Sicilia Cooking School

On October 20 Chianti Ristorante's Executive Chef Fabrizio Bazzani leads you on a culinary journey through the Italian region of Sicily. Explore Sicily and learn tips from a master while you sip wine and watch a fantastic meal prepared from start to finish Sicilian cuisine is a melting pot of all the different cultures that have occupied the island. Sicilian cuscus, is identical to its Middle Eastern cousin cuscus, however you are much more likely to find it served with a rich fish stock in Sicily. Rice is used to make arancini, or stuffed, fried rice balls, that are also of Arab origin. Wheat is a major crop in Sicily and has been used in pasta production since the 11th century.