We could not get over the immense kindness of Chef Andrea who welcomed us to his country restaurant and into his kitchen.  Students were taught the proper technique of cutting vegetables (starting with practice on onions), and then we followed Andrea’s instructions to make vegetable lasagna with bechamel sauce. We made our own noodles–mixing flour, eggs, and olive oil; kneading the dough with our hands; and then running it through a pasta machine to flatten the dough; and finally, punching out the shape with a circular cutter. Also on the menu: pumpkin flowers stuffed with ricotta and lamb ribs, which students cut with a huge butcher knife.

We began making lunch at 9:30 AM and finally sat down to eat at 1:00 PM!

(Starting at the left) Kaitlyn Welden, Rosanna Hendrix, and Cara Beth Heath build our appetizer: zucchini and eggplant with tomato sauce and cheese