It is very easy to want to eat out everyday in Florence, especially if you’re like me and hate wasting precious time in the kitchen. However, this will lead you to be extremely sad and poor and, like me, you will then be forced to go to the grocery store.
A note: There are no frozen chicken fingers in Florence. Sadness, commence.
Luckily, Kent State is doing things right and my Italian Fashion and Culture class on Thursdays is actually a weekly field trip, with my first being to In Tavola for a class in authentic Italian cuisine.
On the menu for the evening was eggplant parmesan, gnocchi with ragu’ bianco and tiramisu for dessert. Living in my apartment last year and being forced to cook, my diet consisted of chicken wraps and Cheerios by the handful, so this lineup was pretty exciting.
With my culinary team of Autumn, Greg, Kyla, Natasha, Paulina and myself, we were assisted by Alessandro, a very cute, but sassy, young chef with a nose ring. I choose to believe that deep down he actually really liked us.
We first prepared the tiramisu, carefully separating eggs and making meringue, dipping lady fingers in coffee liquor and layering the components in individual cups to be baked.
Next, we rolled out our own gnocchi and created a simmering white meat sauce. Alessandro through in random amounts of spices and white wine, so you know he was legit.
Finally we made our eggplant parmesan, layering eggplant, marinara, mozzarella and parmesan and basil before being escorted to a quaint basement dining room to enjoy our creations.
And did we enjoy. I have never been so full in my entire life. I didn’t even finish my tiramisu. My favorite dessert in the whole world, and I left half a serving sitting on my plate.
No worries, though, as we were each handed recipe cards so we can recreate the amazing dishes we made on our own time.
I think I’ll just go to the pasticceria down the street instead.