The cooking lesson but also the gastronomic tour par excellence, in the name of “slow-food” in the Sicani mountains, an apotheosis for the taste buds to discover high quality products such as “pecorino D.O.P.” awarded on several occasions as the best in Sicily. Other milk derivatives such as mozzarella and ricotta are also excellent. And again, we will learn about flour derivatives (bread, biscuits, pasta) from ancient grains (Tumminia, Russello, Perciasacchi). A further excellence is given by olive oil which has been recognized as the “Best extra virgin olive oil in the world” and the wine of an award-winning local winery in Brussels and chosen several times as “the pope’s wine”. Finally, the meat of sheep and beef, and a visit to the local market awaits us where we will buy the raw materials and then wear “u fadali” (apron) and put our hands in the dough together with the chef.
