The cradle of occidental culture is what the Mediterranean is often referred to and this is nowhere more accurate than in Sicily. The island captured by the Normans, Romans, Saracens and Moors which today has left a complex culinary trial. The Influxes of different nationalities over many centuries, the cuisine is so much influenced by French, Greek, Spanish Maghreb heritages and has a very distinctive identity which is different in many ways to mainland Italy; If you have attended our Italian workshop, this is very different with no recipe repetition.
This workshop showcases many of the island’s traditional and local recipes. Some of the highlights feature when in season, blood orange and tomato aubergine, pistachio and spice infusion, spiced and roasted ceci and wild asparagus acutifolius together with its legends, superstitions and old wives tales.