Sicily not only is a beautiful and dreamy spot of the world to visit but, if you are a food lover it is also a wonderful place from which to take some cooking inspiration. Sicily has been a crossroad of cultures since antiquity. Its foods confirm the influence of Arabia, Africa, Eastern and Western Europe. It is sometimes nicknamed God's Kitchen because of abundance of grapes, grains fresh vegetables, fruits and legumes. This perpetual supply of fresh fruits and vegetables combined with every freshly caught fish from the teeming waters of surrounding coastlines and excellent extra virgin olive oil form the basis of Sicilian cooking and makes it one of the world's healthiest cuisine. Although commonly associated with sea food cuisine along the coast, meat dishes including goose, lamb, goat  and turkey are also found in Sicily especially if you move further inland. It was the Normans who first introduced a fondness for meat dishes to the island while spices used were introduced by the Arabs such as the art of making confections, combining nuts and fruits with sugar and honey. Couscous, which is identified with the countries of North Africa is very common in Sicilian cooking and belongs to Sicilian tradition as well. There are numerous versions of this dish in western Sicily but it is always made with fish and enriched with ground toasted almonds. For example the difference between Sicilian couscous and North African couscous is that the Sicilian version, grains are set on a large beveled platter called a maffaradda - a smooth ceramic bowl with beveled edges - by moistening with tepid water and extra virgin olive oil and seasoning, with salt, pepper, ground cinnamon, chopped onions and bay leaves. On the contrary, the North African type is made with lamb and seasoned with red pepper.
Like the cuisine of the rest of southern Italy, pasta and bread play an important part in Sicilian cuisine.

Antipasti, literally before pasta, are a great way to explore some of the unique Sicilian flavours. The most famous of which is caponata. As well as using some other cheeses, Sicily has spawned some of its own, using both cows and sheep's milk, such as pecorino and caciocavallo.

The most well known part of Sicilian cuisine is the rich sweet dishes including ice creams and pastries. Sicilian extraordinary pastries are rich in colour and elaborately designed and Sicilians are proud of their sweeties. The cassata is the queen of Sicilian desserts but most will have heard of cannoli. Other Sicilian sweets are frutta martorana, pignolata, granita, ice cream and many others deliciousness.

Learn how to cook some classic Sicilian recipes in a warm and friendly atmosphere and experience firsthand the great flavors of Sicily.

Sicily is not only a beautiful and dreamily spot of the world to visit but, if you are a Mediterranean cuisine lover, it is also the right place from which to take some cooking inspiration.

Works: April - November

Departs: daily at 10.00 am except Saturday and Sunday

Meeting point: pick up from your hotel in the Catania or Taormina areas

Duration: 6

Available Languages: Italian, English (Spanish and French on request)

Please note: The minimum number of student per class is 4; the maximum is 8.