Ciao Readers! And Happy Passover and Easter!
So, today we’re going to cook in Italy – specifically my language classmate, Terri, and I are cooking with Chef Giuseppe from “Extra Virgin” cooking school. As you may recall, I have taken a variety of cooking courses in many countries, ranging from the super casual paella cooking with a fun bunch of well-lubricated Australians in Barcelona to the more “professional” kitchen of Le Cordon Bleu in Paris (ooh la la).
While honestly, I already knew much of what we learned (cooking in Italy, unlike France, is “simple” in the best way – a few excellent ingredients combined to perfection), the class with Chef Giuseppe was a wonderful way to end my stay in Lucca (and yes, of course, a DELICIOUS one!). (As a side note – Chef Giuseppe was featured on House Hunters International with his American love interest, Liz – Liz and I e-chatted about our respective experience with house hunters before I arrived.) We met up with Giuseppe in the morning and went to a few small shops to get ingredients for the day, where he would fill us in on the products and their “back stories” (and have long leisurely chats with the proprietors). Once we arrived at the “palazzo” (their apartment, which is Artchitectural-digest-worthy gorgeous!) we were offered drinks (including, of course, prosecco) and enjoyed olive oil and cheese tastings with mini-lessons before we got to cooking. There was obviously great attention to detail paid before we even arrived as there was a beautifully printed menu and place cards with our names on them (more “ooh la la”s).
As I was feeling tired and lazy on my last day in Lucca, and Terri was interested in mastering technique (though she is actually a “professional” herself – she sells her artisinal homemade gelato in her native Seattle!), I mostly nibbled and drank prosecco while Guiseppe and Terri cooked (and Giuseppe somewhat obsesively cleaned-up behind us throughout the day). Don’t let the photo of me laying out the maccheroni to dry fool you (yes, that’s what Lucca’s local specialty pasta is called, and yes, it’s pronounced “macaroni”), Terri did the hard part – all of the kneading of the dough. The cooking ended with a drool-worthy multi-course meal (artichoke frittatta and salad, risotto with asparagus and truffle butter, maccheroni with ragu, all topped off with a dessert of buccellato (Lucchesi specialty sweet bread with anise), strawberries and lemon custard), served at a beautiful table with well-paired wine. We left with little gifts, the aprons you see us wearing, and a little cheesiness for good measure (“official” certificates). Buon Appetito!
New Mexico to Italy 