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Day 9 -- Food walking tour of Modena, pasta making class.
We start the day with an optional food walking tour of Modena. On the square, there is a police auction of unclaimed bicycles.
On the main square in the ducal palace, which is now a military school.
Our local tour guide taking us across the square, explaining the history.
Our first stop is a small caffe for coffee and a pastry.
A couple of maps showing the local area, ...
...and the products from the area. On the Italy map insert on the left, you can see where in Italy is the part for this visit.
The local pastry with a pie crust and black cherry filling.
More crazy-old buildings.
The main streets and piazzas are wide and nicely appointed.
Hard to see, but these were rollerbladers doing stunts in the square.
The main Duomo di Modena.
Kimberly with her lion, such as this one was.
The reliefs on this doorway tell of the life of the vineyard worker over the twelve months.
One entry to the Duomo.
This week is a book fair; last week was a philosophy fair.
The back side of the Duomo.
Our next (and last) food stop: a tigelleria for the round sandwiches. For something called a food tour, there wasn't much food.
They brought us a sampler of three flavors.
Walking around, here is Duomo in the background of a street decorated with umbrellas.
A cigarette vending machine, with prices of $5-6 per pack.
In the afternoon, we attend a pasta-making workshop in this person's home.
The inside where we will be dining later.
Outside on the patio, stations have been set up for each person.
Our instructor Frederica shows us how to mix the egg into the flour...
...and then roll it into a ball and knead it.
Kimberly putting her back into it.
Wade needs to knead harder.
After making the pasta, we split each into two balls, and wrap them up to let them rest.
While the pasta is resting, we finish making the ragu.
Here are the vegetables and aromatics sweating.
Now the hard work: no machines here, we are hand rolling and cutting the pasta.
You have to get it very thin.
Kimberly working hers thinner.
The finished sheet.
Now you coat it with flour so it doesn't stick, make a loose roll, and cut it to width.
You pick it up with your knife, and it unrolls into tagliatelle.
Wade's finished product.
The other set also had to be rolled out flat, but we used a rolling cutter to make squares.
Each square is filled with a little ricotta and other flavors...
..then folded into a little hat shape called capitelli.
While the kitchen was cooking up our pasta, we had some hors d'oeuvres.
Here are the capitelli with brown butter and sage, and we had tagliatelle ragu (again!).