We had an inkling, when we were planning our trip, that after a day in Rome seeing the sights and battling the throngs we would be ready to escape to the countryside. Consequently, we signed up for a cooking class and did just that. There were only four participants, the others were a lovely young couple from Melbourne, Ash and Mel. We were picked up at 8.30am by multi-talented driver and sous-chef, Roy, and enjoyed a very comfortable 45 minute ride to the medieval village of Mazzano Romano. There, we met our chef, Elisa, who guided us through the process of purchasing our ingredients. Firstly, to the macelleria where vegetarian Mel opted to wait outside.
Next was the green grocers, bursting with colourful, fresh produce.
The last stop was for cheeses and smallgoods, so much choice in one small shop.
Sharing the load, we made our way along narrow cobbled streets, climbing higher into the village.
Arriving at the apartment, built around 1300 AD, we wandered around in awe at the beautiful interior and breathtaking views.
The kitchen awaited us, ready to create our culinary masterpieces
and the essential ingredient was poured.
Michael’s first attempt at tossing salt in a pan was somewhat overzealous but with a little more tuition, he soon mastered the art.
We were shown some handy tips when it came to preparing vegetables, including an easy way to prevent eyes from streaming when chopping onions. Take a mouthful of water and hold it in your mouth while cutting the onion – no tears. I have it on good authority that it also works with a mouthful of beer! Michael was assigned the task of making the dark chocolate lava cake, I’m not sure how Elisa knew he would embrace the challenge with such gusto.
Meanwhile, Elisa shared her grandmother’s recipe for pizza dough using flour and sparkling water. Served with three different toppings – potato & rosemary, red onion and tomatoes with mozzarella – they were deliciously crisp.
Elisa had a great sense of humour and Michael didn’t mind being the fall guy. Presented with a pot of cooked tomatoes, he was asked to separate the skins and seeds and was much relieved to discover Elisa had a handy gizmo to do the job.
We learned how to make three kinds of pasta,
shaping the gnocchi on garganelli boards required a certain technique.
Rolling the pasta through the machine was more than a one person job.
We quickly produced enough pasta to cook
and Elisa impressed us with her presentation of the ricotta & spinach ravioli,
fettucine with tomato based sauce
and gnocchi with pesto sauce.
We had prepared a salad to accompany the veal saltimbocca, savouring all courses with the obligatory bottle of vino.
We had just enough room for the exquisite chocolate lava cake, prepared with enthusiasm and cooked to perfection.
The time had come to wend our way to the car for a much quieter trip back to Rome. I hadn’t noticed this gorgeous little pink house on the way in, I wonder how many centuries it has guarded the village.