Went into Siena today and took a cooking class. La Squela del Chuccina ti Lelle. Lelle was the professor of the school, and spoke only Italian, but could understand it a little. Another younger woman translated for her, which only added to the experience. Lelle did most of the preparation in front of us, but we did get to make our own pasta from start to finish, including making our own spinach and ricotta ravioli, which was much easier that I thought, just time consuming. When we were done, we feasted on all of the dishes that we had helped prepare, and it was truly delicious. The roast leg of lamb in a herb crust was excellent, and from what I understand the lamb that they use here is much better than what we usually get back in the states because they use a younger lamb. For the more skittish, we also had pork tenderloin, which was equally good. My favorite dish was the pappa col pomodoro, which is a tomato soup made with stale bread, basil, garlic, olive oil, and broth. The best tomato soup I have ever had, including the tomato basil soup at La Madeline.
We headed for home shortly after a brief run around Siena; everyone was pretty tired after the cooking class, and the kids did great, even though most of the food was not quite to their liking (though they both loved the meat dish!!)
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