The Markets of Ortigia and a Cooking Class at an Olive Oil Estate

After our amazing lunch in Marzamemi, we headed to Siracusa and the island of Ortigia.  This is a beautiful place, with narrow pedestrian streets, and one of the most beautiful markets in Italy.  Our first night we were on our own and elected to have an aperitivo in the Piazza del Duomo.

Aperol spritz, the drink of choice

The next day we were up bright and early to meet our chef, and to tour the markets.  Our chef, Loredonna is a great teacher and chef.  We picked up a few of the ingredients that we needed for today's cooking class that was to be held on an olive oil estate. 

Italians tend to shop every day, buying fresh ingredients for the days' meals

cheesemonger

Olives

Dried tomatoes

huge broccoli and cauliflower

greens

Beautiful eggplant

Strawberries

artichokes

spring onions

capers; we all got some to take home, the vendors will vacuum pack them for you

Herbs and spices

Palm Sunday was coming up, these decorate tables and homes

Mussels

Tomatoes

curly endive

Charlie the tuna

Fishmonger cutting the fish for our lunch

Octopus

clams

The market is filled with vendors showing off their wares, aromas of spice, fresh vegetables, and seafood.  It is a kaleidoscope of color, flavor, and aroma.  Once we had purchased our supplies, we headed for the bus to take us to our cooking class about 30 minutes away.

We arrived at Tenuta Cavasecca a family-run olive oil estate and our class was set up on the patio.  The weather was a bit nippy for some, but when the sun was out it was glorious. 

We made cavatelli, a traditional pasta, sprouted cauliflower with olive oil, onion, raisins and capers, tuna with spring onions, and traditional anchovy meatballs with herbs. 

Cavatelli in process

Ready for the pot

Tuna

Tuna braised with spring onions

Anchovy meatballs

Layered cauliflower

Ready to braise

Beautiful table set for our lunch

Spring flowers

antipasto

Cavatelli with pistachio pesto (which is amazing!)

braised cauliflower

Traditional orange salad

L to R: anchovy meatball, tuna braised with spring onions, orange salad

Sicilian Rose with our meal

And, Cannoli for dessert

After lunch we were shown around the property, then back on the bus to Ortigia and another night on our own for dinner, but who has room for anything else but gelato? 

Back in Ortigia, we headed to Gusto an artiginal gelateria manned by Marcello a singer who had been on the Italian version of X-factor. Look for this place, it's amazing.  Ciao for now.