Reflections on My 39 Years in Umbria

When I came to Italy I didn't know how to cook. I had
no basic knowledge of Italian cooking...or any other
cooking. Quite simply, I had never cooked and I came
from a family of limited culinary flair.
My husband's family had full-time help...including a
personal professional cook! My mother-in-law
generously and kindly sent Adelina to me three
afternoons a week, for three years, to teach me all
she knew - to explain, illustrate, share recipes,
demonstrate cooking techniques, discuss historical
differences which contribute to Italy's widely varied
culinary traditions.

She also taught me how to grocery shop. Those were
the years of myriad small... often miniscule, specialty
shops scattered all around town, of
five-to-seven-stop- grocery-shopping, at least 15
years before the first facsimile of a supermarket came
to town. Convinced of better quality, I continue to
use specialty shops for my grocery shopping.

Adelina not only helped me learn how to choose the
best produce, meats and cheeses, she also taught me
when local produce was available and advised me to buy
only locally raised meats, in-season fruit and vegetables.

We visited butcher shops together on a regular basis
where she marched me back to the large refrigerators
to show me the various parts of the animal and the
names of the various cuts, explaining in detail which
ones to use for different meat dishes.

We watched the local dairy workers make fresh "casciotta" and
mozzarella and often enjoyed eating one right out of
the large copper vat.

Adelina taught me about the world of local cheeses, the
origins of the various types, their uses, their aging
process, the best way to keep their flavor intact for
a few days in the house.

We explored for these three years the fascinating
world/art of risotto and pasta sauces, grains, beans,
soups, parmigiane, roasts, vegetables, etc. etc
...and the all important herbs and their fundamental
use in Italian cooking. Cooking was always centered on
the finest and freshest of what was local and in
season.

For 39 years I have put to good use all that I learned
cooking for my children and my Italian husband. But
learning was on-going as I continually experimented
and broadened my knowledge throughout these many years.

Who would have ever thought that this clueless young bride, from those three afternoons a week for three years would become Chef Mary for The International Kitchen? Now, that is quite a journey!

http://www.theinternationalkitchen.com/News-article-sid-1020-topic-20.htm