Slideshow
Quattro - Chef Hats and Cooking Class
April 15, 2013
The necessary tools: flattened dough with flour, a circular pasta cutter, and a piping bag with pre-mixed stuffing.
Stuffing, struggling, and striving to make the perfect pasta.
Concentration and patience is key!
The Chef at his working station, where everything he does 'looks' so easy.
The mozzarella mix before it is heated and stretched.
The proper way to chop up basil so it won't turn black.
The fruits (or veggies) of our labor produce a beautiful Mozzarella salad.
A hearty bowl of ravioli, well, tortelli to be more specific.
Flan-like dessert consisting of coffee, cream, cinnamon, vanilla, cocoa powder, and sugar, garnished with an amaretti cookie and sliced strawberry.
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