Discovering Sicilian Cuisine with Anna Maria La Rosa
As we conclude our gastronomic walks of 2025, we pay tribute to Agrigento, the Italian Capital of Culture, with a special recipe from lady chef Anna Maria La Rosa, titled “The Sisterly.” This dish features chickpeas and panelle roots, ingredients that have been a part of Sicilian cuisine since the time of Magna Graecia.
The gang of Anna Maria La Rosa
Anna Maria La Rosa: A Chef Rooted in Sicilian Tradition
Anna Maria La Rosa, originally from Lampedusa, a picturesque island in the province of Agrigento, has a deep connection to her Sicilian roots. Her mother, Caterina Gesuito, from Bari, moved to Sicily for love and became an excellent cook, passing on her skills to Anna Maria. The La Rosa family owned a countryside with a campsite and a veranda that was transformed into their first “food area,” which eventually led to the opening of a restaurant when Anna Maria was just ten years old. ![[[Capitale della Cultura... a tavola]]: the Panillara and the Temple of Demeter](https://www.italiaatavola.net/images/contenutiarticoli/LAMPEDUSA_DUE_MINUTI_ANNA_MARIA_LA_ROSA.jpg "[[Capitale della Cultura... a tavola]]: the Panillara and the Temple of Demeter")
The lady chef Anna Maria La Rosa
Today, at 57, Anna Maria works at “Nesci” in Alcamo, Trapani, offering traditional Sicilian dishes with a pinch of innovation. She is a member of the Italian Federation of Chefs since 2010 and currently holds the position of provincial manager of the Lady Chefs of the city of temples. Anna Maria’s culinary approach focuses on tradition, attention to detail, and creative combinations of raw materials.
From Ancient Roots to Contemporary Cuisine
Anna Maria’s recipe, dedicated to the Valley of the Temples and the Temple of Demeter, celebrates Agrigento and its connection to Magna Graecia. The dish features chickpeas, which were present in the Valley in ancient times, and panella, a traditional Sicilian ingredient. The combination of flavors and textures is reminiscent of the Valley and the beaches of Lampedusa, reflecting Anna Maria’s personal memories and feelings. The recipe, a lasagna with fried panella instead of pasta, Nebrodi black pig ragù, and Raffadali pistachio, is a unique tribute to the city’s cultural heritage.
According to Anna Maria, “I thought up and created this recipe because in ancient times, chickpea plantations were present in the Valley. The colour, the structure, the fondue base created, remind me a lot of the Valley, but also of the beaches of Lampedusa.” This dish is not only a culinary innovation but also a testament to the city’s rich history and cultural significance. For more information, visit Here