The school at Case Vecchie is born from the area that surrounds it: watching the movements of the peasant baking bread or the sophisticated artistry of Don Mario, the chef of the house and the last of the Monsù, the cooks of the great Sicilian aristocratic families. From these experiences, Anna Tasca Lanza decided to undertake a work of rediscovery and cultural diffusion in the world of Sicilian cuisine.

After nearly thirty years of work, research and passion that legacy has now been picked up by Fabrizia, who continues to pursue the project initiated by her mother focusing on enhancing not only the extraordinary quality of Sicilian food, but the enormous richness and variety of its cuisine’s history. In the Anna Tasca Lanza cooking school, we focus on everything from old recipes of the Tasca and Lanza homes, to peasant dishes created from the quality of vegetables and legumes that flourish under our abundant sun.

The philosophy of the school is not so much to "invent" new recipes as much as to find and share with visitors the richness and diversity in the history of our cuisine. A recount of Sicily through food will lead one to find that in reality there are a thousand Sicilies that, when combined and tasted together, make a real culinary continent.