We woke up to cappuccino, cantaloupe, and fresh bread. I quickly learned to froth milk on the stove with a simple tool that costs a tenth of the "Aerochino" price. A family from Westchester, NY joined us at 9:30 for this class. The mother, a lawyer, entertained us with the story of how she met her husband, a man 15 years her junior. We made pici pasta-native to Tuscany, tiramisu with hard lady fingers, and veal cooked in a broth.
After we ate our meal, our Italian driver returned us to the airport to fly back to our real lives.
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