Can you believe that one of the best pasta dishes with sardines is made by an Irishman who moved to Sicilian because of his love for cooking and one woman in particular? And this was Michael Sampson's greatest difficulty: demonstrating that, although he is not Sicilian, he was perfectly capable of cooking local dishes in an exemplary fashion. The relationship that Michael has with food started in kitchens in restaurants in Ireland, where he secretly hid his love for Italy. One day, he took the decision to let it free and enrol at Alma di Colorno in Emilia, the most important Italian cooking school. Then came a chance encounter on a plan with a Palermitan woman which he takes with him in his city. From this moment onwards, Michael's challenge was to get into this region, and live life in its most typical fashion there. He studied local recipes to perfection, learns to recognise every part of the Palermitan fifth quarter, as well as how to navigate his way through the markets, choosing where and what to buy. And it is all this "cazzimma" learnt on the street that allow him to be today the perfect person to discover this city from a gastronomical point of view, because, other than all the local knowledge that he has consumed, Michael has something else to him. Trust that he really knows how to cook Sicilian recipes to perfection, we implore you. Your amazement mixed with pleasure will be such that it will leave you stunned by his dishes, the umpteenth confirmation that in our land, belonging is just where you put your feet. If Michael is busy giving one of his classes, don't fear! Some of his amazing cooks will be on hand to help you discover Palermo from a gastronomical point of view. It always starts with shopping in the markets, where you will be taught to make your way through the streets and appreciate the city's street food, until you arrive home. Here, with extreme care, the cooking classes will start. They range from the classics of Sicilian cooking, like pasta with sardines, to breads and panelle which, as Michael says, must always be on the table.