ALLORA, It’s All in the Sauce
A cooking class and restaurant owner in Taormina, Sicily, opened my heart and taste buds to a simple sauce packed with flavor, love and passion that has since become my staple for pasta nights (which are frequent). Garden cherry tomatoes combined with fresh carrots, basil, garlic and red onion emulsify with golden green olive oil into a flavorful light sauce that elevates any pasta or dish to the next level. Allora! It’s all in the sauce.
Taking a cooking class abroad is like a box of chocolates, you never know what you’re going to get. Classes range from handsy honeymooners looking to kick start their cooking skills (along with other things), to groups of kids with their parents on holiday launching balls of mozzarella across the table. While I’ve experienced all of these scenarios, there’s something lasting about learning and creating magic with strangers.
Taormina, Sicily was the home of season 2 of the HBO show The White Lotus, so naturally recent interest and tourism has skyrocketed. Craving a taste of the action, my friend Christina and I made a coveted reservation at White Lotus cast favorite Osteria Santa Domenica in downtown Taormina. We were blown away by not only the food, but by the passion of the owner Gianluca.
Less than thirty seconds into introducing the specials, and fully orchestrated dramatic hand gestures of sprinkling bread crumbs and frequent “ALLORAS”, we were hooked. Halfway through a bottle of Etna Rosso (red wine from the local volcano), it didn't take long to learn that this place offered a cooking class led by Gianluca. Polishing off the bottle of earthy wine, we were sold.
Two days, 3 snorkels and several sunburns later, we arrived at Osteria Santa Domenica at 11am for our cooking class. A young man with a notepad had quite literally penciled us in for the class a few nights prior. Given it was the height of summer and tourist season, we expected a slew of honeymooners and families on holiday to join us. So far it was only us, and no sign of Gianluca. When the nephew of Gianluca arrived, he informed us his uncle would be there “soon” and graciously provided espresso and mineral water to keep us caffeinated and hydrated while we waited. After nearly an hour ticked by we contemplated leaving to explore the town. Afterall, It was our last day in Sicily and the cannolis, history and tchotchkes of Taormina were calling. Hopped up on espresso and ready to make a run for it, a welcoming “ALLORA” percolated through the restaurant. Gianluca had arrived.
The inclination to leave quickly pivoted to a rush of optimism as Gianluca’s beaming smile and eccentric hand gestures put us at ease. He pitched an overview of the Sicilian staples we’d be cooking - Melanzane alla Parmigiana, Fresh Pasta alla Norma and a fresh white fish caught off the coast just hours prior. A menu seasoned in tradition and community.
Before we got started, Gianluca informed us we’d take a stroll through Taormina to meet his friends and pick our ingredients. This was clearly an understatement, as a “quick” visit to the bakery, ancient ruins, embroidery shops, and of course, the local market easily evolved into an entire afternoon. We were on Sicily time, afterall, and you better believe Gianluca knew everyone in town.
One granada, a few songs in the piazza and a bag full of fresh vegetables later, we were back in the restaurant with our newly custom embroidered aprons. It was time to get cooking.
Gianluca laid out all of our ingredients and gingerly walked us through each step as the eggplant gracefully transformed into the Melanzane alla Parmigiana. We hand rolled fresh pasta for the Pasta alla Norma, and chopped the juicy cherry tomatoes, onions and herbs that would become a flavor-packed cocoon for the white fish.
It was finally time to kick back and enjoy the fruits of our labor after an unexpectedly long and satisfying day. We melted with each bite of the parm (and rising July temps), and slurped the pasta with each gleeful swirl of the fork. There was one consistent staple in each dish that we had not prepared - the sauce.
The sauce was smooth and simple, yet packed a flavor that balanced the ingredients of each dish. Without being overbearing, it elevated the simplicity of the parmigiana and the pasta as one of Taormina’s best. Intrigued and relaxed after a glass of Etna Bianco, I asked Gianluca “what’s in the sauce?”
He laughed. “It’s a family recipe. Very simple, and made with fresh local ingredients. It’s a secret though, but for you ladies, I will tell”, Gianluca said, winking with a smile. In rapid Italian fashion, Gianluca jived through what would become my new go-to Sunday Sauce - Cherry Tomato Mariana. Packed with local ingredients, yet so simple that it could be made from any local farmers market. Cherry tomatoes, red onion, carrots, garlic and a whole lot of fresh basil. Light on the pocket, versatile in the kitchen and extra rich in flavor.
After a long, hot and fulfilling adventure, Christina and I breathed a collective sigh of contentment and raised a glass of Etna Bianco to salute the day's work and dishes we created. Feeling satisfied with our dishes and eager to take these recipes back to the states, I couldn't help but think to myself, Allora, it’s all in the sauce!
