This week’s recipes included Corzetti con erbette e capesante or Corzetti with chard and scallops, served with tiramisu al limone or lemon tiramisu. As always, students made their own pasta from scratch, cutting the dough into circles or corzetti (coins). Typical of northwest Italy, these coin pastas are embossed with various stamps that historically began with the cross then moved to shields symbolic of noble families. Scallops, chard and herbs such as saffron comprised the delicious sauce created. Finally, tiramisu al limone just can’t be beat for it’s wonderful freshness and ability to clear the palate. A super evening!