One of the things I didn’t really think about before coming to Milan was how much my everyday routine would change, especially when it came to grocery shopping and cooking. At home in the United States, grocery shopping was usually something pretty simple. You could go to a large supermarket, buy everything you needed for the week, and not really think too much about where the food came from or how it was made. Living in Milan has made me realize that food is a much bigger part of everyday culture in Italy, and even something as basic as going to the grocery store can be a different experience.

One of the biggest differences I’ve noticed is the way grocery stores are organized and the types of products available. Compared to the large supermarkets I’m used to in the US, many grocery stores in Milan are smaller and have a more limited selection of certain products. You also tend to shop more frequently instead of buying everything in one trip. Fresh ingredients, especially vegetables, meat, and cheese, seem to be a bigger priority. I’ve also noticed how much more attention is paid to where food comes from and what region it is produced in. There are so many different types of cheese, pasta, olive oil, and other products that are specific to different parts of Italy.

Cooking has also become a bigger part of my daily life since moving here. Back home, it was easy to rely on prepared foods or grab something quick, but living in an apartment in Milan has given me more opportunities to cook for myself. It has also made me more interested in learning how to prepare traditional Italian dishes rather than just eating them at restaurants.

For my Culture and Cuisine class, I decided to make carbonara, which is one of the most recognizable Italian pasta dishes. What I learned is that authentic carbonara is actually pretty simple, but the ingredients and preparation matter a lot. Traditional carbonara uses guanciale, eggs, Pecorino Romano cheese, and black pepper. There is no cream, butter, or garlic, even though some versions of carbonara in the United States include these ingredients. Making it myself gave me a better appreciation for how a dish can depend on a few basic ingredients rather than a complicated recipe. It also showed me how seriously Italians take their traditional food. There are certain ways dishes are supposed to be prepared, and changing the ingredients can completely change what the dish is.

I think the biggest thing I’ve learned from cooking and grocery shopping in Milan is that food is connected to more than just eating. It reflects regional traditions, history, and the way people organize their daily lives. In the US, convenience is often a major part of how people shop and eat, while in Italy there seems to be more emphasis on fresh ingredients and traditional preparation. I obviously still have a lot to learn about Italian cooking, but even making one traditional dish has helped me understand the culture in a way that I probably wouldn’t have by just going out to restaurants. It’s also made me appreciate how much goes into some of the foods that I used to take for granted.