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Italian Aperitivo Culture

A modern introduction to the Italian aperitivo tradition, inspired by Piedmont flavors and techniques.

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Italian Aperitivo Culture

Italian Aperitivo Culture

A modern introduction to the Italian aperitivo tradition, inspired by Piedmont flavors and techniques.

Pricing
  • Member Registration
    $ 125.00
  • Guest Registration
    $ 148.00
Tuition Assistance and Policies
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Cancellation & Other Policies
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About

Welcome to the Italian ritual of aperitivo, the cherished pause at the end of the day when a spread of small, savory bites and a drink signal that it's time to slow down. Rooted in the traditions of Turin and its Piedmont region (where vermouth originated), this class explores aperitivo as a social ritual practiced throughout Italy using local, seasonal ingredients.

On the menu

  • Vermouth di Torino and tonic (non-alcoholic: shrub and tonic).
  • Peperoni arrosto con salsa verde: Broiled bell peppers with Italian parsley, capers and anchovies sauce (vegetarian option: broiled bell peppers seasoned with extra virgin olive oil, wine vinegar, garlic).
  • Tomini elettrici: Goat cheese medallions with spicy sun-dried tomatoes.
  • Homemade rubatà: Torino-style hand-pulled breadsticks.
  • Frittata con spinaci: Spinach and Parmigiano frittata.
  • Crostini with spicy Calabrian peppers relish and stracciatella (burrata filling).
  • Frozen bellini: Summer peaches sorbet with prosecco (non-alcoholic: Sorbetto alla pesca).

Details

  • Do not bring water bottles. Water will be provided.
  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses dairy (Parmigiano, goat cheese), wheat (grissini), eggs, (frittata, salsa verde), and fish.

Details

A $20 materials fee, included in the cost of the class, covers all the ingredients you'll need.

Class Policies

  • You must wear closed-toe shoes and tie back long hair.
  • Ages 14 and up are welcome.
Instructor
Paola Albanesi

Paola Albanesi grew up in Milan in a family where food was both a daily ritual and a business. Her father was a sommelier and olive oil taster, and her parents ran a gelato shop. She has been teaching Italian cooking in the Seattle area for more than a decade, with a focus on seasonal ingredients, regional recipes, and hands-on experiences. She’s collaborated with PCC Markets, Book Larder, and Hestan Cue, and leads small-group culinary tours in Tuscany. Find her upcoming events, classes, and recipes at https://linktr.ee/Paola_Albanesi.

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