Anna Tasca Lanza

Casa
Italia
Vallelunga Pratameno
Anna Tasca Lanza

Where food becomes community, since 1989. We offer culinary stays & immersive food education in the heart of Sicily. It was never just about recipes.

We host Cook the Farm in Sicily, Sardina and beyond. Founded in 1989 by Anna Tasca Lanza herself, the school began in the heart of rural Sicily, nestled among wheat fields, olive groves, and vineyards. It was an invitation into Sicily’s deep-rooted food systems and agricultural traditions. From the beginning, Anna Tasca Lanza has been more than a place. It is a philosophy. A bridge between past an

d future, land and community, body and mind. We believe that food traditions are living systems. They must adapt and respond to today’s challenges and tomorrow’s needs. Our approach is grounded in what we call regenerative continuity: honoring the past while making space for innovation, inclusivity, and ecological care. We teach through doing: guests touch, smell, and taste the land through its ingredients. We celebrate food traditions not as relics to preserve, but as systems to regenerate and evolve. Our approach encourages critical thinking and equips people to make food choices that are ethical, meaningful, and sustainable.

26/06/2026

On the evening of June 23rd, we gathered flowers and herbs from the garden to prepare Acqua di San Giovanni, a traditional midsummer ritual with ancient pagan roots. The flowers and herbs are placed in a bowl of water and left outdoors overnight, on one of the shortest nights of the year, to absorb the dew, the moonlight, and all the season’s good energy. ✨🌖

The following morning, we gathered in the courtyard to wash our faces and hands with the scented water; a simple gesture of renewal, and a chance to share a moment of tenderness and vulnerability before the summer break. Even as we follow the slow rhythms of the Sicilian countryside, the day-to-day life of Case Vecchie can easily become a whirlwind, so it’s nice to find space and time for moments like this. 🌸🌼🌺

This time of year is rich with seasonal traditions. Another is making nocino, the aromatic green walnut liqueur. Leah and Giovanna prepared a batch together just a few days ago. Would you like to see how they made it?

24/06/2026

It’s no secret that we’re obsessed with fava beans here at Case Vecchie, so much so that we decided to share our love for them with all of you. 🫛

SAVE THE DATE
May 10–14, 2027
Fava Feast Workshop, an Anna Tasca Lanza special!

Join us for an entirely in-house workshop celebrating spring and its abundance, with a special focus on fava beans, one of the most beloved ingredients in Sicilian cuisine. Together, we’ll explore recipes, traditions, techniques, and customs.

And because shelling favas is always better when done together, we’ll also experience the art of the “curtigghiu”: the lively Sicilian tradition of gathering, chatting, and sharing stories while working side by side. 💚

Come pod beans with us next spring! ✨

💌 more info on our website www.annatascalanza.com or comment FAVA 🫛 below and we’ll send you all the details via DM.

22/06/2026

🍯 Sweet Lemons, Bitter Honey 🍋
April 26 - May 1, 2027

Very excited to welcome back to Case Vecchie Letitia Ann Clark, acclaimed writer, chef and illustrator based in Sardinia.

A full immersion into Italy’s largest islands: exploring the rugged heart of Sardinia and Sicily through their incredibly rich culinary history and culture.

Swipe through the post to have a glimpse of how special this workshop is going to be! 👉🏼

Letitia is a brilliant teacher, it’s a privilege to be in the kitchen with her!

You will learn how to prepare classic Sardinian dishes such as Culurgiones — a beautiful type of ravioli filled with aged sheep’s cheese, potato and mint.

Look at these beauties ✨

Another Sardinian specialty we will make together: Seadas — deep dried sweet cheese ravioli with honey.

You’ll go home with plenty of new skills to apply in your own kitchen.

And you’ll feel enriched with new knowledge about the food culture of these two charming islands.

We’ll be talking a lot about cheese…

And learn some basic techniques to make it!

After-all Letitia has won Filippo’s approval with her ricotta making skills at 🐑🤍

Plenty of al-fresco lunches during one of the most beautiful times of the year to be in Sicily!

Please visit our website to book, or comment LEMONS and we’ll send you all the information via DM. 🍋

15/06/2026

It’s sour cherry season! 🍒 ✨

Last week’s guests arrived just in time to fill a few baskets with these gorgeous and bright fruits.

Back in the kitchen, some were turned into jam for breakfast, some became sorbet, and the rest were cooked down into a delicious topping for dessert.

Are you team lemon pudding or yogurt panna cotta? Felice seems to be keen on the lemon pudding 🍋😉 and our friend Rachel Roddy has a soft spot for this dessert as well.

04/06/2026

Spring 2027 Workshops are officially here! ✨
We couldn’t be more excited about this joyful and vibrant line-up featuring such a diverse group of creative and inspiring people.

Are you curious to learn what’s in store for next year? Check this post out and head to our website www.annatascalanza.com to book!

🍋 Sweet Lemons, Bitter Honey with Letitia Clark
April 26 - May 1, 2027
www.annatascalanza.com/sweet-lemons-bitter-honey-2027/

🫛 Fava Feast
May 10 - 14, 2027
www.annatascalanza.com/fava-feast/

Baking and Preserving Sicily with Sarah Owens
May 17 - 22, 2027
www.annatascalanza.com/baking-and-preserving-sicily-2027/

🇬🇷 Two Greek Villages with Conor Curran
June 7 - 12, 2027
www.annatascalanza.com/two-greek-villages-2027/

🍰 More Than Cake: Building Layers of Flavor with Natasha Pickowicz
June 21 - 26, 2027
www.annatascalanza.com/more-than-cake-building-layers-of-flavor-2027/

01/06/2026

🍅 U strattu: the red gold of Sicily 🍅

After spotting Fabrizia in 's latest post celebrating the tradition of tomato paste making, we couldn't resist sharing a few photos from our annual workshop devoted to this beautiful Sicilian practice.

2026 is fully booked, but if you'd like to join the waiting list or be the first to hear about the 2027 dates, comment "POMODORO PARTY" below and we'll send you a link to subscribe to our newsletter. 💌

Photo credits: the one and only

28/05/2026

Bread and butter, a true team effort. 🥖🧈✨

At Case Vecchie, our team wears many hats: from daily admin work to welcoming guests, caring for them throughout their stay, translating during field visits, cooking, and making sure our mascotte Felice receives enough cuddles.😉🐶

But so much more happens behind the scenes.

Some practices become intuitive, steady anchors in our days, like bread making for Leah, who loves experimenting with ancient grains sourced from .

Other initiatives begin with a small challenge and a desire to share more of Sicily’s food landscape with our guests. That’s how Luísa and Viviana started making sheep’s milk butter using milk from .

So the question is: when are you joining us for breakfast? Spring 2027 calendar is coming soon 🫛

15/05/2026

We've got exciting news... and our newsletter subscribers will be the first to hear about it 💌

You can sign up to our mailing list by following the link in our bio, or comment CAFFÈ ☕️ and we'll send it to you via DM.

Stay tuned!

Indirizzo

Case Vecchie
Vallelunga Pratameno
93010

Telefono

+393516586236

Sito Web

http://www.annatascalanza.com/, http://www.annatascalanza.com/cook-the-farm/, http://www.annatascalanza.com/workshops/

Notifiche

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