This week the focus was Southern Italy. Food in this region was influenced by : Asia, North Africa, Greece, Albania, Spain and France. We made Pepperonata, Stuffed Pork Bundles, Caponata, Fresh Tomato Sauce, Orechetti Pasta, Tuna Fish-Palermo Style, Chocolate Almond Torte, Salad of Shrimp and Squid and Focaccia Bread. I was responsible for making the last two for my team. Since I have never cooked shrimp or squid, I was quite nervous. Those two things can go from amazing to horrible in a matter of seconds. But my dish turned out just fine. WHEW!! My Focaccia was good as well. It was thin but it had a crisp crust and a good flavor. In this class it is hard to develop flavor in bread because we have other items that need more focus. Our Almond Torte was good, very rich. But I think we could have ground the almonds a bit more, We used the following techniques: grilling, baking, braising, sautéing and pasta cookery.