Classes are in full swing, but it still doesn’t feel like school yet…even working late into the night for studio isn’t as tiresome here as it can feel in Ithaca. Maybe its the oddly shaped trees or the ability to stumble upon antiquity around every corner that keeps me on my toes. In any case, uncovering the rich urban context of Rome and its culture constantly presents itself, whether it be through extensive walking lectures of the city or playful nights of food, drink and excitement.
Last Friday evening, we were formally introduced to the great Italian export known as ‘wine’ at a little trattoria called Renato e Luisa. We had the restaurant to ourselves thanks to a long and affectionate relationship between Cornell in Rome and the restaurant’s titular owners, as the previous studio location was right across the street.
Greeted by humble chef owner and sommelier Renato, we filed into the dimly lit restaurant set beautifully with white linens and shimmering glassware. The night began with an interesting survey of the many different components of wine: the process of making the wine, the types of bottles, the correct glassware to use for each type, the subtleties in flavour, smell, color, and even the amount of pressure contained within a bottle of champagne. Did you know an average bottle of champagne has about 6 atmospheres of pressure inside of it?? No wonder it gets everywhere! With that kind of force, you’d expect it to be a messy display when ordered at restaurants; however, Renato explained a technique where the cork is twisted ever so slightly to release the pressure at a slower pace to prevent the oh so common messy display. A few students tried the same technique on bottle of Prosecco, getting pretty close to near perfect.
The opening of the sparkling wine was timed perfectly with an introduction to the concept of pairing certain wines with certain foods. Big baskets of ample bread wafted into our noses before we saw them placed onto our tables. This was a surprise to me, as I only thought the event was as its named described – tasting wine. I gladly welcomed this second component, especially once the antipasti came out. Zucchini flowers filled with ricotta and scamorza affumicata wrapped in prosciutto with prunes! Paired with a white wine with undertones of green apple and honey, this appetizer was everything I could have wanted from this night and more.
And that was only the first appetizer! Another antipasti, a mouthwatering plate of rigatoni alla carbonara, and a simply delicious slice of orange cake were served to finish the night off along with a glass of red with notes of berries and plum. Truly a night that none of us will forget, we left feeling round and happy with a smile in tow.
