The Sicilian sweet pastry between tradition and innovation

A cooking class dedicated to Sicilian pastry in general and two of its absolute musts: Cassata and Cannoli. It starts with the original recipe and an in-depth focus on the raw ingredients used, such as fresh ricotta cheese, sponge cake, marzipan and candied fruit, up to the contemporary version revisited by our Resident Chef.

A sensory journey through scents, colours, flavours and legends of two symbols of the island’s gastronomic tradition.

From their Arab origins to the present day, these Sicilian sweets par excellence have been influenced by the several foreign dominations that came to Sicily, each one bringing some changes and transformations. A true heritage of the historical and cultural identity of the region.

The Cooking Class culminates with a tasting of Firriato “meditation” wines that will enhance perfectly the traditional Sicilian sweets.