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4 day class
level: all
location: Capofaro resort, Salina, Eolian Island
prices: 1300 € per person for a single room
1100 € per person for double room
Today there is a growing number of well-traveled, sophisticated and - above all - curious food lovers and tourists who “eat” the landscapes in which they find themselves, who approach food not just with the curiosity of gourmands, but are also interested in acquiring new forms of knowledge.
The traditional know-how, working tools and rituals that come with that knowledge or are associated with a specific local dish, allow them to catch a truer and more original facet of the country or locale that welcomes them.
In the words of Italo Calvino: “The true journey, being the introjection of an “outside” different from our normal one, implies a complete change of nutrition, a digesting of the visited country - its fauna and flora and its culture - making it pass between the lips and down the esophagus. This is the only kind of travel that has a meaning nowadays, when everything visible you can see on television without rising from your easy chair.”
The Anna Tasca Sicilian Cooking Courses were created fifteen years ago at the Tasca d’Almerita Estate, in the heart of Sicily, by Anna Tasca Lanza herself. Today it is considered one of the most renowned sanctuaries of traditional Sicilian cooking.
Beginning in 2009, the Anna Tasca Lanza Sicilian Cooking Courses will launch a series of courses on Aeolian cuisine in the resort town of Capofaro on the island of Salina, offering the opportunity for a real immersion in the history and culture of the Aeolians Islands through their traditional dishes.
The lessons will include an academic element about the history of the ingredients as well as a practical one, that will allow students to prepare the recipes of the day and taste them. In addition to the cooking lessons, there will be visits to the museum in Salina and one excursions to some of the farms on the island of Salina, to better understand the history and culture that revolve around food and cooking on the Aeolian Islands.
Number of participants: from a minimum of 6 to a maximum of 12.
Courses will be held only if a minimum of six people is reached.
The courses will be held in English.
Cancellations must be communicated one month in advance of the scheduled start date for the course.
Prices:
€ 1300 per person for a single room
€ 1100 per person for a shared double room
Drinks not included in meals
€ 900 for guests not taking part in the cooking program, double room and meals included, drinks excluded
A deposit of 30% will be required upon confirmation, to be sent by bank transfer to: Banca Nuova, Agenzia di Malfa, Capofaro Srl. cc. 10738
For reservations and information:
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Program
Day 1
Arrival in Salina between 2:00 p.m. and 6:00 p.m.
- Relax time accompanied by drinks on the Capofaro Malvasia Resort Hotel’s rooftop terrace, to meet the chef and other participants
- Dinner at Capofaro’s restaurant
Day 2
Basics of Aeolian cuisine
The first day of the cooking course, starting with the basic ingredients of Aeolian cuisine, including bread, vegetables, capers, nepitella (a local herb also known as calamint) and squash. Under the chef’s guidance, students will prepare a full-course meal, from first course to main course followed by dessert, made of simple flavors full of taste.
8:30 a.m. - 10:00 a.m.: Breakfast
10:00 a.m. - 12:30 p.m.: Cooking lesson
1 o’clock: Light lunch
4:00 p.m. - 6:00 p.m.: Cooking lesson
8:00 p.m.: Drinks followed by dinner at the Capofaro restaurant
Day 3
Everything about Malvasia
The class will be dedicated to Malvasia grapes with a visit to an old local grape press and the Ethnographic Museum in Lingua on the island of Salina. In the afternoon, a brief introduction to modern winemaking techniques will be followed by a tasting session of Tasca d’Almerita wines.
8:30 a.m. - 10.00 a.m.: Breakfast
10:00 a.m. - 12:30 p.m.: Excursion to Lingua
1 p.m.: Lunch
4:00 p.m. - 6:30 p.m.: All about Malvasia with wine tasting
8:00 p.m.: Drinks and gala dinner at Capofaro with distribution of certificates attesting completion of the course along with a small token from the Anna Tasca Lanza Sicilian Cooking Courses.
Day 4
8:30 a.m. -10: a.m.: Breakfast and departure from Salina |
