In the kitchen with Loredana Betti

By Zara McDowell

Video 1:

MU food writers arrive at the cooking class at Tenuta di Spannocchia, hosted by Loredana Betti. Everyone was handed an apron and a recipe book that included all of the dishes that we were going to make. First, the group started by making the dessert, tiramisu, so it had time to chill in the fridge. Laredona Betti a has been making this dessert for 30 years, yet she showed us step-by-step on how to make it, and then made sure we all sampled our creation half way through the process.

Video 2:
After Loredana Betti’s step-by-step instruction, she let the MU food writers make our own personal tiramisu dish. Needless to say, they were not as pretty as hers, but they still tasted delicious. After making tiramisu, chicken stuffed omelet and asparagus, potatoes with sesame seeds and homemade tagliatelle pasta, Loredana carried out each dish with a smile and sat down to eat with us. She then brought out the tiramisu and everyone indulged in their creation.

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1 Comment

Filed under dessert, MU Journalism Abroad, Science ad Agricultual Journalism, Spannocchia

One response to “In the kitchen with Loredana Betti

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