Italy Part Two- Cooking at the Farm

A major highlight for me was taking a family cooking class with Loradona one of the cooks, who was born on the farm and has spent her life feeding the hungry workers and guests there. We made so much food, but learning to make gnocchi, and tiramisu was the most fun. Here are a few pictures of us in action.

Kevin learning to make his beloved gnocchi. Just look at that concentration.

Our kids love to cook, and Loradona let them do everything, so cool!

Loradona doesn't speak English and our Italian is not quite up to par, so one of the kitchen interns kindly translated for us. Quinn, upon hearing Loradona speak, immediately assumed that since she did not speak English she must speak French. Logical, since this is true for everyone in his world. During the class he jabbered on to Loradona in French and she replied to him in Italian and for the entire four hours, they had a perfect understanding of each other. It was amazing. From what I could tell most of their conversations went like this, (but I could be wrong since I don't speak French or Italian...)

Quinn in French- Can I have that cookie?
Loradona in Italian- Yes of course you can have that cookie, you're so cute you can have all the cookies. Here, give one to your sister too.
Quinn in French- Can I use that giant knife?
Loradona in Italian- Of course you can, all children should have giant knives. (hands him a knife)

During so much of the class I was amazed at Loradona's ease in the kitchen while preparing so many dishes at the same time. She moved seamlessly through all of them. In fact she has been cooking here for so long that when I asked how hot she had the oven for something, she said something like "about like this". After, the intern pointed out that the farm oven did not actually have a temperature gauge, so really everything she makes is "about like this".  She is truly a pro who has made it her life's work to bring people joy through her food.

The family style dinners each weeknight at the farm were a reflection of this when the thirty or forty guests and interns would join together to eat and talk about their day's and their lives. The dinners go on for hours, kids change seats and laps and fall asleep at the table to the happy sounds of new friends and families joining together. Loradona's food was truly part of the magic that seemed to permeate Spannocchia. We will always hold this experience close to our hearts.