Food & Wine Tours

Ballarò Market: a journey through the flavors of Palermo

5.0
Typical experience
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Antonio

Palermo

Duration 4h 10m

Max 6 guests

Spoken languages:  Italian and English

Discover the authentic flavors of the local market, select the freshest ingredients, and then dive into a fun cooking class

Private Experience
Your experience

    The experience begins with a visit to the Ballarò market, one of the most authentic and vibrant places in Palermo, where we’ll get lost among stalls full of fresh fish, seasonal vegetables, and typical spices. After selecting the ingredients together, we’ll take a stroll to my home, which offers a breathtaking view of the Palermo bay. Here, we’ll prepare three typical dishes: Cacio all’Argentiera, grilled primosale cheese with vinegar and oregano; Busiate with Trapanese pesto, made with tomatoes, basil, garlic, and almonds; and the dessert Gelo di Arance, fresh and delicate. At the end of the lesson, we’ll enjoy the dishes we’ve prepared, paired with a fine Sicilian wine. An authentic and unforgettable experience.

    Total: €189.00

    €189.00 
    per guest

    €94.50 per child

    Reviews
    5.0
    2 reviews
    I loved my cooking class with Antonio. I learned how to make pasta, pasta sauce, panellas, and a beautiful salad. Thank you Antonio! He is an excellent teacher, and a lovely human being.

    Linda - December 2024

    I loved the class. We made good Ford and had nice conversations. I highly recommend taking the Sicilian cooking class from Antonio.

    Linda - December 2024

    Where
    You’ll receive the exact address after the booking
    Image Profile
    Antonio
    Cesarina from 2024Location: Palermo    Languages: Italian and English
    I deeply love my Sicily and everything that its rich culinary culture represents. I am passionate about exploring authentic Sicilian dishes, with the aim of rediscovering and celebrating traditional flavors. Between 2019 and 2020, I conducted a study on the monsù cuisine of Palermo's aristocratic families, an extraordinary experience both from a practical and narrative perspective, allowing me to delve into the history and elegance of this gastronomic tradition. For many years, I worked in Michelin-starred restaurants, where I nurtured my passion for "contemporary cuisine," experimenting with innovative techniques and creative approaches. During this time, I also specialized in international cuisine, with a particular focus on Mediterranean flavors and traditions.
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