Learn to cook Sicilian Easter favorites in a class led by Giuseppe Sciurca of Sciurca Sicilian Chef visiting from Sicily!
Enjoy a traditional Sicilian meal prepared by our colleague from Sicily, Giuseppe Sciurca of Sciurca Sicilian Chef.
When: Sunday, March 3, 2024, 2:00 pm – 5:00 pm
Where: Westchester Italian Cultural Center, 1 Generoso Pope Pl, Tuckahoe, NY 10707, USA
Cost: $75
Register for the Cooking Class here!
In this Hands-On cooking class you will be making:
1. Carciofi con il tappo (Palermo-style Stuffed Artichokes in Tomato Puree)
Tappo (la tappa in Sicilian) translates as a cover, lid, or cap, which is important since this closes the juices and flavors inside the artichoke. This recipe requires some skill. During the class, you’ll learn the secrets of this traditional preparation.
2. Pupa Cu l’Ovu (Italian Easter Egg Basket Pastry)
Pupa Cu l’Ovu is known in English as the Sicilian “Easter Egg Basket.” Aptly named, Pupa Cu l’Ovu is a buttery, crust pastry sculpted into a basket that cradles a hard-boiled egg still in its shell. In eastern Sicily, it is commonly termed as “cuddura”. The name cuddura derives from ancient Greek κολλύρα (kollýra), literally “loaf of bread,” that was prepared by Ancient Greeks as an offering to the gods.
ABOUT GIUSEPPE SCIURCA of Sciurca Sicilian Chef.
Hailing from the village of Petralia Sottana in the province of Palermo, Sicily, chef Giuseppe Sciurca cultivated his passion for cooking from his mother Angela starting at a young age. Under her tutelage he mastered typical Sicilian dishes ranging from those sourced from her home in the Madonie Mountains to the coastal towns of the nearby Tyrrhenian Sea. After working in the restaurant industry for many years and running his own acclaimed restaurant, Sciurca founded Cosmo Nature-Tourismo, Cultura e Ambiente to promote Sicilian culture through food, wine, hands-on cooking experiences, fruit and vegetable cultivation in his garden, and countryside excursions. Along with his partner and collaborator Valeria Signorino, Sciurca creates remarkable experiences for tourists to Sicily and Sicilians alike. Among many of his notable projects is revisiting the tradition of the Pupi di zucchero, expertly crafted sugar figures ritually eaten by children for generations for the Day of the Dead.