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!
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