Hands-on classes and demonstration presented by renowned food experts in our state-of-the-art kitchen.
Sicily is a historical crossroads of cultures, each of which has left a mark in the kitchen. The result is a varied sumptuous cuisine rich in different ingredients. Seafood abound in Sicilian dishes; tuna, fresh swordfish, anchovies and sardines are the most consumed fish. The fish is flavored with garlic, olives, capers, but also with unusual ingredients such as raisins and pine nuts, giving rise to recipes such as the famous noseddu (dried tuna) and cuscus.
Presented by Teresa Ingrasciotta.
