What’s the difference between Pomodoro San Marzano and Pomodoro Pendolo? What does the expression “fare la scarpetta” mean? Where do the lemons used to prepare the delicious torta Amalfitana come from?
These are only some of things that the Gustolab restaurant staff explained to the Pantheon Institute students during the cooking class and dinner that took place last Tuesday.
Armando, the Neapolitan cook, prepared a yummy menu with involtini di melanzane (eggplant rolls filled with mozzarella cheese), scarparielli pomodoro e basilico (a very large size kind of pasta with a typical variety of tomatoes from the Campania region and basil) and Torta Amalfitana (chocolate cake with lemon scented cream).
And wine could not miss of course! What’s better that a glass of great Nero D’Avola wine to accompany this fabulous dinner?
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