Cooking here starts before you touch a knife. I especially love the garden ingredient walk and the fact you make fresh pasta dough together, step by step. One thing to weigh: this is in countryside settings and it’s not recommended for walking problems.

In about 4.5 hours, you’ll move from quiet greenery to a warm family meal, with a relaxed pace and plenty of conversation. It’s the kind of class that feels like Sicily at home, not a scripted demo.

Key things to know before you go with Simona

• Small group (max 10): you get real attention while you cook.
• Start outdoors, then cook indoors: garden produce in warmer months; wild veg search in winter when weather allows.
• Hands-on pasta: you’ll learn dough and shape classics like cavati, ravioli, and tagliatelle.
• Seasonal Sicilian menu: first courses, a meat course with seasonal vegetables, and vegetarian options depending on what’s available.
• Lunch together: served on the terrace or in the kitchen by the wood stove in winter.
• English-led experience: the class is offered in English.

Chiaramonte Gulfi’s countryside kitchen vibe (and why it works)

This isn’t a “come watch” cooking class. The setting does half the work for you. You’re in the Chiaramonte Gulfi countryside, in the greenery and quiet of family land, so the day already feels slower than city tours.

The best part is how the experience runs like a real afternoon: you gather ingredients, you cook together, then you sit down and eat at a normal human pace. The group stays small, so you don’t feel lost in the crowd.

And since the atmosphere is family and relaxed, you’ll likely spend as much time talking as you do cooking. In the reviews, people keep returning to how welcoming Simona (and her family, including Davide) are, and how that warmth makes the food taste even better.

The ingredient walk: garden tomatoes and wild winter greens

Your first step is simple and satisfying: a walk in the garden to collect the fresh ingredients that will end up in lunch. Depending on the season, this can mean tomatoes, basil, onions, and other produce straight from the property.

In winter, when weather permits, you may instead go in search of wild vegetables. That changes the feel of the day. You’re not just learning recipes—you’re learning what’s local to that month and why Sicilian cooking leans so hard on what’s growing now.

Why this matters for you: you’ll understand the flavors instead of memorizing a recipe list. And it makes everything after feel less like cooking-for-a-class and more like cooking for your own table.

What to consider: this is outdoors first. If you have limited mobility or walking problems, the experience isn’t recommended. Even on a gentle walk, you’ll be moving around the garden property.

Making fresh pasta dough and Sicilian shapes

Once you’re back, the class shifts into hands-on mode. You’ll make fresh pasta together and shape it into Sicilian favorites, with the exact shapes depending on the season.

Expect to work on things like cavati, ravioli, and tagliatelle. You’ll learn the dough part and the shaping part—those are the parts that help you take the skill home, not just the meal.

A recurring highlight in the reviews is how fun and authentic this feels, especially when you can point to the ingredients you picked earlier. One person described shaping macaroni-like pasta during their visit, and another mentioned ravioli and tagliatelle plus homemade pesto made from freshly picked garden ingredients.

Practical tip: if you’ve never worked with pasta dough, go with the flow. The goal here is learning technique and rhythm, not rushing through perfect shapes.

The Sicilian menu: what you might cook and eat

Sicilian cooking isn’t one dish. It’s layers: starter, pasta, then a second course that can be meat-based with seasonal vegetables, plus vegetarian options when that’s what the day calls for.

Starter: cheeses, cured meats, and homemade preserves

You’ll begin with something like homemade preserves, local cheeses, and cured meats, usually accompanied by focaccia and wine. It sets the tone: Italy doesn’t wait for the main event.

In multiple reviews, people mention focaccia made by Simona, plus local cheeses, and extra homemade items like chutneys. One review specifically called out tomato, onion, and pear chutneys as standouts.

Main course: first courses with fresh pasta

Your pasta course is built around what’s available. You might make and eat cavati, ravioli, or tagliatelle, plus seasonal seasoning. In other words, you’ll cook and taste what fits the time of year.

Second course: meat with seasonal vegetables, or vegetarian traditions

The class includes a second course of meat and seasonal vegetables cooked according to Sicilian tradition. But the day can also include vegetarian Sicilian dishes such as caponata or i pipi ca muddica, and sometimes other classics like scacce, arancini, and panelle.

That flexibility is a real value. It means you’re more likely to get a menu that matches current produce, not a fixed script from last month.

Dessert: cannoli, cassatelle, and sweet home treats

Dessert depends on availability and season. You may taste cannoli and cassatelle, plus other sweets like geli when they’re on offer.

In at least one case, Simona adapted the menu for a child’s request for tiramisu even though it’s not typically Sicilian. That’s a good sign if you’re traveling with kids or want a little customization.

Lunch time: terrace views in good weather, wood-stove comfort in winter

After cooking, you all eat together. On pleasant days, lunch happens on the terrace or in the garden. In winter, lunch is in the kitchen in front of the wood stove.

That detail matters more than it sounds. When you eat outside, the day feels like a slow Sicilian summer afternoon. When you eat indoors by the wood stove, the warmth and quiet turn lunch into something cozy and memorable.

In reviews, people also mention eating on balconies or terraces with views, and how lunch comes with more than just what you cooked. Expect local touches and extra bites, like cheeses and additional homemade treats.

One more thing you should know: there’s also wine with the meal, but you must be 18 in Italy to be served alcoholic beverages.

The human part: Simona’s teaching style and the family feel

A cooking class lives or dies on the host. Here, the host is Simona, and the vibe is family-run and relaxed.

What shows up again and again in the reviews is how patient and encouraging the teaching feels. People mention that Simona guides step by step, that conversations flow naturally, and that the whole group gets treated like part of the day rather than a paid performance.

Davide appears in the class experience too, and one review mentions homemade orange cello as a big hit. There are also notes about espresso and cake if someone missed breakfast, which tells you the family approach is generous and flexible.

Dietary needs: what’s safe to expect, what to ask

The information you’re given doesn’t promise a broad allergy guarantee, but it does note that the tour is not recommended for travelers with serious allergies to dogs and cats.

One review also describes a dairy allergy accommodation: Simona made a special scaccia for a mom who needed it. That suggests accommodations are possible in some cases. If you have a food allergy or dietary requirement, I’d message ahead so you can confirm what can be done for your situation.

Price and value: what $117.75 buys you (and why it’s not just a meal)

At $117.75 per person for about 4 hours 30 minutes, you’re paying for an experience, not a restaurant lunch. The value is strongest when you care about process: walking the property for ingredients, rolling dough, shaping pasta, cooking multiple courses, and then eating together in a home setting.

Also, the small group size (max 10) pushes the class closer to “hands-on workshop” than “tourist factory.” You can ask questions, get corrections while you cook, and actually learn something repeatable.

If you’re the type who likes to go beyond one iconic dish and learn the logic behind Sicilian cooking—seasonal food, simple ingredients treated with respect—this price makes more sense. If you want only a quick bite and zero time in the kitchen, you might feel it’s more class than meal.

Logistics that matter: meeting point, timing, and what to bring

You meet at SP93, 320, 97012 Chiaramonte Gulfi RG, Italy, and the experience ends back at that same meeting point.

You’ll typically book this about a week in advance on average, so if your dates are fixed, don’t wait until the last moment.

It’s offered in English, and you’ll get a mobile ticket.

What to bring

The data doesn’t list specific items, so I’ll keep this practical. Wear comfortable shoes for an outdoors start. Bring a light layer for moving from garden to kitchen, especially in cooler months. And if you’re sensitive to animals or have serious allergies related to dogs and cats, plan carefully.

Who this is best for (and who should skip it)

This class is a strong fit if you:

• want hands-on cooking (especially pasta-making)
• like seasonal food and learning what’s local right now
• enjoy small-group, family-style hospitality
• are traveling with friends or multi-generational groups who enjoy sharing a meal together

It’s less ideal if you:

• have walking difficulties (it’s not recommended)
• have serious allergies to dogs and cats
• want a purely structured, no-conversation class with minimal time outdoors

Bottom line: should you book Simona’s cooking class?

Yes, I’d book it if your idea of a great Sicily day includes real involvement—picking ingredients, making fresh pasta, cooking multiple courses, and then relaxing with lunch in a calm countryside setting.

Spend your effort on this when you want authenticity over performance and when small-group learning matters to you. If mobility is limited, or if animal-related allergies are a concern, choose another option and protect your comfort.

FAQ

Where do we meet for the cooking class?

You meet at SP93, 320, 97012 Chiaramonte Gulfi RG, Italy, and the experience ends back at the meeting point.

How long is the experience?

It lasts about 4 hours 30 minutes.

What language is the class offered in?

The cooking class is offered in English.

Is lunch included?

Yes. You cook and then have lunch together as part of the experience.

What happens at the beginning of the class?

You start with a walk in the garden to collect fresh ingredients like tomatoes, basil, onions, and others. In winter, weather permitting, you may search for wild vegetables.

Is wine or other alcohol served?

Alcohol is served for customers who are of legal drinking age in Italy (18). Younger customers will not be served alcoholic beverages.

Is the experience suitable for people with walking problems?

No, it’s not recommended for travelers with walking problems.

Are service animals allowed?

Yes, service animals are allowed.

What is the cancellation policy?

You can cancel for free up to 24 hours before the experience’s start time for a full refund.

What’s the maximum group size?

The class has a maximum of 10 travelers.