Dinner in Orvieto at the Zeppelin

Chef at the Zeppelin making fettucine for us.

After a cooking demonstration by the chef at the Zeppelin Restaurant, we were served an amazing six course dinner.  The first course was an appetizer of local salami, olives, and cheese which we nibbled while the chef was demonstrating how to make pasta.  He later cooked the freshly made fettucine and served it as the second course with a tomato sauce.  We were careful only to sample most of the delicious courses so that we could eat a bit of everything.  I especially held out for the dessert.

Barbara and Aubrey enjoying the freshly made fettucini with tomato sauce.

Third Couse: Bruschetta of creamed ricotta with truffles served on arugula, dressed with balsamic vinegar.

Fourth course: Asparagus lasagna with cheese. This was my favorite of all the courses.

 The fifth and main course was Guinea hen stuffed with potatoes, fennel, and sweet red peppers.  Side of cannellini beans and green salad.  The hen was delicious--tasted like partridge (or gamey chicken).

Fifth course:   Stuffed Guinea hen with sides of cannellini beans and salad.

Sixth Course: Mascarpone mousse with dark chocolate sauce and chopped  pistachios.

This was one of the best meals of my life.  There is a Culinary Institute of America at this restaurant and the meal was prepared especially for our group by the Italian chef and several of his American students.