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TASTINGS DETAILS

The Sicilian Journey – Taste&Territory

DURATION
1 HOURS
GUESTS
Max 4

A journey through the flavours of Eastern and Western Sicily.

An abundant and seasonal tasting that brings together traditional recipes,
exceptional local ingredients and handmade preparations.

 

From everyday dishes rooted in Sicilian homes to the flavours of the island’s different territories.

Federica builds every table around the season. The menu is never fixed: it changes with the morning market, the exceptional ingredient she happens to find that day, and the story she feels like telling.

Practical Details

duration

1 HOURS

GUESTS

Max 4

LOCATION

Via dei Caggegi 34, Randazzo

PRICE

€80 / PERSON

AVAILABILITY

Morning from · 11:00 am
Afternoon from · 18:00 pm

PLAN YOUR cooking experience

Response within 24 hours

THE
INGREDIENTS

Everything starts with the ingredient. Not with the menu, not with the recipe. Federica starts at the morning market, with a crate of freshly arrived tomatoes, with the scent of new-season olive oil.
Slow Food Presidia, ancient cultivars, trusted growers. Every ingredient has a name, an origin, and a story worth telling at the table.
Ancient grain pasta
Timilia · trafilata al bronzo
Extra virgin olive oil
Hand-harvested
Bronte pistachio
DOP · Green of Etna
Artisanal focaccia
Three ancient Sicilian flours
Tomatoes
PGI · Seasonal sun

THE
TASTING OF
SICILY

The menu is indicative and changes with the season. What never changes is the quality of the ingredients and the care put into every preparation.
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Seasonal Sicilian dishes
Always different, always fresh, depending on the ingredients available each season.
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Vegetable fritters
Chickpea flour, fresh herbs, and sheep’s ricotta.
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Meatballs in lemon leaves
Sicilian beef, slow-cooked with a delicate citrus aroma.
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Durum wheat pasta with Sicilian pesto
Ancient wheat, bronze-drawn pasta with almond and basil pesto.
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Focaccia with ancient grain flours
Made with flours from ancient Sicilian grains.
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Sicilian pestos and artisanal preserves
Homemade preserves: black olives, Pantelleria capers, and chilli.
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Sicilian black and green olives
Farm-to-table black and green olives
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Bronte pistachio dessert
DOP pistachio cream, almond paste, and candied orange peel.
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Sicilian wine
A seasonal selection of Etna Bianco, Cerasuolo di Vittoria, and Nero d’Avola.
* Adaptable to dietary requirements and preferences. Please specify them when booking.

The menu follows the
rhythm of the ISLAND.

june — september

Sicilian warmth brings with it Pachino tomatoes, Norma-style eggplant, late-season peaches, and basil scenting the air everywhere.

Summer cooking is sunny, vibrant, light.

—  *Pachino PGI Cherry Tomatoes

—   Eggplant Parmesan

october — december

Sicilian autumn brings with it sun-ripened pomegranates, fragrant citrus, earthy mushrooms, crisp fennel, and freshly pressed olives.

Autumn cooking is generous, aromatic, deeply Mediterranean.

—  *Sicilian Cardoncello Mushroom

—  Sarde a Beccafico  —  Sicilian Stuffed Sardines

december — march

Sicilian winter brings with it sweet pumpkin, braised cauliflower, fragrant citrus fruits, and wild fennel scenting the countryside.

Winter cooking is warm, rich, and comforting.

—  *Locally Grown Pumpkin

—  Sicilian Braised Cauliflower

march — may

Sicilian spring brings with it fresh peas, roasted artichokes, tender fava beans, and wild herbs scenting the countryside.

Spring cooking is fresh, delicate, and full of color.

—  *Fresh Peas

—  Sicilian Roasted Artichokes