Cooking With Chef Antonio!

A special treat for our small group on chef Gaetano’s tour was preparing our lunch under the tutelage of Sicilian Chef Antonio Sireci at his hillside headquarters in the country overlooking the sea. We observed the making of fresh ricotta and tuma cheese, and we made ricotta pesto with almonds and mint for bruschetta, the ricotta cream for cannolis, fresh pasta, fresh tomato sauce and panella (chickpea fritters). And then we ate it.

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