Italian Cooking

After a welcome with a Prosecco and some bites, the ambiance was so 'gezellig' it was difficult to get the chefs to work! Yet, after kneeding for half an hour the kitchen princes & princesses got the hang of it...

The workshop started with making pasta dough. Secret ingredients? No: Flour, egg and a pinch of salt. The secret of excellent pasta dough is the kneeding technique, which all attendees now master. My advice: get invited to a dinner party of one of these Master Chefs!

Then it was time for making the appetizers, including the vegetarian quiches with bacon, many cheesy bites (sorry Dan) and desserts as Tiramisu and Chocolate Mousse. But that was not it! The pasta dough, by that time well rested, had to be rolled, filled and cut into ravioli.

After all this hard work, half of the group needed some resting, socializing and wining time. In the mean time, the others were putting together a dining table to seat 19 people - a tricky business in a small kitchen cellar.

And finally, at 22h we were able to enjoy our hard labour!! Yummy!!

PLEASE CHECK OUT THE COOKING EVENT ON SATURDAY JANUARY 30TH