La Foresteria and the other Planeta places are glad to welcome those interested in cooking with us and exploring the Sicilian cuisine traditions.
Cooking together creates a magic bond between people and let them explore a secular cooking culture which is based on the products of the island, on the sea, the extra-virgin olive oil, the many local vegetables and the ancient knowledge handed down from one generation to another.
We can arrange half-day cooking programs or one week programs .
We can also enrich them with cheese factory visits, meetings with local producers and tastings. We provide both hands-on cooking classes where we cook together and demos you can attend effortlessly, though we assure you that kneading and touching food is a lot of fun.
All the programs we offer end with lunch or dinner.
Cooking classes are based on the book “SICILIA, The Cooking of Planeta Family” and on the Sicilian traditions. In addition to the book and a notebook, our guests will be provided with a Planeta cooking apron.
The different types of cooking classes we offer are mentioned below.
We are really looking forward to cooking together.
This 4-hour cooking class is a full immersion in the cooking traditions of a historical Sicilian family and will let you discover both the cuisine of the nobles and the most common and traditional Sicilian dishes. Eggplants in sweet and sour sauce [Caponata], Molded pasta [Timballi], Rice balls [Arancine], Chickpea fritters [Panelle], Cassata and Cannoli will offer a rich picture of the noble Sicilian cuisine.
The menu will be very traditional, depending also on the period of the year, disclosing ancient recipes, secular techniques and tips handed down from one generation to another.
Recipes: Rice balls with meat stuffing [Arancine di riso ripiene di carne], Rice balls with cheese stuffing [Arancine di riso ripiene di formaggio], Eggplants in sweet and sour sauce [Caponata], Eggplant cutlets [Cotolette di melanzane], Eggplant parmigiana [Melanzane alla parmigiana], Chickpea fritters [Panelle], Soup with zucchini leaves [Minestra di tenerumi], Anelletti pasta and meat sauce mold [Timballo di anelletti al ragù], Red capellini timballo [Timballo di capellini rosso], Ricotta crust timballo [Timballo in crosta di ricotta], Onion-glazed beef [Agglassato], Lemon- flavored suckling lamb [Agnello al limone], Warm summer vegetable salad [Canazzo], Stuffed roast [Falsomagro], Stuffed meat loaf [Polpettone], Bread balls [Polpettine di pane], Mashed potatoes with oil and poached egg [Purè all’olio con uovo in camicia], Scabbard Fish Rolls with Herbs [Ruota di spatola alle erbe], Fake tripe [Trippa finta], Milk pudding [Biancomangiare], Cannoli, Sicilian Cassata, Watermelon gelatin [Gelo di mellone], Coffee gelatin [Gelo al caffè], Chestnut dessert [Monte Bianco], Sweet rice [Riso dolce].
A “journey” around the many areas of Sicily to explore the different sides of the Sicilian cuisine. From Menfi to Sambuca, Etna, Capo Milazzo, Vittoria, Noto. Six culinary stops, six Planeta wineries, six chapters for the book “SICILIA, the cooking of Planeta Family”. Each program explores products, recipes and techniques of an area of the Planeta estate. Each one is a unique world for their different historical influences and together they make a culinary map of the Sicilian flavours.
Recipes: Eggplants in sweet and sour sauce [Caponata], Risotto with Ragusano cheese [Risotto al Ragusano], Anelletti pasta and meat sauce timballo [Timballo di anelletti al ragù], Artichokes peasant-style [Carciofi alla villanella], Sweet and sour rabbit [Coniglio in agrodolce], Orange salad [Insalata di arance], Spring onion and pancetta rolls [Involtini di cipollotto e pancetta], Pork rolls [Involtini di maiale], Tuma rolls [Involtini di tuma], Stuffed eggplant [Melanzane “ammuttunate”], Chickpea fritters [Panelle], Lamb pie [Pasticcio di agnello], Meatballs cooked with lemon leaves [Polpette cotte nelle foglie di limone], Sausage on a roof tile [Salsiccia sul coppo], Baked stuffed sardines [Sarde a beccafico], Stuffed sardines au gratin [Sarde a chiappa], Cannoli, Sicilian cassata.
Sicily has been feeding on the fishes of the sea around it and has developed a simple, genuine, fresh and intense cuisine. It is a fast way of cooking, with lots of herbs. The recipes have been passing on from fishermen’s families, especially the ones who fished for tuna.
In addition to “noble” fishes such as tuna and swordfish, Sicilian cuisine is rich of recipes with “poor” fishes like sardines and anchovies, flavoured with spices and herbs.
In this program you will have the chance to learn the techniques to identify fresh and high-quality fish, to clean it and prepare it and finally to cook it in several ways: fried, stewed, grilled, sweet and sour.
Recipes: Sardines with onions [Sardine con la cipollata], Pasta with anchovies and breadcrumbs [Pasta con acciughe e mollica], Pasta with sardines [Pasta con le sarde], Stuffed squid [Calamari ripieni], Swordfish rolls [Involtino di pesce spada], Swordfish with tomatoes [Pesce spada al pomodoro], Scabbard fish rolls with herbs [Ruota di spatola alle erbe], Stuffed sardines au gratin [Sarde a chiappa], Codfish stew [Stoccafisso alla messinese], Tuna and tomato sauce [Tonno al ragù], Anchovy pie [Tortino di acciughe], Baked stuffed sardines [Sarde a beccafico].
The ideal cuisine for extra-virgin olive oil is the Mediterranean one, where the olive tree has found its natural habitat for centuries.
Cooking with olive oil might sound banal, but if you get to know the countless flavours of this rich product, it will become an art. Nocellara del Belice, Cerasuola, Biancolilla, and even Tonda Iblea, Moresca and Verdello. There are many cultivars in Sicily and if you discover how to match your dishes with their different flavours, this will enrich your cuisine. Together we will explore olive oil world in cooking, how to use it to season, to cook, to fry and even as an ingredient for pastries.
Recipes: Salad with water dressing [Insalata con l’acqua],“Dressed” bread [Pane “cunzato”], Lolli with broad beans [Lolli con le fave], Cream of dried broad beans [Macco di fave], Soup with zucchini leaves [Minestra di tenerumi], Pasta with zucchini and mint leaves [Pasta zucchine & menta], Ravioli with ricotta and marjoram [Ravioli di ricotta e maggiorana], Wild green vegetable soup [Zuppa di erbe spontanee], Warm summer vegetable salad [Canazzo], Orange salad [Insalata di arance].
Simmering with wine is an ancient gesture. Marinating with wine is a common habit. In cooking, wine is an ingredient that can make a dish fresh, spicy, sophisticated.
What you need to know is what wine to use and how, in order to emphasize its qualities.
We use wine not only as an aroma, but also as an ingredient we can reduce or use to season meat and risotto.
This program will give you the chance to explore a complex and rich world of traditional and innovative, classic and contemporary dishes.
Recipes: Beef fillet with red wine [Filetto al vino rosso], Risotto with Cerasuolo wine [Risotto al Cerasuolo], Sausage with wine [Salsiccia al vino].
In the world of Sicilian pastries we can find several ancient traditions: the Arabic one full of spices, honey and flowers, the Spanish one with chocolate and dry pastries, the French one that gave elegance and lightness to a delicious world. Sicilian pastries’ recipes were once handed on in the monasteries and now they are still being changed and renewed. We will explore Sicilian pastries starting from ingredients such as almond, ricotta, chocolate and candied fruit, to end with the grand classics such as Cassata and Cannoli, cookies, fried pastries and Milk pudding [Biancomangiare].
Recipes: Milk pudding [Biancomangiare], Orange cookies [Biscotti all’arancia], Pistachio cookies [Biscotti di pistacchi], Ugly but good cookies [Brutti ma buoni], Cannoli, Sicilian cassata [Cassata], Ricotta pastry [Cassatedde], Strawberry ice cream with brioche [Gelato di fragole con brioche], Coffee gelatin with whipped cream [Gelo di caffè con panna], Watermelon gelatin [Gelo di mellone], Lemon ice [Granita al limone], Almond ice [Granita di mandorle], Shortcrust pastry and milk cream [Minne di vergini], Chestnut dessert [Monte Bianco], Cream-Filled Crêpes [Ova murini], Honey clusters [Pignolata al miele], Sweet rice [Riso dolce].
Pasta, rice and couscous are the milestones of the typical Sicilian cuisine. They are the main characters of ancient dishes like molded pasta [Timballi], deriving from the secular tradition the Arabic culture has left in the island. These ingredients are the essence of the Sicilian culinary culture and street food and they are even now the key players in the Sicilian cookery world. Together we will explore how to make homemade pasta, what kind of flour to choose, what dough to prefer. We will learn how to make couscous, molded pasta [timballi] and rice balls [arancine], and even how to use bran and rice in the traditional Sicilian pastries.
Recipes: Homemade pasta with tomatoes, basil and almonds [Busiati con pesto alla trapanese], Lolli pasta with broad beans [Lolli con le fave], Macaroni with meat sauce [Maccheroncini al ragù], Ravioli with ricotta and marjoram [Ravioli di ricotta e maggiorana], Ravioli with ricotta and sausage [Ravioli di ricotta e salsiccia].
La Foresteria is crowded with thyme, sage, marjoram, wild fennel, lemon balm, oregano, mint, capers, rosemary, helichrysum, chervil, basil, lavender, cotton lavender and more wild herbs. When La Foresteria was originally designed, aromas and smells were part of the project. Today you can find them in its cuisine and in the dishes from the menu.
Cooking with aromatic herbs makes dishes savoury, fresh and tasty. And, above all, the accurate use of herbs makes food healthier. We will learn how to pick and use fresh and dry herbs, as infusion or seasoning, and this will make our meals fresher, tastier and healthier.
Recipes: Ravioli with ricotta and marjoram [Ravioli di ricotta e maggiorana], Wild green vegetable soup [Zuppa di erbe spontanee], Warm summer vegetable salad [Canazzo], Orange salad [Insalata di arance], Soup with zucchini leaves [Minestra di tenerumi], Meatballs cooked with lemon leaves [Polpette cotte nelle foglie di limone], Scabbard Fish Rolls with Herbs [Ruota di spatola alle erbe].