Italian Cooking for Kids, the third and final session of Around the World Cooking for Kids, was so much fun! Led by Leslie Fillnow with assistance from David Robichaud, this class included thirteen area students who made homemade bow tie pasta and zeppole di ricotta (Italian donut holes filled with ricotta cheese). Students made their own dough and used pasta machines to ready it for cutting and shaping. Working as teams, they shaped, cut and pinched the dough into bow tie shapes. Participants also made the donut holes including filling and frying them. Prior to cooking, Leslie led the children in a brief Italian lesson that included pertinent words. Lastly, the best part: everyone ate their creations! A well-deserved meal!
Watch for more Cooking for Kids series and be sure to register for summer Culture Camp to be held the last two weeks of June. Just go to our Home Page and click Events at the top!