This is the third installment in a four-part series of my favorite Italian food porn from our recent trip. The first two parts are linked below.
Part three: handmade with love
We did a lot of self-catering during our time in Le Marche. This was easy to do, given the well-appointed in-room kitchens at La Tavola Marche, not to mention the abundance of fresh produce in the garden out back. We also managed to pick up some fun local ingredients at nearby festivals and markets. And we took a half-day cooking class with Chef Jason, which was truly a wonderful way to learn how to prepare simple, delicious cucina povera.
Here are some of the dishes we learned to make in our cooking class:
One of the best things about cooking in Italy is the freshness of local ingredients. Not sure how well it comes through in these photographs, but the handmade pasta is actually an orange-y color because the eggs are bursting with Omega-3s and come from happy chickens. The pale sad yellow yolks sold in grocery stores around here just can't compare.
Coming up next week: Part four: small-town restaurants!
Hop on over to Wanderlust & Lipstick's WanderFood Wednesday for more mouth-watering pics.
* A few of my favorite things, part one: big-city restaurants
* A few of my favorite things, part two: festival snacky-treats
* browse all Le Marche pics
* cooking class blog post: These guys can even make fish guts fun!
* browse all market photos