Italian Cooking and Conversation: Pasta e Dolci, with Leslie Fillnow, is a six-session course focusing on cooking pastas and desserts from the various regions of Italy while learning some Italian language. Ricotta Caramelle Gialla, Rossa e Verde is candy-shaped pasta filled with ricotta. Carrot, spinach and tomato puree are used to color the dough. Ciambella Giorno e Notte or Doughnut, Day and Night for dessert is a bundt cake with cocoa powder to provide the chocolate or “night” portion.
Students made the pasta from scratch. They then filled, shaped and cooked it. A super evening made even more special with the assistance of Alex and Clementina from Meanwhile in Belfast, an Italian restaurant in Belfast, Maine, and David Robichaud, former co-owner of the former Cappy’s Restaurant in Camden, Maine.