Tag: go sicily
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Stir Things Up In Sicily With Us In September
Extended! Stirring Sicily, our hands-on cooking in Sicily tour, will take place from Sept. 19-26. Co-hosted by Chef Nino Elia, we’ll have classes with Annalisa Pompeo of GoSicily and Giuseppe Sciurca. You don’t want to miss it! Contact me to sign up by Jan. 25, and I’ll extend to you the $300 early registration incentive…
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We Made Little Lambs (for Easter)
This flock of Favara-style Easter lambs was made by our Stirring Sicily cooking and wine tour group in September 2016 with chef Nino Elia and Zest of Lititz, Penn. under the direction of Annalisa Pompeo of GoSicily. In Sicily, the lamb is one of the most prominent symbols of Easter. The edible art is made…
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Cooking in Sicily with A Smile
Tonight with GoSicily, our Experience Sicily Enchanting Sicily group made traditional dishes: caponata, pasta con le sarde, and biancomangiare. You can watch a portion of our class on our Experience Sicily Facebook page, from our live broadcast, from earlier today. See you tomorrow for another broadcast!
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Cooking in Sicily
After a long day working at the computer, I love entering my kitchen, opening the refrigerator, and pulling out what protein I have and what vegetables are in season, and picking out a pasta to match them. There’s something wonderfully meditative about chopping vegetables, sweeping my wooden spoon through the macaroni, and listening to the…
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Cooking Sicily in New York City
During our Stirring Sicily tour last September, Annalisa Pompeo of GoSicily Sicilian Cooking Experience taught us how to make a savory zucchini tart in one of our hands-on lessons. Yesterday, I made it for Thanksgiving (pictured). This is the joy of taking a cooking lesson while traveling–You can share your cultural experience with friends and family for…
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Stirring Sicily, Day 6: Hands-on Bread making
We are about to sit in the orchard and eat the fruits of our third Stirring Sicily class today: hands-on bread making! This is truly a marvelous experience… Cooking fresh, savory breads in a wood-burning (olive branches and sage are our kindling!) oven. I wish you could smell it. We are in heaven at Fontes…
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Stirring Sicily, Day 4: Sweet Sensations from Favara
Today during our hands-on cooking class with GoSicily and Zest of Lititz, PA we are in the process of making the very characteristic Favara marzipan lambs, traditionally made for Easter in Sicily. Marzipan is almond paste (almonds and sugar). These are spectacular because in their center, they have sweet pistacchio paste as well. Che buonissimo!…
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Ridge Over Common Forchetta
Cavatelli pasta–a fresh pasta from Sicily–is formed with ridges using your thumb and a fork. Give it a try with Experience Sicily and GoSicily this September 15-22 during our Stirring Sicily trip in conjunction with Zest! Thanks to GoSicily and Gelsomino Imports for another fantastic event today!
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Cooking Sicily in NYC
We are so fortunate here in New York City because our friend Annalisa Pompeo from GoSicily Cooking Experience is here visiting from Agrigento. But not only visiting–she’s here presenting a handful of cooking demonstrations as part of various events that Experience Sicily is co-hosting with GelsominoImports.com, importers of fine Sicilian artisanal products. Tonight Annalisa wowed…