JBR gets a brand new food and drink masterclass that will run through summer at Eataly at the Beach. Ipshita Sharma checks it out.
When I was invited to the new Italian masterclass by Eataly, I opted for the drink option because I thought I knew a lot about Italian food. I chose the masterclass about various spritzes and bitters from the various regions of Italy. But it was so so much more!
Led by the fascinating Ricardo Biscaro, the Beverage Manager at Eataly, the masterclass dealt with the Italian art of Aperitivo as a cultural ritual. The word comes from the Latin aperire, which means “to open” the stomach before dinner. Italians have since loved and perfected the art of having drinks and appetizers in the hours between work and dinner.
So not only was the masterclass about drinks but also delectable bites that brought together unexpected flavours that were a rung above than the usual Italian options you see. Sat as we were in the gorgeous new Eataly by the Sea at the Pavilion in JBR, we were surrounded by gorgeous bottles of olive oil, packets of pasta, bottles of various sauces and oils and a VERY well-stocked bar. This setting was very apropos of the winding journey Ricardo took us on through his memories.
He starts us off with an Aperol Spritz that is topped off by Prosecco (obviously!), a slice of orange for garnish and pairs that with a crisp sourdough bread topped with burrata, Genovese pesto, an anchovy, a massive sundried tomato and a dribble of gooey balsamic vinegar.
Next comes the Cynar, an interesting bitter made with artichokes and other ingredients. Much more umami than Aperol, this one is all kinds of different. Also topped with prosecco but served with lemon slices, this drink is significantly more bitter. We pair this with a lingue di suocera cracker (or a cracker that is as long as a mother-in-law’s tongue) that is topped with mascarpone, moustarda (or fruits stewed in sugar and mustard seeds), walnut pieces and some extra virgin olive oil.
To end off this tantalizing trio, we have the infamous Campari with some more prosecco all around. The final bite also used the same cracker as before topped with Caciotta di Capra Foglie di Noce or a goat’s milk cheese that is wrapped with walnut leaves and aged for years like wine. Generous chunks of this cheese are topped with spiced beef speck or smoked salmon and smoothed out with an artichoke cream. A spot of balsamic is the perfect little end note to this beautiful smorgasbord.
The best part of this experience is the little notes into the real Italy that the class leads take you through. We talked about his grandfather’s love for spritzes, we talked about Italy’s love for anchovies and the expensive anchovy colatura di alici or the Italian version of fish sauce. We also talk about moustarda and how similar it is to how people in the Indian subcontinent use mustard oil for pickles.
Details: There are cooking classes, grape and cocktail classes, kids cooking classes and more. For further details email reservations@celebratingmoments.com or contact 04 561 1185
Good: Incredible look at Italian cuisine that goes beyond pizzas and pastas and also touches on the culture
Bad: An earlier start would let us enjoy the sunset and the views a little longer
Trendy: Fantastic way to spend a day inside this summer while staving off cabin fever.