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美食科學大學

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國際慢食會美食會議考察團

10/23
第一天

台北Q羅馬(義大利)  CI067 23:25/10:05+1                     

今日帶著快樂的行囊，奔向熱情又浪漫的義大利首都－羅馬。南北狹長像靴子一樣的義大利，曾是羅馬帝國的所在地，在政治、藝術和建築上皆為後代留下不少豐功偉業。中古世紀時的文藝復興在此萌芽，米開朗基羅等大師在此地留下相當多的藝術瑰寶。

10/24
第二天

羅馬(市區觀光)                     

義大利的首都—羅馬仍然以昔日的風貌，保存在這個西歐文明與基督教的中心。上午前往教皇國－梵蒂岡，梵諦岡奉教宗為元首，是全球天主教會的總本源，從1929年起與義大利分開成為獨立國，它是全世界小的獨立國。今日參觀★聖彼得大教堂，它是全世界最大最壯麗的教堂，高聳的圓頂是米開朗基羅的傑作，其雄偉宏大的圓頂建築及堂內大理石之豪華裝飾，貴為世界之最。隨後繼續參觀：包括★萬神殿、◎鬥獸場、◎君士坦丁凱旋門、◎許願池、古羅馬廢墟等、停留在電影羅馬假期中的場景－◎西班牙台階，遨遊屬於您的羅馬假期中；更可以擁有自己的時光，漫步於台階前的購物街；您更可於露天咖啡座品嚐CAPUCCINO，觀賞著街上衣著光鮮熱情的人群。保存在這個西歐文明與基督教的中心。

10/25
第三天

羅馬 ++++ 米蘭 － 科摩湖  －米蘭             

上午用完早餐後隨即前往火車站搭乘歐洲之星快速火車前往米蘭。抵達米蘭後驅車前往義瑞邊境，著名的渡假勝地－◎科摩，湖光山色，美不勝收，您可自費搭乘遊艇遊湖（每人20歐元），並欣賞湖濱兩岸美景及許多名人的豪華宅邸。午後返回義大利流行之都－米蘭。◎主教大教堂是米蘭的市標，為世界第三大教堂，擁有135座尖塔，是典型的哥德式建築，也是世界第二大的哥德式教堂，聞人徐志摩曾以『大理石的詩篇』來形容其教堂之美。◎艾曼紐迴廊，此拱廊建築呈十字形，是米蘭最繁華的地區。

10/26
第四天

參訪行程: （2006-10-26）

Serving up the Amalfi tradition （13個城鎮的食品） 3pm

The newly formed Amalfi Coast Tourism Association, representing 13 towns from the stupendous Campania coast, stage a tasting of some of the region’s endangered products （including  some Slow Food Presidia）as interpreted by the young chef Rocco lannone of the Pappacarbone restaurant in Cava de’ Tirreni. Two dishes made with goat’s milk and sheep’s milk cheeses, along with citrus fruits and other local products from this stretch of coastline. Accompanied by wines from the region, including by the Furore and Costa d’Amalfi denominations. 

Comparing Traditional Culatellos（醃豬肉）6pm

From Massimo Spigaroli’s Antica Corte Pallavicina, a comparative tasting of four different culatelli di Zibello （Slow Food Presidio）, all aged for the  same period of time and made from the pork of four different breeds of pig: the ancient Mora Romagnola, the Borghigiana, the Black Parmigiana and the more common and prolific large white.  Served, as tradition demands, with Fortana, a light sparkling red wine produced in the owner’s vineyards, and two spumantes from Franciacorta: Bellavista and Contadi Castaldi. 

Original Artisan Pastas of Italy（麵食）9pm

The filindeu, a slim’gossamer’ pasta still made by hand in Nuoro; anderinos, small helicoidal shapes delicately hand-rolled by the women of Usini（Sassari）; the ‘pierced’ fusillo of Gragnano（Naples）, Wound in a spiral around an iron needle （all Slow Food Presidia）. Served with traditional regional sauces and wines from Serafini & Vidotto of Nervesa della Battaglia（Treviso）.

10/27
第五天

（2006-10-27） 參訪行程

Arabica Felix: the Prophet’s Black Gold（咖啡） 3pm

History and traditions of coffee in the Arab world: from the coffee ceremonies of the Bedouins in the Wadi Rum desert in Jordan to coffee rituals and recipes in Egypt, Tunisia, Syria and Lebanon. To follow, a tasting of Arab coffee and desert sweets. Proceeds from the workshop will go to  projects organized by the Slow Food Foundation for Biodiversity. 

Dry Rancio Sec Seduction （酒）6pm

Ranion Sec（Slow Food Presidium）, a little known wine with a lot of character, is traditional to the Roussillon, the small French region of Catalan culture at the edge of the eastern Pyrenees. To appreciate just how alluring it can be, a tasting of different Dry Rancio wines with a variety of foods: Noire de Bigorre ham, Collioure anchovies – prepared in two ways by Laurent Sagols, chef of the Le Fanal restaurant at Banyuls-sur-mer（where Rancio is produced）- and aged Comte’ cheese.

10/28
第六天

（2006-10-28） 參訪行程

Romania Mania （羅馬尼亞的各種食物）6pm

A chance to taste some traditional Romanian food products. You will start with a few cured meat specialties: Sibiu （pork salami, aged for 90 days）, Haiducesc brisket （the finest dried cured meats）, Transylvania shin （a specialty for special occasions）and classic thin sausages made of spiced pork and beef. To follow, Branza de Burduf （Slow Food Presidium）, a sheep’s cheese that gets better when wrapped in pine bark, and fresh Urda ricostta. Served with a selection of wines from sthe Romanian wineries of Recas, Halewood and Carl Reh. 

Cheeses with Herbs and Speces （乳酪與辛香料）9pm

Workshop to learn the art of seasoning chesses with spices or herbs. Taste Italian specialties such as piacentino （with saffron）, Sarass del fen （aged in hay）, Mozzarella nella mortella （aged in myrtle）, Formadi frant（salted, peppered, and spiced）and a pecorino from Lazio flavored with Malay pepper. Foreign ceeses will be represented by peppered Zincarlin from the Muggio Valley in Switzerland and Motal（made with dried mountain herbs）from Armenia. Accompanied by  wines from Fonstana Candida in Lazio and Paladin&Paladin in Veneto.

10/29
第七天

（2006-10-29） 參訪行程

Rice from Italy to India （名廚示範：米食 – 從義大利到印度） 3pm

Ugo Alciati, chef at the Guido restaurant in Pollenzo near Bra （Cuneo）and winner of the Espresso 2006 award for the best risotto of the year, will prepare a dish using the Rondolino family’s  Carnaroli Acquerello organic rice, which is aged a year before being  marketed. Fror India, Ananda Solomon, chef at the Konkan Café in Mumbai, will prepare Dehradun Basmati rice （Slow Food Presidium）, which grows on the slopes of the Himalayas. 

The Sweet Wines of  the Mediterranean （地中海甜酒）9pm

A tour of Mediterranean islands famous for their production of sweet wines. Available for tasting: Psssito di Pantelleria Murana, Malvasia delle Lipari Hauner, Moscato di Noto Planeta, Moscato di Siracusa Orseoli, Commandaria Loel di Limassol from Cypress and Moscato di Samos Grand cru Union des Cooperatives Vinicoles de Samos of Greece, The only continental exception, Sitges Malvasia （Slow Food Presidium）from Spain.

10/30
第八天

（2006-10-30）參訪行程

Hail, Cesare! （名廚示範 — 各類肉食）12noon

One of the great artists of the table, a concentration of reassuring experience and a talent for surprising us with simple flavors and perfect texures. Plus a particular gift for cooking lamb, kid, pork and other meats, Hail, Cesare Giaccone! The great Cesare of the Albaretto Torre restaurant in the Langa hills. Specially for the occasion he will creatively interpret beef from the Piedmontese Whiste Ox from the province of Cuneo, a Slow Food Presidium supported by the city of Fossano. 

Presidium Bagna Caoda （各種蔬菜）3pm  

An autumn evening rituall, not only among the farmers of lower Piedmont, the bagna caoda is truly a triumph of vegetables. This time you will taste it made exclusively with Slow Food Presidia products: Vessalico garlic, Monterosso anchovies（Liguria）, and extra-virgin olive oil and artisan sea salt from Trapani. For dipping, a variety of vegetables （all Slow Food Presidia）: Certaldo onions （Tuscany）, Carmagnola ox-horn peppers and ‘hunchback’ cardoons from Nizza Monferrato （Piedmont）, Trevi black celery （Umbria）and Pardailhan black turnips （France）. Served with vintage Barbera
　

10/31
第九天

今日整理行哩，準備搭機返回台北。夜宿機上。

11/01
第十天

義大利之行除了優美的景色，團體旅行中的種種經歷、團友們旅程上的相互照顧扶持、領隊處處的貼心安排，更豐富了我的這次旅程！班機將於今日返抵國門，愉快地結束了此次義大利之旅。

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