Fabrizia brings the joys and knowledge of Sicilian food and culture into people’s lives around the world. Born in Palermo in 1961, Fabrizia grew up being part of the renowned Tasca family of vignerons which meant immersion into the food and wine world from birth. In addition to wine, the estate produces cheese, fresh pasta, poultry, lamb, extra-virgin olive oil and an enormous variety of fruit and vegetables, naturally instilling Fabrizia with the sensory satisfactions of farm to table.
From the age of 18, Fabrizia flew north, spending time in France and Italy to experience other worlds and to study. With a degree in Art History, she worked for 25 years in museums and as an art curator, ultimately directing two museums in Feltre,. In 2006, at the age of 45, Fabrizia decided to join her mother Anna’s venture and return to Sicily. Not only would she be closer to her family and reconnect with Sicilian food and its environment, but her skills and creativity would flourish.
In 2010 Fabrizia became director of the School and continues to build on Anna’s magnificent legacy. She travels regularly to the United States of America promoting Sicilian food, and has been published two books: Olive, A Global History published in 2011 and Coming Home to Sicily (co-authored with former Gourmet magazine editor Kate Winslow) in 2014. Fabrizia also promotes Sicilian food practices and traditions through video documentation. Amuri: The Sacred Flavors of Sicily is a 37 minute documentary that explores Sicilian food histories in danger of extinction.
Under Fabrizia’s direction, the School’s teaching program has been extended through Cook the Farm where the truly food passionate spend ten-weeks at the School exploring the gaps between eating, cooking and farming and understanding food from the global, Mediterranean and Sicilian perspectives.