The programme “Hands in dough” of La Timpa is the easy version of the complete cooking class, starting from the dough, already done, for those who are a little less experienced in cooking, with three proposals to choose from:
- Focacce ragusane, campagnola, tomasino and semiluna.
- Bread and “scaccioni”, bread with classical shape and scaccioni with local condiments;
- Fresh Pasta, cavati and stuffed pasta, like tortelli and ravioli with seasonal products;
All our activities include the use of our ancient grain flours and the products by La Timpa Mill.
Programme:
- Preparation of the ingredients (depends on the Cooking class chosen)
- Visit to the Water mill
- Aperitif: tasting of bruschette with evo and Sicilian aromas, two different kind of Sicilian cheeses, olives, dry tomatoes and a glass of wine
- Dessert: blancmange or ricotta mousse or other types of homemade desserts, such as tarts and homemade cakes
- Wine: a glass of red or white Sicilian wines
Time: 2 ½ – 3 hours