Sicilian Gastronomic Experience in Gela: Discover the Pasta of Tradition with Anna and Tomasz

Not all journeys are made of monuments and landscapes. Some are made of scents that linger, flavors that awaken old memories, and stories whispered between pots and pans.

This is the story of Anna and Tomasz, a couple from Poland who chose to experience a slice of Sicily few travelers ever find—through the Sicilian gastronomic experience in Gela, at Mario’s House – Gastronomic Experience.

Welcome to Mario’s House (and Emanuela’s Kitchen) Sicilian Gastronomic Experience in Gela: The Making of Traditional Pasta

The Scent of Slow-Cooked Legumes

Meanwhile, Emanuela began to prepare the legumes: chickpeas, beans, lentils—soaked overnight, then slowly simmered with onion and extra virgin olive oil.

A touch of baking soda and a pinch of salt helped soften the texture. As the broth deepened in flavor, the kitchen filled with the comforting aroma of old Sicily: earthy, rich, and soulful.

Bringing It All Together

When the pasta was cooked al dente, Mario stirred it gently into the pot of legumes."That’s when I really felt Sicily in a dish," Anna later said. "It was humble, yet full of emotion."

Served steaming hot with a drizzle of raw olive oil and a touch of black pepper, the Pasta Verginelle left its mark. Tomasz smiled and said:

“This dish is like Gela. You don’t find it in tourist guides, but once you do… you never forget it.”

More Than a Meal — a Piece of Sicilian Life Discover the Flavors of Gela’s Authentic Sicilian Gastronomic Experience

They ended the experience with a toast in the afternoon sun, exchanging smiles and stories. Anna took notes on the recipe, determined to recreate it back in Poland. Before they left, Mario handed them a handwritten copy of the traditional recipe—signed by Emanuela herself.

Their advice for fellow travelers?

“Don’t look for Sicily in restaurants. Find it in people’s homes. In the hands that have kneaded for generations. In the stories passed down at the table. And most of all… trust Mario.”

Want to experience something like Anna and Tomasz did?

Their journey led them to Gela, in southeastern Sicily—an ancient city with an even older food culture, still preserved in the kitchens of local families. Mario personally welcomed them and brought them to the warm and welcoming home of Emanuela Cauchi, a home chef and guardian of Gela’s traditional recipes.

The menu for the day? A dish rich with history and heart:“Pasta Verginelle with Legumes” — once a humble staple, now a rediscovered treasure.

Pasta Made by Hand, With Stories in Every Stretch

The experience began with a hands-on pasta-making session. Under Emanuela’s guidance, Anna mixed semolina flour and warm water, learning how Sicilian women used to make this pasta early on Sunday mornings, surrounded by stories and the scent of slow-cooked sauce.

Tomasz helped cut the dough into thin strips and carefully laid them out on a clean cloth to dry—just as Sicilian grandmothers have done for generations.

Contacts

Tour delle cantine e degustazione vini

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