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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