Positano – Cooking with Chef Salvatore

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Italy
5 days in Positano
Day 3
Wednesday, October 11, 2017

Positano, Cooking Class at Ristorante Max

We haven’t had to cook for ourselves in almost 6 weeks, so we decided to take a hands-on cooking class at the restaurant where we ate dinner on Monday night, Ristorante Max, just down the hill from our hotel. Turns out we were the only 2 people there!! The menu included some items that were unexpected:

  • Calzones and Deep-fried Pizza appetizers
  • Ricotta-and-Salami-stuffed Zucchini Flowers
  • Eggplant Parmesan
  • Pizza Pomodoro
  • Gnocchi with Fresh Cherry Tomatoes & Mozzarella
  • Foccacia
  • Tiramisu

Mike took over 350 pictures. Chef Salvatore never did invite him to help cook…. Must be an Italian thing? So Mike handled the camera while I had a fun time learning how to make some of the most amazing food I’ve ever eaten. We started cooking at 9:30, finished eating at 12:30, and promptly walked down to the beach and back up, hoping to walk off at least a little of the food that we consumed. No need for dinner! Still full 8 hours later.

The most fun: making indentations in the focaccia dough. Most frustrating: getting the technique for making the gnocchi dough “just right”. I was excited to try the zucchini flowers; that was Mike’s biggest surprise (that he liked them). He’s also not a huge fan of eggplant, but we both loved the eggplant parmesan (not breaded).

Mike says that I was “giddy”. I DO love learning to make new things, and having a private cooking lesson was really fun. It was also nice to be local, not traveling to take a tour. We’ve gotten a lot of advice to be sure to see Ravello, Amalfi, Capri, etc. We tried to take a sunset cruise, but it was fully booked… turns out that the water was too choppy, so the cruise was canceled anyway. We’ve already decided to come back here, and we’ll get to those other bucket list items next time around.

Our wish list for when we get home: a large and decent food mill (versus the used-to-be-fine potato ricer that we have), and Organic “00” Flour that I’ll order from Italy (I’m going to give it a shot). My recipe for Tiramisu is overly complicated, so I’ll make the recipe that we learned at Ristorante Max. Glad we decided to do this!!

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