Cooking Class: Cassata Siciliana–The Queen of Easter Cakes with Michael Sampson

Cooking Class: Cassata Siciliana–The Queen of Easter Cakes with Michael Sampson


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La Cassata, the star of all Sicilian desserts, has been a crowd-pleaser from the Arabs to the Nuns. The delicious mix of sponge cake, sweet ricotta, and marzipan, decorated with beautiful candied fruits make it an eye-catching centerpiece for the Sicilian Easter feast. Learn to make your own at home with Chef Michael Sampson.

In this interactive cooking class, we will look at how to make an authentic Sicilian Cassata, including how to make our own homemade marzipan which can be used to make other classic Sicilian Easter treats such as Agnello di Pasqua (marzipan lambs) or La Frutta Martorana (marzipan fruit). We will also see how to convert the recipe in order to make small individual-sized cakes known as Cassatine.

Led by chef, culinary instructor, and expert on traditional Sicilian cuisine, Michael Sampson, this interactive seminar will show you how to make the perfect Cassata Siciliana. Designed to inform curiosity as well as future travels, participants will come away with an increased understanding of Sicilian cuisine and history and all the tricks and tips necessary to make this dish at home.

You are invited to watch and discuss or to cook along with this interactive cooking class. A full recipe and ingredients list will be supplied before the class, but these are some of the basic things you will require to cook along with the class:

  • Ground almonds
  • Powdered sugar
  • Fresh ricotta
  • Flour
  • Eggs
  • Green food dye
  • A selection of candied fruits
  • A cassata cake tin or suitable equivalent

Michael Sampson trained as a chef at ALMA school of Italian cuisine in the north of Italy and has been living and working in Sicily for the last 12 years. Michael has worked at the Gambero Rosso cookery school in Palermo, was head chef and teacher at the Anna Tasca Lanza cookery school in central Sicily, and for the last 3 years has been running The Sicilian Pantry cookery school in Palermo’s historical centre where he teaches daily cooking lessons covering many traditional Sicilian dishes with guests from all over the world.

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 5 reviews
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(5)
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G
G.T.
An enjoyable cooking class from Palermo

I enjoyed cooking along with Michael and learning more about Sicilian cassata. The instructions and information were very clear and the results were great. Most of what we did was an assembly job and I would like to take a class in the future that involves more hands-on cooking.

M
M.R.
Easter dessert, Sicilian style

I loved every minute of this class! Chef Michael simplified a very ambitious seasonal recipe into its simpler delicious component parts. I never thought I'd attempt a cassata but now I'm eager to try. I especially like the purely Sicilian tips and anecdotes he provides along the way, like where the best almonds come from and substituting nespolino liqueur for the more usual limoncello in this recipe. Chef Michael is a delight: more, please, from this wonderful culinary teacher.

M
M.K.S.

Excellent class! Mr. Sampson is knowledgeable and passionate about his work. He is delightful.

D
D.
Great as usual!

Guest did not leave comment

C
C.Z.
Cassata

Excellent instruction

Customer Reviews

Based on 5 reviews
100%
(5)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
G
G.T.
An enjoyable cooking class from Palermo

I enjoyed cooking along with Michael and learning more about Sicilian cassata. The instructions and information were very clear and the results were great. Most of what we did was an assembly job and I would like to take a class in the future that involves more hands-on cooking.

M
M.R.
Easter dessert, Sicilian style

I loved every minute of this class! Chef Michael simplified a very ambitious seasonal recipe into its simpler delicious component parts. I never thought I'd attempt a cassata but now I'm eager to try. I especially like the purely Sicilian tips and anecdotes he provides along the way, like where the best almonds come from and substituting nespolino liqueur for the more usual limoncello in this recipe. Chef Michael is a delight: more, please, from this wonderful culinary teacher.

M
M.K.S.

Excellent class! Mr. Sampson is knowledgeable and passionate about his work. He is delightful.

D
D.
Great as usual!

Guest did not leave comment

C
C.Z.
Cassata

Excellent instruction