Customizable Sicilian Cooking Class and Lunch in Palermo

Customizable Sicilian Cooking Class and Lunch in PalermoIn this personalized cooking class, you get to choose exactly what typical Sicilian dishes you want to learn how to cook! Your host Maria Pia, a pro-cook of Sicilian food and a Sicilian mamma, will make you feel at home, guiding you through every step of the class. Then you'll sit down to enjoy your creations. Choose 3 dishes from the menu to learn how to cook and then eat together Wine is includedIn the heart of PalermoYour host, Maria Pia is an ambassador of Sicilian cuisineCreate your own menu...Personalize your class by choosing 3 dishes from the following list: Starter Options Aubergines RollsCaponataCroutons with dried tomatoes"Cunzato bread" and croutons with dried tomatoesOctopus saladPanellePasta Main OptionsBaked AnelletiHomemade Pasta with tomato saucePasta alla NormaPasta with cauliflowerPasta with swordfish and mintPasta with "tenerumi"Pasta with sardines and wild fennel Pasta with shrimps and pistachio from BronteSoup with long zucchiniSpaghetti with cuttlefish black inkSpaghetti with fried zucchiniSecond Course OptionsAnchovies FishballsArancineBaccala a sfincione"Beccafico" sardinesBreadcrumbed mackerelMeatballs with tomato sauceMeatballs sweet and sourSeasonal omeletteSwordfish rollsDessert OptionsBiancomagiareBiscotti reginaCannoliLemon cakeOrange breadRicotta cheese creamRicotta cheese CuddureddiSeasonal JellyWinter: Mandarin / Orange JellySummer: Watermelon JellyWinter: Mandarin / Orange JellySummer: Watermelon JellyThe seasonal jelly is a typical dessert of the region, very simple to make but extremely tasty. The original recipe includes the use of watermelon, unfortunately available only in summer. For this reason the Sicilians have created variations based on seasonal fruit, in particular orange or mandarin are used during the winter months.Melon jelly, or rather watermelon jelly, is a fresh, delicate and light spoon dessert consumed by Sicilians to cool off during the summer. It is improperly called melon jelly due to the translation of the term "muluni" which in Sicilian dialect indicates watermelon. It seems that the recipe dates back to the Arab domination and is very popular in Palermo, where the watermelon plays a very important role especially during the period of Santa Rosalia that takes place in Palermo on July.