Our final day in Rome was simple and, dear God I hate using this word, bittersweet, and that’s the only way I can describe it.
Our media visit was a change of pace for sure. We visited Enel, a major electrical company based in Italy but has branches and workers stationed all over the world. Our hosts were extremely friendly and welcome, and we all agreed that the company and building is likely what it’s like to work for Google, but corporate communications has not and likely will not ever resonate with me. It’s too dry and it would trap me in a world with that sad, simplistic, empty business language with phrases like “fostering growth” or “sustaining partnerships.” This blog actually made me go search for these cliche phrases in listicle format that you can also enjoy here.
I also solved the problem of trying to answer the question “tell me a fun fact about yourself.” Here’s one:
how about being able to say you spoke live on the radio in Italy. Enel has it’s own radio and television broadcast facilities, and they were kind enough to bring a few of us down to speak about Point Park, what we’re studying, and the trip during their daily 4-hour show.
Both ways it was a long train ride, and a long day of standing, but it all paid off later that night.
We traveled to Tiber Island, where in the basement next to the ruins of an ancient temple we learned how to make gnocchi and ravioli. At first when we were told we were taking a cooking class on this trip, I was ecstatic, but learning how to make the pasta itself was an incredible experience.
It really wasn’t as difficult as expected (at least to do at an amateur level.) All it takes is a little flour and 
water or flour and egg, depending on which type of pasta. Interestingly enough working with pasta dough was reminiscent of working with clay back in my pottery days.
Then our host and head chef Francesco showed us how to use your thumb to make the ridges on the gnocchi as well as pulled the ravioli dough through a press dozens of times until it wrapped all the way around a 20-25 foot table before being cut and formed into the raviolis themselves. I mentioned in an earlier blog my Nonna makes her own ravioli as well. I know it’s an all-day process that requires my aunt’s help as well, and although her process is a little different, my appreciation has certainly grown for what she goes through to make her stuff.
When we finished making the pasta, we went back upstairs and next door, where the chefs would cook and 
serve the pasta in Marlon Brando’s former apartment. Low key.
We ended an unbelievable five days in Rome in celebration, one that continued into what easily qualifies as one of the best nights of my life.