I awoke feeling refreshed and excited not only
to see Naples, the center of the culinary world, but to taste it as well! Every
time we told someone that we were coming to Naples, the first thing that came
out of their mouths was some variation of "delicious food". This was
good for a variety of reasons, including that all of us – myself, my fellow
student Myriah, and our faculty advisor, David, share a love of great food.
Knowing that, we couldn't wait to see what different tastes the city would
offer us.
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| Photo credit: David Marks |
We were in Italy to take part in several ContextTravel tours. Our fantastic docent, Fiorella, took us to an amazing pizzeria
that was famous for serving the best pizza in the world. It was a great
environment with classical music, great servers, and families having a
fantastic time. From our entrance until we sat down, all I could smell was the
old fashioned brick oven doing what it does best. When our waiter took our
order, I felt stuck between two emotions…total excitement because I felt like
this was about to be the peak of my whole entire experience of being in Italy,
and on the other hand, doubt. What if I had come all this way in search of
great food that might not even be appealing to me? But...I never back down from
a challenge. I had come way too far to be second guessing myself, so I ordered
the most meat-filled pizza on the menu and waited patiently for the moment of
truth.
As you could guess from a true foodie, my heart
was beating fast, and my taste buds were tingling in anticipation. It wasn't
long until the saints brought me the most elegant and beautiful piece of pizza
I have ever seen in my whole life. Strangely, I felt as if the world stopped.
All eyes were on me. I paused for a second, then took a very deep and confident
bite...
This moment was when I became a man in the food
world. That first bite almost brought tears to my eyes, and in that instant all
I could do was smile with my mouth full and my taste buds satisfied. This bite?
It totally changed my view on pizza. I realized that nothing - and I mean
nothing - will ever compare to what I was eating in Naples…and this was just
the start of my gastronomic journey.
The next day after breakfast, another amazing
docent, Alberto, arrived to take us on a culinary tour of Napoli. He took us to
several local farm markets to pick up fresh ingredients. We arrived at a fish
store, where they had a live octopus that Alberto and I touched out of
curiosity. While the octopus had behaved itself for Alberto and I, it got a little
friendly with Myriah. She jumped, screamed, and ran across the street, as far
away from the moving tentacles as possible. After everyone was finished
laughing, we proceeded onward with our walk since we knew we had a lot of
shopping to do. After scanning the stand that had fish, eels, shrimp, and
assorted marine life, we bought a kilo of Naples clams that were so fresh that
their little eyes were stretching out of their shells. We entered a small
delicatessen with ham hanging from the ceiling, and sampled buffalo mozzarella
that was so fresh that milk came out of it when it was cut. Our shopping
basket quickly filled with the rest of our amazing ingredients: bitter greens,
fresh baked bread, hard bread for bruschetta, and olive oil, lots of olive oil.
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| Photo credit: Malik Lee |
With our arms full of goods and watering mouths,
we headed to Alberto's house to cook a traditional Neapolitan dinner. Alberto
was an excellent teacher for Myriah and I, as neither of us had cooked these
recipes before. He guided us perfectly through the making of many
Neapolitan dishes, including making pizza dough, pasta, friarielli, and the
proper way to cook clams. After all our hard work, we got to reap the rewards
The clams with linguine sung in my mouth with the taste of perfectly al dente pasta
swimming in briny goodness. Caprese salad held the perfect culinary blend
of Italy’s trifecta: mozzarella, basil, and tomatoes. Although our hand
made pizzas were delicious and a notch above the American variety, they could
not hold a candle to the pizza of the restaurant, where they have 900 degree
ovens and bake the pizza for no longer than 90 seconds! Our bruschetta
held the perfect crunch of the bread with a simple cherry tomato and basil
tapenade. We had made an extraordinary and very delicious Neapolitan
meal! Myriah and I were happy that our hard work and hands-on learning
experience was so satisfactory to all those lucky enough to be seated around
the table. We ate until we were stuffed, and then ate some more. While, as a
growing teen, I can eat a lot, this was the first time I’ve ever felt like I
filled my five stomachs. Luckily, my memories will ruminate with me for a
lifetime.
-Malik Lee
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