On the menu for the second class of this six-week session were insalata con pomodorini e il aceto balsamico bianco (salad with cherry tomatoes and white balsamic), gnudi, a gnocchi-like dumpling, and torta di mele alle mandorle (apple-nut tart). The gnudi were filled with rocotta, spinach and arugala and topped with a tomato cream sauce. With Leslie Fillnow in the lead, students enjoyed working at stations to create each of the elements. The dinner afterward was fabulous and enjoyed by all.