Cooking classes

Sicilian breakfast with real almond milk

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Isabella

Modica

Duration 1h 30m

Max 6 guests

Spoken languages:  Italian, English, French

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

Shared Experience
Your experience

    Let's prepare real almond milk together, starting with Sicilian almonds, just as it was once done. We blend them carefully, let them steep following the ancient traditional method, and perfume it with green lemon zest. Then comes the sweetest moment: we taste it accompanied by Cioccolato di Modica IGP, toasted Sicilian almonds and millefiori honey produced by my family, served on Modica bread made with local ancient grain flours. Perfect for a genuine breakfast or a relaxing snack, enjoyed in the quiet of the veranda or in the shade of the olive trees, chatting about the history, traditions and flavors of the area.

    Vegan

    Vegetarian

    Total: €51.00

    €51.00 
    per guest

    €26.00 per child

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    Where
    You’ll receive the exact address after the booking
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    Isabella
    Cesarina from 2025Location: Modica    Languages: Italian, English, French
    My kitchen is truly the heart of the home — it's where my family gathers to celebrate everyday life, traditions, and special moments. It's a bright and welcoming space, filled with memories, books, handcrafted objects, and the scents of Sicily: aromatic herbs, vegetables from our garden, local wines, ceramics, and family photos. We welcome our guests with the flavors of tradition: homemade ricotta ravioli with meat and sausage sauce, sourdough bread made with ancient Sicilian grains, and Modica’s typical street food — such as scacce, scifiteddi, pastieri, and buccatedde — served with our own olives, fresh ricotta from nearby farms, classic arancini, and a special caponata. There’s also a personal touch: Bergamo-style polenta with Sicilian meat sauce — a flavorful mix that tells the story of our family’s journey away from and back to Sicily. Everything is made with local, seasonal, and genuine ingredients — many of which we grow or produce ourselves: stone-ground flours, olive oil from our trees, eggs from our hens, and fresh herbs and vegetables picked straight from our garden. And above all, there’s the love and passion passed down from my mother and grandmother.
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