Sofia and I are both of Italian heritage, so food and cooking have always been important parts of our lives. Before coming abroad, we cooked most of our meals at home and at school. Cooking was something we enjoyed doing at the end of the day to relax and unwind. It was also something that made busy days feel a little more normal. Because of that, we were a little worried about the kitchen situation while staying in Florence since we assumed it would be very different from what we were used to.
At home in the United States, everything is set up to make cooking easier. There are countless tools, kitchen gadgets, and appliances that help college students prepare meals with little to no cooking experience. Things like air fryers, blenders, and pre-cut ingredients make it simple to cook quickly after a long day. Grocery stores also have entire sections dedicated to prepared meals or packaged foods that only require heating.
When we arrived at our Florence apartment, which houses ten girls, we immediately noticed how different the kitchen setup was. There were far fewer cooking utensils and supplies than what we were used to at home. The kitchen was smaller, there were limited pots and pans, and there were not many extra tools that make cooking easier in the United States. At first it felt a little overwhelming because we realized we would have to be more creative with the space and equipment we had.
After settling in, we explored some of the local grocery stores. Our favorite grocery store to shop at is the Conad by the Duomo. We quickly realized that the grocery shopping experience here is very different as well. Italian grocery stores have much less of a variety of pre-made foods and convenience products than American stores. Instead, the focus is on simple, fresh ingredients. There are many options for vegetables, pasta, cheese, bread, and meats, but fewer frozen meals or packaged foods.
Another thing we noticed was how seasonal the ingredients are. Many foods in Italian grocery stores and markets depend on what is currently in season. While that is something that exists in the United States, it is much more noticeable here. At first this was a little intimidating because it meant we could not rely on quick or packaged meals as much as we might at home. Instead, we had to plan meals around the ingredients available and cook more from scratch.
One night we decided to cook mushroom risotto with pan-seared chicken for dinner. To start, we browned the rice in olive oil to give it flavor. Then we slowly added chicken broth, about half a cup at a time. Each time the rice absorbed the broth, we added more and continued stirring. This process takes some patience because risotto needs to be cooked slowly so the rice becomes creamy and tender. Once the rice was fully cooked, we added heavy cream and parmesan cheese to finish the base of the dish.
While the risotto was cooking, we prepared the rest of the meal. In a separate pan, we sautéed mushrooms until they were soft and golden. Then we pan-seared the chicken so it was tender and juicy. When everything was finished, we combined the mushrooms with the risotto and served it alongside the chicken.
Risotto definitely takes time and attention, but in the end it was completely worth it. The meal turned out delicious and it felt rewarding to cook something from scratch using simple ingredients.
Even though we are in Florence and the kitchens are a little different from what we are used to, cooking this meal made the apartment feel more comfortable. It reminded us of cooking at home with my family and helped us feel connected to them even while being abroad.
Experiences like this have also helped us appreciate the Italian approach to food even more. In many ways, cooking here feels simpler and more intentional. Instead of relying on processed foods, meals are built around high-quality ingredients like fresh vegetables, pasta, cheese, olive oil, and bread. The focus is not on convenience but on flavor and quality.
Although cooking here requires a little more effort and creativity, it has made the experience feel more authentic. Learning to cook with seasonal ingredients and limited tools has helped us adapt to the culture around us while also bringing a small piece of home into our apartment. In the end, cooking abroad has become one of the most rewarding ways to experience Italian culture while studying in Florence.
Written by Angie Romano & Sofia DeFilippis
Instagram: Shopping In Florence & Cooking In Florence