Cookbook Class is Now in Session

Cookbook Class is Now in Session

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I’ve spent the week teaching a recipe-writing course at L’Università degli Studi di Scienze Gastronomiche. It has been seven years since I graduated from this very same master’s program and I feel incredibly honored to be back as a lecturer. The university and town have changed in a few ways—most noticeably there is now a fantastic student-run cafeteria. Guest chefs come from all over the world to cook lunch. During the week, I tasted a Syrian chicken-and-rice dish, grilled mackerel stuffed with mashed chickpeas, and masala chai gelato. Students also gather around the cafeteria tables at all hours to study, drink coffee, and just hang out.

One of the highlights of my time in Pollenzo and the neighboring town of Bra was a dinner that Graham and I had with Professor Fino and some of the undergraduate students. They cooked pasta carbonara using guanciale that they had made themselves. We sat around a long table outdoors, telling stories and laughing late into the night.

My students come from seventeen different countries and have such diverse, interesting ideas about food. It was a joy to meet them all. I am sad to be saying goodbye to Italy for now, but I’m leaving feeling full and inspired.

Recipe: Graham's Hummus

Recipe: Graham's Hummus

Ciao from Napoli!

Ciao from Napoli!