Cooking Wild Sicily with Gill Meller

Come focus on the wild side of Sicily….wild greens! Get outside of the kitchen and explore the abundance of spontaneous edible plants in the Sicilian landscape. We’ll take you from the lush landscape to kitchen table, teaching techniques and recipes all inspired by wild greens. Learn to identify typical plants with our local foragers and how to make use of what nature offers in the kitchen with Gill Meller.

Gill Meller is a chef, food writer, author, food stylist and cookery teacher. He lives near the small fishing town of Lyme Regis, in Dorset. His cooking is a reflection of his surroundings. He takes inspiration from the landscape, his locality, and the amazing farmers, growers and fisherman that produce the ingredients he uses. His food is humble and un-showy, yet inspiring, spell-bindingly beautiful, and truly delicious.


Gill has been part of the River Cottage team for over 12 years. Working closely with Hugh Fearnley-Whittingstall, Gill has been a major part of all of the activities and development at River Cottage, including sourcing the ethically-produced and sustainable food as well as helping to define the principles, ethic and style of the food.


He appears regularly on the popular Channel 4 series, cooking alongside Hugh, produces recipe videos for The River Cottage food tube channel and contributes to the acclaimed River Cottage cookbooks as well. Gill appears at food shows and festivals both in the UK and abroad, and teaches at the River Cottage Cookery School.


Gill’s own River Cottage handbook, PIGS & PORK, was published in Spring 2015, and his highly anticipated second handbook OUTDOOR COOKING is published this May. He is currently a fixed columnist for Delicious Magazine and was Country Living’s food columnist for 2016. Gill has written for and contributed recipes to The Observer, The Guardian, The Telegraph, Waitrose food, BBC Countryfile Magazine, Time Out, The Ecologist, Crumbs Magazine and The Woodland Trust’s Broadleaf Magazine, to name a few; he wrote the food pages for The Simple Things Magazine in 2014.


Gill’s first solo cookbook GATHER was published in September 2016 by Quadrille. It was awarded the prize for Best Debut Food Book at the 2017 Fortnum & Mason Food and Drink Awards and was shortlisted for the 2017 Cookery Book Award from The Guild of Food Writers as well as the André Simon award. He has since published his second cookbook TIME to much critical acclaim.

October 19 – 24, 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.

Example Program:


Monday, October 19th

3:00 – 5:00 pm: Check-in and settle into your accommodations.

7:30 pm: Aperitivo and group introductions followed by a welcome dinner around the table.


Tuesday, October 20th

9:00 am: Breakfast Sicily style: homemade jams, cakes, toast and coffee and tea with seasonal fruit.

10:30 am: The garden harvest. In order to know the wild, we start with the cultivated. Wander into the kitchen garden to see what’s growing, collect your ingredients, and move into the kitchen for a typical Sicilian cooking lesson.

1:00 pm: Lunch around the table.

2:30 – 5:30 pm: Rest, relax and enjoy your surroundings.

5:30 pm: Meet in the kitchen for a lesson and tasting of Amaro, Italy’s most beloved digestivo made with a mix of bitter herbs.

8:00 pm: Dinner around the table


Wednesday, October 21st

9:00 am: Breakfast Sicily style: homemade jams, cakes, toast and coffee and tea with seasonal fruit.

10:00 am: In the fields. A long walk through the fields to focus on the foraged greens in the area with local guides.

1:00 pm: Return back to the table for lunch.

2:30 pm: Read, rest, relax.

5:30 pm: Cleaning, identifying and cooking with your wild greens followed by dinner around the table.


Thursday, October 21st

7:45 am: Depart to the local shepherd to watch ricotta production and sample freshly produced cheeses with a picnic breakfast.

11:30 am: Return to Case Vecchie for a tour of the ornamental garden.

12:30 pm: Cheese tasting of Siclian cheeses followed by a light lunch.

2:30 pm: Rest, relax and enjoy your surroundings.

5:00 pm: Meet in the kitchen for more experimentation recipes with wild greens.

8:00 pm: Dinner around the table.


Friday, October 22nd

9:00 am: Breakfast Sicily style: homemade jams, cakes, toast and coffee and tea with seasonal fruit.

10:30 pm: Collect and cook. Another wander in the fields to get local greens and cook lunch together in the kitchen.

1:00 pm: Lunch.

3:00 pm: Wine tasting and tour at the Tasca d’Almerita winery.

8:00 pm: Farewell dinner.


Saturday, October 23rd

9:00 am: Breakfast Sicily style: homemade jams, cakes, toast and coffee and tea with seasonal fruit.

10:00 am: Goodbyes and 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.


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