Day 3: Roman Countryside Cooking Class in Mazzano

Today we were up early and excited for the first of three cooking classes we have planned here in Italy. We’ve been watching Stanley Tucci as he cooks and explores each region, and it definitely inspired us—we’ve been itching to learn how to make (and taste!) these dishes ourselves.

Roberto was our chef and guide for the day. He drove us about an hour into the countryside to Mazzano, and the drive alone was worth it—absolutely stunning. The town itself is charming: a mix of newer development alongside a medieval walled village. The surrounding area has been continuously inhabited since the Stone Age, and the first recorded mention dates back to 945 AD, when it was part of the estate of Pope Adrian.

Nestled within Parco Regionale Valle del Treja, the views were nothing short of phenomenal. From the apartment where we cooked, we could take in the lush beauty of the countryside—an unforgettable setting for our first Italian cooking experience.

When we first arrived in Mazzano, we stopped at a small local market to gather our ingredients. It was Saturday, so the place was bustling—with about 15 people total. In a town this small, that is the rush, lol! Of course, everyone knew each other and was chatting while we waited. The shops are closed on Sunday and Monday, so Saturday is the day to get what you need for the weekend. We asked, "What if you need something on the weekend?" The reply is "What do you need?" as if to say what can't wait until Tuesday? 

We made our way to three different shops to collect everything we needed for the meal: the general store, the fruit and vegetable stand, and the local butcher. It was such a simple, authentic experience—and a glimpse into everyday life in this charming little town.

           

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From top right: a slice of pizza topped with thinly sliced potato—apparently a popular mid-morning snack in Italy when hunger strikes around 10.

The top middle photo was my favorite. In the background, you can see giant vats of homemade wine where locals come to fill their bottles for just 2 euros a liter. We tried the Montepulciano, and it was some of the best wine we’ve had so far.

The vegetables were incredibly fresh, and the butcher was unforgettable—singing as he gathered everyone’s orders. There were also some more unusual meats in the case; in the last photo, you can spot rabbit.

Then it was on to the apartment! We made our way through quaint, narrow paths that led us to the cutest little place.

During a quick tour of the house, we were reminded of how short Italians were in earlier centuries. Bry had to duck so low in and out of doorways! Finally, it was time to cook! Chef Roberto taught us to make artichoke ravioli, cavatelli with a red bell pepper and tomato sauce, gnocchi with a caico e pepe sauce, and saltemboca with sandy potatoes. Every single thing was fabulous! 

Bryan and I were team artichoke! He had us cut, peel, and chop that artichoke in crazy ways!

The last photo above is what the artichokes look like after they were cooked in water, white wine, and a garlic clove. Then he chopped it all up, and it became the "meat" inside the ravioli.

I'm making the sandy potatoes. I was relieved to learn that the sand was actually bread crumbs! Next up... Saltemboca. It's made with veal and prosciutto. Fun fact, Saltemboco means "jump in your mouth," which was the saying of the day! It was so delicious that we all wanted it to jump in our mouths!

Next, we made the pastas! Roberto had us make all 3 types of pasta dough that Italians make. We made egg dough (that Bryan is making below) with 00 flour for the ravioli, water and semolina flour dough for the cavatelli, and potato and water dough for the gnocchi. The last two pictures show rolling the dough into "snakes" and using a board to create ridges for the cavatelli. I'm thinking I need one of those boards before I leave!

  

We lucked out with our classmates, Karl and Mary. They were a hoot! Karl lived in Rome during college, so they have been many times. In fact, they had taken this same class 5 times before; they loved it that much. We knew we were on the right track when we heard that review!

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Roberto showed us how to roll ravioli dough through a pasta maker a little differently than we do at home. He gets his to the very thinnest setting. It tasted delicious, but is definitely prone to more tears. I'm giving it a try at home!

                       

A toast to all our hard work! Look at that yummy deliciousness. 

         

The cavatelli was served in a sauce made with shallots and garlic, cooked with little balls of sausage. Chef cooked a red bell pepper in the air fryer for 45 minutes, then peeled it, reserving the juices. Finally, he used an emulsifier to blend the pepper with the juices and added it to the shallot/pepper mixture. Mary seeded and quartered some Roma tomatoes that were added at the end. Incredible!

                                     

Karl was in charge of dessert: fresh strawberries tossed with sugar and balsamic. I’ll admit, I wasn’t sure about it at first—but it was incredible! I’d absolutely make it again. So simple, yet elevated, as Stanley would say.

We had a fun surprise toward the end of our stay. Our village neighbors, Luis and Olga, brought over roasted, marinated eggplant—wowza. Roberto served it on slices of bread as an appetizer, and it was delizioso! In return, we shared some of our gnocchi, which they loved. They then brought over a homemade myrtle and pomegranate wine, and we all sat together enjoying it—so, so good.

They didn’t speak English, but Roberto translated, and somehow that didn’t matter much. They were absolutely lovely, and we shared plenty of laughs. They kept calling Bryan “the giant,” and honestly… you can see why! My Italian roots are showing; I fit right in with Roberto, Luis, and Olga! 

                            

Mazzano was a treat - thank you, Holly, for booking it for us! Fun memories with fun people. We walked away with some culinary skills, some history, and several more new friends.