Rome (Mazzano Romano) – Lesson with a Professional Chef

My husband and I were very lucky to be the only two people in the class, as it was off season. We very much enjoyed the whole experience. We have been to Rome several times before so it was nice to do something a little different and especially to spend some time in a private Roman apartment.

I have to say that I thoroughly enjoyed the whole day, and there wasn't anything that I didn't like. Chef Fabio is an interesting person and he made sure he knew our dislikes before we went shopping. Being able to go to his home in the Etruscan town was a wonderful experience, and it is truly a wonderful home. The shopping was interesting. He showed us how to make two different pastas and sauces. He also gave us hints on how to use leftovers by using butternut squash ravioli filling to make fritters (I'm sure there is a better Italian name, but I can't think of it.) He also showed us how to use the water the vegetables were cooked in to help flavor the sauces and to make them creamy without the added calories of cream. We ate ravioli stuffed with ricotta and artichoke in a sauce flavored with artichoke water and something I can't remember; pici with a romanesco broccoli and sausage sauce, the two types of chicken, and we shared a portion of a chocolate, nutella, and whipped cream dessert he put together. And we had plenty of wine to drink. I also enjoyed the walk through the other town that was included. There were three of us in the class and it was very enjoyable. It was special to have the class at Chef Fabio's home in the country. I would certainly consider this or another class if I am able to return to Rome in a couple of years.

Highlight of our trip. Best day. Monica was fantastic host and always pleasant. The food was beyond wonderful and my wife could not stop thanking me for the experience. David & Barbara H., FL

I joined the class in the small town of Mazzano Romano and was introduced to the other 4 participants, 3 Americans and an Australian plus Emmanuel the chef. We the shopped together at the butcher and vegetable shop for ingredients. We were encouraged to help choose fruit and vegetables required for the recipes. We the went to the minibus and drove to the medieval part of the town where we shopped at the delicatessen section of the minimart and then proceeded further uphill to the apartment where the class was held. The kitchen was well equipped and we were all given an apron and a glass of wine. Emmanuel also had an assistant and together they demonstrated and assisted us to make bread, pasta - 3 types, prepared dessert and tomato sauce from scratch. We chopped whisked, stirred, rolled, peeled and diced whilst wine flowed and friendly chatter filled the kitchen. Putting pasta dough through the machine as a group effort was lots of fun. We were treated to a lunch of about 6 courses and more wine. The food was delicious and it was a fabulous day, I would thoroughly recommend this as an activity to enhance your travels. Carole