Laboratory, Cooking Course

On request Villa Zottopera organizes short cooking courses or Kitchen Workshops where you can learn how to make the most important recipes of Sicilian cuisine

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The Sicilian Kitchen
The food is culture of the territory" is the synthesis of the mission of the farm. Recovery of traditional culinary preparations should be the first objective of those working in the area, especially at a time like this, when you are doing well in the public opinion ' importance to avoid being suffocated by globalization in the area of ​​food.

Sicilian cuisine is the result of the hybridization of many cultures. If many dishes can be traced to a unique matrix , there are numerous commingling and rework. So for the couscous are preferably used as fish, as a tribute to maritime coasts of the island . Cod and stockfish , import Norman , are cooked in an original way , caponata replace the chicken with Catalan local eggplant . The influences of multiple traditions can be recognized also in the approach of flavors. The Arabs and the use of the bitter-sweet raisins and pine nuts in pasta , as well as sweet almond or honey comes from the Spanish Baroque style of the abundance of ingredients and colorful presentation of sweets, from Greece peasant dishes of Ragusa and Siracusa , the French and the massive introduction of the onion. In confectionery , the reworking native back three large matrices : the sweets of the convents , to whom we owe the custom of preparations for religious holidays , the Arab tradition of processing of almonds , with the addition of other ingredients in sugary sweets or even sherbet ( Arabic sciarbaf ), and finally the innovation of the pastry over the Alps , especially Swiss masters , we have introduced creams and fillings.

ARANCINI. Are suggested in restaurants as a starter, but are present in all the takeaways and pizzerias. They are stuffed with ground beef , passed to the sauce and mixed with peas, soft cheese into cubes and more.
 
Caponata. The caponata is the queen of appetizers made of vegetables. It consists of various vegetables, cooked separately and then fried in oil and sprinkled with vinegar. Collections in a single dish, are enriched with olives, anchovies, capers.

first courses
 
Cùscusu. It is nothing but the Tunisian couscous , which stood in the area of Marsala and Trapani. The basis of the "cuscusu" is the semolina flour worked grains left to dry in the sun and stored. To prepare the dish, the "cuscusu" is steaming and then seasoned with various types of fish, with shellfish and seafood.
 
Maccarruni HOME. They belong to the most ancient Sicilian tradition and can be considered the founders of all the pasta from Sicily that have spread in the peninsula. More and more rare to find homemade, prepare a dough of flour and water and are dressed with rich sauces with meatballs, sausage, chicken and more. They complement with grated ricotta salata.
 
Maccu. With this dialect name identifies the mashed beans. The boiled beans, reduced to mush, are seasoned with olive oil and with the addition of wild fennel.
 
'Mpanata. It's kind of pizza or pie very rich. It is widespread throughout the island with slight variations depending on your location . It can be stuffed with a filling of meat or fish accompanied by vegetables.
 
PASTA CCA muddica. Literally "pasta with breadcrumbs", it is very simple and tasty: it is usually spaghetti, which is served with a sauce of anchovies and oil bound by a handful of breadcrumbs.
 
PASTA WITH THE STANDARD. The dish is characteristic of Catania, a tribute to the composer Vincenzo Bellini. They are generally covered spaghetti with eggplant slices fried in oil , tomato sauce and ricotta salata.
 
Pasta with sardines. It is the most famous Sicilian pasta, characteristic of the area between Cefalu and Palermo Bagheria. We use spaghetti or bucatini pasta, boiled in salted water flavored with sprigs of wild fennel. The pasta is topped with sardines boned and cut into pieces, go in a pan on the bottom of oil with capers, fennel, dissolved anchovies, pepper, pine nuts, raisins and chopped onion. It is sometimes served with chopped almonds.
 
PASTA ncasciata. They are short macaroni, topped with meat sauce, meatballs and more enriched by hard-boiled eggs, salami and cheese, as well as fried eggplant and peas. Collected in a pan, hence the name, if you complete the cooking in the oven and seasoned with fresh sauce.
 
Banished. It is similar to 'mpanata: two sheets of pasta contain a mixture of cheese, anchovies, tomatoes and onion. In another version of salt you can use minced pork instead of anchovy. The sweet version is the filling is made with ricotta cheese and coffee.
 
Sfinciuni. Popular specialty. It is a cake rather thick and soft, covered with chopped onion and tomato, anchovy fillets, slices of cheese, olive oil and oregano.
 
Dishes and side dishes
KID. It is prepared usually stewed, grilled, or stuffed in the tradition of Randazzo and Castiglione, or even to "sciusciareddu", as they do in Castellana Sicula, with oil and onion, tomato, asparagus and artichokes.
 
RABBIT. Generally you are cooking stewed with onion, garlic and parsley, tomato sauce, and more. In version cacciatore is completed with capers, celery and green olives. A Licodia Evia is preparing stew with tomato, garlic, mint, oregano and rosemary.
 
Falsomagro. It can be found in a typical menu with the name "farsurmagru". It's a great slice of lean veal, topped with sliced ​​hard-boiled eggs , cheese, ham, crumbled sausage and herbs. It rolls up and tie it with yarn, then browned in oil and finish cooking stewed with tomato sauce.
 
ORANGE SALAD. It is the most amazing dish for tourists, accustomed to eating oranges as fruit . Cut into thin slices and seasoned with olive oil , salt and pepper , become a delicate outline.
 
EGGPLANT. The typical preparations are different. The most famous is the Parmesan. Then there are the eggplant caponata and stuffed aubergines , often padded with slices of onion and tomato sauce, with cheese, with cheese or other fillings mixed.
 
SWORDFISH A greedy. The term greedy ' indicates a way of cooking. For swordfish, a typical dish of the coast of Messina, the fish slices go in a pan with tomato sauce, potatoes, olives, capers and celery. Other ways of cooking are grilled with the "salmoriglio" or "stimpirata", a typical recipe of Syracuse.
Sardinian warbler. They are spread everywhere. After removing the head is clean and open leaving them attached on the back. Placed on an oil fund, are covered with a mixture of bread crumbs and toast, anchovy fillets dissolved in hot oil, pine nuts, cinnamon, raisins, and more. It is baked in the oven then, sprinkling with lemon juice or orange juice. Are slightly different preparations of Catania and Messina.
 
sweets

CANNOLI. They are among the most famous Sicilian desserts. The pasta is cooked in the oven first, already wrapped in cannoli so that it is crisp, then stuffed with a mixture of sweetened ricotta cheese, crumbled pistachios or candied fruit.
 
CASSATA. Famous sweet island of Arabic origin. It is a sponge cake covered with cream cheese with icing sugar, candied fruit decoration and surrounded by green marzipan.
 
FRUITS OF MARTORANA. The name comes from the monastery in Palermo. Cakes are almond paste molded in the shape of fruit.
 
ICE-CREAM. Introduced by the Arabs, sorbet and gelato in Sicily are great. Do not miss the "spongata", a set of ice cream flavors blended from a liquor, and "scumuni", a shell of chocolate ice cream or pistachio with a heart of beaten eggs with sugar.
 
SLUSH. It is a constant presence, starting from breakfast, accompanied by brioche, which here is a kind of loaf. It is found in many flavors, but the main ones are coffee, lemon, plain or toasted almond.
 
Pignolata. Christmas cake typical of Messina, consists of balls of dough covered with cedar and chocolate icing, made cone-shaped tone.
 
THE WINE MORE ' OF FAMOUS IBLEI: THE VICTORY CERASUOLO
 
The quality of the wines of the province of Ragusa (which is part Modica) originates from an ancient civilization wine. In the fifth century A.D. the Latin grammarian Priscian speaks of the goodness of the wines of Modica, but also the city of Camarina, as evidenced by the remains of vases dating back to the IV-III century. BC, gave wine of great interest, attesting to the fate of these lands, that would produce the well-known WINES OF VICTORY, common founded in the early eighteenth century by Vittoria Colonna, Countess of Modica.
The Cerasuolo, takes its name from the magnificent color that characterizes and is obtained from the vinification of the two varieties of red fruit and Frappato Calabrese. The youth is a pleasant table wine but, in contrast to many southern red wines, is also suitable for prolonged aging (up to 30 years), thanks to which it acquires characteristics such that, contrary to every standard, allow to propose it as an aperitif unusual but fascinating.
 
PASTA ncasciata. They are short macaroni, topped with meat sauce, meatballs and more enriched by hard-boiled eggs, salami and cheese, as well as fried eggplant and peas. Collected in a pan, hence the name, if you complete the cooking in the oven and seasoned with fresh sauce.
 
Banished. It is similar to 'mpanata: two sheets of pasta contain a mixture of cheese, anchovies, tomatoes and onion. In another version of salt you can use minced pork instead of anchovy . The sweet version is the filling is made with ricotta cheese and coffee.
 
Sfinciuni. Popular specialty. It is a cake rather thick and soft, covered with chopped onion and tomato, anchovy fillets, slices of cheese, olive oil and oregano.
 
Dishes and side dishes
 
KID. It is prepared usually stewed, grilled, or stuffed in the tradition of Randazzo and Castiglione, or even to "sciusciareddu", as they do in Castellana Sicula, with oil and onion, tomato, asparagus and artichokes.
 
RABBIT. Generally you are cooking stewed with onion, garlic and parsley, tomato sauce, and more. In version cacciatore is completed with capers, celery and green olives. A Licodia Evia is preparing stew with tomato, garlic, mint, oregano and rosemary.
 
Falsomagro. It can be found in a typical menu with the name "farsurmagru". It's a great slice of lean veal, topped with sliced ​​hard-boiled eggs, cheese, ham, crumbled sausage and herbs. It rolls up and tie it with yarn, then browned in oil and finish cooking stewed with tomato sauce.
 
ORANGE SALAD. It is the most amazing dish for tourists, accustomed to eating oranges as fruit. Cut into thin slices and seasoned with olive oil, salt and pepper, become a delicate outline.
 
EGGPLANT. The typical preparations are different. The most famous is the Parmesan. Then there are the eggplant caponata and stuffed aubergines, often padded with slices of onion and tomato sauce, with cheese, with cheese or other fillings mixed.
 
SWORDFISH A greedy. The term "greedy" indicates a way of cooking. For swordfish, a typical dish of the coast of Messina, the fish slices go in a pan with tomato sauce, potatoes, olives, capers and celery. Other ways of cooking are grilled with the "salmoriglio" or "stimpirata", a typical recipe of Syracuse.
 
Sardinian warbler. They are spread everywhere. After removing the head is clean and open leaving them attached on the back. Placed on an oil fund, are covered with a mixture of bread crumbs and toast, anchovy fillets dissolved in hot oil, pine nuts, cinnamon, raisins  and more. It is baked in the oven then, sprinkling with lemon juice or orange juice. Are slightly different preparations of Catania and Messina.