Our teacher, Franco is a very patient man- he has 11 people asking him questions about things he probably does with no thought every day! He split the class up into groups of 3 and assigned different parts of the meal to each. I got paired with a lovely young (21) lady from England and an oil brat (her description) from Texas- both had never even held a chef knife before let alone use one. So I let them do most of the work to get a feel for it.
We made stuffed pasta with porcini mushrooms, diced zucchini and garlic mixed with ricotta and parmesan. The mushrooms were so fresh- they had been picked that morning and still had the roots hanging off. And the garlic cloves were easily twice the size of the ones you see at home. Another group made all of the desserts- lemon gelato, farmers cake, a pine nut torte. (By the way, if when I get home and seem fatter than usual, no comments from the peanut gallery please (this means you, Bob).
We also made homemade lemoncello, which will be ready for consumption by Thursday (Franco the chef says the 2-3 months letting it sit is "nonsense". He's a hoot.)
Going to try to post some pictures later today so you can get an idea of what the place and the classes look like. Ciao for now.