Two years ago when we curated this tour, we had a cooking class with Chef Angelo Pumilia and knew that our students would love the experience of having him teach a few simple dishes. Not only is he a gifted chef, he's also a gifted teacher. that combination doesn't always happen, and sometimes chefs aren't capable of teaching, even though they may be an exceptional chef.
Since we were a large group, he was doing a demonstration of a few typical Sicilian dishes for us to try as an aperitivo. Small stuffed fish, panelle or chick pea fritters, and a type of stuffed dough with potatoes, caramelized onion and herbs.
Chef Angelo believes in cooking like mama cooked; although his dishes are masterpieces of Sicilian cuisine, he still believes in bringing out the extraordinary from simple ingredients, as our meals have been amazing.
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| Local small fish stuffed with bread crumbs, pine nuts and raisins with lemon and orange zest and juice |
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| Potatoes and seasonings for the stuffed bread |
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| Chick pea fritters |
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| potato, anchovy and caramelized onion bread |
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| Another type of stuffed bread for first course or aperitivo |
Our aperitivo was served with wines from the Planeta estate. Tomorrow we are on our way to Ragusa in search of the elusive Ragusano cheese from cows milk, rather than sheeps milk. Ciao for now.
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