Cooking classes

Let's cook Granny Maria's arancine together!

5.0
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Antonio

Palermo

Duration 3h

Max 8 guests

Spoken languages:  Italian and English

Cooking class: learn how to cook traditional & innovative Italian recipes from a local Cesarina

Shared Experience
Your experience

    Join me for a cooking class at my home with a stunning sea view, where we will prepare arancine following my dear grandma’s recipe. We will make three variations: meat arancine, with a delicious beef ragù, peas, and tomato; butter arancine, with a creamy heart of béchamel, cooked ham, and mozzarella; pistachio arancine, with almond milk and dark chocolate. After frying them to perfection, we will enjoy them together, accompanied by a good wine and the sea breeze. An authentic experience to discover the secrets of true Sicilian arancine and share flavors and traditions in a unique atmosphere. I can't wait to see you!

    Total: €120.00

    €120.00 
    per guest

    €60.00 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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