This past Tuesday, students enrolled in Professor Paolo Chirichigno’s Combined Italian I and II class had the opportunity to attend a private cooking class where they bonded with each other over the art of making pasta fresca and tiramisu.
The class began with a lovely toast after putting on some very professional cooking aprons. Students started by putting together dessert first because the sweets needed time to chill in the fridge before it was time to eat.
To make the tiramisu, they dipped a lady finger cookie in coffee and used that as the first layer. Next, they added a layer of Italian cream cheese called mascarpone, and then followed it with a sprinkling of chocolate shavings. They repeated these three steps one more time, and topped off the delicious dessert with a crushed almond cookie!
To make the fresh tagliatelle pasta, they mixed and kneaded together fresh flour, egg and a pinch of salt. Once the pasta was kneaded together to have an elastic consistency, it was time for rolling it and cutting it! As the students were creating the pasta, Chef Carlo and Maria Laura we’re cooking our fresh tomato sauce created with olive oil, garlic, onion, tomatoes and lots of fresh basil and parmigiano.
Voila, it was time to eat!
The students had a wonderful time and are very grateful for this opportunity. They cannot wait to return home and show their friends and family how to make fresh tagliatelle with sauce and tiramisu!