We believe that eating well is crucial to the quality of our lives. And that to eat well it is necessary to know, respect and love what a particular place can offer in terms of culinary raw materials, methods and rhythms of preparation, rites and rituals of eating.

Sicily, in this regard, is a mine of unexplored experience. In culinary terms, this is a little continent where every town, island, city and family has its own traditions, recipes, flavors and spices that render a particular dish unique.

We began by looking around us, starting from the territory around Case Vecchie and the Regaleali estate. We observed the way the farmer baked his bread as well as the sophisticated skills of Mario Lo Menso, the cook at Casa Tasca and the last of the Monsù (from monsieur) chefs.

Based on these observations, the cooking school was born in 1989. We rediscovered many things: the time-honored recipes of Casa Lanza and Casa Tasca, the cucina povera

Above all, what has emerged is a rich and complex history, a passion for food that is a real motive for pride for all Sicilians. This history has encouraged us and given meaning to our work, and it is this that we wish to communicate to our guests.