We took a bus from Trento to nearby Levico which is about 14 miles away and is a small town of about 8,000 people. We went to the Ristorante Boivin. The restaurant is in a 17th century building. Our guide said that this was a Michelin star restaurant in 2019. The restaurant is in the town center and offers an original mix of Trento cuisine but with influences from around the world.

We came to this restaurant for a cooking lesson. The owner-chef is Riccardo Bosco, and he was supposed to give us the cooking lesson. He was away on this night, however, to receive an award, so we got substitute chefs to help us prepare dinner. They were very good as well.

We prepared our dessert first which was apple-raisin strudel. Our dessert chef said that strudel probably originated in China but Italy has made it their own.

The dough was first rolled out using rolling pins but that didn't get it thin enough. We had to then toss it and stretch it some more to get the correct thickness - or thinness. It was very elastic dough. Even my big fingers didn't cause a problem.

We had to cut it, stuff it, roll it, baste it, and bake it. I'll just show two photos of the work on our strudel.

Next, we got another chef, the owner's son, and we made pumpkin gnocchi with pumpkin, flour, eggs, and a little milk. First you can see Vicky working on it, then me with some of our table's finished product, ready for cooking. I found rolling it with "light" fingers to be problematic for me.

I'll include one finished and served photo from our dinner, of the strudel, our dessert. It was delicious!