Anna Tasca Lanza

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.

📣 WE’RE HIRING 📣We’re looking for someone eager to join our on site team as Seasonal Hospitality Intern!Check out if tha...
31/08/2026

📣 WE’RE HIRING 📣

We’re looking for someone eager to join our on site team as Seasonal Hospitality Intern!

Check out if that could be you by visiting our website www.annatascalanza.com/jobs-opportunities (link can be found by clicking on our bio)

⚠️ Please note that the following requirements are needed to apply:
• Legal right to work in Italy (study/working visa or permit)
• Great English and Italian language skills
• Manual car driving
• Getting along with Felice

30/08/2026

The time has come: we’re revealing our biggest secret 🪰

🍅 And so it begins 🍅Our annual workshop devoted to squirrelling away the abundance of summer has officially started. We ...
25/08/2026

🍅 And so it begins 🍅

Our annual workshop devoted to squirrelling away the abundance of summer has officially started. We kicked off the week by making sun-dried tomatoes.

Follow us along to see what comes next ✨

There’s still time to join us in Sicily this Fall ✨🍂A special chance to join some of our most-loved retreats, each led b...
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 💛

This time of the year is all about squirrelling away summer’s abundance ✨Ph. 1, 2 Erika Pino x Studio Forward Ph. 3-10 E...
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!

Step into our kitchen with Giovanna and Leah 🍅🫓Here they are making Scaccia Ragusana, a stuffed bread, typical from Ragu...
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 ☀️

More Than Cake: Building Layers of Flavor with Natasha Pickowicz
June 21–26, 2027We’re thrilled to welcome Natasha back ...
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/

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

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

Indirizzo

Case Vecchie
Vallelunga Pratameno
93010

Telefono

+393516586236

Sito Web

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Notifiche

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