The Flavors of Sicily
The cuisine of Sicily takes its flavors from the sea, land and mountains. Its unique mixture of tastes is also the product of an overlapping of the different cultures that, over thousands of years, have made Sicily a crossroads between the culinary traditions of the Western and Arab worlds. And behind it all is local produce of exceptional quality – foods that give life to a cuisine that can be simple or complex, rustic or refined. This course will take a close look at the main ingredients used in the Sicilian kitchen while preparing, as a group, some classic dishes based on seasonal products such as: Arancini, Panelle, Caponata, Parmigiana di melanzane, Couscous alla trapanese, Pasta alla Norma, Ricotta e miele di timo, Granita and more… We will also include within this feast some wonderful samplings of fine Sicilian wines!
|Dietary||We use meat, dairy and gluten in this course (vegetarian options can be offered, but unfortunately, we cannot offer gluten-free options)|
|Time||This course requires some time…so we always offer it on Saturdays, beginning at either 11:00 or 13:00 and concluding between 15:00 and 17:00 - depending on the start time.|
|Cost||CHF 125 (weeknights) CHF 135 (Saturdays)|
|Number of participants||1-10|