Food Tours · Tour

Three Spritzes, Alcohol-Free If You Want Them

Three hours in a cooking school off Via Cesare Balbo, with two people running it: a local chef and a professional mixologist. The class alternates between them, which suits pasta well, because the dough spends a good part of any pasta class resting. You make fresh pasta by hand along with its sauces, from the flour up. The cocktail half covers three versions of the spritz, which is the drink Italy actually drinks before dinner. Aperol, bitter orange over prosecco and soda. Hugo, from the German-speaking valleys of the Alto Adige, elderflower and mint and much lighter. And a limoncello spritz, sweeter and southern. Each one is mixed by you rather than handed over. Every cocktail has an alcohol-free version, which is not something the other spritz classes offer and makes this the one to book if part of your group is not drinking. Under-18s get soft drinks. Water and soft drinks are unlimited. The recipes go home as an ebook, covering both the pasta and the cocktails. Up to fifteen guests, in English. Arrive ten minutes early and look for the sign; latecomers may not be able to take part. The meeting point occasionally shifts to a second venue five minutes away, with advance notice. Because of the menu, coeliac, gluten-intolerant, vegan and lactose-intolerant diets cannot be accommodated, and infants would have to sit on a lap with no workspace.