Cooking classes

The Leopard's Cuisine

5.0
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Antonio

Palermo

Duration 3h

Max 6 guests

Spoken languages:  Italian and English

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

Shared Experience
Your experience

    Experience a culinary journey inspired by the sumptuous cuisine of The Leopard, blending tradition and refinement. Together, we will prepare the famous Pasticcio del Gattopardo, a golden puff pastry shell filled with a rich mixture of meat, vegetables, and béchamel sauce, enhanced with aromatic spices. Next, we'll make arancinette al burro, small crispy rice balls stuffed with béchamel, ham, and mozzarella. To end on a sweet note, we'll create a delicate champagne jelly, an elegant and visually stunning dessert. After the lesson, we'll sit down to savor these exquisite dishes, accompanied by a fine wine. A true taste of Sicily’s aristocratic flavors!

    Total: €140.00

    €140.00 
    per guest

    €70.00 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
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    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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