- by Wendy Sweetser
loveSicily was set up three years ago by husband and wife Ronald Ashri and Katia Amore. Katia is Sicilian, Ronald is Cypriot but both speak perfect English.
The school is based at the Masseria degli Ulivi, a beautifully restored 19th-century farmhouse, surrounded by olive groves in an agricultural area with golden beaches near the ancient town of Noto in the island�s southeastern corner. Students either stay on site or nearby. The course would suit most cooks, from the novice to the highly competent, and although we worked hard in the kitchen, plenty of sunshine, trips out, and wining and dining meant it was very much a holiday as well.
WHY THERE?
I was attracted to the school�s location, a lush green area of organe groves, vineyards and cherry tomato plantations that despite its golden sandy beaches, is largely undiscovered by tourists. I also wanted to find out more about traditional Sicilian food, which developed from the islands fertile land, its abundant seafood and the culinary legacies left by centuries of invading armies.
WHO TEACHES THE COURSE?
Salvatore Guarino, a bundle of twinkling Sicilian energy, who worked with the best-known names in Italy before setting up his own catering company and taking charge of loveSicily�s cookery school. He doesn�t speak English, but with Ronald and Katia acting as interpreters and Salvatore�s energetic style, the language barrier was no problem.
HOW MUCH COOKING DID YOU DO?
Each morning eight of us (all Brits) cooked three dishes as a group but Salvatore added lots of extras and kepts producing new things for us to try. During my week, he experimented with ice creams, including lemon ricotta and pistachio (made from nuts grown on the slopes of Mount Enta). We had lessons on Monday, Wednesday, Thursday and Saturday mornings covering rustic, fish, meat and vegetable dishes. My favourites were the rustic Sicilian dishes I�d never made before, such as scacci (pastry rolls stuffed with cheese, sausage, nuts and raisins), fish bakes in a hard rock-salt crust and arancina di riso, deep-fried rice balls filled with a meat ragu, cheese and ham, or chicken, that are Sicily�s answer to fast food.
WHAT ELSE DID YOU DO?
The course include some great excursions, top of my list being the Dolceria Bonajuto in Modica. The Spanish brought chocolate to Sicily by way of Mexico in the 1600s and the Bonajuto family have been making it since 1880. Other highlights from a busy week were exploring the narrow streets of Noto Antica, visiting Felice Modica, one of Sicily�s new breed of wine and olive oil producers, and sipping a glass of Nero d�Avola on the quayside at the old fishing village of Marzamemi.
WHAT COULD A NON-COOKING PARTNER DO?
Partners are invited to join the class for lunch and the go an all the excursions and tastings. While classes are happening they can relax in the sun, take a dip in the pool , play tennis or walk in the countryside.
GO AGAIN?
I enjoyed the friendly atmosphere as well as the attention to detail and the obvious care that had gone into planning the course.
