Our last event at the Benedictine Monastery of St Nicola l’Arena: a guided tour followed by a tasting with recipes from the 1858 and a show cooking focused on cannolo siciliano. A deep immersion into the Monastery’s history and rich cuisine.
Partner: Officine Culturali
The fascinating old stalls, today a place where to find out the flavours of the monks’ cuisine during the 18th and 19th c.: a fine and pleasant cuisine that surprised for its modern style.
Our tasting: a moment where discover the flavours of the dishes prepared while listening to their fascinating stories and curiosities.
Already famous at that time, the traditional caponata with toasted almonds was very appreciated by the monks on Friday. We could not miss Catanese salad with cherry tomatoes, onions and ricotta salata cheese: despite not being on the monks’ menu is a must-eat if you visit Catania
Timbale in shortcrust pastry flavoured with cinnamon and filled with maccheroni pasta, béchamel sauce and meat: our favourite one!
Savoury gateau with a creamy ricotta filling and special “cake” with wild vegetables
Our chef rolling out the dough of the cannolo siciliano: one of the many pastries the monks had at the end of their rich meals
…wrapping the dough over a metal tube, called cannello…
…and don’t forget to secure the edges with white egg!
Our guests filling their own cannoli…
A little present for our guests: inside the bag, recipe and cannelli for making cannoli at their own place!