Home-made Ricotta, baked with apricot jam.

Traditional Argentine Empanadas.

Making Duck and Squash Lasagna.

Tomatoes being drained for our Plum Tomato and Basil sauce.

Set up for pasta making class.

Olive oil and vinegar tasting at Cambridge store.

Olive oil selection.

Our own Extra Virgin Olive Oil in refillable bottles.

Making Lobster Mac & Cheese.

Cooking Class, Grains and Legumes.

Cooking Class group just before dinner.

Ricotta and Mascherpone “Cappuccino” dessert.

Cooking class, Fregola pasta.

Cooking class, Fregola pasta.

Cooking class, Jeanne and Nancy hard at work.

Hmm... What the heck is he talking about?

Edwin showing Jeanne how to fold Tortelloni.

Appetizer class, Fregola with Shrimp and Piquillo peppers.

Appetizer class, Crab Meat Stuffed Piquillo peppers.

Butternut Squash filled hand-made Tortelloni.

Home-made Ricotta being unmolded.

Baked Ricotta with Apricot Jam. Soft as a cloud.

Empanadas with our own Ricotta and Nutella.

Making Roasted Chicken Lasagna.

Making Roasted Chicken Lasagna.

Chicken Lasagna again, just because they look so beautiful.

Chicken Lasagna again, just because they look so beautiful 2.

The foundation for our Poblano Chile Chili.

Elizabeth’s skilful hand writing.

Making Empanadas at cooking class.

Cooking Class Mushroon Escabeche with Deep dish Farro Pizza.

Small Cheese and Fruit Platter, 3 cheeses.

Large cheese and Fruit Platter, 6 cheeses.

Pinchos at Barcelona Class.

Roasted Vegetables with Romesco Sauce, Barcelona Class.

Tomato Bread with ham, asparagus and aioli, Barcelona Class.

Small Cheese and Fruit Platter, 3 cheeses.

Parmigiano Reggiano being prepared for packaging.

Cannoli Shells for Cannoli Kits.

In-house packaged meats.

Clearflour Bread Company Bread.

Large Sliced Meats Platter.

The beginning of our “Quick Tomato Sauce”.