Your Sicilian Easter Table: A Hands-on Cooking Class

In this Hands-On cooking class you will be making:

1. Carciofi con il tappo (Palermo-style Stuffed Artichokes in Tomato Puree)

Tappo (la tappa in Sicilian) translates as a cover, lid, or cap, which is important since this closes the juices and flavors inside the artichoke. This recipe requires some skill. During the class, you’ll learn the secrets of this traditional preparation.

2. Pupa Cu l'Ovu (Italian Easter Egg Basket Pastry)

Pupa Cu l’Ovu is known in English as the Sicilian “Easter Egg Basket.” Aptly named, Pupa Cu l’Ovu is a buttery, crust pastry sculpted into a basket that cradles a hard-boiled egg still in its shell. In eastern Sicily, it is commonly termed as “cuddura”. The name cuddura derives from ancient Greek κολλύρα (kollýra), literally “loaf of bread,” that was prepared by Ancient Greeks as an offering to the gods.