Cooking Class
The essence of Sicilian cooking is the use of fresh ingredients, taking advantage of a vast selection of vegetables and fish. What sets it apart from Italian mainland cuisine is the use of spices and flavors integrated into the gastronomy after a succession of foreign dominations: vinegar and mosto cotto (reduced grape must) from the Greeks; sugar, citrus, cinnamon, saffron, rice and pistachios from the Saracens; tomatoes and chocolate from the Spanish (by way of the Americas, thank you very much). The layers of history, the layers of flavor, for complexity beat hands down anything from the Italian mainland. Spend a morning in the kitchen with a Sicilian grandmother learning flavorful, rustic, country recipes, or with a chef learning the same recipes only lightened up and with a good bit of fantasy added to the mix. Lunch follows, recipes provided.



Olive Oil Tasting
Learn how spicy, green extra virgin olive oil is made and how to discern and recognize its flavors. Discussion of production, olive oil in the kitchen, health benefits and through a guided tasting, how to distinguish high quality extra virgin olive oils from the conventional oils on the market.



Wine Tasting
Tastings designed to satisfy your curiosity about Italian wines and with a focus on wines that reflect the culture of the people that made them. Tradition and territory provide the outline, grape variety circumscribes the general type, the winemaker's ideas and personality gently characterize the wine in the bottle, what we taste in our glass. With attention devoted to the farming of the grapes and minimal intervention in the cellar, these are wines that make you think, or at least give you something to talk about.