Sicily has a strong culinary identity. Food, in fact, is an essential part of Sicilian existence. Although Sicilian gastronomy is undoubtedly Mediterranean, it cannot be understood without referring to the culinary traditions of the various people who have come to rule this island of great strategic importance, througout the centuries. The blending of cultures that the successive waves of dominant powers produced resulted in an original cuisine with North African, Roman, French and Spanish influences. If a great many dishes are based on local products, particularly sea products such as sword fish, tuna and anchovies, most seeds and spices were brought by different civilisations. The same can be said for Sicily’s wines. Its production began with the first Greek colonizers. Today, Sicily is one of the largest wine growing regions of Italy, and produces a wide range of wines from the flavoured reds of the Etna region to the light and delicate whites of the western plains.
One of Palermo’s rising chefs, Marta Messeri, will introduce you to the unique flavours of Sicilian cuisine at her seaside villa art nouveau, located in the town of Porticello, about 25 km from Palermo.
During the interactive cooking class, Marta will guide you through the preparation of both original and inovative Sicilian dishes. Amateurs of seafood will be pleased, for Marta uses fresh products of the day, which she gets directly from fishermen at the port. The menu depends on the fish of the day.
As an example, you may prepare and enjoy the following menu:
Antipasto: Involtini of sadines (sarde a beccafico)
Primi: Tartar of mackerel and fresh tomatoes and tortino of marinated anchovies with fennel and oranges.
Secondi: Maltagliati pasta with sautéed mullet, wild fennel shoots, tenerubi (local green) raisins and toasted almonds – Spaghetti with wild asparagus, artichokes and shrimp sautéed in white wine.
Dolce: Cannolo scomposto (elaboration on the traditional Sicilian cannoli with ricotta)
Wines predominantly served: White wines: Grillo (with the primi), Cataratto secco, Bianco d’Alcamo or Etna Bianco. Red wines: Nero d’Avola, Etna Rosso, Cerasuolo di Vittoria or Frappato Syrah. Sweet wines: Moscato, Marsala, Zibibbo, Passito.
After the workshop, you will enjoy the lunch you will have prepared. Following lunch, you will have the opportunity to admire the Villa’s splendid garden and take a stroll along the sea.
Rates are per person, and are based on the number of participants in the party:
3-4 pax €150 - 5-8 pax €130
Appointment: to be determined
Incidentals: public or private transportation to and from Porticello
Contact us to book a private cooking class with Marta, we will let you know about our availabilities and answer any questions you may have.