Sensory experience with cooking show and aperitifEnjoy a multi-sensory experience discovering herbs and spices at local farms with cooking class and gourmet aperitif.
- Wed - Fri
- ITA - EN - FR
- Min: 2 People
Know, learn and taste with Sicilying! We arranged for you a multi-sensory journey, a cooking show with creative dishes and a gourmet aperitif.
The experience will have place at a local farm where an experienced guide will show you all different kinds of medicinal and ornamental herbs.
You will be able to touch, smell and eventually eat them.
The cooking class will follow this sensory experience. A professional chef will demonstrate the preparation of two dishes, transmitting his knowledge. The two recipes, "Cavati alla norma" and "Pisci fritti ri terra” (earth fried fish) will be made using only seasonal produce and herbs from the garden. The lass will be held under a wooden trellis supporting climbing passionflowers in a charming garden with sea view.
At the end you will enjoy lunch or dinner, which will include vegetables from the garden. Menu will change each season and will include "pisci fritti ri terra", battered sage, bread with anchoves, pasta "alla norma" (pasta with deeep fried aubergines, tomato and ricotta cheese), lentils salad, cheese with thymus honey, dessert.
Duration: about 4 hours
Times: 11:00 in November and March.11:00 and 16:30 in April, May, September and October. 18:00 from June to August.
Water, red and white wine included.
Everything that is not specified in the "include section"
The farm is located in the Contrada Santa Rosalia, Scicli (RG)
An advance payment of 20% of the total amount is required for the reservation. Balance shall be paid on site.
Booking time from 10.30am to 14.00pm in the months of October - May, from 17:00pm to 19:30pm in the months of September and from 18.00pm to 20.30 pm in the months of June - September. Please specify any allergies, food intolerances and religious restraints on diet.
The deposit paid upon booking is not refundable under any circumstances.
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