Sicilian cooking class: arancini, fresh pasta and cannoli

My cooking is rooted in a family tradition passed down through generations, enriched by my own creative touch. I make fresh, handmade pasta using organic, locally sourced ingredients—just like my grandmother taught me, but with a hint of innovation. The wine that accompanies my dishes is a blend of Nerello Mascalese and Nero d’Avola, produced with love in our small family vineyards, carefully tended by my father. Desserts, preserves, and jams are made with fruit we grow ourselves. For me, cooking is joy, sharing, and a way to tell the story of my land.