Aperitivo Cooking Class at The Atrium Kitchen

By admin | December 31, 2016

Aperitivo in Montefalco, Italy

Aperitivo in Montefalco, Italy 2016

Aperitivo Cooking Class
“Happy Hour Italian Style!”

We’ve enjoyed the cocktail culture “Aperitivo” in Italy for many years
and we’re bringing a taste of it to Seattle!
In this class, we’ll create some Italian-inspired cocktails and appetizers
to serve as inspiration for your own Apritivo party.

Wednesday or Thursday
February 15 or 16, 2017

at our new cooking class venue:

The Atrium Kitchen
at Pike Place Market

Class fee: $75



“Poggi Spritz” Cocktail
Gin, Aperol, Prosecco and Sparking Water with Orange Foam
Home Style Potato Chips with Truffle & Salt & Cheese
Olive Puff Pastry Bites
Aperitivo Olives


“Americano” Cocktail
Campari, Sweet Vermouth, and Sparkling Water
Butternut Squash Risotto “Suppli” with Gorgonzola 
Butternut Squash Rice croquettes filled with Gorgonzola Cheese


Redeye to Roma
Bourbon, Lemon Juice, and Homemade Simple Syrup, with a Red Wine Float
Homemade Foccacia Bread with Bistecca and Balsamic Onions


“Sgroppino” Cocktail
Prosecco, Vodka, Lemon Sorbet, Citrus Balsamic, with Basil Chiffonade
Mini Frittatas with Spinach, Sundried Tomatoes, and Goat Cheese


Boozy Tiramisu Shake
Boozy Shake with Vanilla Ice Cream, Coffee Liquor, Baileys and Italian Chocolate Shavings
Served with Soft Lady Fingers

Call 425-988-3906 to reserve your spot or sign up online


Topics: Aperitivo, Cooking Class Recipes | No Comments »

Butternut Squash Risotto with Walnuts and Gorgonzola.

By admin | December 31, 2016

2 tablespoons olive oil
2 tablespoons butter
1 sweet onion, diced
1 cup butternut squash, finely diced (a food processor is best for this)
4-6 cups low-sodium vegetable broth (or as much as needed)
1 package Ritrovo Selections Arborio rice
1/2 cup cream or half n’ half, optional
1 tablespoon Casina Rossa Herbs & Salt
1/2 cup grated Parmesan cheese
1/4 cup toasted walnuts, chopped
Crumbled Gorgonzola
Salt and pepper, to taste

Pre-heat oven to 300 degrees; place walnuts on a baking sheet in oven for about 10 minutes, until slightly toasted and fragrant.

Meanwhile, heat broth in a saucepan over medium heat, then lower to a simmer.

For the risotto: In a large risotto or stew pot, saute the shallots and squash in olive oil and butter. Add the Arborio rice; toast for about 1 minute. Add 1 cup of white wine and stir until fully absorbed. Cook the risotto at a slow simmer, adding heated broth ½ cupful at a time. Stir occasionally, making sure the risotto absorbs the liquid before adding more; just be careful not to let the bottom burn. As it continues to absorb the liquid, it will become tender and creamy. Also, season with some salt as you go along.

Use 2-3 cups of broth for this recipe, but use more or less as needed. It usually takes about 20 minutes for the risotto to become completely cooked; but taste it. It should be wonderfully creamy and thick; it’s best al dente, which means it should still retain some firmness when you chew it. At this point, you can add the, cream or half n’half, the Herbs & Salt and some pepper; stir well.

Remove from heat; stir in Parmesan cheese now, as it will melt more slowly. Add some salt and pepper as needed. Plate your risotto, topping it with crumbled Gorgonzola, and toasted walnuts. If you’re feeling really decadent, you can add some crispy sauteed pancetta on top. Eat right away to enjoy its velvety goodness, use the left overs for Suppli with Risotto and Gorgonzola..

Topics: Aperitivo, Recipes | No Comments »

Poggi Spritz

By admin | December 31, 2016


Dash of Fee Brothers Citrus Bitters
1 oz. gin
1 oz. Aperol
2 oz. Prosecco
Splash sparkling water
1 oz. fresh orange juice
1 oz. pasteurized egg whites

Orange slice and a Casina Rossa Green Olive with Citrus for garnish


  1. Place a dash of Citrus Bitters in the bottom of a cocktail glass.
  2. Add Gin Aperol, Prosecco and Sparkling water to the glass and stir.
  3. Combine the orange juice and egg whites in a cocktail shaker full of ice and shake 15 times. Pour over the cocktail.
  4. Garnish with an orange slice skewered with the green olive with citrus.

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Grilled Flatbreads

By admin | December 7, 2016

4 Greek flatbread rounds
1/4 cup Ariadne Pure Extra Virgin Olive Oil
Sea Salt


  1. Toast the flatbreads (both sides) on an outdoor grill, raclette grill, or in a large frying pan.
  2. Cut each round into 8 wedges and toss with olive oil and sea salt.

Serve with hummus or other dips and your favorite cheeses. Try them with Manouri Cheese with Grape Syrup Honey and Sesame Seeds.

Topics: Cooking Class Recipes, More Greek with Tasos, Recipes | No Comments »

Manouri Cheese with Grape Syrup Honey and Sesame Seeds

By admin | December 7, 2016

1/2 pound Manouri cheese, sliced into thin wedges
1/4 cup Ariadne Pure Raw Honey with Grape Syrup
Sesame seeds, lightly toasted.


  1. Toast sesame seeds in a small skillet over medium heat, until slightly golden, remove from heat.
  2. Place Manouri wedges onto Grilled Flatbreads, crostini, or crackers and drizzle with the honey,
    then sprinkle with the toasted sesame seeds.

Topics: Cooking Class Recipes, More Greek with Tasos, Recipes | No Comments »

Christmas Tree Salad

By admin | December 7, 2016

Makes about 6-7 cups

Ingredients for the salad:
4 cups kale, rinsed well and sliced into thin ribbons
2 cups Brussels sprouts, thinly sliced (a mandolin or food processor is great for this.)
1/2 cup pomegranate seeds (about the amount from 1 large pomegranate)
1 cup frozen red grapes sliced in half*
2 satsuma mandarin oranges, peeled and chopped
1 small red onion, diced
1 cup roasted pistachios, roughly chopped
1/2 cup dried cranberries (or another dried fruit like dried golden raisins or even chopped apricots)
1 small honeycrisp apple, roughly chopped

*tip: those frozen grapes help to keep the salad nice and cool for you and your holiday guests! Simply freeze the grapes, then right before you slice and toss with the salad.

Ingredients for the dressing:
4 tablespoons Ritrovo Selections Apple Balsamic Vinegar
1/3 cup Manucci Droandi Extra Virgin Olive Oil
1 teaspoon (or more) Poggi Bonsi French Garden Seasoning Salt
Freshly ground black pepper
a few pinches of satsuma orange zest

Star topper: Slice a thin round of apple and, using a star-shaped cookie cutter, cut a star for the top of your Christmas tree salad. Rub the apple star with some of the vinegar to help prevent discoloration.

Directions: Simply prep all salad ingredients in a large bowl. Whisk together dressing ingredients and toss them with the with the greens. Toss and mix very well since this will help to distribute the flavors and infuse the greens with flavor. You can serve right away or chill in the fridge for up to 12 hours in advance before serving. Top it with your apple star, and you’ll be the star of the party!

Topics: 2016 Holiday Open House Recipes, Holiday Recipes, Recipes | No Comments »

Ligurian Pasta with Chevre and Cundiun

By admin | December 5, 2016

chicken-and-cundiunMakes 6 servings

1 pound Umbricelli Pasta
2-3 tablespoons Manucci Droandi Chianti Classico
Extra Virgin Olive Oil

2 large chicken breasts, sliced into 1/2″ slices
1 teaspoon Ritrovo Selections Herbs & Salt
2 tablespoons Ritrovo Selections Citrus Balsamic Vinegar
8 ounces chevre (goat cheese), crumbled
1 jar of Cundiun, Ligurian Vegetable Appetizer, roughly chopped
1/2 cup fresh basil, chiffonade
2 cloves garlic, minced
1 handful of fresh spinach leaves
Sea salt
Parmesan cheese, grated
Freshly ground pepper


  1. Cook pasta according to directions on package.
  2. While pasta is cooking, sauté chicken breast slices in 2 tablespoons Manucci Droandi Chianti Classico Extra Virgin Olive oil. Sprinkle each side with a little Ritrovo Selections Herbs & Salt. Cook for a few minutes on each side, until lightly browned and cooked through.
  3. Add the citrus balsamic to the chicken and deglaze for two minutes, remove from heat and set aside.
  4. When pasta is cooked, drain and add goat cheese, mix until cheese is melted into the hot pasta.
  5. Add the chopped Cundiun, basil, garlic and spinach, stir until incorporated.
  6. Scoop pasta onto a plate, top with chicken breast slices, parmesan cheese, freshly ground pepper, and a drizzle of olive oil.
  7. Serve with crusty bread and a light Chianti Classico or a crisp Pino Grigio.

Topics: Cooking Class Recipes, Italian Harvest Dinner, Recipes | No Comments »

Homemade Almond Paste

By admin | December 3, 2016


1-1/2 cups blanched almonds
1-1/2 cups confectioners’ sugar
1 egg white
1-1/2 teaspoons almond extract
1/4 teaspoon salt


  1. Place almonds in a food processor; cover and process until smooth. Add the confectioners’ sugar, egg white, extract and salt; cover and process until smooth.
  2. Divide almond paste into 1/2-cup portions; place in airtight containers. Refrigerate for up to 1 month or freeze for up to 3 months. Yield: 1-1/2 cups.

Topics: Cooking Class Recipes, Italian Holiday Cookies, Recipes | No Comments »

Italian Butter Spritz with Chocolate Hazelnut Mascarpone Creme

By admin | December 1, 2016

Makes about 3 dozen

For the cookies:
1 cup butter, room temperature
3cup granulated sugar
1 large egg
1 1teaspoons vanilla extract
1teaspoon baking powder
1 dash salt
2 1/2 all-purpose flour

For the filling:
1/2 cup Giandiua Chocolate Hazelnut Spread
1/2 cup Mascarpone Cheese


  1. Preheat the oven to 350 degrees.
  2. In a large mixer bowl, cream lightly the butter and sugar until really fluffy and pale, about three minutes.
  3. Add the egg and vanilla and mix until combined.
  4. At low speed add the combined dry ingredients and mix until just blended. Do not over mix.
  5. Place into a Kuhn Rikon Cookie Press with a poinsettia tip, pipe onto prepared parchment lined cookie sheets, spacing two inches apart.
  6. Bake for 10 to 14 minutes just until the bottoms and edges begin to turn golden brown.
  7. Remove from pans by sliding the whole piece of parchment onto a large wire rack, and cool completely.
  8. Mix together the Gianduia and the mascarpone cheese until thoroughly combined.
  9. Place filling in a pastry bag with a star tip. Filling can be used to make a sandwich cookie or simply pipe a little star in the middle of each poinsettia cookie.

Topics: Cooking Class Recipes, Italian Holiday Cookies, Recipes | No Comments »

Cranberry Pistachio Cantuccini

By admin | December 1, 2016

cantucciniMakes about 2 dozen


1 cup sugar
1 stick unsalted butter, melted
3 tablespoons Grand Marnier
2 teaspoons pure orange extract
1 teaspoon pure vanilla extract
1/2 cup dried cranberries
1/2 cup whole pistachios
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon Poggi Bonsi Lemon Sea Salt


  1. Stir together sugar, butter, Grand Marnier, and extracts in a large bowl, then stir in dried cranberries, pistachios, and eggs. Stir in flour, baking powder, and salt until just combined.
  2. Chill dough, covered, 30 minutes.
  3. Preheat oven to 350°F with rack in middle.
  4. Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
  5. Bake until pale golden, about 30 minutes. Carefully transfer loaves to a rack and cool 15 minutes.
  6. Cut loaves into 3/4-inch slices with a serrated knife.
  7. Arrange biscotti, with a cut side down, on a clean baking sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool completely.

Topics: Cooking Class Recipes, Italian Holiday Cookies, Recipes | No Comments »

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