Schedule
Cooking classes will be held on Saturday and Sunday (except for June 1 and 2), starting at 10.00 o’ clock in the morning (except for May 24 that it starts at 11.00 AM).
Lessons will last 4/5 hours, including tasting. At the end, young experts will take you to an art and architecture tour from Renaissance Milan to the “new city”. The tour will last about one hour.
Each lesson will start by presenting the ingredients and dishes that will be prepared during the day.
Then each participant will cook the various dishes planned for the lesson, guided by Alessia.
Cooking class costs include red or/and White wine, bread and water available during tasting the cooked dishes, and the artistic tour.
At the end of the class, after a good espresso coffee, you will be accompanied to an art and architecture tour by our experts
Cooking classes will end at about 3.30/4.00 p.m. You will take the SPAZIOBAD apron home, together with a recipe notebook with the recipes you have learnt during the class.
Each cooking class is organized for a minimum of 15 participants, up to a maximum of 25.
Additional services are available.
Choose your cooking class and book it in the Contacts section, or send us an e-mail at cookingclass@spaziobad.it.
Cooking classes schedule:
Sunday May 24 | Arancini, panelle & C. The Sicilian street food | 110 euro | Details |
Saturday May 30 | Cannoli and cassatelle, a trip through the most popular Sicilian desserts in the world | 110 euro | Details |
Sunday May 31 | Ricotta, the queen of the table. Fresh, salting and batch, a sicilian usage | 110 euro | Details |
Monday June 1 | Inspector Montalbano’s recipes. His favourite dishes: red mullet with sauce | 130 euro | Details |
Tuesady June 2 | Inspector Montalbano’s recipes. His favourite dishes: mixed fry | 130 euro | Details |
Saturday June 13 | Inspector Montalbano’s recipes. His favourite dishes: arancini | 110 euro | Details |
Sunday June 14 | Inspector Montalbano’s recipes. His favourite dishes: arancini | 110 euro | Details |
Saturday June 27 | Vegetarian Sicily. Parmigiana, sweet-and-sour caponata, aubergine rissole | 110 euro | Details |
Sunday June 28 | Vegetarian Sicily. Parmigiana, sweet-and-sour caponata, aubergine rissole | 110 euro | Details |
Saturday July 11 | Hands-on experience with dough. First courses in Sicilian tradition: ravioli with cuttlefish | 130 euro | Details |
Sunday July 12 | Hands-on experience with dough. First courses in Sicilian tradition: ravioli with cuttlefish | 130 euro | Details |
Saturday July 25 | Classic dishes from the Sicilian Sea. From swordfish to bluefin tuna fish | 130 euro | Details |
Sunday July 26 | Classic dishes from the Sicilian Sea. From swordfish to bluefin tuna fish | 130 euro | Details |
Saturday August 8 | Blue fish. Sardines: macaroni with sardines and saffron, fry beccafico | 130 euro | Details |
Sunday August 9 | Blue fish. Sardines: macaroni with sardines and saffron, fry beccafico | 130 euro | Details |
Saturday September 19 | Arancini, panelle & C. The Sicilian street food | 110 euro | Details |
Sunday September 20 | Vegetarian Sicily. Parmigiana, sweet-and-sour caponata, aubergine rissole | 110 euro | Details |
Saturday September 26 | Hands-on experience with dough into Maghrebian Sicily: the fish cous cous | 110 euro | Details |
Sunday September 27 | Inspector Montalbano’s recipes. His favourite dishes: arancini | 110 euro | Details |
Saturday October 3 | Arabian Sicily dessert: the giuggiulena and nougat | 110 euro | Details |
Sunday October 4 | Arabian Sicily dessert: the giuggiulena and nougat | 110 euro | Details |
Saturday October 10 | Inspector Montalbano’s recipes. His favourite dishes: arancini | 110 euro | Details |
Sunday October 11 | Inspector Montalbano’s recipes. His favourite dishes: arancini | 110 euro | Details |
Saturday October 24 | Sweet-and-sour Sicily, lemons and oranges in the typical Sicilian cuisine | 110 euro | Details |
Sunday October 25 | Sweet-and-sour Sicily, lemons and oranges in the typical Sicilian cuisine | 110 euro | Details |
Saturday October 31 | Ricotta, the queen of the table. Fresh, salting and batch, a sicilian usage | 110 euro | Details |
Sunday November 1 | Ricotta, the queen of the table. Fresh, salting and batch, a sicilian usage | 110 euro | Details |