Last week, team Toast dedicated a day all to ourselves. We worked on our goals, our development, our culture and our community. Then, after all of the serious brainstorming, planning and editing was done, we headed off to a pretty little mansion in Annandale that is home to the Cucina Italiana cooking school. Luciana and her team taught us how to make the perfect tagliatelle pasta, ricotta and mint ravioli, fresh spinach and basil pesto, herb risotto and coffee semi-fredo to finish. We learned that chicken should never go in pasta, and real risotto has no meat, according to the true Italians.

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And whatever you do, do not cut the doughwith your bakers helper, fold it. Delicious would be an understatement. And we made pretty good pasta, if we do say so ourselves.