The April 2-3 events were made possible thanks to partnerships with Casa Mia Tours, Chef Linda Sarris, aka The Cheeky Chef, and Sicilian food and wine sponsors. I can't wait to introduce them to you!
Check out the program of events:
Tuesday, April 2, 2019 | Sun, Sea & Soil Aperitivo
Join us for a Sicilian aperitivo at ProLoco Trastevere on Tuesday April 2, 2019 at 6:30 p.m.
Three of the most important ingredients in Sicilian cooking are sun, sea, and soil. Chef Linda Sarris from Palermo will cook up delicious Sicilian appetizers such as freshly made panelle (organic stone-milled chickpea fritters with lemon and fresh mint); fried anchovies and wild field greens; tomasini di russello (savory dough made from ancient grains filled with ricotta, sausage, and wild fennel seeds); Sicilian bruschetta topped with pesto trapanese, caper paté and sun-dried tomatoes. There will also be a tagliere featuring Sicilian cured meats and cheeses, like salame Nero Ibleo, and prized Ragusano cheese. Sicilian wine pairings and Sicilian amaro will be served. Signature cocktails will be available for purchase.
SICILIAN APERITIVO April 2, 2019 ProLoco Trastevere – Via Goffredo Mameli 23 – 6:30 p.m.
Tickets are available for purchase on Eventbrite ~ €25 per person, includes 2 glasses of wine, amaro and appetizer buffet.
Wednesday, April 3, 2019 | Sicilian cooking lesson at Casa Mia
Join a Sicilian cooking lesson in Rome on April 3rd, 2019. Aprons on at 6 p.m.Thanks to the many cultures who have called this island their home, Sicily's layered food history is filled with ingredients and cooking techniques that you don't see in other parts of Italy.
In the kitchen, Chef Linda Sarris will teach guests about the importance of seasonal cooking with high-quality products and share her own simple recipes that you can recreate at home.
Following the lesson, guests will enjoy a dinner together, sipping Sicilian wines.
The four-course menu with wine pairings will feature an antipasto of organic stone-milled chickpea fritters with lemon and parsley; a first course of organic busiate pasta made from semola di grano duro, cauliflower, passolina raisins, toasted breadcrumbs and pine nuts. Our main course will be calamari stuffed with artichokes, capers and mint. No meal is complete without dolce, and no Sicilian meal is complete without hand-made cannoli with ricotta cream and candied orange peel.
Dishes will be paired with natural Sicilian wines, also poured throughout the cooking class.
SICILIAN COOKING LESSON Via Fabio Massimo 107 – Aprons on at 6:00 p.m.
Tickets are available for purchase on Eventbrite ~ €75 per person.
Our event sponsors are:
Porta del Vento (sicilian wine from Camporeale)
www.portadelvento.it | @porta_del_vento_winery
Paesano Authentic (pomegranate amaro, artichoke amaro)
www.paesanoauthentic.com | @paesano.authentic
Azienda Agricola Biologica Di Giovanna (organic extra virgin olive oil)
www.di-giovanna.com | @digiovannawine
Molini del Ponte (chickpea & russello flour, busiate pasta)
www.molinidelponte.com | @molini_del_ponte_drago
Reading your articles is simply impossible to resist and not to eat anything because all the dishes are very appetizing and are described so that it is simply impossible to forget.
ReplyDeleteEleonora, are you familiar with Rachel Roddy's blog and column in the Guardian? She is a young Englishwoman with a Sicilian husband and their little boy, living in Trastevere. While her writing centres on Roman food, she also ventures into Sicilian as well as British cookery.
ReplyDeleteI think I made a terrible error! Rachel Roddy e famiglia live in Testaccio, not Trastevere!
ReplyDelete