Pasta. Yummm. Is there any more iconic or better part of Italian cuisine? Over my years of eating Italian food I have realized that while there are many excellent antipasti and secondi dishes, I always gravitate to the pastas included in the primi group. In fact, in some cases I would be happy to have a couple of pastas to the exclusion of all else. As reflected very well in “The Geometry of Pasta,” the shapes seem endless, and the sauce combinations infinite.
So, when at the beginning of last week I received an email from the Italian Cultural Institute (Istituto Italiano di Cultura) in San Francisco announcing a cooking class featuring my favorite cuisine (“Pasta Fresca e Dintorni…an exploration of different kinds of fresh pasta and other handmade primi piatti from all over Italy”), it was a no-brainer. I called the Institute, learned that there was still a space available, and signed up.
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