Sicily is a sun-drenched crossroads of the Mediterranean, where centuries of history, sea breezes, and volcanic soil have shaped one of Italy’s most vibrant culinary landscapes.
The culture and cuisine stand apart from the regional cooking found on mainland Italy largely due to a frenetic history of occupation, colonization and trade. As a historically strategic outpost in the Mediterranean, the island has been inhabited by the Greeks, Romans, French Bourbons, Normans, Berbers and more. The Arab and North African Muslim influence can be felt most distinctly on the island's Western side while Greek influence dominates the East.
Tonight we will explore a survey of the island's culinary magic - the balance of sweet and sour (agrodolce), the abundance of fresh fruit, nuts and Mediterranean vegetables along with examples of Sicily's unrivaled street food culture.
Sicilian cuisine is bold, aromatic, and deeply festive and this supper club brings the warmth and generosity of the magical island to the table, taking you on a journey from lively market stalls to traditional family feast days spanning from East to West!
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Antipasti
The meal begins with a spread inspired by the iconic street foods and antipasti of Palermo and Catania:
Mini Arancini — Golden, crispy rice balls filled with slow-cooked meat ragu’.
Caponata — A classic Sicilian dish of sweet-and-sour eggplant, capers, and tomatoes cooked to silky perfection.
Fennel & Orange Salad — Crisp, thinly shaved fennel tossed with sweet citrus, bright and refreshing.
Primo
Anelletti al Forno (Meat & Vegetarian)
Sicily’s quintessential celebration dish. Ring-shaped anelletti pasta baked into a rich, golden casserole. Offered in two styles: a classic slow-cooked meat ragù version, and a vegetarian Alla Norma version featuring fried eggplant, rich tomato sauce, and salted ricotta.
Secondo & Contorni
Involtini alla Siciliana
Tender skewers of thinly sliced meat wrapped around a seasoned filling of breadcrumbs, pine nuts, raisins, and cheese, baked with bay leaves and onion for a fragrant, flavorful classic.
Pomodori Ripieni alla Siciliana
Ripe tomatoes stuffed with aromatic herbs, breadcrumbs, and Mediterranean seasonings.
Dolce
Cannoli
The iconic Sicilian dessert, a crisp pastry shells filled with sweet ricotta cream and topped with candied citrus peel.
Paste di Mandorle
Soft, chewy Sicilian almond cookies, naturally fragrant and simple.
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Erica Foffi was born and raised in Rome, where desserts were simple, seasonal, and meant to be shared. Her classes are welcoming, hands-on, and rooted in Italian tradition, with a focus on technique, flavour, and the joy of cooking together.
@cookingwitherica_ | ericaitaliancooking.wixsite.com
