I had spent time reviewing the various cooking courses offered in Bologna and picked CIBO as I liked the idea of going to the market and learning about the various items available. I was not disappointed. Stefano, the attorney turned chef, met us at the school along with his assistant Monica, an expert in pasta making. Speaking excellent English Stefano led us off to the market to drool over all the plentiful and colorful fruits and vegetables. He also explained about the meats and cheeses as we looked at what was available for our meal. We all sat down to a cappuccino to discuss our menu and decided on several sauces along with tagliatelle, strichetti or bow ties and tortelloni as our pasta.
Upon returning we all had our jobs in preparing the sauces and then set about making pasta. This was the first time for me and we did it all by hand, using the traditional 36" rolling pin to roll out the pasta. I learned how easy it really is if you have the time to do so.
After we finished making the pasta we were ready to cook it all and sit down to taste the fruits of our labors along with some wine. I think everything tastes better when you make it yourself and I enjoyed learning the art of pasta making from a pro, Monica as well as learning about the different techniques and tips for making the accompanying sauces.
Stefano is quite animated and passionate about cooking and preserving traditional dishes that you cannot help but come away feeling like you carry a bit of this tradition with you along with your apron to remind you of this experience upon your return home.
Thank you Stefano and Monica for this enjoyable experience.
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