Having spent the last two weeks discovering that there is more to Italian cuisine than pizza and pasta with a red sauce, on Thursday night students of the Food and Culture class put their new found knowledge of Italian cuisine to the test and cooked a feast with our favorite cooking teacher in Florence, Marcella.  The menu was ambitious and prepared entirely by Marcella and the class.  The meal progressed with an antipasti of veal liver pate, a primi of fresh tagliatelle and porcini mushrooms (harvested by Marcella’s boyfriend) and a segundi of pigeon stuffed with pancetta in a brandy sauce with juniper berries.  Buon Appetito!