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.

Materials

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.