Sunday I traveled with six of my friends to Rimini (a large city on the east coast of Italy, about a 2 hour train ride away from Parma) to attend SIGEP - an international exhibition of artisan gelato, pastry, confectionary, and bakery. We got to taste different varieties of gelato, as well as see new machines and products they use around Italy to make different 
chocolates, pastry, and breads. The exhibition was designed for professionals to check out new equipment, but it was still fun for us to go and see, and taste some sweets. The most interesting part was the gelato world cup. This is a picture of it to the left. There are teams from all around the world competing to make the best gelato. We didn't stay long enough to see who won, but it was nice to have some Americans to cheer for.
chocolates, pastry, and breads. The exhibition was designed for professionals to check out new equipment, but it was still fun for us to go and see, and taste some sweets. The most interesting part was the gelato world cup. This is a picture of it to the left. There are teams from all around the world competing to make the best gelato. We didn't stay long enough to see who won, but it was nice to have some Americans to cheer for. We have been back in the kitchen both yesterday and today focusing on the region of Trentino Alto Adige, which is in the north bordering on Germany. The region was at one point part of Germany and there is a very strong German and Austrian influence on the food. We had pastry class this afternoon, which is a nice break from the savory kitchen. Our teacher is Bruno, a young, small It
alian man who makes everyone feel much calmer in the kitchen. Today we made a lindsor tart and an apple strudel. I was very excited to learn of these recipes because I don't particularly like many Italian desserts, and these are two things I am happy to know how to make. This is the lindsor tart I made today, it's not quite as soft as the cookies I've had before, but it's good, especially with coffee or tea.
alian man who makes everyone feel much calmer in the kitchen. Today we made a lindsor tart and an apple strudel. I was very excited to learn of these recipes because I don't particularly like many Italian desserts, and these are two things I am happy to know how to make. This is the lindsor tart I made today, it's not quite as soft as the cookies I've had before, but it's good, especially with coffee or tea. And finally, it's snowing here. I don't know why I find this so amusing, I guess I never expected to it snow in Italy, atleast not in Colorno because we are not close to mountains or anything. But I've always loved snow, and it's a nice change from the fog that seems to always blanket this town.
We have guest chefs coming to do demonstrations both tomorrow and thursday so there should be a lot more to write about at the end of the week.
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