Loyola University Chicago

John Felice Rome Center

Cooking Demonstration with Chef Lorenzo Polegri

(from left) Students Laura Mikeworth (MU) and Anna Springer (LUC) making pasta.JPG

On Thursday March 15, John Felice Rome Center hosted Chef Lorenzo Polegri and one of his interns from Ristorante Zeppelin in Orvieto to perform a cooking demo in Rinaldo’s Bar on campus.  Students were able to contribute with hands-on interactions as they helped make both pasta and chocolate mousse, which they also ate after creating.

Intern Gabe piping chocolate mousse into sampling cups.JPG

 Chef Lorenzo brought all of his traveling cooking equipment and materials and explained to the students, step by step, how to control for quality ingredients, how to prepare the cooking materials, and finally, how to cook the pasta to a perfect al dente consistency.  Making tagliatelle pasta was the goal, but because of the student’s various knife skills, the group ended up with many variations from papardelle to angel hair, with all levels of deliciousness in-between. 

(from left) Matt Gilliland, Lauren Alexander, Chloe Verhoef, and Katie Donabedian (all LUC).JPG  

The menu for the evening included hand-made tagliatelle in a creamy pesto sauce, topped with fresh tomatoes, parmigiano, and arugula.  Chef Lorenzo brought home-made foccacia for snacking, and the crew made chocolate mousse topped with freshly whipped cream and a dusting of cocoa powder. 

Overall, the students had a fantastic time eating the food that they had learned to make.  Chef Lorenzo is always a welcomed guest to the Rome Center and the key figure in the school’s trip to Orvieto each semester.

Quick break from pasta-making for a group photo.JPG