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.

24/08/2026

There’s still time to join us in Sicily this Fall ✨🍂

A special chance to join some of our most-loved retreats, each led by a wonderful workshop leader.

Please find the lineup below; the hardest part might be choosing which one to join!

🍇 Autumn Harvest with Emiko Davies
September 7–12, 2026

🍯 Sweet Lemons, Bitter Honey with Letitia Ann Clark
September 14–19, 2026

🎨 Sketching and Drawing with Samantha Dion Baker
September 28–October 3, 2026

☀️ The Sicilian Farm Kitchen with Sophie Hansen | Food Writer | Orange NSW
October 19–24, 2026

🫒 Olive Oil Workshop
October 26–30, 2026

We hope to get the chance to host you this coming season 💛

23/08/2026

This time of the year is all about squirrelling away summer’s abundance ✨

Ph. 1, 2 Erika Pino x Studio Forward
Ph. 3-10 Emiko Davies

09/08/2026

It’s that time of year again soon… 🍅

Only a couple of weeks to go until our annual gathering devoted to preserving the abundance of tomatoes that summer gifts us. It truly is one of the most iconic weeks to spend in the courtyard of Case Vecchie!

We’re fully booked for this year, but do not fret — we’ll be releasing the 2027 dates shortly ♥️

In the meantime, follow along here and start dreaming of your next trip to Sicily!

31/07/2026

Step into our kitchen with Giovanna and Leah 🍅🫓

Here they are making Scaccia Ragusana, a stuffed bread, typical from Ragusa. Made up of many layers of thin semolina dough, you can fill it with a simple tomato sauce and fresh basil or make it richer by adding ricotta, crumbled sausage, pecorino, or caciocavallo.

Adding lots of filling can make it slightly tricky to fold the dough without breaking it, but even if it happens and some sauce drips out, don’t worry — the scaccia will still be delicious!

If you own a copy of Fabrizia’s book “The Food of Sicily” you’ll find it at page 253.

Wishing everyone a happy weekend ☀️

16/07/2026

More Than Cake: Building Layers of Flavor with Natasha Pickowicz June 21–26, 2027

We’re thrilled to welcome Natasha back to Case Vecchie for another unforgettable week of creativity and connection.

This joyful and immersive retreat explores the vast and varied world of cake; not just as a dessert, but as a medium for storytelling, memory, and self-expression. Together, we’ll dive into different techniques and styles, and discover how Sicily’s seasonal ingredients, landscapes, and rhythms can inspire every layer.

Swipe through to relive some of the beautiful moments from this year’s workshop: the cakes, the chit chats, the laughter around the table, and the magic of learning together in the Sicilian countryside.

If you’d like to join us in 2027, we’d love to hear from you. Leave a comment below, send us a DM, or learn more at: 👉🏼 www.annatascalanza.com/more-than-cake-building-layers-of-flavor-2027/

13/07/2026

Two Greek Villages with Conor Curran Conor Curran: June 7–12, 2027 🇬🇷

https://annatascalanza.com/two-greek-villages-2027/

We’re delighted to welcome a new workshop leader to our Spring 2027 programme! Originally from Australia, Conor was raised in his yiayia’s kitchen and is on a mission to share his love of Greek food with everyone. Join him for a week of Greek-inspired recipes and simple, soulful home cooking rooted in his family’s village traditions. Together, we’ll celebrate the rural Mediterranean, where Greek and Sicilian food cultures beautifully intertwine through shared ingredients and traditions, but most importantly a deep connection to the land.

Conor’s beautiful debut cookbook, Eat More Greek: Everyday Recipes for the Time You Have, will be published this autumn, and we couldn’t be more excited for him, and for everyone who’ll be joining us in Sicily next spring. 🥗 🫓

HOW TO JOIN US:
Type the word ‘MEDITERRANEAN’ in the comment section and we will send you a direct link to our website!

Ph. credits the talented Armelle Habib Armelle Habib

11/07/2026

Last minute availability ✨ August 31st to September 4th, 2026. Who’s joining us for a dreamy Signature Stay in the very heart of Sicily?

Click here to start your dream trip: https://annatascalanza.com/signature-stays/

30/06/2026

Baking and Preserving Sicily with Sarah Owens | May 17–22, 2027

www.annatascalanza.com/baking-and-preserving-sicily-2027/

Next spring, we’re delighted to welcome Sarah back to Case Vecchie during one of the most beautiful times of year to experience Sicily.

Together, we’ll celebrate the Sicilian landscape as the countryside comes into full bloom; gathering ingredients from the gardens, baking with ancient grains, preserving the season’s harvest, and sharing meals inspired by both tradition and contemporary approaches.

Along the way, we’ll connect with one another, with the land, the rhythms of rural Sicily, and the local community that makes this place so special.

Take a peek through a few moments from this spring’s workshop, and imagine yourself joining us next year. Who’s coming? ✈️

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. 🫛 https://annatascalanza.com/fava-feast/

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! ✨

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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