As the largest Mediterranean island, Sicily boasts one of Italy’s most diverse cuisines. With its centuries of cultural overlap, there are many layers to Sicily, all shaped by its diverse geography, fire, spice, citrus, and herbs. Join Marie Rutherford and learn how to make handmade busiate with grilled prawns, dark tomato, green olive, fennel seed, mint, and burnt orange; celery, walnut, green olive, and mint salad; charred cauliflower and fennel with fried citrus and anchovy vinaigrette; and burnt fig leaf semifreddo with pistachio crisp.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.