This was a last minute booking as a Capri trip was cancelled due to weather, but sometimes things work out for the better. We were staying in Amalfi so we had to take a bus but it was no issue as it was the last stop in Agerola and it was only a 10 minute walk to the farm from the bus stop.
Once there we were greeted in a nonchalant way by Fernandido’s brother. No biggie, excitement ensued as we waited for the others in the class to show. There was a total of eight of us in the class and we were shown how to make tiramisu, ravioli (ricotta and mozzarella filled) and fettuccine with a zucchini and garlic sauce. Fernandino and his brother were patient and helpful teachers answering all questions in their best English. They had a great dry sense of humor and I enjoyed the rest of the group I was with from Canada, Greece, Lebanon and the USA. We all worked great as a team to create these pastas and dessert from scratch cheering each other on as we slowly made progress in each area. The best thing about all of the work was beating able to taste the fruits of our labor which was so amazing, I’m talking restaurant quality flavors. Maybe the raviolis and tiramisu were not of picture perfect quality but flavor-wise...right there!
I think the thing I took most from this class was the minimal amount of ingredients that were used. For the fettuccine we used four ingredients; olive oil, zucchini, salt and pasta. Ok so to make the pasta we used egg, flour, water and pepper but the point is it’s not about how many ingredients, it’s about the quality of ingredients. Same with the ravioli and tiramisu. To reiterate this was a fun, fantastic and educational experience. I would highly recommend anyone thinking about taking this class to do it. And again, you get to eat the fruits of your labor and you get local wine too!