Italian sashimi is different from the light Japanese sashimi that highlights the original flavor of the ingredients, and it is also not as spicy and exciting as the Hengxian sashimi made by Jiang Yunfeng. Italian sashimi is just in between, if Japanese sashimi is a beautiful solo dance, Hengxian yusheng is a passionate and climactic opera, then Italian sashimi is a waltz of sashimi and vinaigrette.

The crystal clear sea bass with a hint of pink color is flipped in a vinaigrette and served with endive leaves, mint and small jade round grains that act as stamens. The raw fish meat is particularly smooth and delicate under the background of virgin olive oil and balsamic vinegar, which can be used as the front plate of his own store by the chef of the restaurant, and the raw material sea bass must be extremely fresh, Jiang Yunfeng can actually feel the tension of the fish during the chewing process, and the freshness of the sea bass can be seen.

After a few quick and subtle bursts, a very special fresh sweetness spreads in the mouth, and those small emerald particles are a kind of fern algae, a kind of algae native to the waters of Okinawa, and in recent years, it has become a new favorite of the table.

The simple and simple sauce and fresh and chewy fish are acceptable to Jiang Yunfeng, who doesn't like to eat raw food, and the chef accurately controls the amount of appetizers, which can not only open the appetite of diners but also not make diners feel full, and look forward to the next dishes even more.

The appetizer was removed, followed by a dish that could be classified as a dessert, with a crispy toasted wheat bran cake smeared with peanut butter in the middle of the plate, and a steaming dish at the end of the two rounds of appetizers.

Jiang Yunfeng, who was full of joy, couldn't help but stiffen the smile on his face when he saw the dishes placed in front of him. There is a small pit in the middle of a huge plate, and there are only three Italian dumplings in the pit, and there is nothing else, and the amount of dishes is pitiful.

The workmanship of these three bag-shaped dumplings is quite exquisite, and the dough mixed with sweet potato flour becomes transparent after boiling, and the wrapped filling can be seen approximately. The waiter said that this dish was called Four Seasons Dumplings, and Jiang Yunfeng specially opened one to see where Four Seasons were.

The tender radish represents spring, and the turquoise asparagus is summer. Okra definitely refers to autumn, as for winter..... Jiang Yunfeng looked at the remaining small cubes of ham, I guess this is it, right? The overall taste of dumplings is still good, but Jiang Yunfeng thinks that this is more like a wonton than a dumpling.

Next up are the two main dishes ordered by Erina Nagikiri, a risotto with chicken breast and mushroom gratin, and a rustic-style baked macaroni.

Chicken breast and mushroom milk sauce risotto, the chicken breast is full of flavor and tender and juicy, the mushrooms are crispy and fragrant, the milk is rich and dense, and the rice is ..... Can't cook thoroughly, sandwich!

Rustic baked macaroni, the amount of frustrated cheese is simply an explosion of calories, the minced beef is stir-fried with olive oil with black pepper and onion in advance, and a large number of tomatoes add a sweet and sour flavor, macaroni ..... Can't cook thoroughly, sandwich!

Jiang Yunfeng sadly found that the table full of Italian pastoral style food was either raw or half-cooked, and only the basket of bread that met his own taste, and the restaurant provided olive oil for dipping bread, in desperation, Jiang Yunfeng could only flip the backpack hanging on the back of the chair and take out the craving snacks specially prepared for Erina Nagikiri, a bottle of dried longan from Guangxi Bobai.

With the longan dry and half a frame of bread, Jiang Yun Feng hastily finished the lunch that made him tired, and after settling the bill, he left Leonardo da Vinci's hometown by car with Erina Nagi and returned to Florence to continue the afternoon trip.

As a landmark building in Florence, find a building that overlooks the city, and look at the only building with a towering dome in the city that basically has the same roof, and stands out from the crowd.

Passing through the inconspicuous mottled iron gate into a quaint but precipitated Italian courtyard with a heavy literary atmosphere, the brightly colored modern plastic tables and chairs on the surrounding cloister are arranged in a style that are made by famous artists, and there is no abrupt feeling at all when matched with classical sculptures. Many young people sit at these tables and chairs, reading books or talking.

If it weren't for the copper nameplate on the wall outside the doorway, Jiang Yunfeng wouldn't believe that this ordinary small courtyard was the world's highest art palace, to be exact, an area around the courtyard was the campus of the National Academy of Arts in Florence, and the small courtyard where Jiang Yunfeng was located was just one of the classrooms.

You can find all kinds of art-related courses here, and all courses are open to the public. The contemporary art bigwigs gave lectures on the podium, the students in the audience listened attentively, and many art-loving outsiders were crowded in the back of the classroom and in the idle places.

I had previously looked up information about art schools on the Internet, and I learned that the National Academy of Arts in Florence is the world's number one art university. The sculptures, oil paintings, etc. displayed in the campus buildings are the authentic works of the "Renaissance" period bigwigs, and the exhibition of students' excellent works is held every day.

"Miss, look at their cooking methods, the way they present the dishes is really clear-eyed~ Are you sure we came to the National Academy of Arts in Florence instead of the culinary school?" Jiang Yunfeng, who was standing at the door of the classroom, looked at the room full of skillful use of kitchen knives, and the chefs who were dancing pots and stoves said uncertainly to Erina Nagikiri.

"An artist is a profession that creates beauty, while a chef is a chef who uses ingredients to create beauty and deliciousness. So in Europe, chefs are generally considered to be the same as artists, and those famous chefs have a higher social status than celebrities, so now you know why there are cooking courses, right? ”

"Hmm..... I still don't quite understand what the inevitable connection between the two is. Jiang Yunfeng thought for a moment and shook his head.

"Alas~.... Forget it, I don't expect your elm head to figure it out, let's go! The course I want to listen to is not here. Erina Nagi sighed and looked through the Internet terminals in the hallway to find the specific location of the corresponding classes and classrooms.

The two of them trotted all the way to the classroom of the corresponding course, and now there is still a little time before the official class, and there are not many students in the classroom. Erina Nagikiri, who was auditing, didn't bother to stand in the seat of a formal student, so she sat down by the window. As the start of the class year approached, students and other observers continued to enter the classroom, and the originally empty classroom was instantly overcrowded.

The professor arrived late at the last minute, and today's lecture was about the application and expression of contemporary art in cooking, and Erina Nagikiri listened very attentively, taking notes from time to time. Jiang Yunfeng, who had no artistic cells, felt that he was listening to the book of heaven, and after a while, he squatted against the sculpture pedestal and fell asleep.

At the end of the class, everyone stood up and bowed to the professor, and then gradually left the classroom, Erina Nagikiri also put away the notes in the class, kicked up the sleeping Jiang Yunfeng and prepared to leave, but just a few steps later, a girl's slightly excited voice came from behind him.

"Erina Nagikiri?!!"