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 aperitivo 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)
- Spinach, Arugula, Japanese Turnips and Sunshine Vinaigrette
- Homemade pesto with garden greens
- Homemade tomato sauce: a family tradition
- How to make pizza dough
- Cooking in a wood fired oven
- Chocolate almond brandy cake