Day 8: Rome Cooking Class

We woke up early excited for a more relaxing day. No running around, finding places to eat, museums or lines, just a day of cooking and eating. We left the hotel after breakfast, around 9. We arrived at the metro station by 9:15, only to find it was closed. We went to the bus stop confused. A policewoman there said the public transportation was striking, our only option was a taxi. The first strike in 6 months on the only day we have set plans in the morning. Nuts. After waiting in the taxi line for half an hour (everyone needed one to get to work, etc) the taxi driver told us it was too far to the address we gave him and would be impossible to get through the traffic in less than an hour. In retrospect, we figure he just wanted lots of short rides to make more money, since they charge by distance and not time. We asked him to just get us closer or go around the main part of the city, but he just told us to get out. On strike days the demand allows them to be picky, so we didn't have much choice. We started walking. Altogether it was about 10 kilometers, which is around 6 miles. We arrived sweaty, anxious, out of breath, and a little over an hour late.

Luckily they had only done introductions, chopped vegatables, and made coffee by that point. We were introduced, Andrea's wife told us the menu, and we got to work!

Our chef, Andrea Consoli, spoke quickly and had so many funny phrases. He was very welcoming and friendly.

This is the artichoke he crafted.

Here I am at work on mine.

They turned out pretty well for first timers.

The artichokes were chopped and cooked in vegetable stock and potatoes for the appetizer.

John's adding in the potato chunks.

Then we beat eggs and added flour slowly for the pasta.

We had to knead until it was "smooth as the baby bums."

Andrea would say, "let me tell you an example. For example, . . . " It cracked me up every time. Crankin that pasta Since we were late they allowed a wait list couple on board, so there were 14 of us. That's a lot of pasta. And a small kitchen.

The restaurant Andrea's family runs at night.

The pasta sauce started with chopped onions, celery, and carrots cooked in white wine until it evaporated, then we added the blended tomatoes and used pork cheek for flavor. It's like bacon, but fattier. It was great flavor, but we didn't love the chewiness.

Enjoying our primi piatti.

Our second course was very thin beef also cooked with a red sauce. It had tomatoes, bay leaves, lots of extra virgin olive oil, fresh basil, and arugula.

For dessert we had tiramisu. The cream on top was to die for. Andrea said we could try it with strawberries, but not to add chocolate because "the thought of those together makes [him] want to vomit."

Our whole group. We met some really nice people. The ones on the right are from Ireland and we ate lunch with them. Really fun couple.

Walking back was much more leisurely.

We waited until 5 when the metro opened back up. I wanted to go to the mouth of truth but we didn't really have time or energy and did not want to risk missing the window of metroing opportunity.

So we took a packed train back to the hotel and digested. We went out for another slice of that tasty pizza later at night. And one last gelato, of course.

We had a really hectic, stressful morning that was counteracted by a fun, delicious and laid-back day. For longer trips, it's great to have a lower key break and this cooking class did it. Chef Andrea was entertaining and his class was perfect for us. We left reenergized and full of big plans for future dinners at home.