The time has come. I'm here and it's so surreal.

Well folks, I was going to write about my second stage with the Sunday dinner club and their pizza dinner.  But I ran out of time, sadly.  The fortunate thing, is that the Sunday Dinner Club is thriving, but I think they want each and every one of you to pay them a visit and eat their delicious food!!!  So please, check out their website, shoot them an email, and go, eat, and enjoy!! http://sundaydinnerclub.com

Now, close your eyes and use your imagination.  Wait, if you close your eyes you won't be able to read.  Maybe read and then close your eyes and go over what you read a few times in your mind.  That's how I hope to help you be here with me.

To make a long story short.  I began my externship in Chicago, however due to schedule conflicts and an on the job injury, I had to put it on hold.  Which, turns out to be a blessing, because the opportunity to due my externship in Orvieto, Italy came to be.  And this is where I find myself, typing out this current blog, at sunset, with an amazing view of the countryside.  So, follow along, as I hope to be descriptive enough so you can taste the flavors and smell the smells and visualize the sights that I've had to lucky opportunity to experience and continue to experience for the next three months.

I came to Italy a few days early, so my body could adjust to the jet lag.  Turns out, I didn't really suffer jet lag, thanks to a tylenol PM and glass of wine on the plane.  I have to say, Swiss airlines, even in their coach class is very nice, with as many movies as you can watch on your own screen, as you can squeeze in on your flight.  The food?  Well, we won't discuss that, lol.

Flew in to Rome and stayed at a great little B&B.  Unfortunately the neighborhood, Esquilina was a bit shady, so I didn't roam about too much after dark.  There was not much to see in the area, which was fine.  All I needed was my morning cappuccino and some gelato, and I'm set.  So, not much to tell about Rome.  Well, except for the Brioche Con Gelato, and I don't think words can express that one, I mean a sweet brioche bun filled with gelato-pistachio and Fior De Late, like an adult ice cream sandwich.

So, I'm going to make things brief, but try to be descriptive because I've fallen behind on this blog since arriving.  We've just been so busy running and working, but I'm not complaining by any means. And I have been thinking about how to format this blog, and I think I'll give a synopsis of my experience so far, and then tell you about the people around me, and their story, because their story is part of my story.

Chef Lorenzo and his significant other, Kim met me at Rome Fiumicino for pick up to Orvieto.  We had other passengers as well, Cody, from a new culinary program in Michigan and an older couple from Mass., that had the winning bid on a cooking class and tour with Chef Lorenzo.

We arrived to scenic Orvieto and to Cody and my new home for the next three months.  The architecture here and all over Italy is amazing.  Very deceptive from what you see on the outside to what exists inside.  And in typical European fashion, when you have a B&B or rent your apt out, you rehab with what Ikea has.  It's inexpensive and easy to obtain, and it looks modern and it's comfortable.  Walking in to the apt, I met Jose, Yodaris, Michelle, and Andrea, all students from Puerto Rico.  We hit it off right away, which made the trip even more comfortable.  We sat around, got to know each other a bit, then wandered off for a bit of exploring and a beer.

I did get a chance to finally see the restaurant, which was formerly a cave, however when Chef Lorenzo relocated his restaurant there, it had already been converted to a restaurant.  There were still some minor construction issues that needed to be taken care of, especially since he had the intentions of having cooking classes/demos for the public, and the popularity of his hosting interns/externs has risen.

I will post photos of what I have from the inside.  This is his website for everything that he offers.  http://www.ristorantezeppelin.it/index_eng.html

Now, I will begin with our adventures with this first blog, this way it doesn't seem like I'm rambling and you don't get bored.

Our fist adventure was to Fattoria Il Secondo Altopiano, to observe the process of making Goat Cheese.  Starting from the feeding and milking process to the curdling and aging process.  This cozy little farm operates throughout the year and is very non descript.  If you saw this farm, you would not know that they produce some of the best artisanal goat cheese around the area.  The entire process brings smiles to the family that runs the business.  http://www.ilsecondoaltopiano.com  They are very passionate about their craft and very informative.  When making the cheese and prepping the service of the cheese the room almost glows from the glistening in their eyes.

Obviously, it's a goat farm, so you have typical smells.  Or do you?  Not really.  It smells of hay and a barn, something you wouldn't expect.  It's very clean and the goats are living in a very well kept environment.  They are happy goats and happy goats make a happy milk, which in turn makes a happy cheese, a creamier cheese, a sweeter cheese.  And the farm is in a very scenic location, that I could totally get used to.

The cheese.  Although we didn't get description of the young and aged cheeses, I can give you a bit of a run down.

Young goat cheese with pink and red peppercorns and newly pressed olive oil.

Young goat cheese, with pignoli, sesame seeds, and poppy seed.

A platter of various stages of aged goat cheese.

Whipped goat cheese with I believe is fresh ricotta, peppercorns, black pepper and newly pressed olive oil.

After being fed the freshest goat cheese I've ever had and drinking their house wine, I was completely happy and my appetite was satiated.  I suggest, if you have never had goat cheese, give it a go.  You can find it almost everywhere.  Some, mass produced, some from smaller farms.  Go for the smaller producer and keep these artisans in business because they are the people that put their love into their product.  This visit will not be one that I will soon forget.  My only regret is not buying and being able to bring this product home.

I think, I will stop for now and write another this afternoon.  Chocolate is my next experience, yes, chocolate making, in Perugia, at Perugina.  Mmmmm, chocolate.  In fact, I'm feeling inspired, I'm going to write a few this afternoon, after La passeggiata and maybe a gelato.  http://www.fodors.com/news/story_4117.html