I was filled with nervous excitement as I browsed through my cooking school packet which not only included the three recipes that we'd be preparing that day, but information on the Mediterranean diet and food hygiene.
|Chef Nicola Pignatelli|
|Silvana Amato and Pignatelli|
Ciao, Karen! Oggi ti faccio lavorare! Today, I'll make you work! Pignatelli said with a smile.
- Tasty morsels of ricotta cheese and nettles with a gurnard fish consomme'...
- Dentex in bread crust and spring vegetables...
- Reef fish 'acqua pazza' style...
Of course after all of our hard work, we sat down with a glass or two of wine and were able to enjoy our creations. Our 2 Michelin starred lunch prepared with Sous chef Nicola Pignatelli who patiently showed us tips and gave us valuable advice on how we could duplicate the dishes at home.
Ciao, Karen! Oggi ti faccio lavorare!