In its extended version, the class will take 6 h. 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. The course will end after we have cooked and then savoured every last bite of the traditional dishes prepared together.
Short description of some of the meals on offer:
- Panelle e Crocchè o “Cazzilli”: one of the most popular Sicilian snacks, they 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, 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.
- 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”.
Duration: Cooking class and lunch: 4h
Shopping, cooking class and lunch: 6 h (extra €15 pp)