There are a lot of different factors that play into a person’s decision to study abroad. It ranges from where you desire to be, if you can speak the language and if you are willing to put your everyday life on hold to be somewhere completely different. When I shared my decision to participate in study abroad, a lot of people asked me if I would miss home. Obviously I would, but it’s not like I won’t be back in a few months. I can still talk to my friends and family, even if I won’t be seeing them daily. The time here has been flying by, and frankly it’s hard to be homesick when I’m constantly on the go touring Rome.
Another factor of study abroad is not just the studying, but where you will live. Most Temple Rome students, including myself, are currently living at the residence right by Vatican City. This apartment style of living is nice in the sense that you live with a lot of your friends and classmates. A number of my friends chose the homestay option and although I initially didn’t consider it, it is a great option. Who wouldn’t want to live with an Italian family and have homemade authentic Italian food every night? There is always someone there willing to help you with your Italian homework and improve on the language. It does seem that the knowledge of English between host families varies, so if you really want to develop your Italian this is a great option.
Earlier this week I had the opportunity to have a group dinner at my friend Brigitte’s home with her host family. Brigitte’s host “mom”, Rosaria, was so kind and welcoming. She taught us how to make carbonara followed by crepes for dessert. I was especially excited for learning how to make carbonara, because I was intimidated with the sauce that went along with this classic pasta dish. With Rosaria’s helpful instructions, I learned when to add specific ingredients and how to let the hot pasta and pancetta cook up the raw egg and cheese mixture to create the perfect sauce. Here is the recipe for both the carbonara and crepes.
Ingredients (serves four people): pasta (about 100 grams of rigatoni or spaghetti per person) -200 grams of pancetta (or bacon) -one onion -4 eggs -200 grams of grated parmesan cheese -salt , pepper, extra virgin olive oil , fresh parsley
Preparation: lead to boil a pot of water with a hefty pinch of salt for pasta. In a large skillet, heat extra virgin olive oil with onion and pancetta. Scramble 4 eggs in a bowl while adding parmesan cheese, parsley, salt and pepper as you whisk. Transfer the pasta cooked al dente into the pan with pancetta and mix well, turn off the heat and pour the contents of the bowl directly into the pan. Stir it well allowing the egg mixture to envelop the pasta. Serve food piping hot with a bottle of full bodied red wine or sparkling white wine.
Crepes with Nutella
Ingredients: 3 tablespoons of flour -3 eggs -a big glass of milk -a pinch of salt
Preparation: Beat the eggs in a bowl with the milk, then add the flour with a sieve and finally a pinch of salt. Put the mixture in the fridge for half an hour. Prepare a pan on the stove and pour a ladle of the mixture, when the edges turn and it begins to brown, remove from heat and add Nutella (or jam or honey or fruit or anything your heart desires). Serve with powdered sugar.