Anna Tasca Lanza

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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 and 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.

20/10/2026

A new and exciting workshop is here! 🍷

Joining our classic retreats dedicated to tomato paste and olive oil, this year we’re introducing a whole new week devoted to w**e!

Join us September 20–24, 2027, for a journey through Sicily, told through its vineyards, w**es, and people.

As you might know, Case Vecchie is surrounded by vineyards, right in the heart of the beautiful historic estate of Tasca d'Almerita. So, it only felt natural to explore the rich history of Sicilian w**emaking, both in theory and in practice.

The program promises to be as fun as it is inspiring, with a variety of hands-on experiences, from w**e tastings to grape harvesting and pressing. 🍇

Head to our website to learn more and book your spot: https://annatascalanza.com/from-vine-to-table/

16/10/2026

Did you know that more than thirty different olive varieties are grown in Sicily?

When is the right time to harvest olives? And how do you taste extra virgin olive oil to appreciate its qualities? We’ll be exploring these questions and more during our annual Olive Oil Workshop!

🫒 October 26–30, 2026 — Due to a few last-minute openings, we’re offering a 15% discount on this week’s workshop.

🫒 October 25–29, 2027

Visit our website to book your place or leave a comment below and we’ll send you the link 💌

In the meantime, here’s the recipe for our signature Green Olive Salad — a little taste of Sicily to enjoy at home!

🫒 GREEN OLIVE SALAD 🫒

Ingredients

2 cups (350 g) cured green olives
½ small red onion, sliced
1 small carrot, thinly sliced
1 celery stalk with some tender leaves, chopped
1 tablespoon dried oregano
3 tablespoons extra virgin olive oil
2 teaspoons red or white w**e vinegar

Place the olives in a colander and rinse under running water to remove excess salt. Shake dry. Transfer the olives to a medium bowl and add the onion, carrot, celery, and oregano. Stir in the olive oil and vinegar. Serve at room temperature.

12/10/2026

Our Fall 2027 workshops are finally here 🍁 🌞

We’re so excited about this line-up! Alongside our classic seasonal in-house workshops, we’re introducing a brand-new week as well as welcoming some wonderful new faces to our table.

Curious to discover what’s in store for next fall? Swipe through to explore the schedule, then head to our website to book your spot. Or comment with the title of the workshop you’re interested in, and we’ll send you all the details 💌

🍅 Tomato Paste Workshop
August 23–27, 2027

🧆 Boutsany: A Palestinian Garden Table with Sami Tamimi سامي التميمي
September 13–18, 2027

🍇 From Vine to Table: A September Sicilian Harvest
September 20–24, 2027

🫓 Across the Mediterranean: The Lebanese Table with Karima Hazim and Sivine Tabbouch of Sunday Kitchen
October 4–9, 2027

🍂 Autumn Harvest with Emiko Davies
October 11–16, 2027

🫒 Olive Oil Workshop
October 25–29, 2027

A presto, the Anna Tasca Lanza Team 🧡

10/10/2026

Any guesses what Fabrizia is up to? Wrong answers only — the sillier, the better! 🌬️

Ph credits Mattia Fiandanca Mattia Fiandaca | Sambucofood

29/09/2026

As we enter a new season and host the final workshops of the year, we can’t help but feel deeply grateful for all the people who have joined us in our little corner of the world. ✨🍂

What an immense privilege it is to host and work alongside authors, chefs and artists who inspire us every day; and what a joy it is to share these experiences with you all.

Our Spring 2027 workshops are looking very exciting (take a look at the schedule!), and our Fall 2027 line-up will be announced very soon. Keep your eyes peeled — we’ll be sharing the news at the beginning of October.

Want to hear first? Subscribe to our newsletter for early access to the new workshops. You can find the link on our bio 💌

We can’t wait to welcome you to Case Vecchie 💙

28/09/2026

🍆 Caponata 🍆

A comforting and delightful cooked salad made with some of the staple ingredients of Mediterranean cuisine. But mind: there are as many versions of caponata as there are Sicilians!

Its sweet-and-sour seasoning sets it apart, as does its architectural nature: each main ingredient is cooked separately, then gently folded together so that its distinct flavours and textures remain intact.

In winter, when aubergines aren’t in season, caponata can be made with sautéed artichokes instead. A delicious variation we all love at the school.

Once served primarily as an antipasto, caponata is now also often enjoyed as a side dish alongside meat, fish, or cheese.

Would you like us to share our recipe? 💜 let us know in the comments below!

Ph. credits Fulvia Bernacca

16/09/2026

How privileged we are to witness this magic in the kitchen — the craft and the knowledge of all the women who have been here before us.

Giovanna worked alongside Anna for most of her life, and then she continued with Fabrizia. We sit in the kitchen and observe her in her realm, stirring and pouring, swiftly and yet calmly moving between the big pots of boiling liquid; we are mesmerised, is she casting a spell or is she making vino cotto? Maybe both.

Fabrizia Lanza beautifully describes this time of the year in her book Coming Home to Sicily,l — when, in the vineyards surrounding the school, the grape harvest begins. This is the time when we get some must to prepare vino cotto, a syrup of an incredibly rich flavour, where the brightness of the grape juice is deepened by nuances of caramel and spice.

12/09/2026

Are you looking for a reason to come to Sicily anytime soon? ✨

Well, Julia Buckley wrote for The Times and Sunday Times not just 1 but 20 reasons to holiday on Europe’s most talked-about island now…and we’re one of them!

Check her list out as there some hidden gems that are really worth a visit — link in our bio for the full article.

Thank you Julia for featuring us and for highlighting the charming entroterra siciliano 💛

07/09/2026

It all begins with a seed 🌱

Last year, while visiting the school for our Tomato Paste Workshop, Samin Nosrat connected us with Row 7 Seed Company a group of chefs, farmers, plant breeders (and eaters!) striving to make ingredients taste delicious — starting from seed.

A year later, we’re getting to enjoy the fruits of that connection in the most beautiful way. Grown from seeds gifted to us by Row 7, these tomatoes are now making their way from our garden to our table.

Thank you Row7 for these precious seeds 🤎🍅

Did you grow any tomatoes this season? If so, what’s favourite variety?

The Midnight Roma variety is utterly gorgeous!

EDIT // Thank you Culinary Breeding Network for sharing with us the history of this variety, originally bred and studied by Dr Jim Myers at Oregon State University.

Indirizzo

Case Vecchie
Vallelunga Pratameno
93010

Telefono

+393516586236

Sito Web

http://www.annatascalanza.com/, https://annatascalanza.com/workshops/, https://annatascalanza.com/signature-stays/, http

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