The courses take place in the home in which our family has regularly resided for a century. The products that we use for the cooking school are all produced here in the garden of Case Vecchie or at neighboring farms. Eggs, chicken, cheese, fruit, vegetables, legumes, vinegar and of course oil and wine are all made by us. We also produce different savory and sweet preserved items, such as marzipan, limoncello and walnut liqueur (nocino) and even soaps made from extra virgin olive oil!
The food that is prepared is that of the country, but also that of the great aristocratic families, ranging from brioches to a soup made of tender squash greens (tenerumi), from profiteroles to the sfinci of St. Joseph, telling the story of many Sicilies, layered over thousands of years!
Courses begin the third week of March during the celebrations for the feast of St. Joseph and continue until the end of November. They are for all levels, from amateur to expert chefs and take place every day of the week except the first two weeks of August. There are three types of courses: Cooking classes, Food and Culture and A la carte courses. All courses offered are customizable on demand, and add-ons are optional.
The base rates include one or more cooking class (depending on the length of the course), accommodation (depending on the length of the stay), one or more meals with a choice between the basic wines from the Tasca d’Almerita winery (Regaleali “Rosé”, Regaleali “Nero d'Avola”, Regaleali “Bianco”).