ITALIAN(O) VEGAN(O)

THANKS A LOT to all the nice friends that today came to my Italian vegan cooking class at Taste of Okinawa restaurant. It has been a real pleasure meeting you and cooking for you. Ten people - nine ladies and one gentle gentleman - from six different countries! Australia, Brazil, Bulgaria, India, Japan and U.S.A., plus an Italian guy... We made 1 kg of strozzapreti and 1 kg of piadina, then a serious amount of friggione, caponata and peperonata. Dolce and espresso a go-go. Fun and calories.

A special どもありがとうございます to Tomo-san - owner of Taste of Okinawa - and to his gentle sister Rina-san, very helpful both, as usual. And also a special GRAZIE to Luna-san for giving me a new cage for cats TNR, for buying some goods of Europa Vintage Okinawa and for the nice photos, to Fumie-san for her healthy veggies from her farm in Nanjo, to Mirco-san for the precious transport-help, to Payal-san for saying that my food was better than the one she just had in Puglia (I know, it's a lie, but I loved it!) and to Sam-san to say 'mangia! mangia!' in Italian(o). An arrivederci to Rhonda-san, and buona fortuna! for your next adventure (food first) in Napoli.

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2nd round:

VEGAN RAVIOLI at Taste of Okinawa

3rd March 2019

THANK YOU VERY MUCH,
MUCHISSIMAS GRACIAS.
GRAZIE MILLE
To all the nice people that today came to my vegan ravioli cooking class at Taste of Okinawa!
It has been a great happiness for me to meet new friends and having some calories-fun together.
We made a serious amount of ravioli filled with potatoes, green olives and fried onions. As usual, participants loved piadina, I wish I had had time to make many more for you...

 

A super-どうもありがとうございます to Tomo-san and Rina-san for allowing me once more to use their very beautiful space (Taste of Okinawa), as well as to my friend Fumie-san, Okinawan farmer that provided yummy, organic, fresh vegetables!

Muchissimas gracias to Lorena Alvarado for some of these photos!

Next cooking class (vegetarian one) in three weeks at Vino Vino, then a month in Italy also to study new, challenging dishes.