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The Lady of Macari

By Margherita Tomasello Terrasi|2021-07-15T09:12:27+01:0015/07/2021|Itinerant Academy|

Sud Antica Forneria Siciliana: a pleasant lunch in the historic center of Palermo

By Redazione|2021-02-28T19:35:26+01:0028/02/2021|Itinerant Academy|

Chef

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The story of a family of chefs: Cascino

By Margherita Tomasello Terrasi|2020-04-13T14:54:10+01:0010/04/2020|Chef|

Cooking Courses

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Antico Forno Madonia: this is how Taralli are made

By Margherita Tomasello Terrasi|2020-04-21T07:48:14+01:0021/04/2020|Cooking courses|

Your results after the cooking class on the Busiate

By Margherita Tomasello Terrasi|2020-04-17T16:54:09+01:0017/04/2020|Cooking courses|

Want to busiate? let’s knead them together

By Margherita Tomasello Terrasi|2020-04-13T17:39:05+01:0010/04/2020|Cooking courses, Curiosity|

Historic cuisine

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The origin of the pasta is entirely Sicilian

By Cristina Colajanni|2021-01-16T17:28:42+01:0016/01/2021|Historical Cuisine|

Cuccia and arancine: between devotion and tradition in the name of Saint Lucia

By Cristina Colajanni|2020-12-13T09:47:25+01:0013/12/2020|Historical Cuisine|

The timbale of anelletti – the most authentic traditional dish

By Cristina Colajanni|2020-11-15T15:34:57+01:0015/11/2020|Curiosity, Historical Cuisine|

The history of San Martino biscuits

By Adele Crescimanno|2020-11-14T08:58:32+01:0014/11/2020|Beyond Pasta, Curiosity, Historical Cuisine|

Cristina Colajanni tells us about the “table of the dead”

By Margherita Tomasello Terrasi|2020-10-26T12:42:23+01:0026/10/2020|Beyond Pasta, Curiosity, Historical Cuisine|

Curiosity

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How much is the quality

By Margherita Tomasello Terrasi|2022-06-05T13:50:33+01:0005/06/2022|Curiosity|

Dear, dearest grain

By Margherita Tomasello Terrasi|2022-03-04T18:57:21+01:0004/03/2022|Curiosity|

Showcooking 22-12-2021 – A special event for a unique presentation

By Redazione|2021-12-26T16:46:17+01:0026/12/2021|Curiosity|

Let’s take stock after the last World Pasta Day 2021

By Redazione|2021-10-29T15:27:15+01:0029/10/2021|Curiosity|

Sicily is the granary of Italy on the world day of pasta

By Redazione|2021-10-17T06:59:58+01:0017/10/2021|Curiosity|

CIRCE project – the development of ancient grains of the Madonie

By Redazione|2021-09-14T06:49:44+01:0014/09/2021|Curiosity|

Beyond Pasta

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Accademia Siciliana della pasta wishes you a Merry Christmas

By Margherita Tomasello Terrasi|2020-12-24T11:11:39+01:0024/12/2020|Beyond Pasta, Curiosity|

Safeguarding agro-food in Sicily

By Emilia Mulè|2020-12-05T16:54:17+01:0005/12/2020|Beyond Pasta|

The Scientific Technical Committee of the Academy takes office

By Redazione|2020-11-14T18:56:45+01:0014/11/2020|Beyond Pasta, Curiosity|

The history of San Martino biscuits

By Adele Crescimanno|2020-11-14T08:58:32+01:0014/11/2020|Beyond Pasta, Curiosity, Historical Cuisine|

Cristina Colajanni tells us about the “table of the dead”

By Margherita Tomasello Terrasi|2020-10-26T12:42:23+01:0026/10/2020|Beyond Pasta, Curiosity, Historical Cuisine|

Vine and Wine in the history of Sicily

By Margherita Tomasello Terrasi|2020-06-03T07:26:39+01:0003/06/2020|Beyond Pasta|

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The Lady of Macari

Sud Antica Forneria Siciliana: a pleasant lunch in the historic center of Palermo

Messere Restaurant: between tradition, taste and innovation

Sicilia Naturalmente

MolinOro: when wheat turns into gold

Pastificio Vallolmo: the perfume of the Madonie wheat

The story of a family of chefs: Cascino

Antico Forno Madonia: this is how Taralli are made

Your results after the cooking class on the Busiate

Want to busiate? let’s knead them together

The origin of the pasta is entirely Sicilian

Cuccia and arancine: between devotion and tradition in the name of Saint Lucia

The timbale of anelletti – the most authentic traditional dish

The history of San Martino biscuits

Cristina Colajanni tells us about the “table of the dead”

How much is the quality

Dear, dearest grain

Showcooking 22-12-2021 – A special event for a unique presentation

Let’s take stock after the last World Pasta Day 2021

Sicily is the granary of Italy on the world day of pasta

CIRCE project – the development of ancient grains of the Madonie

Accademia Siciliana della pasta wishes you a Merry Christmas

Safeguarding agro-food in Sicily

The Scientific Technical Committee of the Academy takes office

The history of San Martino biscuits

Cristina Colajanni tells us about the “table of the dead”

Vine and Wine in the history of Sicily

Become a member of the Sicilian Academy of Pasta – click on the card

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Become a member of the Sicilian Academy of Pasta – click on the card

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