Buonasera,
Today we had our cooking class with Chef Lorenzo from Zepplin's. The twelve of us showed up at 8:30 am to go to the market and pick up some fresh food. On our way we stoped at what we call a "drug store" but actually they sold wine and chocolates. We got a s
weet grappa to start the day and choloclate hearts, since it is close to Valentine's day. As a side note, I would like to inform you that Valentine's day is an improtant holiday here as it is where it originated from, i.e. St.Valentine was Italian. Anyways, after some sweets we went to the market and tired 3 types of cheese, local small apples, blood oranges (they have a red color inside them) , and some amazing dried figs, all organic too! To say the least all the local farmers know Lorenzo. After that we ran into a little cafe and got some cappucinos and some pasteries made particularlly for carnivale, which is the multi-week celebration before lent. Eventually we made it back to Zepplin's and were greeted by the other chefs, most of them are studying under him for few months. My favorite two are Doug and Ryan, Doug from North Carolina and Ryan from California. Both of the guys remebered me from a few weeks ago when they invited me in one everning after freezing outside trying to get internet across the
street. Anyways, the twelve of us got divided into goups: bread, pasta, ragu (meat), wild boar, potatoe flan, fried artichokes, and doci (dessert). I of course volunteered to make dessert. I made 4 cakes with a lemon, vanilla flavor then I cut the cakes into three layers and put a hazulneut custard cream in between each layer. It turned out amazing! I also got to cut the fresh pasta and kneed some bread. By 1:00 we were finally eating. We had about 5 courses, all of which we prepared that morning, followed by a wine tasting. Mind you that when you cook in Italy wine is always around. Now everyone is trying to keep from passing out from a food coma. I had a great time with all the people there and the memories will be remebered forever. And perhaps now I can make my own three layer cakes and perhaps my own pasta. :)
Ciao!
Renae
Today we had our cooking class with Chef Lorenzo from Zepplin's. The twelve of us showed up at 8:30 am to go to the market and pick up some fresh food. On our way we stoped at what we call a "drug store" but actually they sold wine and chocolates. We got a s
weet grappa to start the day and choloclate hearts, since it is close to Valentine's day. As a side note, I would like to inform you that Valentine's day is an improtant holiday here as it is where it originated from, i.e. St.Valentine was Italian. Anyways, after some sweets we went to the market and tired 3 types of cheese, local small apples, blood oranges (they have a red color inside them) , and some amazing dried figs, all organic too! To say the least all the local farmers know Lorenzo. After that we ran into a little cafe and got some cappucinos and some pasteries made particularlly for carnivale, which is the multi-week celebration before lent. Eventually we made it back to Zepplin's and were greeted by the other chefs, most of them are studying under him for few months. My favorite two are Doug and Ryan, Doug from North Carolina and Ryan from California. Both of the guys remebered me from a few weeks ago when they invited me in one everning after freezing outside trying to get internet across the
street. Anyways, the twelve of us got divided into goups: bread, pasta, ragu (meat), wild boar, potatoe flan, fried artichokes, and doci (dessert). I of course volunteered to make dessert. I made 4 cakes with a lemon, vanilla flavor then I cut the cakes into three layers and put a hazulneut custard cream in between each layer. It turned out amazing! I also got to cut the fresh pasta and kneed some bread. By 1:00 we were finally eating. We had about 5 courses, all of which we prepared that morning, followed by a wine tasting. Mind you that when you cook in Italy wine is always around. Now everyone is trying to keep from passing out from a food coma. I had a great time with all the people there and the memories will be remebered forever. And perhaps now I can make my own three layer cakes and perhaps my own pasta. :)Ciao!
Renae
You should learn to wine.
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