I walked around the resort and I realized that everywhere I looked, I saw an olive tree, a field of arugula, mint, sage, oregano, and other herbs. The smell was amazing. There is an area in the SMILE resort that I always used to sit by just to smell and train my nose to recognize everything.
At the school of Albigheria in Otranto we studied Mediterranean Cuisine. Because of Puglia's location in the heel of the boot of Italy, seafood is the typical food, along with arugula and other vegetables that are raised locally. At the school, everyday we would get recipes in Italian and they would be translated for us. Chef Corrado would assign a small group of two or three on each recipe and we would all have something to do. The chefs taught me morals, and little tricks that every chef needs about how to act and behave in a kitchen while working the line. It was very hard to say goodbye to every single worker at that school, including the dishwasher. I couldn't believe that everyone was so friendly to each other while working the service periods... I witnessed a phenomenon and I will never forget it.
 

Leonides Rodriguez Jr - Monroe College Fall 2007

The whole trip has been filled with so much drama, culture, experiences and food. I know that when I go back home I am going to miss all of this. When I realize that we are leaving in five days, I also remember the song "Rather Be" by The Verve "because I rather be here than be anywhere." I really miss Ferrara but we realize that each city is different and unique in its own way. Otranto had the beautiful castle, sunny weather and great seafood. Ferarra had a really great history of art and music, the copia and cappellacci, and the pumpkin festival. Parma has the Parmegano Reggiano cheese, the Prosciutto di Parma, and the Academia Barilla

Patrice Vassell - Monroe College Fall 2008