Being an EVS volunteer can bring you to many different places and can lead to great discoveries. Being a volunteer with JUMP, particularly, gave us the opportunity to join an Erasmus+ project called “Experience Italy” designed for foreign teachers and be part of the team for a week. The program included various experiences such as cooking lessons, visits to local farms or home restaurants and Italian lessons. It’s great to meet locals and see how a network of producers and restaurants work together to prepare delicious local food for their clients. Good luck with all your work! And many thanks for your teachings.
A morning with Jess McMurray, an English chef living in Badolato (20 km from our city) who combines international and local flavors and ingredients looks like this:
Making bread with mother yeast and analyzing many, many types of flour, with Francesco from “Trattoria dal Maestro” (free publicity here, we know, but the food in this restaurant is absolutely great!)
Waking up at 5 am, before sunrise, to visit a local dairy farm near Cardinale where they produce ricotta from fresh milk, which delivered then to Catanzaro, the main city in the region:
And, top of the top, in Badolato Marina, we learned how to make a great gelato (the Italian work for “ice cream” which you most probably knew already). And the ice cream was so good, that we were too busy to take pictures.