Syracuse Cooking Class and Local Market Visit
About this activity
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Experience Highlights
This private activity lasts about 6 hours and combines a visit to a local market, a cooking class and a delicious three-course lunch. Not only will you enter the home of a local, but you will also discover the secrets of Sicilian gastronomy. At the end of the experience, you'll be able to go home with a handy apron.
- Visit a local market and learn about the island's gastronomic culture.
- Enjoy a 3-course meal at a local's home
- Choose between lunch or dinner
- Go back home with a nice apron
What’s included
- Private activity
- Cooking class
- Guided tour of the market
- Lunch or dinner (3 courses)
Select participants and date
Step by Step
This private activity allows you to deepen your knowledge of Sicilian gastronomy and the preparation of its most famous recipes. After a visit to a local market, you will enter the home of a local who will teach you how to prepare some characteristic dishes. The experience lasts approximately 6 hours and ends with a three-course lunch (or dinner).
Syracuse's cuisine is varied and includes both seafood and land-based specialities. The following list contains the most popular recipes:
- Pasta con le Sarde - A classic of Sicilian cuisine. It is prepared with fresh sardines, wild fennel, pine nuts, sultanas and breadcrumbs.
- Arancini - Stuffed and fried rice balls. The filling may vary but the most common types include meat sauce, tomato sauce, mozzarella, peas, ham and cheese.
- Pesce Spada alla Ghiotta - Swordfish is a local speciality and is usually cooked "alla ghiotta", i.e. in a sauce prepared with tomato, capers, olives, onion and chilli.
- Sarde a beccafico -Sardines stuffed with a mixture of breadcrumbs, pine nuts, sultanas, onion, parsley and spices. They are then rolled up and baked in the oven.
- Panelle - Chickpea flour fritters. Can be eaten alone or as a sandwich.
The meal can only end with a dessert. In Syracuse, you can try cannoli or cassata, a dessert made of sponge cake soaked in liqueur, sweet ricotta and sugar glaze. It is often decorated with candied fruit and almond paste.
