Ravioli Making Class in Palermo and Dessert

About this tour

Spend two and a half hours cooking your way through Palermo's food culture. Start at Capo Market, where vendors pile their stalls with seasonal produce, seafood and Sicilian staples—you'll taste as you go and pick ingredients for the kitchen. Back in the cooking space, you'll shape ravioli by hand, braise swordfish with orange and mint, build caponata from scratch, and pipe fresh cannoli. Four courses, four techniques, one afternoon.

Highlights

• Hunt ingredients at bustling Capo Market with tastings
• Roll and fill ravioli with ricotta-basil or pistachio
• Cook swordfish Sicilian-style with citrus and herbs
• Make traditional sweet-and-sour caponata
• Fill and finish cannoli with ricotta and chocolate
• Learn authentic recipes in a working kitchen
• Eat everything you've made at the end

What to expect

You'll start on the street at Capo Market, dodging trolleys and sampling whatever's in season—the vendor energy is part of the lesson. Once you've gathered your ingredients, you'll move into a proper kitchen where a host walks you through each dish. Ravioli-making is hands-on and a bit fiddly; don't expect perfection. The swordfish cooks quickly. Caponata needs patience as the eggplant softens. By the time you reach cannoli, you'll have found your rhythm. Everything concludes with a proper sit-down meal: you eat what you've cooked, alongside whatever wine or beer you've brought.

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