Chef B writes: Rounding our first busy day in Ripatransone. After language class this morning, we feasted on lunch in the convent. They have been feeding us very well.
This evening, we had our first cooking class with Chef Cappecci. He worked us! It was really hot but the food was well worth the sweat equity. Below are some shots as we prepared a traditional taquino, stuffed turkey thigh with rosemary, garlic and dill. We also roasted vegetables from the local mercado and prepared ricotta-spianch filled ravioli with pomodoro sauce, tartuffo sauce and sage-butter sauce. To round out our evening, we ended with cappuccino and gellato under a moonlit sky, hung heavy with humid, night blue fruit.