Friday, July 08, 2011
Good food does not have to be complicated : Al Tiramisu Chef Luigi Diotaiuti
This was my second Italian cooking class. I was there as the guest of Chef Luigi Diotaiuti owner of Al Tiramisu (2014 P Street NW,
Washington, DC 20036 )
The first class I attended was learning about the food and wine of Sicily. Chef Luigi is a entertainer and the way he explains the food is absolutely grass roots and explained in a language we understand. On June 25th we learnt about the region Puglia .
Chef Luigi gave a great overview of the ingredients and the history of the food and ingredients. Listening to him I must say I felt a pang of envy., Europeans really know how to enjoy their food. I am fast becoming a fan of a 3 course meal with European sized portions instead of aone big dish that you cannot finish anyway.
In this fun filled and educational cooking class we learnt to make :
Puree Di Fava e Chicoria (Fava Beans puree with Chicory)
Strascinata Con Cipe DI Rapa (Home made Pasta and Broccoli Leaf appetizer)
Involtini Di Carne Alla Pugliese
Mary Bird summed up the class pretty well in her article in the Georgetowner The region is best known for its olive oil production and pastas from durum wheat, including Orecchiette.
I took a lot of pictures of both the classes- See the Slide show below