You will carry out your cooking lesson in the historic center of Palermo, a few steps from the Duomo, in a characteristic 17th century alley, which represents the city in its traditions and culture. In a typical Sicilian family you will share their passion and knowledge about Sicilian food and taste with other cooking lovers. In this lesson you will learn to cook: Panelle, Arancina and the Frost with fruit STARTER: PANELLE The panelle are fritters of chickpea flour, typical street food of the Palermitan cuisine. They are a tasty snack to be consumed at any time of the day. The panelle, in fact, are available all day long in the island's friggitorie(a small place where you can buy fried food), and even more often, are consumed in the middle of bread and seasoned with salt and lemon. MAIN COURSE: ARANCINA The arancina is a must of Sicilian cuisine, belongs to the category of street food. It is a breaded and fried rice ball usually stuffed with meat sauce, even if there are many other variations. The preparation of arancine requires a bit of patience and dedication but it is very funny and allows you to express all your culinary skills. DESSERT: SEASONAL GELLY oppure WATERMELON GELLY The seasonal gelly is a typical dessert of the region, very simple to make but extremely tasty. The original recipe includes the use of watermelon, unfortunately available only in summer. For this reason the Sicilians have created variations based on seasonal fruit, in particular orange or mandarin are used during the winter months. Melon jelly, or rather watermelon jelly, is a fresh, delicate and light spoon dessert consumed by Sicilians to cool off during the summer. It is improperly called melon jelly due to the translation of the term "muluni" which in Sicilian dialect indicates watermelon. It seems that the recipe dates back to the Arab domination and is very popular in Palermo, where the watermelon plays a very important role especially during the period of Santa Rosalia that takes place in Palermo on July.