Pizza & Pasta Please

Meals in Europe are enjoyed at a slower pace than in the United States. Breakfast, lunch, and dinner are mostly sit-down occasions with multiple courses and time after the meal, before the check is handed, to sit and talk. The American mentality tends to be quicker and more time conscious. Speedy service is valued and desired, whereas in Europe this is interpreted as rude and hasty. It is often hard to find coffee to take away as well, so a busy coffee addict like myself has to find time to slow down and enjoy a cappuccino in a mug instead of sipping from a plastic lid.

Portion sizes also differ in Europe and tend to be much smaller. However, because take away is often not an option, I’ve found that I like this change in size. Additionally, keep in mind if you travel abroad that tipping in Europe is not expected nor required. If we have a pleasant service experience we sometimes leave something, but you don’t need to abide by typical tip percentages as you do in the United States. Servers in Europe are paid higher wages and therefore not reliant on these extra earning.

I eat about half of my meals in Rome out, and the other half I make myself. I took a cooking class earlier in the summer and I’ve been experimenting in the kitchen more than I usually do. However, I do also feel that food is such an important part of Italian culture and I like to try places in the area. We often go out to recommended restaurants for a plate of pasta, dish of pizza, or platter of cheese and wines. I had vegetable lasagna at one restaurant layered in white cream sauce, zucchini, and eggplant, and dripping with four different types of cheeses. It was the most amazing meal I’ve had in Rome. Two weekends ago we went wine tasting in Tuscany and, along with the wine, were served local foods from the area. Here I tried cheese dipped in fresh honey, a variety of meats, and chicken liver on a toasted baguette. Although I very much enjoyed the cheese and meats, I wasn’t too keen on the chicken liver, mainly due to the texture. However, I think it is always good to try and experiment—you never quite know!