Nat was so influenced by the pasta-making that she wrote a whole pasta post at Bella Cinghiale and promises to make homemade pasta as much as possible (which is darn fine news for me). After the above (and let me tell you, it’s an abbreviated version, cause this is a blog of course, and my posts tend to go on too long anyway, but we learned oodles during our three hours of cooking with Albi) the best part of any cooking class happened: we were able to eat our work. Think about how much better school would be, and how much more excited students would be to learn if after ever lesson they had a delicious chance to eat what they learned? Before the final dish pics, naturally, we had to go out of the kitchen and sit down at a table in the restaurant proper. Look who was waiting for us:
Now here’s the one downside of the whole day, the one smudge on the menu, the one sour burst in the biting—I forgot to take a picture of the artichoke risotto. I mentioned missing taking a picture of the artichokes above, but how could I also forget the risotto? The risotto? I love risotto. It’s one of my favorite dishes on the planet and I believe Calagrana’s is among the best I’ve had. And I learned some key risotto-cooking-tips to boot. But no pictures. So, take the darn class yourself and you’ll learn what I did, then take a picture and send it to me. I did, however, take a pic of the deluxe Devil dessert, which may help make up for the lack of risotto:
*Want to set up your own Calagrana cooking class? Click right here.