the best way to learn how to cook Sicilian dishes that take cooking lessons from someone who knows local food and wines. A Palermo chef will guide you through his courses explaining how to cook the dishes. he also telling you about their tradition and the importance of Sicilian cuisine. The cooking class is open to all those who love food and want to learn cooking techniques.  The  lesson will take in a place a few steps from the Massimo Theater.                                                                                                                                                                                                                                                        Duration:2 hours, morning to be agreed                                                                                                                    Minimum: 2 participants                                                                                                                                                                                                                                   Price: 70.00 euros per person                                                                                                                                                                                                                                                                              


– Arancina with meat and butter or vegetarian

Arancino or arancina? The dilemma is not simple and has involved, for centuries, many linguists, passionate cooks and simple gluttons. What makes everyone agree is the goodness of this symbol of Sicilian street food. Crispy at the right point, with its hot filling, the arancino or arancina, if you prefer, does not give hesitation to any palate. according to some, it is right arancina because the name derives from the shape of this breaded and fried rice ball, which is reminiscent of the orange. But in Sicilian dialect the orange is masculine, arànciu, and the doubt remains. then the island has divided into two: western Sicily: arancina, eastern Sicily: arancino.        

Caponata Palermitana

La caponata is a well-known Sicilian dish made of fried vegetables, mainly aubergines, and made with sweet and sour sauce. It is not clear from where this name derives some say that the name has been handed down to us by Monsù, who used the sauce to preserve the game for a short time. Others say that this sweet-and-sour sauce served, in the aristrocratic tables, to season the fish ” Capone” cut into pieces, and that the poor could not buy Capone and replaced it with vegetables.  

Sicilian cannolo

Legend has it that the cannolo originated in Caltanissetta, a Sicilian town. The name Caltanissetta in Arabic means “castle of women”; in the period of the Arab domination, the emirs possessed a harem rich in women and these, to satisfy the pleasures of the same, they used to dedicate themselves to the preparation of many dishes, among which the cannolo. With the arrival of the Normans, the harem emptied and the population converted to Christianity but the Arab culinary tradition remained and in the convents of the city of Caltanissetta they continued to produce the cannoli.