Sicily

Surrounded by the brilliant blue waters of three different seas, seafood is an important part of Sicilian cuisine. Chef Michael Bonacini stays true to this region by crafting Rice Balls Stuffed with Seafood. Creamy risotto shaped into little balls and stuffed with a shrimp and crabmeat filling, these bite-sized delights make a great antipasto. Keeping with the seafood trend, Michael then makes a smoky, sweet, and spicy Seafood Couscous with Italian sausage and medley of herbs and spices. For his secondo, Michael makes an Italian favourite with a Sicilian twist - Sweet and Sour Meatballs. These meatballs have raisins, pine nuts, and cinnamon for a unique taste. To finish, Sicily's (and maybe all of Italy's) most famous dessert: the cannoli. Michael chooses pistachio, a favourite nut in Sicily, to flavour this versatile treat.