Italian cooking

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

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The house where we stayed

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Our teacher

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Italian bacon crisps

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Tiny, round squash.

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Rice and egg fill.

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Huge aubergine in the oven.

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Erik doing the work.

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The basis of ITalian cooking, olive oil, garlic…

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…and tomatoes.

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We filled them ­čÖé

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

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

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Vegetarian “lasagna” with aubergine and tomato sause.

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And parmesan on top.

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