Fabrizia Lanza

Fabrizia Lanza was born in Palermo in 1961 to the renowned Tasca family, the daughter of cooking school founder Anna Tasca Lanza. The family's 200-year-old agricultural estate and Tasca d'Almerita winery instilled a love of farm-to-table production in Fabrizia from an early age. At the age of 18, she flew north to France and northern Italy to study and experience other worlds. With a degree in Art History, she worked in museums for 25 years, ultimately curating two museums in Feltre, a town 100 kilometres north of Venice.

Anna had established the cooking school in 1989, but it wasn't until 2006 that Fabrizia returned to Sicily to join her mother's venture and reconnect with the Sicilian food and environment. Though Anna passed away in 2010, Fabrizia continues to build on her mother's strong legacy and international presence.
She travels regularly to the United States, sharing her cuisine in restaurants ranging from Alice Waters' in California to Mario Batali's in New York City. She also lectures on food culture at various academic programs, including the Masters in Gastronomy course at Boston University, the Istanbul Culinary Institute, and the Oxford Food Symposium.


Anna’s numerous books on Sicilian cuisine (including The Heart of Sicily and The Flavours of Sicily) have been joined by Fabrizia’s Olive, A Global History, published in 2011, as well as Coming Home to Sicily, co-authored in 2012 by former Gourmet magazine editor Kate Winslow. Fabrizia also promotes Sicilian food practices and slow food traditions through video documentation. She independently produced two small videos on food cooked for the feast of Saint Joseph and Saint Lucia and is currently working with two friends and botanical anthropologists to build a video archive on food techniques in danger of extinction, such as the practices of elderly cooks who still knot, fry and knead their dough. This research was the platform for Amuri: The Sacred Flavors of Sicily, a 37-minute Kickstarter-funded documentary written by Fabrizia in 2014 in collaboration with Giacomo Costa, Lena Connor and Chiara Pelizzoni.

Under Fabrizia’s direction, the School’s teaching program will be extended in 2016 with the launch of Cook the Farm, a 10-week program for international chefs to learn about culinary and horticultural production in Sicily and the wider Mediterranean.

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