The
Culinary Workshops
Dangerous
Eating - Level I is open to anyone, regardless of previous culinary
knowledgeThis workshop will leave you with some practical knowledge and
cooking skills. The class is divided in two days in order to better
give you an all-round, in-deep vision of the elegant complexity and
versatility of Sicilian food. Don Vincenzo Clemente will be demanding
you attention, He is a truly hot-blooded Sicilian, watch out for his
knife!
Class description :
Pasta to Italians is like tea for the Japanese. It is a serious matter!We will explore the traditional method used in making a "masterpiece" pasta dish. We begin with an introduction to the ingredients that will be used during the day, and an explanation of the types of pasta and provisions we will use.Then we'll cook. We will carefully explain and demonstrate different methods of making a pasta sauce, and explain which pasta types are appropriate for each sauce style. This is a hands-on culinary workshop, where everyone will have a chance to "help out" in the kitchen. But the lesson isn't complete when the cooking is done. The participants then sit down and experience the meal they have just prepared, developing their senses and learning to critique the subtle nuances of flavour and texture.We conclude each workshop by dedicating some time to group discussions while enjoying some good food and wine.
Pasta to Italians is like tea for the Japanese. It is a serious matter!We will explore the traditional method used in making a "masterpiece" pasta dish. We begin with an introduction to the ingredients that will be used during the day, and an explanation of the types of pasta and provisions we will use.Then we'll cook. We will carefully explain and demonstrate different methods of making a pasta sauce, and explain which pasta types are appropriate for each sauce style. This is a hands-on culinary workshop, where everyone will have a chance to "help out" in the kitchen. But the lesson isn't complete when the cooking is done. The participants then sit down and experience the meal they have just prepared, developing their senses and learning to critique the subtle nuances of flavour and texture.We conclude each workshop by dedicating some time to group discussions while enjoying some good food and wine.
This
workshop will also teach you how to prepare a traditional Sicilian
Baroque meal. Baroque cuisine refers to the Baronal cuisine of the
early 1800s, when French chefs were imported to the royal court in
Palermo. This cuisine resulted in an exotic and refined blend of
different cultures and it is still considered today, the "jewel" of
Sicily. During
the workshop we will trace the history and origin of various dishes : a
fish and a meat main will be prepared, plus a typical vegetarian
side-dish. Not only you will be able to cook Baroque cuisine, but you
will get to impress your guests with the rich stories and fascinating
legends behind each specialty.Food will be prepared from scratch and
you will receive useful purchasing and storage tips, discover what to
look for and what to avoid when shopping at the markets. You will learn
how to clean, peel, and slice vegetables, fillet the fish and stuff a
Sicilian meat roll.
At the end of the workshop, each of you will receive a participation certificate…and a glass of wine!
Sicilian Food :
"If you turn around and you don't find something delicious to eat. Then you are not in Sicily", so the saying goes.
"If you turn around and you don't find something delicious to eat. Then you are not in Sicily", so the saying goes.
Learning to cook Sicilian-Style is learning to cook around the world!
Sicilian cuisine is better described as a blend of global influence. The melting pot of the ancient world, Sicily's rich legacy was shaped by the Greeks, Romans, Arabs, Normans, French, Spanish and Italians who occupied it throughout the millennia. Each one of these ingredients comes from a different ethnic heritage. For instance, the use of raisins and pinenuts comes from the Arabs, the breadcrumbs stuffing comes from the French, olive and capers from the Greeks, tomatoes & eggplants from the Spanish.
Sicilian cuisine is better described as a blend of global influence. The melting pot of the ancient world, Sicily's rich legacy was shaped by the Greeks, Romans, Arabs, Normans, French, Spanish and Italians who occupied it throughout the millennia. Each one of these ingredients comes from a different ethnic heritage. For instance, the use of raisins and pinenuts comes from the Arabs, the breadcrumbs stuffing comes from the French, olive and capers from the Greeks, tomatoes & eggplants from the Spanish.
A closer
look at Sicilian history will reveal why some particular style is more
popular and where. Around Syracuse and Ragusa cooks still draw from Greek
traditions, making abundant use of vegetables, their eggplant parmesan
is renowned, while meats, mostly pork and mutton, were traditionally
reserved for feast days. Palermo's cooking is more sophisticated,
revealing French and Spanish influences that
emerge in dishes such as caponata, falsomagro (a rich meat stew), and
involtini alla palermitana.In Trapani, fish of all kinds predominate.
This area, which faces North Africa, has maintained closer ties with
the Arabs than other parts of the island, and is especially
known for fish-laced cuscus, but it is also well known for the use of
almonds and pistachios in the famous Pesto Ericino. Messina is instead
more Continental, with an abundance of fish, with many recipes that
reveal French influences, and others that hark back to feudal peasant
times, for example Spaghetti alla Norma.
Arancine
were invented in the tenth century during the Kalbid rule of Sicily. It
consists of a delicious saffron-aromatised rice ball with a rich ragout
sauce filling.Sarde a Beccafico reflects the quintessential
French baroque opulence expressing its art in a sophisticated
presentations of sardine rolls stuffed with breadcrumbs, pine-nuts,
raising and sliced of orange.Caponata is a typical Sicilian
antipasto said to be of Spanish origin. It consists of a tasty salad
made with eggplant, olives, capers and celery. It makes a great
appetizer.
Copyright 2008 - Siciliamo
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Learn to cook Sicilian-Style and travel the world with your taste-buds!