely mistaken. Honestly. Would Davide ever lead us astray? Never. Here’s the back-story: Continue reading…

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