Delicious Sicily with David
A week-long culinary workshop celebrating the seasonal bounty of Sicilian fall with chef and New York Times food writer David Tanis. Explore the local food landscape and find fresh perspectives on ingredients and cooking at Case Vecchie.
David Tanis has worked as a professional chef for three decades, and is the author of multiple acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.) He spent many years with Alice Waters at Chez Panisse restaurant in Berkeley, California. He ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico and he operated a successful private supper club out of his former home in Paris, France. He is passionate about simple, seasonal home cooking—real food—and is inspired by his travel and the regional cuisines of Europe, Asia, and Latin America. He currently resides in New York City and writes a weekly food column for the New York Times.
July 6 – 11, 2020
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.
Monday, July 6: Settling in
3:00 to 5:00 pm: Check-in
7:30 pm: Welcome aperitivo and Sicilian style dinner
Tuesday, July 7: Kitchen garden foraging
9:00 am: Breakfast around the table.
10:30 am: Lunchtime cooking lesson with the seasonal bounty of garden and wild vegetables.
3:00 pm: Afternoon to rest and relax.
6:00 pm: Garden tour and evening walk.
7:30 pm: Dinner at Case Vecchie.
Wednesday, July 8: Cheese please!
7:45 am: On the road to see local shepherd and cheese-maker perform his daily ritual of ricotta making. A picnic breakfast with tea and hot coffee included.
12:00 pm: In-depth Sicilian cheese tasting followed by a light lunch.
5:30 pm: Back in the kitchen for a seasonal cooking lesson followed by dinner.
Thursday, July 9: Wine and dine
9:00 am: Leisurely breakfast.
10:30 am: From the land to the sea, incorporate fresh, local Sicilian fish into a cooking lesson followed by lunch at Case Vecchie.
4:00 pm: Wine tasting of the Tasca D’Almerita wines.
Friday, July 10: Pizza party
8:00 am: Breakfast and departure to Agrigento’s ancient “Valley of the Temples” where we will sightsee and picnic under the citrus groves.
4:00 pm: Return to Case Vecchie for a farewell cooking lesson on pizza using the wood-fired oven.
Saturday, July 11: Goodbyes
9:00 am: Breakfast followed by 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.