Hosted by SUITCASE Magazine and The Thinking Traveller

The Taste Issue is landing soon… so to celebrate the winter 2019 issue, SUITCASE Magazine invites you to join us in London for a Sicilian feast on 28 November in collaboration with chef Emilia Strazzanti and luxury villa rental company The Thinking Traveller.

The winter 2019 issue of SUITCASE is an epicurean grand tour of wild shorelines, low-key city neighbourhoods and sun-soaked islands the world over, including the fertile soils of Sicily. We joined Sicilian Chef Emilia Strazzanti for the first “Strazzanti in Sicily” culinary retreat at villa Angheli, near Menfi, designed with The Thinking Traveller to immerse guests in the Sicilian way of life with a week of cookery classes, wine tastings, curated tours and meals in hidden hotspots.

Guests of our Sicilian supper club will experience a snippet of Sicily in Spitalfields, with three courses and canapés cooked by Emilia and drawn from the pages of our story. The venue, Benk + Bo, will be transformed into a communal table evoking Sicily by moonlight and channelling the Sicilian spirit of sharing. Wine pairings for each course will be provided by Sicilian winery Planeta and all guests will receive a goodie bag courtesy of The Thinking Traveller, plus a copy of The Taste Issue.

Tickets are limited, so secure your spot now below and we’ll see you there.

Book Your Place

Date: Thursday 28 November 2019
Time: 7pm – 10pm
Venue: Benk + Bo, 4-6 Gravel Lane, Spitalfields, London E1 7AW
Price: £55pp (includes four courses with wine pairing, a goodie bag and a copy of the new issue of SUITCASE Magazine worth £9)


Stuzzhichini and Aperitivo

Deep-fried primo sale cheese with honey and Sicilian oregano (dairy, eggs, gluten)

Capuliatu with buffalo ricotta bruschetta (dairy, gluten)

La Pasta

Handmade ravioli filled with ricotta, lemon and basil and served with Sicilian pistachio pesto and confit’d extra-virgin olive-oil prawns (non-seafood alternative available; dairy, eggs, gluten, crustaceans, nuts – pistachio)

Il Secondo

Cotoletta alla palermitana served with pomodori dressed in pesto trapanese (vegetarian alternative available; dairy, eggs, gluten, nuts – almonds)

I Dolci

The Strazzanti signature cakes with Sicilian pistachio, almond and hazelnut (nuts, dairy, eggs, soya lecithin)

*Please note that a vegetarian option will be available, but we cannot accommodate other dietary requirements e.g. gluten-free. Please indicate whether you would like the meat or vegetarian option when booking.

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