Friday, May 25th  -- For our last day of cooking school we met as usual at Martinica's. We were joined by a Canadian single woman that Giorgio had somehow overlooked in his booking confirmations. We decided for our last day of cooking school to remake two of the dishes we really liked, the grilled fish and the brined chicken in red wine. We went shopping for our ingredients and then headed back to the school. We learned to make yet another type of pasta that looks a bit like a sea shell, made in a similar manner to the "pigs ears" pasta, but without turning the rolled shape back over a finger. We also made thin pasta strips that we would use for a hearty vegetable soup that we made for lunch, and we baked up some  "jo-jo's" in olive oil, salt and bread crumbs. I grilled the "spegala" or sea bass (bronzino) as well. Wine of course. For dinner we made the chicken, the orechetti pasta with a tomato sauce. We received a gift bag with a recipe book, a CD of the music we listened to during the week, and our personalized aprons. That was pretty much it for the day.  Lorraine (the Canadian who joined us for the day) daught a train north that night, and we headed back to our hotel after heartfelt thank yous to Silvestro and Giussepi.

Daniel Creating Fried Pasta Strips for Soup

Guiseppi Showing us How

Silvestro at Blackboard in Dining Room

Plate Collection