All necessary materials:

• Garlic
• Mortar
• Oils and EVOO
• Bread or toast for the final tasting.

The experience begins with an introduction to its origins and history, exploring its evolution and the differences between traditional aioli and modern versions emulsified with egg.

Participants will then learn the authentic mortar-and-pestle technique, focusing on key aspects such as the garlic’s texture, wrist movement, gradual emulsification, and texture control, all of which are essential to achieving the perfect aioli.

The activity concludes with a tasting of the aioli prepared, served with rustic bread, in a friendly and dynamic setting that highlights local produce and Mediterranean culinary tradition.