I signed up to take the Italian cooking class offered through my study abroad program, AIFS!
Ponte Vecchio = Old Bridge.
We met on the Ponte Vecchio and were led to the kitchen of the restaurant “In Tavola” across the bridge by an AIFS staff member. I let AIFS know before hand that I’m gluten free so that they could inform the restaurant and make adjustments for me.
We entered the kitchen through a back street, put on plastic aprons, and right after that the lead chef yelled out “who is my gluten-free?!” I yelled back “me!” and immediately got put in charge of stirring panna cotta on the stove top.
Ravioli di spinaci e ricotta (Spinach and ricotta ravioli).
Sformato di verdure (An artichoke soufflé).
Panna Cotta (A cold, Italian custard).
A group of my classmates blending the sformato.
Mikaela and I in our awesome plastic aprons.
My team making the (spinach) ravioli filling.
The teacher/chef demonstrating how to make the ravioli pasta.
We got to use a pasta machine!
We learned how to shape raviolis too! (These are not gluten free)
Since the sformato contained some gluten, the teacher/chef made me an artichoke appetizer.
Sformato di verdure!
After we finished cooking, we were led downstairs to a room of the restaurant where we got to eat the dinner we had made together 🙂
Ravioli di spinaci e ricotta!
The teacher/chef made me my own (huge) bowl of gluten free pasta with tomato sauce — it was really good.
Dinner in a cool, underground room!
And finally.. Panna cotta for dessert! There is some strawberry sauce poured on top (just strawberries and sugar blended into smithereens). I’m a panna cotta fan so I enjoyed myself!
At the end we were given a little booklet with all the recipes we’d made that day.
Tips for Italian cooking classes:
Sign up for one!
Don’t wear black — the flour can go everywhere.
If you don’t get a booklet of recipes, write everything down!
If your class ends in the evening, make sure someone walks you home! A classmate walked me home and it was great to not walk back in the dark alone!