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Rome
2.5 - 3 hours
Rome: Pasta & Tiramisu Class with Fine Wine by the Vatican
Discover the secrets to making authentic homemade pasta and tiramisu from a local chef. The cooking class takes place in a locally loved restaurant,...
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History
Wikipedia says the dish is most associated with Palermo but found all over Sicily, and Italy lists it among its traditional agri-food products. Italian Wikipedia describes it as seasonal, made from March to September, when fresh sardines are at market and wild fennel can be gathered. The Palermo version is cooked in bianco, without tomato, while a variant around Agrigento uses tomato paste. Pino Correnti argues that the tomato-free recipe published by Giuseppe Pitrè in 1886 is the only authentic one. It is among the foods eaten at the Festino di Santa Rosalia.
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Tours, tastings and classes that match this page, bookable on GetYourGuide.
Florence
5 - 7 hours
Florence: Pizza or Pasta Class with Gelato at a Tuscan Farm
Learn how to make mouth-watering pizza or pasta and gelato with a professional Italian chef.
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Milan
3 hours
Milan: Pasta and Tiramisu Cooking Class with Wine
Take a break from sightseeing and embrace Italian cuisine with this pasta and tiramisu cooking class. Learn authentic recipes in a locally loved...
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Common allergens: Gluten, Fish, Nuts
Make it at home
Ingredients
- 400g bucatini or perciatelli
- 500g fresh sardines, cleaned and filleted
- 200g wild fennel fronds (or 1 large bulb fennel with fronds)
- 50g pine nuts
- 50g sultanas, soaked in warm water 20 minutes
- 6 salted anchovies in oil, chopped
- 1 large onion, finely chopped
- 1g saffron threads
- 80g coarse breadcrumbs, toasted in olive oil
- Extra-virgin olive oil
- Sea salt
Method
- Bring a large pot of salted water to the boil. Add fennel fronds; blanch 5 minutes. Reserve fennel water; chop fronds.
- Toast breadcrumbs in 3 tablespoons olive oil until deep golden. Set aside.
- Sweat the onion in olive oil with chopped anchovies until soft and dissolved.
- Add sardine fillets (reserving a few for garnish), pine nuts, drained sultanas, saffron and chopped fennel. Cook 5 minutes.
- Cook bucatini in the reserved fennel water until al dente. Drain, reserving a cupful of cooking water.
- Toss pasta with the sardine sauce and a splash of pasta water. Top with toasted breadcrumbs and the reserved whole sardines.
Tip from the editors. Wild fennel fronds are essential; if you cannot find them, use the fronds of a bulb fennel plus a teaspoon of fennel seeds, never the bulb itself.
Where to eat pasta con le sarde
Pasta con le sarde in Palermo
Buatta Cucina Popolana ★ 4.8
Buatta Cucina Popolana cooks authentic home recipes in Palermo and Turin, on ancient recipes and traditional methods, at Via Vittorio Emanuele 176.
TipThe restaurant also takes events: an informal buffet or a dinner served at the table, with customised menus of Sicilian tradition.
Antica Focacceria San Francesco ★ 4.1
Antica Focacceria San Francesco in Palermo dates from 1834 and brings together street food, restaurant and gastronomy at Via Alessandro Paternostro 58.
TryPane câ Meusa
TipThe Pane câ Meusa comes in two historic versions, the Schietta and the Maritata.
More places near Buatta Cucina Popolana and Antica Focacceria San Francesco
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
- CR21 Casual dining, under 100 m away
- Casa del Brodo dal Dottore Sicilian, about 100 m away
- Osteria Ballaro Sicilian, about 100 m away
- Nni Franco u' Vastiddaru Restaurants, about 200 m away
- Friggitoria Chiluzzo Street food, about 200 m away
- Maison Bocum Bakery, about 200 m away
More cities are in research. Want pasta con le sarde covered somewhere specific? Tell us where you want to eat.