My Favorite Recipes: Meet Chiara Brunialti

Chiara Brunialti has always loved traveling and seeing the world, seeing new places and learning about different cultures. She was born and raised in Recoaro Terme, Italy. Chiara began studying abroad in 2014, at the end of her second year in middle school when her English teacher organized a seven-day study trip to Edinburgh, Scotland. After that, she was hooked and started traveling every opportunity that she could find. Her travels included England more than once, Germany and Spain. Chiara was inspired by these educational trips and wanted to go further and do something bigger and hoped for the chance of becoming an adult while studying and learning about another country.

Approximately two years ago, Chiara started collecting brochures from different organizations that provided foreign exchange opportunities for students. Last year she heard about a program through an organization called EF and jumped at the opportunity to attend a meeting with her father and hear more about it. Chiara immediately knew she was interested and took a test, had an interview and, with the generous financial assistance and help of both of her parents and her brother, she has been able to fulfill her dream of attending high school in the United States. Chiara is one of several students who are here on the Palouse and part of the EF network. She is currently attending Colfax High School where she plays high school basketball, sings in choir, performed in the musical presentation of Cinderella, as well as several other student activities. Chiara has also appreciated the opportunity to attend the Whitman County Fair, watch a rodeo, enjoy Pig Out in the Park in Spokane, relax at the river, ride in a combine, indulge in Thanksgiving and experience Black Friday shopping.

Chiara stated, "If I had to give any advice to other families that consider having an exchange student, I would say do it, listen to that tiny voice in your mind and give yourself the chance of opening your horizons and see a part of the world through a person, through his/her words and the cultural differences."

Chiara loves to explore the world and, in return, hopes to be able to share a piece of the world with everyone she meets. She is eager to celebrate her first American Christmas on the beautiful hills of the Palouse. Chiara loves learning about the culture here and is grateful Colfax has been such a welcoming community, full of people who are willing to help and offer their friendship. She is looking forward to experiencing new traditions, as well as teaching others about the traditions of her homeland, including the celebration of Epiphany on Jan. 6. In Italian folklore, Befana is an old woman (The Christmas witch) who delivers gifts to children throughout Italy on Epiphany Eve, the night of Jan. 5. According to the legend, La Befana was approached by the Biblical Magi, also known as the Three Wise Men, a few days before the birth of the Jesus Christ. On the 6th of January, everyone stays home from school and celebrates the Christian event of the men who brought gifts to the newborn Gesus (en Italiano.) The holiday tradition includes building a huge wooden witch that they burn, while having a town fair and enjoying delicious treats such as Italian hot cocoa.

"My favorite recipe for this weather is hot cocoa the way we do it in Italy," said Chiara.

Recipes

Italian Hot Cocoa

1/3 cup cocoa powder

1/3 cup sugar

3 Tbsp. cornstarch

Milk

Combine ingredients and bring to boil. Enjoy with marshmallows or popcorn.

Creamy Stovetop Polenta

Makes about four cups

4 cups water

1 tsp. salt

1 cup polenta or yellow cornmeal

1 cup cheese (optional)

1-3 Tbsp. butter (optional)

Bring the water to a brisk boil over medium-high heat. Add the salt. While whisking gently, pour the polenta into the boiling water in a steady stream. Continue whisking until polenta is thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.

Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom and corners of the pan. Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta.

Stir the cheese and butter into the polenta, if using. Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving.