![](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F0b41fe7e-7314-4018-8368-c36b1bb97cbf_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F5fe94143-3406-483b-aea8-4802e8788234_3024x4032.heic)
if you missed my other posts on cooking school so far, see here, here, and here to catch up!
i started cooking school exactly this time last year! so aptly and quite classically me—one year later, i am finally writing about my experience.
after a fun night of getting to know one another, we all arrived for class bright and early the next day, feeling pretty fresh (surprising, given the amount of wine we had consumed the night before).
day one was very much classroom-based, but it was fun and interesting as we covered a lot of italian food basics and a lot of historical information. the history of italian food, and more specifically, the history of regional italian cuisine. we did a lot of food tasting that day too, which is always a good thing in my books.
we tried some delicious cheeses. first, we tried them on their own and then with some tasty italian crisp-breads, which dramatically changed the taste! it was really interesting. we also did an olive oil tasting, which was my favorite thing. i am so obsessed with good olive oil and how much it can transform a dish depending on the type of olive oil you use.
![](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F5315a408-be1b-4187-9d9d-5866e815b639_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fbb00206c-9032-4380-bc39-a5df3a9348c4_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F64509507-b77e-4bd3-b3ca-d27f6d97644c_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F5906a8a5-04e8-45ab-87c3-b336eb66e69d_3024x4032.heic)
for lunch, chef made us his version of the classic italian dish - aglio e olio e peperoncino.
pasta aglio e olio e pepperoncino is perhaps the most simple of the classic italian pastas, but it is most probably my favorite. it is so incredible in its simplicity, and chef's version was no exception. quite literally heaven.
—
from wiki-
‘spaghetti aglio e olio (‘spaghetti with garlic and oil') is a pasta dish typical of the italian city of naples. it is a typical dish of neapolitan cuisine and is widely popular. its popularity can be attributed to it being simple to prepare and its use of inexpensive, readily available ingredients that have long shelf lives in a pantry.
preparation
the dish is made by first lightly sautéing thinly sliced garlic in olive oil, sometimes with the addition of red pepper flakes (dried chilli—in which case its name is spaghetti aglio, olio e peperoncino). the oil and garlic are then tossed with spaghetti cooked in salted water. finely chopped italian parsley is then commonly added as a garnish.
although cheese is not included in most traditional recipes, grated parmesan or pecorino can be added. some recipes recommend adding some of the water from cooking pasta to the olive oil to create a sauce, but other recipes recommend simply pouring the oil onto the drained pasta, which doesn't create a sauce.’
—
![](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F22b619e2-8af4-4ce9-9320-54dc5f5115df_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F42cae507-f523-4227-b835-f5ccf7477e38_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F6d55c769-55c9-4163-aa30-f2dcf45c293c_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_720,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Fd8c7221c-554a-405d-965b-f5b117160eda_3024x4032.heic)
but my absolute favorite thing of the day was tasting vin santo.
my sweet, sweet vin santo.
it was the last thing we tasted that day, and i just wanted more and more. and you’ll discover as you read on—finding more vin santo became a mission on this trip!
now look—of course, the sweet dessert wine itself is divine, but when you dip a biscotti into it, it becomes something else completely.
chef handed us each a biscotti and told us to dip it into the wine and hold it for a few seconds so that the vin santo could absorb into the biscotti a little. the result was something so brilliant that i could not even put it into words if i tried to. the sweet wine-soaked biscuit is the perfect after-dinner accompaniment (in my eyes), and i will never forget the inception of this revolutionary taste experience for as long as i live.
for that reason, now and forever more, there will always be a bottle of vin santo in my bar cart.
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F10156c5c-2cf8-416c-8032-6c9a6a5e7020_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F2c4dfd73-739d-4178-a2c2-fab9cba78146_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F5c3a2b4b-1926-4e48-ba96-e5400c810134_3024x4032.heic)
and that was class for the day! we all went back to our rooms to relax before dinner. some of the girls went for a swim, but i wanted to enjoy reading a book on my balcony, and so i just that!
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2Ffd340a25-6267-4151-bf27-f1847a619909_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F435bdeb9-211e-441f-87d8-c36e451d6025_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F71c434ae-2f57-4231-bc2a-9b822c954d85_3024x4032.heic)
of course, we all met on alana’s terrazzo for more spritzes that evening! and of course, justine made them—because justine makes the best spritzes, fact. don’t ask me why; i don't make the rules. hers are just the best.
much to my delight, brothy beans and a chicken salad were on the menu for dinner that night—which, honestly, we welcomed after all the food we had eaten that day. it was safe to say we were eating like kings, and it was only day one!
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F74be467a-2ffa-4ea8-897e-f47b3a35b1be_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F4f235e18-d817-4e99-bd3b-581d50040b7c_3024x4032.heic)
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F754b2a8e-c361-4f2f-a106-b0f162e081dc_3024x4032.heic)
i read a little in bed that night, then drifted off thinking about tomorrow’s endeavors and how i still could not believe that i was in italy at cooking school!
calabrian chili pomodoro sauce
this recipe is a tried and true staple in our house, and is always on rotation in one way or another. it is perfect—simply as a sauce for pasta. the perfect vehicle for some plump little meatballs over creamy polenta. or add a little cream and some olive oil baked croutons, and you will have a gorgeous, incredibly simple tomato soup.
i love how easy and non-labor-intensive it is to make. and it is always always gets the best reviews. people can’t get over how something so delicious comes from a few simple steps plus time.
serves for 4-6 as a pasta sauce
ingredients
1lb pasta of choice (i like spaghetti, rigatoni, or fusilli here)
28oz can of san marzano tomatoes
10 cloves of garlic, peeled
1 white onion, peeled and cut in half
1 tbsp of calabrian chili paste
1 tsp of sugar
1/4 cup of v extra virgin olive oil
1/4 cup of parmesan (and more for serving)
salt
black pepper
begin by gently heating the olive oil in a large heavy-bottomed pan like a dutch oven over medium heat.
add into the pan the tomatoes, garlic, calabrian chili paste, and white onion, and bring to a steady simmer. season with salt and black pepper to taste.
once at a steady simmer, turn the heat down to low, cover with a lid, and leave to cook for at least one hour. after an hour, check for seasoning.
next, add in the sugar and continue to cook for another 30 minutes on low.
after the sauce has been cooking for at least 1.5 hours on low, turn off the heat and let the sauce cool just enough to blend. i like to use an immersion blender for this because it is so easy. but any blender will do.
transfer the sauce back into the pan and heat gently over low heat again. add in the 1/4 cup of parmesan and stir to combine. check for seasoning.
stir into your pasta of choice, along with more flaky salt, lashings of black pepper, and more parmesan.
enjoy!
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F2f1a7f39-0eaa-4ae7-9cb9-b5a2422b9b30_1440x1800.jpeg)
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F7c9e632c-7eb2-43a0-bb3a-bcec35d8ce34_1440x1800.jpeg)
![](https://substackcdn.com/image/fetch/w_474,c_limit,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F3cb25ce2-3726-494f-b40e-6262d045bade_1440x1800.jpeg)
talk soon
xo