(AGI) - Sydney - The Italian Cultural Institute of Sydney has organized a cycle of monthly cooking classes, each one of them dedicated to a different region of Italy. The cycle will represent an introduction to the 2nd Week of Italian Cuisine in the World, which will be held all over the world, including Sydney, between the 20th and the 26th of November 2017. The third cooking class, held on September 26th by Gabriele Taddeucci, Head Chef at Balla restaurant, will present a series of dishes from the region of Sicily. During his demonstration the participants will learn the secrets to prepare authentic regional specialties such as anchovy patties with sweet and sour onions and 'casarecce' - a type of pasta - with Trapani-style pesto. Sicilian cuisine shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. Gabriele Taddeucci's passion for food began over two decades ago, with his first role as a pizza hand in his home city, Lucca, in Tuscany. Throughout Gabriele's culinary career, he has fine-tuned his skills as a chef, working in restaurants throughout Italy, France, Switzerland, England, America and Australia. In 2008 Gabriele moved to Australia to work alongside Chef Massimo Bianchi and open Uccello at Merivale's Ivy. Finally, in 2011 he met Stefano Manfredi and fell in love with his new restaurant concept at The Star, and in September of the same year he started working at Balla restaurant as Head Chef. In his role, he works closely with Stefano to deliver a modern interpretation of the Italian 'osteria' cuisine.