Market, Butcher, Deli, Then Ravioli by the Turtle Fountain

The shopping is half the class, and it happens in three places rather than one. It starts at the Campo de' Fiori market with the chef, who explains how the market works and introduces the people behind the stalls. Then Norcineria Viola for meat and cheese, with a tasting of Roman cured meats over the counter. Then Salsamenteria Ruggeri, for the part about how Romans actually shop and what the difference is between a deli that supplies a neighbourhood and one that supplies tourists. Only then does anyone cook. The kitchen is in the Jewish Ghetto by the Fontana delle Tartarughe, near Piazza Mattei. What you make is ravioli, by hand, and a classic Italian dessert. Ravioli is the harder choice: pasta that has to be rolled thin enough to see through, filled, sealed without air pockets, and cut. Getting it wrong is instructive, and it is the sort of thing that needs someone standing next to you. Groups are small, and the format is built around conversation over a shared table rather than a demonstration bench. Then you eat what you made, with Italian wine. Meet in front of the statue of Giordano Bruno at Campo de' Fiori, fifteen minutes before the start. The chef carries an Enjoy Cooking tote bag.