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Sun, Jun 13



POSTPONED: Cooking with Lemons: Sicilian Granita & Biancomangiare

Learn how to make two fresh Sicilian recipes!

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POSTPONED: Cooking with Lemons: Sicilian Granita & Biancomangiare
POSTPONED: Cooking with Lemons: Sicilian Granita & Biancomangiare

Time & Location

Jun 13, 2021, 9:00 AM – 10:00 AM PDT



About The Event

With the approaching of summer, what is better than some Italian lemons recipes?

Join us for a refreshing virtual cooking class with our Sicilian Chef Annalisa Pompeo on Saturday, May 29, at 9:00 AM PT, 11:00 AM CT.

From her kitchen in Favara (Agrigento), Annalisa will show us how to make the original Sicilian Granita and the luscious Biancomangiare!

Register now to receive the zoom link and the shopping list.

Support us with a donation and receive the video recording of the class and the recipe with the directins step by step!

About Sicilian Granita

Forget cappuccino and the croissant-like brioche/cornetto. In Sicily, locals start their summer days on a sweet and refreshing note, breakfasting on granita câ brioscia or granita with brioche.

That is a semi-frozen dessert consisting of water, sugar, and several kinds of flavors. The authentic Sicilian granita is made with lemon, almond, and black mulberry. But granita is much more than a frosty beverage; it’s a uniquely Sicilian ritual. The key is to carve out the time to sit at a table in a town square and consume your granita slowly, one tiny spoonful at a time!

About Biancomangiare

Biancomangiare is a spoon dessert, white in color, with a texture so soft that it melts in the mouth. You can eat it for breakfast, as a snack accompanied by biscuits, and after dinner as a dessert.

In Sicily, there are many variations: some recipes include soaked almonds, others almond milk, and others cow or sheep milk. Some enrich it with lemon zest, some with pistachio grains, and some with jasmine or cinnamon flowers.

About Annalisa and GoSicily

Based in Sicily, Annalisa Pompeo is an accountant with a Master’s in Human Resources who has reinvented herself as a chef, following a passion nurtured since she was a young girl under the guidance of her grandmothers in the countryside of Favara.

Her start-up activity (Go-Sicily), inspired by a farm-to-table philosophy steeped in the Mediterranean diet, has only grown over the years, taking her to the United States on more than one occasion for cooking classes in collaboration with La RosaWorks Tour, as well as to Cologne in Germany where the Italian Cultural Institute invited her for the Week of Italian Cooking in the World 2020.

Annalisa Pompeo has become an ambassador of local producers and products, including as of recent the Diodoros project, which supports bio-diverse preservation farming in the Valley of the Greek Temples in Agrigento, a UNESCO site also known for its almonds, olives, and protected black bees. During the pandemic, she has once again reinvented herself: she realized that, while the chef and the class participants cannot travel, the food can still circulate in a colorful box that equipped with a bar code can provide access to cooking videos.

Follow Annalisa





  • Ticket

  • Donation+Video+Recipe

    Tax: +$0.20 Fee
  • Donation+Video+Recipe

    Tax: +$0.40 Fee
  • Donation+Video+Recipe

    Tax: +$0.60 Fee
  • Donation+Video+Recipe

    Tax: +$0.80 Fee
  • Donation+Video+Recipe

    Tax: +$1.20 Fee
  • Donation+Video+Recipe

    Tax: +$1.60 Fee
  • Donation+Video+Recipe

    Tax: +$2.00 Fee



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