Biscotti di Mandorle - almond cookies

These delicious little biscuits are found all over Sicily and it’s easy to understand why they are so popular. They are also very simple and quick to make, the problem is that they can be quite addictive!

Cannoli

“Leave the gun. Take the cannoli”

Undoubtedly one of Sicily’s most famous dishes. Fried pastry tubes filled with sweet ricotta and garnished with chopped pistachios and candied orange peel. 

Several Sicilian towns are famous for their Cannoli. In this class we will look at the best elements of these to create our own perfect Cannolo!

Panelle - chickpea fritters

When made right, Panelle are lightly crispy on the outside and creamy in the middle making them very hard to resist. They are are naturally vegan, gluten free and very satisfying, so they make a delicious starter or snack for everyone.

In this class we will see how to successfully make Panelle and we will also have a look at proper knife technique for chopping fresh herbs.

Arancine - stuffed fried rice balls (2 day course)

In this class we will make 2 different varieties of Arancine; Arancina alla Carne: Saffron Rice filled with Stewed Meat and Peas & Arancina al Burro: filled with Béchamel, Ham and Cheese (you can also easily turn this into a vegetarian version by leaving out the ham)

If you’re interested in how to make Arancine, and especially if you have tried a recipe and been disappointed, then this is an opportunity to have a good look at how to make them properly.

Risotto allo Zafferano - saffron risotto

Cooking an amazing risotto is actually quite easy, as long as you follow the steps! Toast, Evaporate, Bathe, Stir, Taste, Rest and Wave!

In this class we’re going to have a particularly good look at the techniques involved in executing a perfect risotto. 

Sfincione - Sicilian pizza (2 day course)

Traditional Palermo Sfincione is a thick based pizza covered with a thick tomato and onion sauce, plenty of oregano and extra-virgin olive oil, and some little nuggets of cheese buried in the dough like hidden treasure!

In this class will will have a good look at techniques that you can apply to any type of bread making including sourdough.

To make a great Pizza you need to give the dough time, that’s why this class is spread over 2 days.

Ragù di Carne - meat ragù

A great Meat Ragù is hard to describe, it has no particular shape, and it’s not exactly pretty, but it has one very strong attribute, the power to rouse desire! The desire to eat every drop of it: time stops, words like hunger lose their meaning, and your sole objective in life is to fill your soul with the nurturing meaty goodness on your plate.

In this class we are going to focus on the techniques that make a great, mouthwatering Meat Ragù. We will also discuss common differences that you find with Ragù throughout Italy from Sicily to Bologna.

Limoncello & Lemon Granita

For when life gives you lemons!

The best thing to do when you have lots of lemons is to make Limoncello and Granita! In this interactive Cooking Class you are going to find out how to make delicious Limoncello and one of the most ancient frozen deserts: Lemon Granita.

Cassata

THE Sicilian cake! The delicious mix of sponge cake, sweet ricotta and marzipan, decorated with beautiful candied fruits make it an eye catching centre piece for a feast.

In this class we will look at how to make an authentic Sicilian Cassata, including how to make our own homemade marzipan which you can use to make other classic Sicilian easter treats such as Agnello di Pasqua (marzipan lambs) or La Frutta Martorana (marzipan fruit). We will also see how to convert the recipe in order to make small individual Cassata, or Cassatine.

Pasta con Zucchine Fritte - pasta with fried courgette / zucchini

About as simple as pasta can get, but don’t let that make you think that it is somehow second rate, this pasta packs a serious flavour punch and is one of my all-time favourites.

Parmigiana di Melanzana - aubergine / eggplant parmigiana

A delicious comfy food classic, layers of fried eggplant separated by cheese basil and tomato sauce make for an irresistible combination.

Cazzilli - potato croquettes

Potato croquettes made very simply from potatoes, mint and a little salt. Then of course they are fried, because Sicilians are happiest when they are frying!

These are most often served alongside Panelle.

Pesce al Cartoccio - mediterranean style whole baked fish

Pesce Al Cartoccio is a method for baking whole fish while combining it with Mediterranean flavours such as olives, capers, lemon and red onion. 

In this class we will also have a detailed look at how to fillet a fish and also a traditional method for preparing Verdure Saltate (sautéed greens) which make a great side dish for your fish.

Cassatelle - sweet, fried ravioli stuffed with ricotta or pastry cream

There are many versions of Cassatelle throughout Sicily, we are going look at the one that I think is the tastiest: fried ravioli stuffed with sweet ricotta cream and chocolate. 

Good quality ricotta is not always easy to find, so that’s why we will also make some Cassatelle stuffed with tasty pastry cream.