All our 2017 classes and workshops have nearly filled. If you didn’t get a chance to sign up this year, we encourage you to join our newsletter and you will receive notification of registration for the 2018 classes on December 1st, 2017. If you’d like to be added to one of our waiting lists, email email@example.com
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 roll out handmade pasta and toss it with a bright green pesto from the region of Genoa. 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.
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