Liliana

I'm Liliana, and I'll welcome you to the former Florio establishment, taking a dive into the past. On beautiful days, you'll find a kitchen set up under the ancient portico, stocked with fresh, seasonal ingredients from our farm that we'll use together in preparing the dishes. You'll learn to make at least two appetizers, such as eggplant caponata or arancini. Without machines, just as my mom and even earlier, my grandmother taught me, we'll make fresh pasta with flour from our ancient Perciasacchi wheat, and its dressing, for example, almond pesto. We can't forget the preparation of a Sicilian dessert, like ricotta cassatelle — a typical meal I prepare for my loved ones. Throughout the day, we'll also use aromatic herbs from our garden, such as mint and basil, for delightful tomato bruschettas. In this magical setting where time seems to stand still, we'll gather at the table to share steaming dishes, delighting in white and red wines produced on our organic farm, exploring the possible pairings. At the end of the lesson, you can take home everything we prepare together.