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Published: September 7th 2017
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Geo: 40.6263, 14.3757
Well, the school saved the best outing for last, our final evening. Our same little group plus one went to Villa Pane where the very hospitable owner of this great looking B & B allowed us into her kitchen and gave us the recipe's she uses every day for her fortunate guests. We arrived about 4:45ish after a ride through some "streets" that were about 6 inches wider than our van very much awake! After stopping literally 2 inches from the back of the vehicle in front of us at one point, one of the other students said, "piano, piano.." "slower, slower..." I really can't say enough good things about our hostess, she really wanted us to enjoy ourselves and went out of her way to make sure we were understanding what she was trying to teach us.
She showed us how to make a "salty" dough and a "sweet" dough, and pasta dough. We made 4 different kinds of bread, plain, almond, olive, and fennel.... they were amazing. I have never had a desire to go to a cooking class but this was a lot of fun, it was interesting to see how someone cooks when it's totally natural
to her and has a passion for it. All recipes were given in grams... so a bit of translating will be needed. One of the things she kept mentioning was to, "trust yourself", "be happy and relaxed" and the bread/pasta/... will "come" or rise, turn out well, be delicious, etc...
We made, watched, or helped with the following:
Plain Bread
Breads with either, olives, fennel, or almonds in it.
A wonderful torte, like a "quick" Quiche Lorraine.... the most amazing taste ever!
Egg dough for pasta
La Crostata di Frutta Fresca
Some sort of "cookie" made with the sweet dough and lemon marmalade... it was fantastic!
The torte/quiche was amazing, it had ingredients that I really don't usually eat but all together it was fantastic. She had in it: zucchini, artichokes, red peppers, ricotta, hard provolone de m___?. She then after putting the above into the "salty" dough put just a couple of whisked eggs over the top, just enough to hold it together, then flipped the dough over the edges to cover part of the top of it and baked it. Wow, the flavors were amazing, can't describe it.
The pasta "sauces" were the following, fresh tomatoes from the garden with olive oil that garlic still in
their husks had been sauteed in then taken out of the oil, sea salt, and sugar, maybe some basil? can't remember, very simple but good. The other was same olive oil and garlic combo with a ton of cut up porcini mushrooms, a definite home run!
We finished up after the cooking and eating about 9 pm very stuffed but it was such an enjoyable evening, don't think anyone will ever forget our very welcoming hostess and the time in her beautiful kitchen. Will let the photos tell the story better than I can...
Got back to my "place" around 9:30 and finished my packing to start back home in the morning.
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Sally
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I hope you brought home recipes...and that you'll share them! :D