Madonieat bistrot
Madonieat bistrot
Chef Raffaele Ferrarello from Madonieat bistrot in Palermo, will share authentic Sicilian dishes during a 4-day residency at Sessius1622.
Dinner – 3-6 October, 19:30-21:30 hrs
3-course menu at € 65
Welcome: selection of Sicilian extra-virgin olive oils and chef’s amuse-bouche
Starter:
- Starter: Sicilian panella, cooked and raw vegetable salad with vinegar and lemon foam, or
- Cacio all’argentiera
Main:
- Pasta alla Norma 2.0, or
- Baby pork belly with apricot and manna-flavoured beer, garlicky cabbage and sweet and sour apples
Dessert
- Sicilian cannolo with manna-flavored ricotta cheese, or
- Sfoglio delle Madonie
Lunch – 3-6 October, 12:30-14:00 hrs
3-course menu at € 55
Welcome: selection of Sicilian extra virgin olive oils and chef’s amuse-bouche
Starter
- Beef cheesecake with seasonal fruit, or
- Cheese plate with Sulla honey and jams
Main
- Risotto with Sicilian pecorino cheese, lotus and crispy guanciale from the Nebrodi, or
- Black lentils soup with gran gessato goat cheese
Dessert
- Sicilian cannolo with manna-flavored ricotta cheese, or
- Sfoglio delle Madonie
Cooking workshop – 6 October, 15:00-18:30 hrs
A thousand interpretations of caponata – €150
This cooking class will take you on a journey through the emblematic dish of Sicilian cuisine: the preparation of caponata, both in its traditional version and in the different variations created by our chef.
Caponata is one of the most emblematic dishes of Sicilian cuisine, rich in history and cultural significance. It’s a combination of vegetables, mainly aubergines, enriched with a sweet and sour combination of sugar and vinegar. The result is a dish with a complex, enveloping flavor that perfectly represents the blend of cultural influences that characterize Sicilian cuisine.
In Sicily, caponata is not just a dish, but a symbol of rural cooking, prepared in large quantities to be eaten hot or cold, often accompanied by bread. Originally considered a poor dish, caponata is now appreciated the world over as a classic of Sicilian cuisine.
Info and reservations: info@sessius1622.com
Cancellation policy:
- 10 days before the event: full payment refunded.
- Less than 10 days before the event: no refund.
Purchasing an experience such as a dinner with a private chef is equivalent to buying a ticket to any event, theatre or concert. The work involved in preparing all events has considerable costs, which is why we count on your understanding if we are unable to refund bookings cancelled less than 14 days before the event. However, you are welcome to contact us for other options.
About Madonieat bistrot
Madonieat is a bistrot and grocery shop established in 2018 inside Palazzo Butera, one of the most beautiful buildings in the Kalsa district of Palermo.
After a recent restoration, the palace has been transformed into a contemporary art museum of international importance and also functions as a laboratory, open to the city, that uses history, culture, science and art as catalysts for social development.
Madonieat’s mission is to discover and give a voice to all the small producers who, with tenacity and hard work, are still trying to practice healthy agriculture, promoting the culture of good eating and sustainability. The bistrot menu changes every day, depending on the availability of fresh produce from the Madonie region. This allows chefs Marisa and Raffaele to give free rein to their creativity, always coming up with new recipes, offering Madonieat’s customers the chance to always find something different, made with fresh, rigorously selected ingredients.
About Raffaele Ferrarello
Chef Raffaele Ferrarello lives in Gangi, a small town in the province of Palermo located at 1100 m inside the Madonie natural park.
Ever since he was a child, he has shown a keen love and interest in nature and its raw materials, which grew and amplified living in the countryside with his grandparents. And it is thanks to his grandparents that he entered the world of cooking and farming, learning to respect raw materials, their seasonality and, above all, the authenticity of every single ingredient. From them he learnt the oldest techniques in baking bread, preserves and cheeses. After graduating, he decided to follow his passion and began his training as a cook, initially in the Sicilian hinterland, until he arrived at some of the best restaurants in Palermo such as ‘A cuncuma restaurant’ and ‘Ristorante Bebop’, both still in the Michelin guide.
Raffaele then decided to join the project of Madonieat, the bistro in Palermo that offers products and dishes from the Sicilian hinterland in a contemporary key.
Raffaele’s philosophy in the kitchen is to make the most of local, authentic products, such as fruit, vegetables and pulses, which he himself produces in the countryside where he grew up, enhancing their genuine flavours and trying to follow their seasonality and sustainability.
