Ortigia Market Tour and Cooking Class with Maurizio Moceo

Over ons

We will start our journey at the famous Ortigia historical market. This is a place where food, culture, and history melt together to become a unique travel experience for all. During our tour, you will learn about the cycles of nature and the seasonal produce that creates and how to recognize organic farm produce. Also, you will learn how to spot the freshest seafood and fish and what meat cuts you will need for different dishes and cooking techniques. We will get to taste and talk about local, typical produce and meet the people behind the scenes of our food culture. 

There are three courses on the menu for the day, all according to your food preference or restrictions. We can accommodate vegetarian, gluten-free, kosher, totally vegan, meat and fish limitations. The professional yet cozy and ambient kitchen will give the experience of working in a typical small-size Italian restaurant. Classes are intimate and for small groups. 

During the activities, we will talk about balancing tastes and how to replicate the same balance using ingredients that you will find at home. We will also discuss the importance of good nutrition and the quality of ingredients you use. We will go through all the cooking techniques with the help of our professional chefs while working in the kitchen. At the end of the class, you will be able to taste your creation and then bring home not only the knowledge acquired but an apron, hat, gloves, and a chef certificate as well. We also provide a photo-shoot service on request and with an additional cost. 

Menu

Menu is seasonal, however below is an example of what we will cooking. 

• Salad for starter
• Pasta with Cauliflower, Raisin and Toasted Breadcrumbs OR Broccoli with Nero d'Avola wine sauce OR anchovies and lemon. 
• Main: Lemon-flavored Meatballs, Grilled Catch of the Day, Stuffed Calamari
• Cheese tasting
• Cookies, water, wine from our land

Vegetarian, gluten-free, kosher, totally vegan, meat and fish limitations available.

Schema

• 10:30 am: We meet at market for the tour and cheese tasting
• 11:30 am: Hands-on food preparation
• 1:00 pm: Time to eat what you made
• 1:30 pm: The end of the class