Baking and Preserving Sicily

Join James Beard award-winning author, baker, and preservationist Sarah Owens for an adventure of baking and preserving with Sicilian ingredients. As the surrounding countryside of Case Vecchie blossoms into a verdant Spring landscape rich with culinary inspiration, you will learn its history and study its terroir with the opportunity to utilize these flavors in both traditional and modern contexts. Learn to make sourdough baked goods using local heirloom grains as well as jams, syrups, vermouth, and preserves to take home as delicious memories for the months ahead.

April 20 – 25, 2020 with Sarah Owens


Single Room: €2,850

Double Room: €5,150

Costs include accommodation at Case Vecchie or one of the nearby cottages, and indicated lessons, meals, wine and excursions. Workshops mix together the best of many worlds. You will have access to special guests and activities that are outside of the typical Case Vecchie schedule. However, you can always plan on delicious meals with seasonal ingredients. Lunch and dinner are served with wines from the Tasca d’Almerita estate, and breakfast is a bounty of homemade cakes, jams and coffee and tea. Typical meals and cooking lessons include three or four courses.

Example Program:


Monday, April 20: Settle in

3:00 – 5:00 pm: Arrive and settle into your rooms.

7:30 pm: Welcome aperitivo and dinner with the group.


Tuesday, April 21: Flatbreads and Flavors

9:00 am: Breakfast around the table.

10:00 am: First kitchen session. An introduction to Sicilian heirloom grains and sourdough baking techniques and some seasonal spreads and salads.

1:00 pm: Late lunch al fresco (weather permitting) to enjoy the bounty we cooked together.

2:30 pm: Afternoon break to rest, relax and enjoy the surroundings.

5:00 pm: Meet to forage in the garden and move into the kitchen to explore making some syrups and infusions using ingredients.

8:00 pm: Dinner around the table.


Wednesday, April 22: Preserving the Season

7:45 am: Visit to local shepherd to see the fresh ricotta and pecorino making process with a picnic breakfast.

11:00 am: Return home for a walk through the ornamental gardens followed by a Sicilian cheese tasting and light lunch.

1:30 pm: Afternoon to rest, relax and enjoy the surroundings.

5:30 pm: In the kitchen to make preserves and jams followed by delicious dinner around the table.


Thursday, April 23: Jam, Bread and Wine

9:00 am: Breakfast bounty using your breads and jams.

10:00 am: Prepare hearth-style sourdough loaves using Sicilian flours. Learn to make a chilled (Spanish inspired) bread and almond soup. Finish up preserves that were macerated overnight.

1:00 pm: Lunch around the table and shaping of your breads.

5:00 pm: Tasting and tour at the Tasca D’Almerita winery followed by dinner.


Friday, April 24: Pizza Party, and Bake-Off

9:00 am: Breakfast around the table.

10:00 am: Baking sweet treats: biscuits, breads and more.

1:00 pm: Lunch around the table.

5:00 pm: Prepare pestos using foraged ingredients and toppings for pizza. Learn to make vermouth. Fire up the wood oven! Bake pizzas and hearth breads made the previous day.


Saturday, April 25: Goodbyes

9:00 am: Breakfast around the table.

10:00 am: Goodbyes and checkout.

*Airfare and transportation to and from Case Vecchie are not included in the price. Please request transportation arrangements at the time of booking if you would like us to book a car to and from the estate.


**Please note, due to the seasonal rhythm of life and agriculture in Sicily, planned activities and schedules may change at short notice. If this is the case, an equally engaging activity will be arranged.


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