Laboratori di Cucina Casalinga a Palermo

We cordially invite you to partake in traditional Sicilian cooking classes in Palermo. Francesco Scarpulla from the Restaurant Brunaccini, Giana Di Lorenzo and the Sicilian- Irish chef Michael Sampson are waiting for you!


In its extended version, the class will begin at 12am and will conclude after we have cooked and then savoured every last bite of the traditional dishes prepared together. Participants will first go shopping for fruits and vegetables together with the Chef in one of Palermo’s historical markets*. Once we have all the fresh products we need, a welcome snack that has been personally prepared by the chefs will be offered before the hard cooking work begins.

Short description and history of some of the meals on offer (it depends on the season):
- Panelle e Crocchè o “Cazzilli”
Learn how to make one of the most popular Sicilian snacks. “Panelle” are thin sheets of chickpea flour fried in a deep oil bath. They are normally served together with “Crocchè”, (also known as “Cazzilli”, which in Italian makes reference to their vague phallic shape) which are made from boiled potatoes.
- Caponata Siciliana
“Caponata” is central to the Sicilian gastronomical tradition. Although today it is normally a vegetable-based recipe, it seems that the basic ingredient of the original version of the dish was actually a fish known as “capone”, from which “Caponata” took its name.
- Parmigiana di Melanzane
In 1837 Ippolito Cavalcanti, duke of Buonvicino, published his most important work: “theoretical and practical cookery”. This book contains the first recipe of “Parmigiana di Melanzane”, which was originally prepared with zucchini. While the term “parmigiana” indicates a dish made up of sliced vegetables in alternating layers with other ingredients, the vegetables most commonly used nowadays are aubergines (Melanzane in Italian).
- Sarde Allinguate
Many traditional Sicilian dishes reflect the heritage of the many different people that ruled over the island throughout its history. The “Sarda” fish (pilchard) is cut open and boned in such a way as to resemble a flatfish (sogliola in Italian). Since the latter was referred to as “lenguado” by Spanish aristocrats, sarda fishes prepared by this technique became known as “sarde allinguate” or “sarde a sogliola”.

 A warm feedback from our guests:

"The cooking class was fantastic! It was two sisters who taught the class. They were super fun, friendly and welcoming. Although their English was limited we felt like we got a lot out of the experience.
We made arincini and cannoli. They turned out delicious and we learned a few new things such as soaking eggplant in salt water removes the bitter taste. They had us write our own directions on a chalk board. I would say this is good and bad. It was cool to have our own notes but hard to try and remember to write it all down. They gave us cannoli molds as a gift (a nice touch) All in all we would highly recommend the experience. It was fun, educational and delicious!"

Rates per person depending on the lenght of the cooking class and the number of dishes, starting from 80 €







  • spanish
  • french
  • english
  • italian


    Monday: 9-18

    Tuesday: 9-18

    Wednesday: 9-18

    Thursday: 9-18

    Friday: 9-18

    Saturday: 9-18

    Sunday: 9-18


Course fees include all ingredients