I didn't management to get here until ~2:30pm, right in the middle of this cooking demo.
He made pasta, a desert. The pasta was distributed in bite size to the audience.
The desert is very simple: just mix ricotta cheese, sugar, raspberry, berry-flavored vodka, garnished with shredded mint leaves.
Must delicious, but not enough to dustribute.
The next demo is polenta in 2 ways: mushroom for vegans, sausage in a premade tomato based veggie soup for carnivores, both garnished with parsley. A lot of butter and olive oil. What I learned is using hand-held blender when cooking polenta to make it homogenuous.
The next "door" is the stage of grape stomping. 3 teams, each with 3 members, stomp in the barrel. The team with the most juice output wins (a bottle of wine and a slice of Tutta Bella pizza).
It is very fun to watch. The gentleman in hat who's directing this event is very funny.
The stomping competition happens between food demos.
In the Armory, there's a bocce tournament on 2 temporary courts.
Right beside them, is a long table with all the kids tossing pizza dough.
I was on my way to its second floor for a one-hour Italian lesson.
One lady lived in Italy for a year, so she was able to converse, and had more real-life questions.
In Fischer Pavilian, there's a stage with music performances all weekend long.
Food vendors inside and out.
By the time I arrived, only this group was singing.
At 6pm, they announced the raffle winners.
All quite entertaining.
