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. In 2010 Fabrizia became director of the School and continues to build on her mother’s magnificent legacy. Under Fabrizia’s direction, the School’s teaching program has been extended through Cook the Farm.
Chef Michael grew up in Belfast and found work in bars and restaurants of every type, but was eventually swept off to Sicily by the girl of his dreams. There he fell in love with the culture and the food took himself off to study at the culinary institute of Alma, presided over by the revered Chef Gualtiero Marchesi.
Michael started working his way through a string of restaurants of different types and sizes, trying to soak up every bit of information along the way. He then went on to work as a private chef, flying all around Europe, but as exciting and extravagant as that may seem Michael found his heart more and more in the simple and honest countryside traditions, so he has come to the heart of the Sicilian countryside where he can share his passions with you.
A good team is fundamental to working with joy and peace, and in the bustle of day-to-day life at Case Vecchie, a good group is the foundation of place. We have a loyal staff of housekeepers, kitchen help and groundskeepers to keep the estate ship-shape. In addition, you will find these friendly faces around Case Vecchie.
Rossella (Booking and Administration), Sam (Social Media & Hospitality Intern), Hans and Alice (Garden Interns) and Henna (Program Director).