On Tuesday November 27, professors Alessandro Daniele and Alessia Valfredini led a “lezione di cucina” (cooking class) in which they demonstrated (and had the students engage in) cooking pasta alla puttanesca, in a vegetarian and more traditional, anchovy-laden version. Students raved about the results. The event was made possible by the generous sponsorship of Aramark and the invaluable collaboration of Chef Andrew Bell. Grazie mille!