Sicilian pasta-making workshop – the authentic way!
Antonio “Lello” Favuzzi, Head Chef of London’s Mortimer House Kitchen, is being hosted by Jerusalem’s chef, Moshiko Gamliel, as part of the collaboration with the London Restaurants Festival, to teach you how to make Sicilian pasta – the authentic way!
In the hands-on workshop, Lello will take you on an trip to his childhood kitchen in Sicily, where his grandmother taught him how to make pasta using a recipe that was passed down from generation to generation.
You will learn to make a variety of pastas – both stuffed and dry pastas. You will cook up several types of sauces unique to Sicily. Get to know the abundant Sicilian kitchen, and indulge in a meal of pastas and sauces that you prepared, and taste more Italian dishes from the kitchen of Anna Italian Café.
The event includes
- A Sicilian pasta-making workshop, including stuffed and dry pasta and special Sicilian sauces
- Explanations about Sicilian cuisine from the native Sicilian chef
- Lunch with an abundant choice of pastas prepared in the workshop, plus Italian dishes from Anna Italian Café
General Notes
- The event will be held in English
- photos by: Noam Prisman
About the Location
Anna is a new restaurant in the spectacular Ticho House, offering a rare combination high-quality Italian cuisine, location in a historic building that belongs to the Israel Museum, and a social program for high risk youth. Anna was established by the Dualis Yozma fund as a social business that trains and employs
youth in distress, providing them with an opportunity to acquire a profession and to
change the course of their lives. The social program is run in collaboration with The Hut
Hameshulash nonprofit organization and the Jerusalem municipality.
Created in cooperation with chef Moshiko Gamliel of the Mona Restaurant Group, Anna offers special atmosphere, professional quality and excellence of Haute Cuisine at affordable prices.
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Eating is one of our most basic actions as humans. Food connects us to our land, the environment we came from, the people and the traditions. One of the foods that most fully expresses our immanent connection to food is the dough in its various forms. From the most basic to the complexities of it, the dough represents tradition and the evolution of culture