Week Nine brought the exciting subject of FOOD and more specifically, the Mediterranean Diet. We learned that the Mediterranean Diet is often held in high esteem due to its low saturated fat, high monounsaturated fat and dietary fiber. The Mediterranean diet affectively incorporates the basics of healthy eating with a traditional cooking style. It usually consist of fruits, vegetables, fish and whole grains. We can reap amazing benefits by adopting a few of their practices into our own routines. One of the main aspects of not only the Mediterranean diet, but also the Italian diet, is OLIVE OIL!!
Olive oil is an ingredient that I myself have learned to love (and cook with) during my stay here. As it turns out, studies show that olive oil can actually reduce the risk of coronary heart disease. (Go olives!)
An interesting trick that our lecturer, June di Schino, shared with us is how to know which olive oil to buy in the supermarket. Olive oil is extremely heat sensitive; so it should always be in a dark green or black container, never in a clear container. This was somewhat disappointing for many of us to discover because when we returned to the kitchen after class for lunch break, we realized that many of us had, unknowingly, been using olive oil from a clear jar.
Luckily, later that same day we made a trip into Rome to visit Eataly, a high-end Italian food market chain that features multiple restaurants and retail items. This was, for many of us, a very exciting experience. The building, a converted train station, now stands as a four stories of sit-down restaurants and fresh ingredients.