Cooking Class: Sicilian Pasta & Cannoli
Cook in a true Catanese kitchen in this hands-on Sicilian cooking class with Chef Giuseppe!
Chef Giuseppe will teach you how to make traditional dishes the Catanese way, starting with a golden Sicilian omelette filled with zucchini and wild mint. Then, you’ll prepare fresh semolina pasta from scratch and simmer a classic Norma sauce with tomatoes, basil and ricotta salata. You’ll finish the experience with a decadent Sicilian cannoli topped with cinnamon and pistachios. Book your class today!
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Frittata con Zucchine e Menta
Sicilian omelette with zucchini and fresh wild mint
With free-range eggs, zucchini, fresh mint and extra-virgin olive oil
Tagliatelle alla Norma
Homemade eggless pasta with Catanese Norma sauce and aged ricotta
With durum wheat semolina, eggplant, fresh tomatoes, basil and ricotta salata
Cannolo Siciliano
Sicilian cannoli with fresh sheep's-milk ricotta
With fresh ricotta cheese, sugar, cinnamon and Bronte pistachios
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsPasta Making, Vegetarian, Beginner, Fun, Italian, Adult
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Outside Reviews for Chef Giuseppe
Silvia
08 Dec 2025
Chef Giuseppe is an exceptional chef whose deep love for Sicily shines through. His passion for the island’s local and regional ingredients and cuisine is truly inspiring. Get ready for an unforgettable experience.
Event location: Palermo
Chef’s Place
Exact location is provided after booking.
Rooted in the traditions of Sicily, Chef Giuseppe has built his craft in celebrated kitchens throughout Italy, the UK and Australia. His culinary path includes time in a Michelin-level restaurant in Oxford and seasons spent perfecting pasta on the shores of Favignana, experiences that shaped both his precision and his unmistakably Sicilian style. Now cooking from Catania, he invites guests into an immersive culinary world inspired by family-farm ingredients, coastal flavors and generations of local know-how. Those who cook with him are welcomed into an atmosphere filled with regional specialties, engaging stories and the warm, effortless hospitality that defines Sicily.
