A Long and DIY Lunch at the Tivola Cooking School

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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.