Venice holds a special place in my heart. I remember walking hand-in-hand with my husband, Jim, through the twisting streets, the pungent smell of garlic heavy in the air. Wandering into one of the many trattorias filled with the fragrance of fresh tomatoes, garlic, and basil, we were seated at one of a dozen tables, and menus were placed in our hands.
As the waiter approached our table, we laid down our menus. Jim took the lead, explaining that we wanted a meal like the locals would order. Nodding, the waiter made his way back to the kitchen, returning several minutes later with a carafe of wine and two glasses. Savory dishes, including pasta topped with a delightfully tangy red sauce and accompanied by freshly baked bread and olive oil, then made their way onto our plates as we sipped our wine. Finally sated, we both sighed—a night for the books and my benchmark by which all other Italian experiences are measured.
A Little of Italy in Florida at the Fat Tuscan
Jim and I were planning an epic return trip to Italy in 2024 to focus on our two favorite things: food and wine.
We planned an itinerary that included cooking classes, vineyard tours, wine tastings, cheese tours and tastings, and, of course, olive oil tastings. But alas, we’ve had to postpone our visit.
But all was not lost. I had an idea marinating….What if…I could find authentic Italian cooking classes nearby in Central or Northeast Florida or just across the state line in Georgia? We’d been planning to travel to Tuscany, so why not travel locally instead and bring Tuscany to us?
After much searching online, I found the best option: The Fat Tuscan restaurant in Gainesville. Its owner, Chef Michelle Gioviti, as it happens, has roots in Tuscany.
A Time to Learn the Art of Bruschetta
Arriving at the restaurant a few minutes before six, we walked through the cute courtyard and up the steps to the restaurant. We were the first guests to arrive. We took the offered glasses of wine and wandered through the first-floor rooms of the former home that had been converted into a restaurant.
Soon, the other guests began arriving, and the conversation started. Many of us were looking forward to the evening and the shared experience of creating homemade pasta.
The dining room had been arranged to accommodate the reservations of all the students. There were two long tables for groups of six and three two-top tables.
Jim and I are familiar with the evening’s menu: bruschetta followed by fettuccine with two sauces, Alfredo and pesto.
Making a Simple Bruschetta
The simple bruschetta we were making — stacks of toast topped with slices of tomato, mozzarella, and basil, all drizzled with olive oil — is one of my favorite dishes to prepare, whether for just the two of us or a gathering. But I walked away from the class with a new way of preparing this dish, which hinges on the basil.
Like most people, I would gently tear the basil into pieces for my bruschetta, and it is pretty good that way. However, we learned that to get the full effect from the basil in bruschetta, you should gently bruise the leaves. Then, roll each leaf into a tight cigar-like roll and tear it into pieces. This allows the full aromatic flavor of the basil to permeate the dish.
As we imitated Chef Michelle, conversations danced softly around the room, and new acquaintances were made over small talk and wine while we ate our bruschetta creations.
I Can’t Believe I Made Pasta
There is something so simple and rustic about immersing your hands in flour, water, and egg as you make the pasta dough. As we kneaded, shaped, and allowed the dough to rest, I tossed a small handful of flour at Jim, the white specks landing on his cheeks and forehead.
Never one to let an opportunity pass, Jim patiently waited for the right moment and tossed some flour back at me. Of course, that sent me into gales of laughter, making the night lighthearted and creating another moment we’ll remember.
Once our dough was ready, we each had the chance to run it through the pasta press, creating a long, wide ribbon of dough. Taking the dough back to our tables, we used a pasta cutter, a tool similar to a pizza cutter but smaller, to score the pasta ribbon into smaller strips. Then, we pulled the strips apart. I sat back, sighed, and grinned at Jim. “I can’t believe I made pasta,” I said. Our creation was whisked away to the kitchen.
One, Two, Time to Sauce…
Sauces are time-consuming. For this portion of the class, Chef Michelle took the starring role and shared her tricks for the perfect sauce as she chopped, sprinkled, and stirred. Among her tips for a perfect sauce: Do not cook the sauce on high, but let it simmer on low.
For someone who loves to make homemade pasta sauces, particularly pesto, I was fascinated by the technique. It includes holding salt and letting it slowly cascade into the dish. The type of salt you use affects how the sauce will taste. Chef Michelle recommends a coarse salt, such as kosher or pink Himalayan.
Another takeaway was making traditional pesto without pine nuts, which are expensive and can go rancid fairly quickly, but with walnuts instead. I will never go back to using pine nuts. I now prefer the rich, earthy flavor of the walnuts in my pesto.
…Three, Four, Time to Eat
There is something deeply satisfying about eating a dish that you’ve made for the first time.
As we prepared to eat our pasta creations, topped with one of the two sauces, I felt familiar anxious thoughts clamoring in my brain: “Had I really made these noodles? Would they be good or overworked?”
I am pleased to report that my noodles were perfect! Not too shabby for a gal who usually does not tackle what I perceive as complicated.
Chef Michelle and her staff create a relaxed and fun atmosphere at the Fat Tuscan. You enter as strangers, but by the end of the evening, you have become part of something bigger. We are a community of food lovers who come together to learn how to create a meal with love, using simple ingredients that produce bold flavors. Laughter is the thread tying the experience together, along with a healthy amount of wine. Jim and I will look back on it happily for years.
And it will hold us over until we actually make it back to Italy — whenever that turns out to be.
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Cooking in a Modern-Day Agoura: Culinary Experience in Athens, Greece
Betsi Hill writes about food, wine, & travel at Betsi Hill Travel & Lifestyle.
