Today we had a wonderful food experience; we attended a professional cooking class with renowned chef Fluvio De Santa. This was a real treat of Italian cuisine. As we got there we were given aprons, chef hats and a package with the recipes for the night, as well as paper to take notes. The menu was five courses of real Italian cuisine. We began this class prepar
ing dessert, panna cotta. This dessert is a milk-like cream with cinnamon, accompany by a strawberry sauce and berries of various types. This was very easy to make since it is just a mix of the ingredients heated up and refrigerated. Right after, we proceeded with the antipasto, pomodoro farciti con salsa al pesto (stuff tomatoes with pesto). The stuffing was made of eggplant, zucchini, peppers and other vegetables. It was really interesting to me the fact that 40 seconds of boiling water could exfoliate vegetables and 
fruits. We put the tomatoes in water for that time and it was so much easier to peal them. After, we scooped out the tomatoes and put them by the window as well. We fried the veggies for the stuffing and let them cool off by the window. Later on we stuff the tomatoes, and made a nice dish with the pesto on the plate, the stuffed tomato on top and a basil life for decoration. Then we moved on to the primo piatto, tagliatelle al Ragout di carni bianche (angel hair with white meat Ragout sauce). This sauce it is made of carrots, celery and onions all mixed in a food processor. When the vegetables are all mixed, they are fried in a pan with the meat. The 
pasta is made with flour, eggs and egg yolk, which really surprised me because I thought that it needed water. After mixing these ingredients together, we passed them through a pasta maker machine to obtain flat dough, which later we converted into angel hairs. Pasta needs extra flour all the time so that it does not stick together. Afterward, we sautéed the sauce and the pasta together and we served it. Lastly, we prepared the second piatto, scaloppini ai funghi 
(stake with mushroom sauce). It was basically veal stake with mushrooms sautéed in wine an olive oil. Before serving they were put in the oven for a little extra cooking.
ing dessert, panna cotta. This dessert is a milk-like cream with cinnamon, accompany by a strawberry sauce and berries of various types. This was very easy to make since it is just a mix of the ingredients heated up and refrigerated. Right after, we proceeded with the antipasto, pomodoro farciti con salsa al pesto (stuff tomatoes with pesto). The stuffing was made of eggplant, zucchini, peppers and other vegetables. It was really interesting to me the fact that 40 seconds of boiling water could exfoliate vegetables and 
fruits. We put the tomatoes in water for that time and it was so much easier to peal them. After, we scooped out the tomatoes and put them by the window as well. We fried the veggies for the stuffing and let them cool off by the window. Later on we stuff the tomatoes, and made a nice dish with the pesto on the plate, the stuffed tomato on top and a basil life for decoration. Then we moved on to the primo piatto, tagliatelle al Ragout di carni bianche (angel hair with white meat Ragout sauce). This sauce it is made of carrots, celery and onions all mixed in a food processor. When the vegetables are all mixed, they are fried in a pan with the meat. The 
pasta is made with flour, eggs and egg yolk, which really surprised me because I thought that it needed water. After mixing these ingredients together, we passed them through a pasta maker machine to obtain flat dough, which later we converted into angel hairs. Pasta needs extra flour all the time so that it does not stick together. Afterward, we sautéed the sauce and the pasta together and we served it. Lastly, we prepared the second piatto, scaloppini ai funghi 
(stake with mushroom sauce). It was basically veal stake with mushrooms sautéed in wine an olive oil. Before serving they were put in the oven for a little extra cooking. We cooked in an amazing kitchen which made it so much easier to make since we had all the necessary tools to prepare a great meal. What surprised me the most was the fact that I actually ate some of these meals. I really like the tagliatelle and the scaloppini with mushroom sauce. The food was really delicious. I never thought that I would be eating something like this. I never had mushroom sauce before until now; all of a sudden I decided to try new things. I am really proud of myself.
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