Strazzanti in Sicily


If you, your friends and your family share a passion for the culinary arts, a penchant for gastronomic adventures and a predilection for luxury living, we have an irresistible proposal for you!

We've teamed up with chef Emilia Strazzanti for an exclusive, week-long culinary experience at Angheli, one of our Think Exquisite villas in southwestern Sicily.

Dates: 18th - 25th April 2020
Your group: the experience is designed for a closed group of  family and/or friends (maximum 12 guests in total).

Introducing Emilia, your host and inspiration

Born in the UK to Sicilian-Neapolitan parents, Emilia’s gastronomic identity is deeply rooted in the land of her forefathers. After honing her culinary skills in the kitchens of 5* hotels and Michelin-starred restaurants around Europe, including  The Dorchester, Mosimann's and Le Meurice, she set off for Sicily to work with the Planeta family and Michelin-starred chef Accursio Craparo. 

Captivated by the island’s ingredients and the flavour combinations of its cuisine, Emilia returned to the UK to set up Strazzanti with her sisters. A multi-faceted culinary enterprise, Strazzanti produces a range of Sicilian patisserie (sold at Fenwicks and Selfridges) and organises Sicilian food events, including supper clubs. In February 2019, Emilia appeared as a guest chef on Channel 4’s Sunday Brunch. 

Your accommodation - Angheli

Occupying a panoramic position overlooking a carpet of vineyards, the beach of the Belice Nature Reserve, and the sparkling sea beyond, Angheli blends sophisticated luxury with a sense of warm hospitality to create a refined, convivial ambience. Generously proportioned, lovingly crafted interiors spill out onto enchanted terraces, walled gardens offer orange and lemon blossom-scented seclusion, and an irresistible heatable infinity pool provides a perfect spot for a little R&R.

Angheli accommodates up to 12 guests in six bedrooms (3 doubles, 1 double-twin and 2 twins) each with its own en-suite bathroom.

The programme in detail*

*this is an example programme that is subject to small changes

Day 1 - Saturday 

  • from 4:00pm - check-in and welcome aperitivo created by Emilia 

Day 2 - Sunday   

  • 9:00am - breakfast
  • 11:00am - an introduction to Sicilian food and its key ingredients followed by a tour of the house by the owner
  • 1:00pm - light lunch cooked by Angheli's in-villa chef
  • 3:00pm –  hands-on cooking class focusing on caponata ( sweet and sour aubergine relish), home-made busiata pasta, pesto alla Trapanese (a tomato and almond-based pesto), and a ragù-making master class (for tomorrow's arancini)
  • 8:00pm - dinner

Day 3 - Monday

  • 8:00am - breakfast
  • 10:00am - cooking class focusing on Sicilian streets food - sfincione pizza dough and topping, arancini and panelle (chick pea flour fritters)
  • 2:30pm - lunch of Sicilian street food prepared earlier
  • 4:30pm - a visit of Selinunte archaeological site followed by dinner in a local restaurant

Day 4 - Tuesday 

  • 8:00am - breakfast
  • 10:00am - excursion to Mazara del Vallo's food market to purchase some gamberi rossi di Mazara (the local variety of prawn), ricotta and other ingredients
  • 12:00pm -  lunch in Mazara del Vallo
  • 3:00pm – hands-on cooking class and demo to prepare a dinner of pasta con ricotta, basilico, gamberi e pesto di pistacchi (pasta with ricotta cheese, basil, prawns and pistachio pesto), followed by involtini di pescespada (swordfish roulades)
  • 8:00pm - dinner

Day 5 – Wednesday 

  • 8:00am - breakfast
  • 10:30am - guided Marsala wine tour [optional]
  • 12:30pm -  lunch in a winery in Marsala [optional]
  • 3:00pm - hands-on cooking class and demo focusing on Marsala-based desserts and pastries
  • 8:00pm - a light dinner prepared by Emilia finished off with the desserts made earlier

Day 6 - Thursday 

  • free day with optional wine-tasting at one of Planeta's wineries

Day 7 - Friday 

  • 8:00am - breakfast
  • 10:00am – cooking class – how to host the perfect Sicilian supper 
  • 2:00pm - light lunch prepared by Angheli's in-house chef 
  • 4:00pm – final part of cooking class, including involtini di melanzane (aubergine roulades), timballo (timbale), granita or budino di mandorle (almond pudding)
  • 8:00pm - dinner - a special final feast 

Day 8 - Saturday 

Departure day

  • breakfast and check-out by 10:00am
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