top of page

May 14th traditional cooking class


Ingredients for 4 people:

4 aubergines

Sunflower seeds oil

White flour, about 200 grams

Passata di pomodoro (thick tomato sauce), 1,2 liter

Mozzarella or another cheese you prefer, 400 grams



Grated Ragusano cheese or another similar cheese, for example Parmigiano Reggiano or Grana Padano, 200 grams



Put some sunflower seeds oil into a pan and turn on the stove. Peel the aubergines and cut them in 1cm slices. Pass the aubergine's slices in the flour and fry them until they are golden, then turn them upside down. Put the fried slices in a paper towel and salt them.

In a high baking tray, put some olive oil or some butter in it, just to prevent it from sticking.

Put a layer of fried aubergines, then some tomato sauce, some basil, some mozzarella and some grated Ragusano cheese, then keep going until you finish all the ingredients. The last layer is usually tomato sauce, basil and grated Ragusano.

Cook the Parmigiana in the oven, the oven must be already hot at about 200 degrees. Cook the Parmigiana for about 10-12 minutes or as soon as the upper part is melted.

Let the Parmigiana rest for 15 minutes before serving it. Serve it with some good bread and enjoy the "scarpetta".


 Ingredients for 6 people:

200 g durum wheat flour

200 g white flour

4 eggs

2 tablespoons of extra virgin olive oil


300 g Chickpeas

1 carrot, 1 onion, the heart of a celery

Olive oil



To make fresh egg pasta, work two kinds of flour (durum wheat and white flour) and add one egg for every 100 g of flour, add extra virgin olive oil and a pinch of salt. Let the pasta rest for some minutes.

With the help of a pasta sheeter (or if you don't have it, with a rolling pin) make some sheets of pasta (about 1mm). Add some flour if the dough is too sticky.

With this recipe you can do a lot of type of pasta! Cavatelli, tagliolini, lasagna, pappardelle and so on…

For the tagliatelle, fold the sheet of pasta adding some flour in between. Cut the tagliatelle with a knife and let them dry.

For a good pasta with chickpeas you can cut the tagliatelle into pieces of 10 cm or, if you prefer, you can cut the pasta with the traditional Maltagliati shape.

For the chickpeas, cook them in a pot with onion, carrots and celery into small pieces, add water and salt and let them cook as soon they are soft. For a creamier results, blend some scoops of chickpeas and add them to the others.

Cook the pasta into boiling and salty water and, when cooked, drain it and add the chickpeas. For an aromatic touch, add some olive oil add some oil that you have previously flavored for a few minutes with rosemary.


 Ingredients for 8 people:

500 grams of Mascarpone

150 grams of powdered sugar

200 ml of double cream

Pistachios, to garnish


This recipe is very simple, you just need the right ingredients.

If you like, you can use the fresh ricotta, instead of Mascarpone.

Whip the double cream with a whisk, an electric whisk or a kitchen robot. Work the mascarpone with a fork or a whisk and add it to the whipped cream, together with the powdered sugar. Make it creamy. If necessary, you can add some milk. Now you can put the mousse into little cups or glasses and let the pistachio rain over it! Do not forget to taste the remaining mousse with the help of your finger.


  • Whatsapp
  • Prenota
bottom of page