There is a certain kind of honesty in eating what is in front of you. Not what arrived on a truck from another continent, but the thing that ripened this morning because the weather and the soil and the season all agreed it was time.
This is how we design our cooking classes at Permanido. Every menu is written fresh, not by a recipe book, but by a walk through the garden with a basket.
January in the Kitchen
January might seem like an unlikely time to talk about Sicilian food at its best. But here in Northern Sicily, winter is when some of the most distinctive flavours emerge. Blood oranges are bursting. Broccoli rabe is at its bitterest and most satisfying. Wild fennel grows along the roadside.
Last week we made a dish with no official name: just roasted cauliflower with capers, olives, and a sauce made from blood orange juice and good olive oil. It was one of the best things we have ever tasted here.
The best cooking class we have ever attended. Not because of technique, but because of the ingredients and the intention behind them. - Sarah M., guest, 2025
Why We Don't Use a Fixed Menu
A lot of cooking experiences offer a set menu months in advance. It makes logistics easier. It makes marketing easier. It makes the food worse.
When you sit down to eat at Permanido, you are eating the season. That is not a marketing phrase. It is a literal description of what is on your plate.
How to Join
Cooking classes are available to all guests and can be added when you book your stay. We keep groups small (up to 12 people) so everyone gets hands-on time in the kitchen and around the table.
Experience It Yourself
Come stay at the farm and see regenerative living firsthand.
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