The Eggplant, queen of Sicilian taste

At the table, you know, it is easy not to agree on food as much as on life, but if there is a raw material that in Sicily puts everyone on the same side, it is certainly the eggplant! The versatility of this typical ingredient of the island’s traditions is in fact able to satisfy, depending on the combinations, both the tastes of those looking for a simple recipe, and those of the most greedy palates. Arrived in the Mediterranean from Asia, the eggplant has found in Sicily the most suitable climatic and soil conditions to fully express its organoleptic characteristics: during the cooking class, you will discover all its secrets, learning to choose and prepare your recipes based on all types of eggplant, white, black or violet. Our chef will accompany you at every step, dancing with you and with the lady of the ladies, the one who inspired some of the recipes that have made Sicilian cuisine so popular in the world famous: caponata, parmigiana pasta alla norma, sweet and sour eggplants, grilled aubergines, roulades, pesto, cutlets. And then again: fried eggplant, rice and eggplant flan, “melanzane abbuttonate” and many other tasty ideas that cheer up the table and bring a smile to the whole family.