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Bitters, Anitpasto and Wood Fired Pizzas

June 29 @ 11:00 am - 3:00 pm

| $150

The Italians know better than anyone how to build an appetite. A little something stiff and bitter, a few salty snacks and we’re off to the main event. An apertitivo and an offering of antipasto is intended to build an appetite, not to extinguish it, making room for a primi, secondi, contorni and a little something sweet to finish off the meal. In this class, we will discuss a range of Italian bitters, lay out a beautiful spread of antipasto and then fire up the wood-fired oven for fresh made, thin crust Italian style pizzas. To accompany our meal, we will whip up a crisp bitter green salad and to finish we’ll bake off a flavorful almond brandy cake with a light and tender crumb.

To be covered:

  • Apetitivo Culture
  • The art of antipasto: building an appetite (a selection of locally cured meats and cheeses)
  • Radicchio, arugula and fennel salad with hazelnuts and orange vinaigrette
  • Homemade pesto with garden greens
  • Homemade tomato sauce: an family tradition
  • How to make pizza dough
  • Cooking in a wood fired oven
  • Chocolate almond brandy cake


June 29
11:00 am - 3:00 pm
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Salt Water Farm
Salt Water Farm Road
Lincolnville, ME 04849 United States
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