|different types of radicchio|
Antonia and Annalisa from La Cucina di Casa, www.lacucinadicasa.com, were our teachers.
|chopping the radicchio for the risotto|
Not only did the teachers give us the recipes and show us techniques but they also talked about the history of the dishes. Verona is rich in tradition and that extends to their food.
My friend opened up her home for us.
|taking notes and discussing the food preparations|
We had Crostini with Monte Veronese cheese.
We learned to make fresh pasta.
|two kinds of flour|
|adding the eggs one at a time|
|testing the texture|
|rolling it out|
|different ways to cut the pasta|
The pasta was added to the Pasta e Fagioli.
We prepared the stock for a wonderful light chicken salad.
Zaleti's, soft cornmeal cakes, were made for dessert. Yummy!
The dishes will be reproduced at home by all!
Our gifts were a big hit!
I am sure they will find an interesting way to incorporate the maple syrup into a recipe.
We of course ate the food that was prepared for lunch.