the drinks
Aperol, Hugo and limoncello: the three spritzes of the class
Where each drink comes from and when it arrives during the party.
Reserve your pasta party ↗Three spritzes at a glance
| Spritz | When it appears |
|---|---|
| Aperol spritz | At the start, with the mixologist |
| Hugo spritz | While you knead, roll and cut |
| Limoncello spritz | At the table, for the toast |
What a spritz is
A spritz is a wine-based Italian cocktail usually poured before dinner. The base is Prosecco topped with a splash of something fizzy, plus a bitter liqueur, an amaro or a syrup for flavour.
The Aperol spritz
The Aperol spritz is one of the most popular variants and the one that opens the class. A mixologist walks the group through how Italians make it.
The Hugo spritz
The Hugo started out in South Tyrol and combines prosecco with elderflower liqueur or lemon balm syrup, sparkling water and mint. In the class it is the one in your hand while the dough goes through its paces.
The limoncello spritz
Limoncello is a lemon-zest liqueur from mainly Southern Italy, traditionally served chilled after a meal. Here it becomes the third spritz and the closing toast.
Pacing yourself
Three spritzes over three hours, with unlimited water and soft drinks beside them and a full plate of pasta at the end. Use the water.
If you would rather skip the alcohol
Water and soft drinks are unlimited, so you can stay at the table and eat what you made without drinking all three.