This was the highlight of my trip to Europe, not just Tuscany!
The two of us, celebrating our anniversary, assisted Chef Marcella in making Spaghetti Aglio Olio (dry pasta), Pappardelle with Wild Boar Ragu (fresh pasta), Pollo alla Diavola, and Mantovana di Prato (dessert), and we were able to include "extras" including a wine caramel sauce to top the dessert and a simple tomato, basil and olive oil salad. It was tough to choose the menu from her 28-page list! It ended up being my favorite meal on our trip, even though I'm not sure if it was because we helped, we learned the recipes and techniques (I learned how to better work a chef's knife!), or because it was just that great!
The three hours of cooking was tiring; the lesson was fast-paced (lots to cover) and the two of us are not well-practiced on juggling so many dishes in various stages of preparation, but it was so worth it. Luckily, the kitchen has a layout conducive to learning and there were no distractions. Marcella was matter-of-fact in her approach, but was also very patient with us both. She was a delight!
Since returning home we've each tried making the Spaghetti Aglio Olio once. We're still trying to perfect it... :-)
For our next visit to Florence, we hope to sign up for another class to learn new recipes.
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