Saturday, we spent the whole day in studio. I am not really complaining, for a typical day until Rome had been 14-16 hours of straight work, seven days a week. And it was good to get going on our studio project.
Aida, director of the Rome studies program, invited the graduate students to her apartment for a wonderful home-cooked meal. She waited to begin the pasta until we arrived at 8, so Aida could teach us how to make penne all'Arrabbiata. The ingredients are simple: heat garlic in good olive oil. Just before the oil begins to smoke, add Peperoncino (dried chili peppers). Combine canned tomatoes (and bottled sauce, if you prefer) with salt and pepper in the pan. Simmer, and combine with pasta. Garnish with Parsley.
The whole meal was wonderful. Aida greeted us with red wine and a bread and beef appetizer, served prosciutto with top-shelf, fresh mozzarella di buffala, salad and bread, and ended dinner with a homemade baked tart. And the company was even better. We chatted mostly about school and living in Italy, and it was good to relax in Rome without wearing out our feet or staying in studio.
Everybody got the home-cooked meal from inside an Italian home we had been waiting for, and it was delicious.