Day of rest and cooking in the Jewish Ghetto for Mike’s Birthday!

---

We both had colds and were exhausted from the Tour on Monday, so I went and got sandwiches and we took a day of rest. We had a class, Cooking in the Jewish Ghetto, scheduled in the evening. It was a great class--history of the Ghetto along with making pasta, stuffed zucchini flower. We made Pasta Amatriciana (a typical dish of Roman but originally from Amatrice, in the providence of Rieti; the basic ingredients are tomatoes, guanciale (salt-cured pork cheek,) pecorino romano cheese, and pepperoncini) cacio e pepe ((pronounced: kaa-chee-ow ee peh-pay) is made with just three ingredients: aged pecorino Romano cheese, freshly ground black pepper, and pasta).

Then, the fun part—packing to head to Naples tomorrow!

---

Photos

St. Peter's
as I walked down the hill to get some breakfast, the view of the Basilica dome.

Turtle Fountain
in the Piazza Mattei, meeting point for the cooking class in the Jewish Ghetto.

Prepping the Zucchini Flower
With mozzarella and sardine

Machine rolling the pasta
Fold and roll, fold and roll