Sicily being in the middle of the Mediterranean sea, shows different cultural threads in its cuisine. Anissa Helou who is internationally known as a food writer, art collector, journalist and broadcaster, and one of the leading experts on the cuisines of the Mediterranean and the Middle East, will join us at the Anna Tasca Lanza cooking school to share with us some of the secrets of Lebanese cuisine and show us the similarities between Lebanese and Sicilian food.From May 31 to June 3
Cost: 1200 € all inclusive except air fair and pick up at the airport that we can organize on your own expenses
Day by day
Thursday
- arrive afternoon; welcome drink and simple dinner.
Friday
- morning class: all about mezze, the Lebanese antipasti followed by a mezze lunch made up of the dishes cooked by the students
- afternoon: visit to the winery, followed by a Sicilian dinner
Saturday
- morning class: baking flat breads and making savoury pastries both using dough as well as filo as well as a couple of vegetarian dishes (in Arabic vegetarian dishes are described as cooked in olive oil) followed by lunch made up of the breads and dishes prepared by the students.
- afternoon: visit the medieval village of Polizzi Generosa; then back to Regaleali for drinks and a discussion between Fabrizia and Anissa about similarities between Lebanese and Sicilian food followed by a gala dinner.
Sunday
- morning class: classic main dishes such as stuffed vegetables, stews and kibbeh (a minced lamb and cracked wheat mix that is made into a pie with a filling of minced meat and pine nuts)
Sunday
- leaving in the afternoon.
