We journeyed through lots of little towns to arrive at our destination. The cooking class is in a beautiful house surround by lots of picturesque things such as nature and other old houses. It overlooks a vineyard, making the experience even more impressive. The women running it both had awesome personalities. The environment felt joyful and caring. We attend the cooking class with another couple from New York. This is a one in a lifetime opportunity so it’s best to share it with people that are funny and that keep it lively. We started by making the pasta dough and kneading it, we then leave it out for 30 minutes. Well we wait we make the Tiramisu. First we dip the lady fingers in coffee and layer them on the dish. We then put the nest layer on. The next layer consists of eggs, mascarpone cheese, a little bit of rum and sugar!!! Then we put more lady fingers soaked in espresso and then more of the other layer. And then we put it in the fridge. Now it’s time to make the pesto!!! If you didn’t already know pesto pasta is one of my favourite foods. So this is very exciting for me. We must put exactly 36 basil leaves in. Because too much basil can be over powering. We make the pesto using a marble mortar and a wooden pestle. We are very lucky because in our cooking we get to use herbs and vegetables and olive oil all from their garden. This pesto is different from other pesto that I have had because it has green beans in it. Which personnel I think makes it even more tasty. Then we made the zucchini cake. We used a mezzaluna knife to cut the herbs. The main ingredients for the zucchini savoury cake are herbs, eggs, zucchini, cheese, oil, breadcrumbs and other spices and ingredients. After that we make the turkey breast. The turkey breast sits in herbs such as rosemary. And AJ tied the turkey. Congrats to him. Then we fry it in a pan. Now we roll our pasta out with wooden roller. Then we run it two times through the pasta machine. This step was a bit difficult at first because it was hard to get the pasta in. But after a few try’s we got the hang of it. Once all the pastas ready we must cut it. Before you cut it you loosely roll it. Don’t roll it to tight or it will stick together. And add LOTS of flour. Or your pasta will be a sticky ball. Once it’s rolled you cut in to what ever size you want. Your size will depend on what sauce your serving it with. Then we bring all the delicious food upstairs. Finally we feast on a wonderful lunch. That taste will forever be in my memory, and that unique learning experience. Our four hours were filled with laughter, sharing, sapori deliziosi, lots of learning and most importantly fun. I couldn’t keep the smile of my face even if I tried with all my strength. I walked in there an ok cook and I left an awesome cook all because of the fabulous people that take their knowledge and share it with the world. 😃
