Sicilian desserts and cuisines are famous worldwide for their flavor and good looks, but below the surface, there is so much more to bite into. Join us as we explore the historical context of fan-favorite recipes from this Mediterranean paradise – such as Cassata Siciliana, Cannoli, and more!
We’ll also discuss Sicily’s Greek olive groves, Roman heritage grains, Arabic spices, Norman flavors, and fruits and vegetables introduced by the Spanish from the new world.
In this seminar, we are going to try and distill all of this history into 10 key recipes from the cornucopia of amazing dishes from the throne of the Mediterranean.
Led by a chef, culinary instructor, and expert on traditional Sicilian cuisine, Michael Sampson, this interactive seminar will showcase the can’t-miss restaurants and recipes to explore during your next visit to the Mediterranean. 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 a few iconic dishes at home.
Please note: this seminar was designed to be enjoyed as part of an extended series, or as an individual seminar. For more information on local Italian cuisines, we invite you to explore:
And for additional seminars led by Michael Sampson featuring Sicilian cuisine, please click here.
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.