Cooking classes

Learn and taste three typical dishes of Palermo

5.0
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Antonio

Palermo

Duration 3h

Max 6 guests

Spoken languages:  Italian and English

Private hands-on cooking class with starter, pasta and dessert

Private Experience
Your experience

    In my cooking class, with a breathtaking view of the Cala of Palermo, you will discover the secrets of Sicilian tradition. We will start with cacio all’argentiere, a grilled primosale cheese with vinegar and oregano, packed with intense flavor. Next, we will prepare fresh busiate pasta with pesto alla trapanese, a fragrant sauce made with tomatoes, basil, garlic, and almonds. To end on a sweet note, we will make gelo di arance, a refreshing Sicilian dessert. Finally, we will enjoy our creations together, for an authentic experience filled with Sicilian flavors, aromas, and conviviality.

    Total: €145.00

    €145.00 
    per guest

    €72.50 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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