Matteo captures your imagination with his distinctive modern take on dishes from Sicily, Sardinia, and the Lazio region. Recipes for this class include: prawns crudo and local Koo We Rup asparagus salad with garum (fermented fish sauce) dressing and puffed black barley; Culingionis, traditional potato, mint and pecorino stuffed ravioli with fresh tomato sauce; Pork alla Romana, rolled pork belly filled with rosemary, sage, garlic, parsley and fennel seeds, roasted and served with the best of seasonal vegetables. To finish, an absolutely delicious surprise dessert.
