top of page

Sciacca Virtual Tour & Cooking Class

If you missed the live event, watch the recording and get the chance to explore and taste Sciacca!

On May 2, we had the opportunity to take a virtual trip to Sicily, in Sciacca, a fishing town close to Agrigento.

Sciacca sits on the top of a low cliff and stumbles down it to the sea. The port was established many millennia ago, making the town an important commercial center for trade with North Africa. The fishing fleet based here is still one of the largest in Sicily.

Our guide, Anna Salvagio, Sales Manager at the Museo Diffuso Dei 5 Sensi di Sciacca (The 5 Senses Open Air Museum), showed us the city's beauties and the local artisan shops.

After the tour, we joined the Sicilian Chef Giovanni Cortese in his kitchen, where we cooked together Linguine with Shrimps and Pistachio.

Linguine with Shrimps & Pistachios


Serves 2

Linguine:200 gr

Baby rock shrimps peeled: 80 gr

Pistachios unsalted raw: 60

Lemon zest

Parmesan cheese: 40 gr

Fresh butter:30 gr

Thyme:1 stem

Mint: 3 leaves

Basil: 5 leaves

Parsley:3 leaves

Garlic: clove 1

Black pepper

Extra virgin olive oil



  1. Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta, and cook until it is just short of al dente, according to package directions. Reserve 1 cup of the pasta cooking water, and drain.

  2. Meanwhile, put the pistachios, extra virgin olive oil, garlic, 1/2 steam of thyme, and two leaves of basil into a skillet and turn on the stove. Toast, frequently stirring, for about 5 minutes.

  3. Season the shrimp generously with oil, salt, and pepper.

  4. Remove the garlic, thyme, basil from the skillet, leaving just the pistachios.

  5. Finely chop the remaining fresh basil, mint, thyme, and parsley.

  6. Add the baby shrimps and add the linguine al dente in the skillet.

  7. Mix all for a few minutes, adding the cooking water.

  8. Turn off the stove and add the parmesan cheese, fresh butter, black pepper, olive oil, and fresh herbs.

  9. Add the grated lemon zest.

  10. Toss the pasta to create a very creamy consistency.

About the Museo Diffuso dei 5 Sensi

The 5 Senses Open Air Museum is a museum where the town's squares are the exhibition halls, the streets are the corridors, the craftsmen's shops and the inhabitants' windows are the display cases through which you can discover the true Museum treasure: PEOPLE who live in it.

Living an experience at the 5 Senses Open Air Museum in Sciacca means choosing to be the main character of a unique journey made of emotions and empathy with the local people.

The Museum wants to tell you the identity of this place and make sure that you can touch it with your own hands, listen to the sounds, breathe its scents, taste the most genuine products, discover its most authentic features. Sciacca welcomes you as if you were "temporary citizens", friends who arrive and want to share with the people who live there, the everyday life, the monuments of the town so that you can be an integral part of the community.

Anna Salvagio, responsible for sales and experiences at 5 Senses Open Air Museum Senses, will give you a glimpse of what you will be able to discover in Sciacca (Sicily). She is always researching and discovering new identities of Sciacca and planning experiences to make you live your trip like a true Sicilian.

Follow the Museum

About Giovanni Cortese

Giovanni Cortese, son of three generations bakers, is a 27-year-old Sicilian chef. Different experiences have taken Giovanni around the world, passing through important restaurants where he approached and learn about haute cuisine. Together with his sister and brother, he is currently working on a new project that aims to share, in a modern and revisited key, Italian and Sicilian culture around the world. Rediscover forgotten traditions, selection of high-quality ingredients, and comfort food will be the main elements of this project.


bottom of page