Wednesday, November 25 at 8 pm (Italy time) join us for a Thanksgiving Aperitivo and Cooking Class. Connect and share Thanksgiving memories over a Thanksgiving-inspired cocktail and dish prepared just for Columbia Alumni in Italy. Ellen Craig of Umbria Above along with cocktail expert Alessandro Bartoccio and chef Marco Basili will present to us a cocktail and a dish that combine the traditions of Thanksgiving with the flavors of Italian cuisine. The recipe for Bee Happy cocktail is posted below so that we can compose the cocktail together (virtually). After the presentation, we will connect, exchange stories about Thanksgiving at Columbia and around the world, and give our recognition and thanks for the support and generosity we have received throughout the year.
Ellen Craig, is co-founder of UmbriaAbove, a rising company established with her partner Arrigo (of the families Marchesi Misciattelli and Bernardini). UmbriaAbove specializes in cultural and gastronomic experiences of Umbria.
Marco Basili is currently Executive Chef at the restaurant La Bettola del Buttero (Fabro, TR) and has also been Executive Chef at L'osteria di Vitalonga (Ficulle, TR) and La Cantina Chic in Paris. He served as a Commis under the direction of chef Marco Garfagnini at the Four Seasons Hotel "George V" (1 Michelin star, Paris) and under the direction of chef Francesco Bracali at the Poggio Rosso (Relais et Châteaux "Borgo San Felice", 2 Michelin stars).
Alessandro Bartoccio is the owner of Wineria BarTox in Ficulle, TR, where he also teaches courses on preparing cocktails.
Please register HERE.
The chef will prepare “Arista mele e cannella con Cadeau in crosta di pizza, patate arrosto alla lavanda come contorno," which means Pork loin with apples and cinnamon wrapped like a present in a light pizza crust, accompanied by potatoes roasted with lavender.
Ingredients for Bee Happy Cocktail:
Rum honey cocktail:
5cl di rum
1,5cl acqua (water)
1,5 cl miele (honey)
1cl succo di lime (lime juice)
1 spicchio di lime (a slice of lime)