Chef Monica Consoli leads a 3-hour cooking class in her spacious home kitchen on the lower slopes of Mount Etna where you will learn to cook a delicious Sicilian meal.
Not everyone has Sicilian roots... but that doesn't mean you can't learn to cook like a Sicilian chef! Monica Consoli invites you into her spacious home kitchen to learn how to cook the Sicilian way, infusing every dish with the essence of the sun and sea.
Her typical Sicilian home, dating from the 18th century, is situated in one of the most characteristic villages on the slopes of Mount Etna. Each lesson comprises a complete, 4-course menu and you may choose to actively participate to knead handmade pasta dough, form meatballs, and control sauce consistency.
As you cook together, Monica shares personal anecdotes and stories of Sicilian culture and it age-old traditions, habits and culinary customs that she learned from her mother who was a well-known cookbook writer. Afterwards you will sit down and enjoy a scrumptious meal that you can be proud of!
|# of People||Price|
|1 person||$302.00 per person|
|2 people||$207.00 per person|
|3 - 5 people||$144.00 per person|
|6 - 9 people||$97.00 per person|
Instructor will devise the menu based on the season and available ingredients.
Sample Fall Menu:
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We celebrated my birthday with friends in Eleanora's kitchen. What a remarkable experience. We all liked to cook, but this was just enough involvement. Eleanora and her staff were very educational and helpful. An experience I won't forget in a country that was just amazing!!!
My family (3 adults and 2 kids - ages 9 and 11) took a lunch cooking class with Chef Eleonora, and we had a wonderful time. She showed us how to make everything from a salad, vegetable, entree, pasta to dessert. The setting was intimate (in her kitchen), Chef Eleonora and her assistants were friendly and told us the history behind many of the dishes we were making, and while lunch cooked we enjoyed her beautiful patio and garden and wonderful peach tea and blood orange juice and Prosecco! Our only criticism is that most of the class was a demonstration and we only got our hands in the dishes for about a quarter of the class. (We all got to try making the pasta, and we put together the veal filet rolls.) For some that wouldn't have been an issue, but we are all avid cooks and like to get our hands dirty!
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