This is no ordinary lasagne verdi.
We had two three hour sessions, an afternoon leading to dinner and the next morning leading to lunch. Lasagne was the star of lunch, preceded by leek custards – sformati – with red pepper sauce and followed by pears baked with marsala, vanilla and cinnamon. Dinner was a pea, spring onion and bacon risotto, followed by chicken involtini – you saw the recipe for this here last week – with a stunning dessert: panna cotta with raspberry sauce.
Recipes and more photos follow.