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Lesson “Secrets of Italian Cuisine”
After the winter holidays, we began a new school semester with the lesson “Tastes of Italy”. Unfortunately, a lot of people did not manage to get on our course “Fundamentals of Italian Cuisine”, so we decided to continue our Italian classes to give everyone the opportunity to immerse themselves in the tastes and aromas of their beloved country. Chef Konstantin Rossoshenko taught us how to make lasagne, Tuscan salad with goat cheese, and chestnut pie by Ella Martino. We cooked everything together as is customary in a large Italian family. The chef revealed to us the secrets of Italian grandmothers, for example, how to quickly and easily cook bechamel without a single lump. We used large ceramic forms for lasagne, as is customary in Italian families. For this lesson, sommelier Ksenia Yangulova, Goodwine, offered Garganega Veronese Vigne Alte Zeni wine for salad, and Valpolicella Classico Vigne Alte Zeni wine for lasagne. And as it is customary in Italian families, at the end of the lesson we all ate everything we cooked and what we didn’t eat – we took with us. Food always tastes better when we share it.