Eat local: “A Cooking Day in Rome”, Roma, Italy

Herbs, knives and utensils for our class at Chef David’s apartment-classroom in Roma, Italy, though his program, “A Cooking Day in Rome”

Herbs, knives and utensils for our class at Chef David’s apartment-classroom in Roma, Italy, though his program, “A Cooking Day in Rome”

 

The four of us visiting Roma had made previous arrangements to meet a professional chef for a morning of shopping at a local market and then a hands-on class where we would prepare several courses and then eat what we had cooked for a late lunch.  We met Chef David Sgueglia della Marra at the Pantheon early in the morning and then walked through his neighborhood to Campo de Fiore where there is an open air food market in the mornings.  Chef David purchased fruits and vegetables at the market and then we headed east to his apartment where our cooking class was held.

 

An overview of the open air daily food market in Campo de Fiore, Roma, Italy

An overview of the open air daily food market in Campo de Fiore, Roma, Italy

 

We bought tomatoes and green zucchini with flowers at the market in Campo de Fiore, Roma, Italy

We bought tomatoes and green zucchini with flowers at the market in Campo de Fiore, Roma, Italy

 

The fresh fruit looked terrific at the market in Campo de Fiore, Roma, Italy

The fresh fruit looked terrific at the market in Campo de Fiore, Roma, Italy

 

Chef David Sgueglia della Marra, founder of the “A Cooking Day in Rome” program, working with his students on whipped cream for our dessert

Chef David Sgueglia della Marra, founder of the “A Cooking Day in Rome” program, working with his students on whipped cream for our dessert

 

Before we each made a dough ball of pasta and then kneaded it and rolled it out through the pasta machine, we got instruction from Chef David on how to mix the water with the 00 Durum Wheat flour to make the ideal Italian pasta dough

Before we each made a dough ball of pasta and then kneaded it and rolled it out through the pasta machine, we got instruction from Chef David on how to mix the water with the 00 Durum Wheat flour to make the ideal Italian pasta dough

 

After the water is blended into the flour, we were shown how to begin the hand kneading on the wooden board

After the water is blended into the flour, we were shown how to begin the hand kneading on the wooden board

 

After the dough was the correct consistency and had a chance to “settle”, we used a rolling pin and then the pasta machine to make sheets of thins pasta that were then hand cut and hand rolled into hollow, twisted tubes

After the dough was the correct consistency and had a chance to “settle”, we used a rolling pin and then the pasta machine to make sheets of thins pasta that were then hand cut and hand rolled into hollow, twisted tubes

 

The zucchini (and their fried, cut flowers) were incorporated into the pasta sauce and the final dish (with some Parmesan cheese) was fantastic for lunch

The zucchini (and their fried, cut flowers) were incorporated into the pasta sauce and the final dish (with some Parmesan cheese) was fantastic for lunch

 

Our main course was baked, stuffed fresh eggplants with a filling of tomatoes, chopped eggplant, pecorino cheese with lots of olive oil and spices, particularly oregano

Our main course was baked, stuffed fresh eggplants with a filling of tomatoes, chopped eggplant, pecorino cheese with lots of olive oil and spices, particularly oregano

 

Dessert was a frozen “semifredo” of fresh Italian cantaloupe melon puree with separately whipped eggs and whipping cream with a fresh fruit syrup on top

Dessert was a frozen “semifredo” of fresh Italian cantaloupe melon puree with separately whipped eggs and whipping cream with a fresh fruit syrup on top

 

The exterior of the Ealaly, Roma, Italy

The exterior of the Ealaly complex, Roma, Italy

 

Eataly is now well known in New York City, NY, USA, as a shopping emporium and collection of restaurants with all things Italian; the original was in Italy and we visited the larger of the two complexes in Roma, Italy.  We did quite a bit of shopping – both fresh produce for upcoming meals and a lot of dried pasta, tomatoes, etc. for the pantry for cooking Italian meals as we circumnavigate the world, long after we depart from this year’s visit to Italy.

 

Fresh, local pomodori (tomatoes) in the green grocer section of Ealaly, Roma, Italy

Fresh, local pomodori (tomatoes) in the green grocer section of Ealaly, Roma, Italy

 

One of the many restuarants and “cafes” in Ealaly, Roma, Italy, featured fresh, hand-made flatbreads with very interesting toppings (e.g., zucchini and cheese with sun-dried tomatoes, on the left)

One of the many restuarants and “cafes” in Ealaly, Roma, Italy, featured fresh, hand-made flatbreads with very interesting toppings (e.g., zucchini and cheese with sun-dried tomatoes, on the left)

 

A display of regional Italian products, Ealaly, Roma, Italy

A display of regional Italian products, Ealaly, Roma, Italy

 

4 thoughts on “Eat local: “A Cooking Day in Rome”, Roma, Italy

  1. Thanks, Rich and Robin! I am taking note, and will contact Chef David when we plan our Roman holiday culinary tour! Eat well! When are you on dry ground again, here at home? Love to have a meal together. Charlie

    Liked by 1 person

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