A Long and DIY Lunch at the Tivola Cooking School

The most fun we had on our trip was making our own Italian meal at the Tivola Cooking School. Our
group of 28 divided into 4 teams of 7.
Goal: to make from scratch
(including the pasta) and eat a fine Italian meal. On the “A TEAM” were Alan and Marybeth from Hawaii, Bruce and Erin from Orange, California, Rozanne from the U of Kansas, and Bonnie and Mitch from Portland. And Alessandro Rotta - Executive Chef,
Saucier, Pasta Super, and Comedian. The
menu:
-
Bruschette al Pomodoro
- Pasta Fresca all’Uovo
- Salsa Mediterránea Fresca
- Bocconcini de Pavo(Turkey) con Hierbas
- Tiramisu
We made every bit of it and we ate every bit of it.