My Kitchen is the Heart of Sicily, and You Are Always Welcome
Welcome to my table! I am Chef Ettore, and I can't wait to share the true soul of our island with you through authentic food and genuine laughter.
WHERE MY PASSION BEGAN
For over 40 years, I have traveled across Italy, dedicating my life to the culinary arts. Throughout my journey, I have had the privilege of collaborating and exchanging ideas with prestigious Michelin-starred restaurants, building a rock-solid technical foundation. Yet, despite my professional background, my day-to-day life is also rooted in education as a school teacher—a role that has taught me the immense value of patience, sharing, and human connection.
Now, I am proud to pour my life’s work into my upcoming book, “La Sicilia secondo Ettore Anastasio” (Sicily According to Ettore Anastasio), which will gather my entire culinary legacy. But beyond the pages of a book or the kitchens of fine dining establishments, my greatest joy is stepping into the role of your local chef in Syracuse, opening my doors to travelers from all over the world to share the true flavors of my homeland.
MY CULINARY PHILOSOPHY
We are the result of an incredible cultural stratification. Our cuisine is the result of 2,000 years of invasions, of people of all kinds who have left a very specific and beautiful mark on our plates.
My culinary philosophy goes far beyond simply teaching you recipes. When we cook together, we are embarking on a deep historical and cultural storytelling journey. I want to show you the fascinating roots of our ingredients—like the South American origins of our beloved tomatoes or the ancient methods of pistachio cultivation.Together, we will debunk common food stereotypes (like learning how to make the perfect fresh pasta without using eggs!) and I will teach you my highly personal culinary techniques, such as my signature pan-risotto pasta.
THE ORTIGIA CONNECTION
Everything we do begins among the vibrant colors, the shouts of the vendors, and the incredible energy of the Ortigia market. For me, this historic marketplace is the beating heart of authentic Sicilian food. We don’t just buy ingredients; we build relationships with the local producers who sustain our territory.
I will guide you through the stalls to show you how to select the freshest catch of the day and the most perfect seasonal fruits. By walking these ancient streets together, you won’t just see the ingredients—you will learn to breathe, smell, and truly understand the authentic essence of Sicily before we even turn on the stove.
THE EXPERIENCE:COOKING WITH ME
If you are looking for a stiff, academic cooking lesson, you won’t find it here! My goal is to strike the perfect balance between high technical professionalism and a deeply informal, welcoming environment.
When you step into my home, you are not stepping into a corporate classroom; you are joining a family gathering. You can ask me anything—open any cookbook, and I will show you how it’s done—but you will never feel tested or pressured.
As I love to tell my guests: “It is always a game, because you are absolutely not my students.” We will cook, we will laugh, and we will end our time together with emotional hugs, just like old friends.
beyond the apron
Dining with Ettore: Chit-Chat, Secrets, and a Touch of Heart
What iconic recipes are featured in your cookbook?
Pasta alla Norma: An authentic version that starts with selecting tomatoes at the market, then cooking and straining the sauce by hand.
Pasta with pistachio pesto: One of the most popular dishes, often topped with a shrimp tartare.
Handmade cavatelli: My recipe for fresh pasta, which surprises many because it’s made without eggs.
Arancini: Made entirely from scratch, a staple of my street food menu.
Risotto-style pasta: A professional technique I consider very original and which I include in the book to showcase an approach different from the home-style method.
Salted ricotta mousse: My own personal variation that includes a touch of béchamel sauce—my signature touch!
Eggplant parmigiana and cannoli: Other classics of Sicilian cultural heritage that I regularly feature during my culinary experiences
Why does your experience always begin among the market stalls in Ortigia?
Because the market isn’t a supermarket; it’s the place where you can truly experience the seasons. I teach my guests how to tell a “male” eggplant from a “female” one, or how to tell when a fish is truly fresh and why to choose it. My goal is to instill a respect for ingredients and the rhythms of the earth: sometimes an ingredient available today may be gone tomorrow, and it is precisely this uniqueness that makes each of my classes a distinct and one-of-a-kind experience
Ettore, at the end of your day, you often get hugs from your guests. What do you think really stays with those who cook with you?
What I try to convey goes beyond a recipe; it’s a little piece of Sicily and human warmth. It moves me to see people coming from all over the world—perhaps with the idea of just taking a cooking class—and ending up getting emotional as they recall their grandmothers while kneading the dough. For me, cooking is a universal language that breaks down barriers: when we say goodbye with a hug, I know that I haven’t just been their “teacher,” but a friend who has opened the door to my own home for them