Discovering the Heart of Italian Cooking at the Italian Hall in San Antonio
San Antonio’s Italian Hall is a hidden gem, offering not just a taste of Italy, but an authentic culinary experience that transports you straight to the heart of the Mediterranean. I recently attended a cooking class here and it turned out to be an enriching and delightful experience.
Guided by Expertise: Chef Hill
Our class was led by the talented Chef, John Hill, a volunteer from the Culinary Institute of America. His approachable style and depth of knowledge made for an engaging session. Chef Hill’s expertise was apparent as he demonstrated various techniques, ensuring that even the most inexperienced cook could follow along with confidence.
One of the standout moments of the class was when Chef Hill taught us the delicate art of slicing basil without bruising it. His trick was simple yet effective: stack the basil leaves, roll them into a tight cylinder, and then slice them into thin ribbons with a sharp knife. This method, known as chiffonade, helps to preserve the herb’s vibrant green color and fresh flavor.
Bucatini Carbonara: A Traditional Delight
The highlight of the class was learning to make Bucatini Carbonara, a dish that epitomizes traditional Italian cuisine. Chef Hill emphasized the importance of using fresh, high-quality ingredients and guided us through the process of creating the perfect Carbonara.
Guanciale - Italian Bacon
Guanciale is the pig jowls or cheeks which are triangular in shape and have been rubbed in salt, pepper, sometimes garlic and other spices and allowed to dry for at least three months. It has a shorter shelf life once cut into and should be used within a month of opening it. It should also be trimmed of any the hardened meat on the outside. It is very rich and flavorful and what is used to make Carbonara and Gricia.
Prepping the Sauce:
We began by preparing the sauce, which, unlike many American versions, uses eggs instead of cream. Chef John explained the science behind emulsifying two liquids that do not naturally bond: oil and water. The key, he said, is to slowly mix the hot pasta water with the eggs and grated Pecorino Romano cheese, creating a rich, creamy sauce without any cream. As we mixed, the heat from the pasta cooked the eggs just enough to create a silky texture that clung to each strand of bucatini.
An Enchanting Patio Experience
During a brief interlude, we were invited to relax on the Italian Hall’s recently remodeled patio. The setting was charming, with twinkling lights and a warm, welcoming atmosphere. Here, we enjoyed a simple yet exquisite spread of prosciutto, Parmigiano Reggiano, and fresh melon. This combination highlighted the Italian philosophy of letting high-quality ingredients speak for themselves.
Authentic DOCG Wines
No Italian meal is complete without wine, and the Italian Hall’s selection of DOCG (Denominazione di Origine Controllata e Garantita) wines added an extra layer of authenticity to the evening. We sampled a variety of wines, each carefully chosen to complement the flavors of our meal. From a crisp Vernaccia di San Gimignano to a bold Brunello di Montalcino, each sip was a journey through Italy’s rich winemaking regions.
The sommelier’s insights into the unique characteristics of each wine enhanced our appreciation and perfectly paired with our Bucatini Carbonara.
This cooking class at the Italian Hall was more than just a lesson in making pasta; it was an immersion into the art and joy of Italian cooking. Chef John Hill’s expert guidance, the beautifully remodeled patio, and the exquisite DOCG wines made for an unforgettable experience.
Whether you’re a local or a visitor, a class at the Italian Hall is a must. It’s a place where you can learn, savor, and celebrate the best of Italian culinary traditions. Buon appetito!
