Food – gregsitaly

This year we returned to Rome for eight wonderful nights. In 2017 we were in Rome for two weeks, and enjoyed becoming familiar with the city. It was no longer intimidating. On our last visit we stayed in an Airbnb on Via Dei Bianchi Vecchi. It was a great location to walk to many of Romes’s attractions. This year we found an Airbnb that did not have 67 steps to climb to the second floor. It was located on Via Cappellari about 200 feet from the Campo Dei Fiori.

From our location which was “Via dei Cappellari, 124 primo piano” we were able to walk to the following sights.

Chiesa Dei Santa Barbara Dei Librari

Chiesa Dei Santa Barbara Dei Librari Interior

Well worth the visit, small and beauitiful

Campo dei Fiori

The Campo dei Fiori is a great place to wanter and view the sights night and day. Surrounded by restaurants and shops, it transforms from a daytime tent city to vendors selling everything from fruits and vegetables to clothing and other items to a huge area wandering people.

Stalls and shops at the Campo

St Peters is about 10 min from the area. Walk down Corso Vittorio Emanuele and cross of the bridge by Castel Sant’Angelo and make a slight left and you will see it ahead.

St Peter from the dome

St Peters Interior

On to lunch in Trastevere

The chiesa of Santa Maria in Trastevere was another short walk

Always a wedding seven days a week

Crossing the bridge headed back to our Airbnb a beautiful view of St Peters in the distance

I was raised to love pasta. All kinds. I have never lost my taste and when I found a email from Airbnb about a pasta making class in Milano, I jumped on it. It was a 3 hour exploration of Italian cooking and a chance to make fresh pasta. Gianfranco holds the class in his apartment and it was a very relaxing setting. This was the second of my Airbnb activities that I have engaged in and it will not be my last. Gianfrano is a “personal chef from Palermo, Sicily, and the traditional Italian and Sicilian food is my speciality. I like making genuine homemade food, pasta, street food and dessert”. He did not disappoint. Gianfranco served asiago and parmesan cheese with olives and some Italian bread while we drank some delicious white wine by Corvo. He went over the process of make the pasta and discussed the two types of meals we would eat with it.

This is an easy relaxed time with everyone taking part in the pasta making. Golden rule is 100 grams of flour and 1 egg. You want a dry dough, not sticky. When the dough is throughly mixed, wrap in plastic wrap and refrigerate for 1/2 hour.

Roll it a bit to make a flat sheet and divide it into 4 pieces, Then roll it out to fit the pasta maker. Insert at the widest opening and gradually decrease the thickness till you achieve the desired thickness of your pasta. After that we hang it to dry slightly.

Here is a link to the video of my experience.