The last day of our trip, we went to a cooking class to learn some Italian food art.

The house where we stayed

Our teacher

Italian bacon crisps

Tiny, round squash.

Rice and egg fill.

Huge aubergine in the oven.

Erik doing the work.

The basis of ITalian cooking, olive oil, garlic…

…and tomatoes.

We filled them 🙂

Five year old parmesan, it was superb. And this is the proper size for a piece of cheese.

The best balsamic vinegar that I dipped my cheese in. I know, we had the best time.

Vegetarian “lasagna” with aubergine and tomato sause.

And parmesan on top.