A Taste of Sicily with Rosetta Costantino

Roll up your sleeves and leave your passport at home– Rosetta Costantino tours us through Italy in her monthly offerings here at the Artisan Baking Center!

In a “Taste of Sicily”, we travel to Palermo, Sicily where you will learn how to make some of my favorite dishes during this time of the year. We will make “Panelle”- chickpea flour fritters, as served on the streets of Palermo.  For our first course, we will make pasta with cauliflower flavored with saffron, raisins and pine nuts, followed with grilled pork rolls skewered with onion and bay leaves and a salad of blood oranges, fennel and olives. We will end the meal with a delectable flourless pistachio cake.

Example Course Topics

Panelle (Chickpea flour fritters)

Pasta con Broccoli Arriminati (Bucatini pasta with cauliflower, raisins, pine nuts and saffron all tossed together and topped with toasted breadcrumbs)

Spiedini di Maiale (Grilled Pork rolls skewered with onion and bay leaves)

Insalata di Finocchi e Arance (Salad of blood oranges, fennel and olives)

Torta di Pistacchio (Pistachio cake)

Health & Safety Protocol

All course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date.

Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs. 

For Californians you can get your digital COVID-19 Vaccine Record here.

Instructor Bio

Cookbook author and teacher ROSETTA COSTANTINO was born and raised in Verbicaro, a small wine-producing hill town in Calabria, at the southern tip of the Italian peninsula. The family moved to the Bay Area when Rosetta was 14 years old, and though they settled into the fast pace of life there, they kept their traditions. They continued to grow their own produce, raise rabbits, make their own ricotta, and cure their own salsiccia Calabrese with spicy peperoncino from their garden. Even after she earned a chemical-engineering degree at the University of California Berkeley and went on to a successful career in Silicon Valley, Rosetta retained her love of her family’s traditional foodways. Rosetta shares her story, family traditions, and over 150 recipes in MY CALABRIA: Rustic Family Cooking from Italy’s Undiscovered South (November 2010). Written with San Francisco Chronicle food columnist and author Janet Fletcher ,and nominated for an IACP cookbook award, MY CALABRIA transports readers to this unique food culture of rustic, homegrown, and homemade foods. Rosetta’s second book focusing on the desserts of Southern Italy was published by Ten Speed Press on October 2013 and has also been nominated for an IACP cookbook award.