#casevecchiebreadcamp is part of an ongoing series of Anna Tasca Lanza Cooking School workshops in partnership with SNACK Sicily.
After a successful launch of Breadcamp in 2018, we are excited for our third edition in 2020. Join us for a one week immersion into the world of Sicilian grains. We invite you to take part in our wheat revolution during this week of sticky fingers, crusty bread and local wine. The workshop will include accommodations for 5 nights, all of your meals (wine included), local culinary excursions and bread baking sessions using the wood-fired oven. We will introduce you to Sicilian varieties of wheat as we focus on traditional recipes and sourdough techniques using lievito madre. All levels are welcome!
Linda Sarris is a private chef from New York City, now working in Palermo. She started her cooking career with an internship at Case Vecchie right after graduating from culinary school. Known best as The Cheeky Chef, she splits her time between cooking for female CEOs in New York and working as a food/travel consultant here in Sicily. Her newest project SNACK Sicily is an ingredient-focused guide to eating + drinking your way through Sicily like a local.
September 28 – October 3, 2020
Single Room: €2,475
Double Room: €4,375
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.
Monday, September 28th
3:00 to 5:00 pm: Arrive and settle into accommodations.
7:30 pm: Introductions and aperitivo in the courtyard at Case Vecchie followed by dinner.
Tuesday, September 29th
9:00 am: Breakfast at Case Vecchie
10:30 am: Baking Sicilian style focaccia and Palermitan sfincione.
1:00 pm: Lunch at Case Vecchie followed by time to rest, relax and enjoy the gardens.
5:30 pm: In the kitchen for scaccia from Ragusa and Modica followed by dinner around the table.
Wednesday, September 30th
7:45 am: Off to the shepherd for fresh ricotta making and a picnic breakfast with the cheesemaker.
12:30 pm: Sicilian cheese tasting and a light lunch at Case Vecchie.
5:30 pm: Working with sourdough starters.
7:30 pm: Aperitivo followed by dinner.
Thursday, October 1st
9:00 am: Breakfast at Case Vecchie
10:30 am: Sourdough techniques and ancient grains.
1:00 pm: Lunch at Case Vecchie.
3:30 pm: Afternoon visit to the local flour mill followed by bread baking in the wood-fired oven.
7:30 pm: Aperitivo followed by dinner at Case Vecchie.
Friday, October 2nd
9:00 am: Breakfast at Case Vecchie.
1:00 pm: Barbecue lunch in the courtyard
5:00 pm: Pizza party! A farewell wood-oven pizza night.
Saturday, October 3rd
9:00 am: Breakfast at Case Vecchie and goodbyes.
10:00 am: Check out.
*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.