Day 2: foundations & countless pasta tastings Tastings: lupara, nerano w zucina blanco, bolita misto w salsa verde, pork tenderloin w port wine reduction, trofie pasta w flavors from the garden 🤌🏼 The highlight: 10/10 from chef on my pork tenderloin Fun fact: black ink comes from cuttlefish not squid 😤 culinaryschool culinary italy diml cheflife freshpasta