Italian Cooking and Conversation: Week 5

Italian Cooking and Conversation: Week 5 focused on making pizzoccheri con broccoletti e salsiccia or pizzoccheri with broccoli and sausage sauce.  Pizzoccheri is a buckwheat pasta that is rolled flat by squeezing the dough around the rolling pin rather than using a pasta machine.  Buckwheat pasta easily adapts to unfavorable terrains and has a short growing season.  It is therefore especially used in the mountainous regions of Italy.

Albicocche al forno or baked apricots, followed.  Students enjoyed creating this wonderful dessert with fresh apricots, cane sugar, cream cheese and rum.

After gathering to learn about the dish and to review and learn related Italian vocabulary, students created these wonderful dishes then dined on the results.

 

Joan LeMole