Chicago is home to many famous food institutions. Whenever I travel, I like to check out the famous foods of the area. In this case, it was a study in extreme low/high brow eating. One night we ate at the famous molecular gastronomy temple, Alinea, and then stuffed ourselves silly on Garrett’s popcorn, deep dish pizza and chicago dogs the next.
I went to Milano today with my friend John. We were super tourists. We attempted to see everything possible. I was told Milan was an expensive city, but it turns out getting to Milan is the expensive part. I used the lone taxi in this vicinity to get to the train station (20 Euros), I bought a return ticket to Milano (10 Euros), the train was late, so I missed my connecting train in Piacenza (10 Euros for the express), and I lost my return ticket throughout the day (7 Euros) and took a taxi back to Bilegno (20 Euros). A whopping 67 Euros to go to Milan. Worth every penny.
Torino is a beautiful city, full of life and people and subways and gorgeous palazzos.
I do not want to go back to the country. Not at all.
Piacenza – Population 95,132
Bilegno – Population 70, with 15 children, and 1 Canadian
I get to work at 9am. I make mini panna cotta’s with an herb called melissa that looks frustratingly like mint when I have to pick it from the garden. I make almond tuilles and candied nocciola, grapefruit and ginger. Then, pronto caffe, time for espresso. I then help with the bread, or prep for lunch service. And…pronto pranzo. Lunchtime, we sit down and eat a proper meal, vegetables, pasta, meat, bread. I am always tired afterwards during lunch service. Lunch service is a mix of the fine-dining ristorante of La Palta, and the osteria they run downstairs for the locals. We clean up and have a break from 3:30pm – 6:30pm. In the evening we have another meal together and get ready for the dinner service, which is all fine-dining. I work on the appetizer station with the sous-chef and I am responsible for makin sure all those treats I made in the morning get out to every table – pre-dessert before the magnificent deserts reach their tables. We clean-up and finish between 11pm and 12:30am. This is my day. 6 times a week.
(photo from http://www.lapalta.it)