Cooking classes

Sicilian pizzas and focaccias

5.0
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Alice

Palermo

Duration 3h

Max 6 guests

Spoken languages:  English, Italian, Spanish, French

Cooking lesson: learn how to cook Italian recipes with a local Cesarina

Private Experience
Your experience

    In Sicily, there are local versions of pizza and focaccia that differ from traditional pizza in both dough and toppings used. You'll discover all the secrets to prepare an authentic Palermo-style sfincione, a delicious Messina focaccia, and a Catanese scacciata. In addition to preparing these recipes, you will learn hidden secrets and anecdotes about their history. At the end of the preparation, you can taste the pizzas while enjoying them with a great wine or ice-cold beer, as tradition dictates.

    Menu: Sfincione (Sicilian-style pizza with onion and tomato sauce), Focaccia Messinese (Sicilian-style focaccia with escarole), Scacciata catanese (Sicilian-style filled pizza with vegetables and cheese).

    Total: €135.00

    €135.00 
    per guest

    €68.00 per child

    Reviews
    5.0
    162 reviews
    Best cooking class ever. Look no further. Alice welcomes you into her home and teaches all the basics of making pasta and sauce. Very informative hands on experience. Extra good. Strongly recommended.

    Joseph and Louise - March 2025

    Voyage de saveurs et de cuisine traditionnelle chez un couple chaleureux et accueillant. C’était un régal, nous avons appris à faire des pâtes et d’autres petits secrets culinaire propre à Alice et Francesco. Un très beau moment et une joyeuse rencontre.

    Moro - March 2025

    Enjoyed this course a lot! Made beautiful fresh pasta and learned how to prepare artichoke in the proper way :-) Alice and Francesco are very kind people with a lot of knowledge and patience. Can’t wait to try the recipes at home! If you’re in Palermo and want to have e great experience then my advise is to book this course.

    Renate  - March 2025

    Ottima esperienza, nuova anche da italiano, nel fare la pasta in compagnia, con spiegazione approfondita sulla sul storia e tecnica della pasta legata alla Sicilia e non solo. Oltre alla pasta in se, sebbene la scelta del sugo sia a discrezione di Alice e Francesco, si sono premurati di chiedere in anticipo riguardo ad allergie/intolleranze ed effettivamente la loro scelta è fortemente legata alla stagionalità degli ingredienti e alla tradizione popolare. Nel mio caso, si è fatto un sugo con il tipico broccolo viola dell'Etna arriminato alla palermitana. Alice e Francesco sono molto preparati, oltre ad essere davvero onesti e genuini nel modo di fare. È stato un piacere passare il pomeriggio con loro e con gli altri ospiti in un bell'ambiente internazionale.

    Pietro - February 2025

    My friend and I had an amazing cooking experience with Alice and Francesco! They were so nice and knowledgeable and shared their knowledge and experience with us and answered any questions we had. We are very excited to cook with our families and definitely recommend them.

    Lilit - January 2025

    Where
    You’ll receive the exact address after the booking
    Image Profile
    Alice
    Cesarina from 2022Location: Palermo    Languages: English, Italian, Spanish, French
    "I was passionate about cooking and food since I was a child, accomplices grandmother who loved to cook and the whole family who loves to eat well. I therefore decided to pursue a university career in the field of gastronomy. I have faced a multidisciplinary and holistic path that has treated the world of food at 360 o'clock. I love cooking for my family and for others, starting from the choice of recipes and the selection of ingredients. I like to experiment and I'm particularly passionate about pastry and leavened foods. I do research on ancient cookbooks and asking around, especially older ladies, their family recipes. Sicily, like all Italy, has an invaluable gastronomic heritage, whose recipes and preparations vary from house to house, not only between cities and provinces. This gives the palate the opportunity to enjoy the same traditional dishes with different ingredients, techniques and stories."
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