2019 Case Vecchie Breadcamp
Join Fabrizia Lanza and Linda Sarris for a one week immersion into the world of Sicilian grains.
#casevecchiebreadcamp is part of an ongoing series of Anna Tasca Lanza Cooking School workshops in partnership with SNACK Sicily.
After a successful launch of Breadcamp in 2018, we are excited to announce a second workshop in autumn 2019. Join Fabrizia Lanza and Linda Sarris for a one week immersion into the world of Sicilian grains. We invite you to join our wheat revolution during this week of sticky fingers, crusty bread and local wine. The workshop will include accommodations for 5 nights, all of your meals, local culinary excursions and bread baking sessions using the wood-fired oven. We will introduce you to Sicilian varieties of wheat as we focus on traditional recipes and sourdough techniques using lievito madre.
Read more about our 2018 Case Vecchie Breadcamp in The Financial Times!
All levels are welcome!
Join Fabrizia Lanza at the Anna Tasca Lanza Cooking School from September 30-October 5, 2019 for our second Breadcamp: an annual workshop curated by snacksicily.
Please email firstname.lastname@example.org to join us for 2019 Case Vecchie Breadcamp.
Single Room: €2,475 | Double Room: €4,375
Pricing includes accommodation at Case Vecchie or one of the nearby family cottages, and all indicated lessons, meals, wine and excursions. Airfare and transportation to and from Case Vecchie are not included in the price. Please request transportation arrangements at the time of booking if you would like us to book a car to and from the estate.
Fabrizia Lanza owns the Anna Tasca Lanza Cooking School founded by her mother on the Tasca wine estate in central Sicily. With her experience as an art curator in the north of Italy, Fabrizia's creative eye and entrepreneurial spirit breathe new life into the farm at Case Vecchie. She has written two books, produced a short documentary about Sicilian food traditions, and started Cook the Farm - a wonderful 10-week intensive program for students interested in connecting the dots between food and farming.
Linda Sarris is a private chef from New York City, now working in Palermo. She started her cooking career with an internship at Case Vecchie right after graduating from culinary school. Known best as The Cheeky Chef, she splits her time between cooking for female CEOs in New York and working as a food/travel consultant here in Sicily. Her newest project SNACK Sicily is an ingredient-focused guide to eating + drinking your way through Sicily like a local.
Monday, September 30th
3:00 to 5:00 pm: Arrive and settle into accommodations.
7:30 pm: Introductions and aperitivo in the courtyard at Case Vecchie followed by dinner.
Tuesday, October 1st
9:00 am: Breakfast at Case Vecchie
10:30 am: Baking Sicilian style focaccia and Palermitan sfincione.
1:00 pm: Lunch at Case Vecchie followed by time to rest, relax and enjoy the gardens.
5:30 pm: In the kitchen for scaccia from Ragusa and Modica followed by dinner around the table.
Wednesday, October 2nd
7:45 am: Off to the shepherd for fresh ricotta making and a picnic breakfast with the cheesemaker.
12:30 pm: Sicilian cheese tasting and a light lunch at Case Vecchie.
5:30 pm: Working with sourdough starters.
7:30 pm: Aperitivo followed by dinner.
Thursday, October 3rd
9:00 am: Breakfast at Case Vecchie
10:30 am: Sourdough techniques and ancient grains.
1:00 pm: Lunch at Case Vecchie.
3:30 pm: Afternoon visit to the local flour mill followed by bread baking in the wood-fired oven.
7:30 pm: Aperitivo followed by dinner at Case Vecchie.
Friday, October 4th
9:00 am: Breakfast at Case Vecchie.
1:00 pm: Barbecue lunch in the courtyard
5:00 pm: Pizza party! A farewell wood-oven pizza night.
Saturday, October 5th
9:00 am: Breakfast at Case Vecchie and goodbyes.
10:00 am: Check out.