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