#gustolabinstitute

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Peking duck from Budapest. This restaurant had its own garden, where they plant and harvest vegetables for their food #gustolabinstitute #foodculture #studyabroad #suhb #sdgs #sustainability


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YUM!!! Another absolutely divine pasta dish 😍😍😍💯💯💯 this pasta was homemade with garlic, olive oil, red pepper flakes, tomatoes and pepper! Everything was light but it made the perfect amount of taste. I loved it!!! #sdgs #foodculture #studyabroad #gustolabinstitute #sustainability #blackettc


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Last week in Italy = SO MUCH PASTA!!!!!!! This is one of my favorite pasta dishes with tomatoes and olives! The sauce is so so fresh and house made! Everything tastes better when it’s made in house #sdgs #foodculture #studyabroad #gustolabinstitute #sustainability #blackettc


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Seafood kweeeeen 🐠 🐟 🎣 this dish was all locally caught seafood and soooo good!!! This plate consisted of : prawns, octopus, squid, cod, swordfish skewers and a little salad :) this was so amazing and refreshing after so much heavy pasta!!! #sdgs #foodculture #studyabroad #gustolabinstitute #sustainability #blackettc


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Cheese is very popular in Italy but fondue was very popular in Switzerland! This sandwich has fondue poured into a hollowed baguette with a sausage. It was so amazing. In class we learn how cheese plays a part in Italian culture and it was fun to see its role in other cultures. #gustolabinstitute #sustainability #studyabroad #sdgs #foodculture #martinih


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the best steak EVER. We found this restaurant in Paris and happened to find the same in Geneva. It was so delicious with butter sauce and frites. In class we learn how Italians use olive oil in place of butter. I like butter better. #gustolabinstitute #sustainability #studyabroad #sdgs #foodculture #martinih


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a New York City chain “Black Tap Burger” in Geneva! This was a fruity pebbles milk shake with whipped cream, a rice krispy treat, a pop tart and a laffy taffy on top. It was so good for how extravagant it was. In class we learn about gelato which is similar. #gustolabinstitute #sustainability #studyabroad #sdgs #foodculture #martinih


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Veggie burger!!! Sustainable due to lack of meat and use of black beans! #gustolabinstitute #studyabroad #foodandculture #bossidym #sustainablility
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A pretzel at Christmas markets! Sustainable due to easily accessible ingredients #gustolabinstitute #studyabroad #foodandculture #bossidym #sustainablility
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Pain au chocolate! Freshly baked and delicious! #gustolabinstitute #studyabroad #foodandculture #bossidym #sustainablility
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something that was really fun about the Christmas markets was that there was some non traditional food. Opposed to Italy this tradition had a lot of variety. This was a lobster roll with pickled onions and it was amazing. It was very fresh and it was so fun to have such a summery dish in winter. #gustolabinstitute #sustainability #studyabroad #sdgs #foodculture #martinih


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If you hadn’t already noticed, i definitely have a preference pasta dish: anything with red sauce and some sort of meat and were in business. This pasta was homemade at a cute Resturant in Tivoli. It is a classic amatriciana with bacon and tomato sauce, however it is paired with pappardelle pasta. I usually have this dish with rigatoni but this was a game changer. It was so perfect in every way and a dish i will want to recreate once i get back home. ALSO, tivoli is an amazing little town and perfect for a day trip if anyone is interested. #gustolabinstitute #sustainability #sdgs #foodculture #studyabroad #vanblarcomk @glinstitute


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My favorite meal is brunch! I love that I can have something big and savory for a breakfast meal. In class we learn about how Italy doesn’t have large breakfasts which I don’t like. This was guacamole toast with salad and bacon and a poached egg. It was really good. #gustolabinstitute #sustainability #studyabroad #sdgs #foodculture #martinih


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Sausages in Switzerland! This weekend I went to the traditional Christmas markets there. In class we learn how food is a great way to learn about an areas culture. The Christmas markets and definitely a great time for this and this sandwich was delicious! #gustolabinstitute #sustainability #studyabroad #sdgs #foodculture #martinih


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Here’s the vegetable section of my local grocery store. The food is in season and comes from local farms contributing to a more sustainable food system. I love seeing that in some grocery stores in Rome the fruits and vegetables come fresh and in season. #sdgs #gustolabinstitute #foodculture #studyabroad #sustainability #binih


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Here is some penne alla vodka I had for lunch the other day. I ate a local restaurant because it is important to support local businesses and the local economy. I love buying local ad to support my neighbor restaurants. #sdgs #gustolabinstitute #foodculture #studyabroad #sustainability #binih


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visited Tivoli on this lovely Sunday in Rome~it was funny because the pasta tasted so much different here. It wasn’t al dente at all, it felt normally cooked which just goes to show the diversity in pasta within different areas of Italy🇮🇹❤️


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Here is a picture of all the holiday treats that my local grocery store has put out. Italy likes to focus on seasonal foods and has many special Christmas time treats, including panettone a cake with candied fruits. I like seeing all the traditional Christmas treats on display at the store. #sdgs #gustolabinstitute #foodculture #studyabroad #sustainability #binih


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Demonstrations this weekend in Paris kind of derailed our plans but it meant that we got to sit down for brunch at a vegan diner near our Airbnb! Everything served was vegan or vegetarian and locally sourced from farms both in and outside of Paris. I got an avocado toast with sprouts, hummus, and vegan cheese and a chai latte with almond milk. The owners of the restaurant are very committed to sustainability and local eating, so much so that they’ve rented a big hall and they’re preparing a vegan Christmas dinner! Vegan and plant based diets are much better for the environment, as meat and animal products take a lot of resources to produce and can also be very wasteful. While I myself have not made the transition to veganism, I try my best to eat plant based most of the time, to limit my carbon footprint by avoiding foods whose production releases harmful emissions into the atmosphere #consolie #GustolabInstitute #sustainability #studyabroad #sdgs #foodculture


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As I mentioned in my last post, French cooking is the foundation for much of the technical training chefs learn in culinary school. The French omelet is one of the first lessons that new chefs learn, as it is much more complex than meets the eye. It is actually very difficult to make a fluffy and perfectly cooked omelet and many of the omelets in the States are “beefed up” with veggies, meats, etc. Traditional French omelets, on the other hand, are very simple, generally only egg or egg with a bit of Emmental cheese. This omelet au fromage was one of the best omelets I’ve ever had! #consolie #GustolabInstitute #sustainability #studyabroad #sdgs #foodculture


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Spent this weekend exploring Paris 😍🇫🇷! France has a very rich food culture which is internationally known. In fact, French cooking is the foundation for many chefs across the world. One of France’s most famous dishes is steak frites, which is all they do at Le Relais de l’Entrecôte. We sat down, had a choice of wine and the temperature of our steak, and the rest was out of our hands! We were served a mixed green salad with walnuts and an amazing Dijon dressing, then a large steak and a whole platter of fries were brought right to our table. The waitress divided the steak between the two of us and doused our plates with their incredible house sauce before giving us each a hearty helping of fries. It was absolutely delicious. Through my broken mix of French and English, I was able to talk to my waitress about the origins of the beef used at Le Relais de l’Entrecôte. She informed me that all the beef comes from farms neighboring Paris and they work closely with farmers across the country to source their products directly from producers! Our meal was sustainable and delicious 😋 #consolie #GustolabInstitute #sustainability #studyabroad #sdgs #foodculture


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Eating as much pasta as I can before we head home in 6 days! I love the food here because it’s always so fresh and makes me feel good. I can’t believe our study abroad experience is coming to an end. This is a picture of AMAZING cacio pepe I had in trastevere! It came in a cheese bowl. I will miss this classic Italian dish the most. #sdtg #gustolabinstitute #foodculture #studyabroad #sustainability #bissellea


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There’s no we in pizza 😉


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someone hold my cappuccino while I take this picture😉finally found (somewhat) cold coffee today, I am excited to go home but I am also going to miss Rome and all of its quirkiness, like how all the food is different here. It makes it a fun surprise because you’ll never know what you’re going to get!


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a beautiful market/carnival here in piazza navona today😇it was such a beautiful celebration and so much fun~there was traditional candies and food for sell, all local venders! Knowing it was made locally made it that much better to eat. Fun fact: the cotton candy here has no artificial flavors which gives it a unique taste- and it’s white!!


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a beautiful door step in down town Rome~it was such a beautiful day today but definitely did not feel Christmas like due to the mediterranean climate! That is why all the plants continue to grow here in Lazio🌵


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Nothing new 🍝


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Doing as the Italian do


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Carbonara from grazie & graziella last night 😋 al dente for sure! We learned in class al dente means “to the tooth!” Which is a pasta that is cooked to be firm and to the bite. I really enjoyed this dish! In class we made Ragu & that was my favorite! This restaurant used a lot of candles to light up the place instead of lights ! Saving energy! And romantic (lol). #sdgs #gustolabinstitute #foodculture #studyabroad #sustainability #lente


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Ravioli with spinach, ricotta, sage and butter😊 We only have one week left in Rome so we decided to treat ourselves to a classic Italian meal in Trastevere. This class has taught me so much about sustainability and gave me a new perspective on eating local. I will miss Rome’s fresh foods when I return to the US. #sdtg #gustolabinstitute #foodculture #studyabroad #sustainability #bissellea


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