Rome is Sara’s second home in Italy, where she went to school and learned to speak the rough local dialect. Despite being Italy’s capitol, Rome is not known for fancy cuisine. Instead it’s as rough as the Roman manner of speaking, with hearty, humble dishes based on simple preparations: fritters of all kinds and pasta with sauces made from the butcher’s off-cuts. We’ll try a delightful chicory salad with a pungent sauce, and another great dish for this time of the year, Easter: abbachio, very young, tender lamb, roasted in the oven with potatoes.
Price includes dinner and a glass of wine.
Take three classes for $400