Sicily now boasts forty products in the Slow Food Ark of Taste, the highest number in the world concentrated in the same geographic area. It is some unique and rare products, saved from extinction thanks to the work and dedication of farmers, breeders and fishermen who are heroically committed to protecting and preserving the great biodiversity of the island.
Small productions of gastronomic excellence threatened by industrial agriculture, environmental degradation and globalization are the Nubia Red Garlic, the yellow Melons Cartucciaru from Paceco and Purceddu from Alcamo, the Castelvetrano Black Bread and the Belice Valley Vastedda cheese.
Following the cycle of the seasons and product availability, some of these raw ingredients will be used for the preparation of the dishes.
At the end of the session, they will be tasted in the cooking class, whose overall duration is three hours.
To book the Cooking Class a minimum number of 6 people is required. Included: three-course menu, dishes cooked during the experience and tasting glasses.
