5 Fresh Coloured Pasta's and 12 Sauces Class

So today is the second class with Chef Paolo Monti in Lucca, the Tuscany Food Region.
Today's menu and class was

Black ravioli with salmon and chive filling served with a Gorgonzola cream sauce.
Sfoglia bianca a white pasta served with a tomato sauce.
Verdi ravioli filled with ricotta and spinach served with a spicy tomato sauce
Red fettuccini flavoured with tomato paste served with a mushroom sauce
Gnocchi also served with Gorgonzola sauce and I got to say that to date for me this has been the best sauce to go with gnocchi.

But the reason we took the class was not only the coloured pasta it was for the 12 Italian sauce. Its all about the sauce ( just ask Manu ) or any Italian.


First thing we made again was a vege stock Brodo Verdure ... Which sat on the middle of stove and used to make most of the sauces.


1 Salsa di Pomodoro :- which was used in most but not all the tomato based sauces

2 Salsa di Pomodori Ciliegini :- Fresh Cherry tomato garlic and basil

3 All'amatriciana :- tomato with pancetta

4 Piccante di Pomodoro e Mozzarella :- tomato and mozzarella

5 All'arrabbiata :- spicy tomato

6 Alla Vodka :- tomato and vodka

7 Salsa al Limone :- lemon and cream

8 Salsa ai Funghi e Marsala :- mushroom Marsala and cream

9 Gamberetti e Zucchine :- shrimp and zucchini

10 Carbonara which you all know??? And I LOVE the one finished with whisked egg

11 Al Gorgonzola :- which we teamed with the gnocchi

12 Salsa Panna e prosciutto cotto :- cream and cooked ham

And to finish on a sweet note
Raviolo di Pasta al Cacao e Pere con Salsa alle Fragole
In other words chocolate ravioli filled with pear, ricotta, cinnamon with a orange carnamel and strawberry sauce OMG OMG IT WAS GOOOOOOD.

Needless to say after cooking all of these and tasting them for lunch no dinner was needed but the compulsory Vino Rosso was required at our continueing Italian card game that we learned early in our travels ... Well with a little bit of a twist as the instruction may have been slightly lost in translation.

Again I will post the how to do and recipes LATER as we are just up the road from a tower that leans and I think maybe it deserves a visit....