跟我去特雷維索 - 00 寫在開頭 At the beginning (中/En)

ALMA畢業專題(中文/English) 

「跟我去特雷維索 Vieni in Treviso con me」系列是我於義大利國際廚藝學院 ALMA La Scuola Internazionale di Cucina Italiana 的期末畢業專題全文。依照學校要求，國際畢業生必須深入研究實習地區的飲食文化（地理、歷史、風土、食材、食譜等等）完成英文為主、義大利文為輔的書面報告，並通過期末口頭面試，以及完成另一項菜單設計專題，方可畢業。此系列原始撰稿語言為英文，並以翻譯軟體翻譯成中文再做潤飾。文章中間我會穿插一些照片，搭配上我現在的想法以及一些基礎知識補充，讓大家更好閱讀！那你準備好了嗎？跟我一起去特雷維索吧！

 

跟我去特雷維索 Vieni in Treviso con me

Chapter 0 - 寫在開頭 At the beginning

今天是四月的第二天，我終於開始寫我的專題了。 我知道現在開始為時已晚，但是我還是得嘗試。出乎意料的，COVID-19弄亂了每個人的安排和生活。並且，出乎我意料的，是輕忽了這一切能對我造成多大的影響。

在二月初，我開始考慮如何寫專題，並試著挑選經典的菜單進行研究。我在廚房工作得很好。在Ristorante Gellius 工作是我最好的經歷之一。但是，也是在此刻，甚至早在一月初，我開始從我國台灣的新聞和中國外流的一些消息注意到這個病毒有多麼危險和瘋狂。該病毒不可避免地來到義大利並以無法追踪的方式傳播。

我記得那是美麗的蔬菜「朝鮮薊初生花苞 castraura」剛剛開始的季節，甚至一些白蘆筍也開始收成。我是如此興奮。那時差不多是二月底。特雷維索的醫院裡確認有八人感染病毒。而在不遠處的帕爾馬（Parma），因為政令，所有學校都關閉了。我的父母感到恐慌，甚至我也感到恐慌。即使我在這個小鎮上住了三個月，我也能看到人們如何開始心生懷疑地看著我。二月底，我回到台灣，沒有帶任何義大利的紀念品，沒有任何葡萄酒與食材。我扔掉了幾乎所有的衣服，以便帶回所有的書和工具包。

 

整個三月我都在沮喪中掙扎。這樣結束我的義大利之旅絕對是傷心的，倉促的道別是痛苦的。我花了整個三月讓自己平靜下來，現在我感覺好多了。這些日子，我終於又開始做菜了。然而由於財務問題和設備不足，我仍然感到壓力很大。但是，嘿，生命總會找到出路的，對吧？

往好處想，當我還在威尼托（Veneto）時，我曾經探訪過一些生產當地產品的店鋪或工廠。我還在特雷維索（Treviso）嘗試了兩家標誌性的餐廳。我希望我可以挖掘這些美好的回憶，以便為這個專題報告帶來一些溫暖。

從二月初，每天看的小藍點增加，越來越焦慮。但義大利人也沒在怕（聳肩）

在杜拜機場轉機時，還幫媽媽跑了一趟另一個航廈買赫瑪士的絲巾。
事後想想我根本瘋了，杜拜機場根本是病毒大溫床。

Vieni in Treviso con me

Chapter 0 - At the beginning

Today is the second day of April, I finally start to write my project. I know it is too late to start, but stil I need to try. It was unexpected that COVID-19 messed up everyone’s schedule and life, and it was unexpected that how I under estimated the situation can affect me so much.

At the very beginning of February, I started to think about how to do the project and try to choose the typical dish for study. I was able to do a good job in the kitchen. Working in Ristorante Gellius is one of my best experience. But it was also at this moment, maybe even earlier in the beginning of January, I started to notice how dangerous and crazy of the virus due to the news from my country Taiwan and some information that leaked from China. Unavoidable, the virus landed in Italy and spread in an untraceable way.

I remembered the season of the beautiful vegetable “castraura” just started, and even some white asparagus started to harvest. I was so excited. It was nearly the end of February. There were 8 people confirmed with virus in the hospital of Treviso. And, some distance away in Parma, all the schools were closed due to the policy. My parents were panic, and even I was panic. I could see how people started to look at me suspiciously even I had lived in this tiny town for 3 months. At the end of February, I went back to Taiwan, without any Italian souvenirs, without any wine and ingredients. I threw away almost all my clothes so that I could bring back all the books and tool kits.

I struggled in depression all the March. It was absolutely sad to end my Italian journey like this, and it hurts to say goodbye in a rush way. I spent the whole March to calm myself, now I feel a little better. These days I finally start to cook something. I still feel stressful due to the financial issue and lack of equipment. But, hey, life will find the way out, right? 

On the bright sight is that I’ve already been to some stores or factories that producing local product while I was in Veneto. I’ve also tried two iconic restaurants in Treviso. I hope that I can dig in these good memories, so that I could bring some warmth to this project.

The series "Follow me to Treviso / Vieni in Treviso con me" is the full text of my final graduation project at the ALMA La Scuola Internazionale di Cucina Italiana. According to school requirements, international graduates must conduct in-depth research on the food culture of the internship area (geography, history, terroir, ingredients, recipes, etc.), complete a written report in English, supplemented by Italian, and pass an oral interview at the end of the term, as well as complete additional menu design topic, can be graduated. 

The original manuscript language of this series was English, and it was translated into Chinese with translation software and then embellished. I will intersperse some photos in the middle of the article, with my current thoughts and some basic knowledge supplements, so that everyone can read better! (But, sorry for the English reader, I will only write those in Chinese.) Are you ready then?  Come to Treviso with me!