Tomato Paste

The heat of August brings with it the sweet, tangy flavors of Sicilian tomatoes. During this workshop, we will preserve the bounty of August, learning how to make the staple of Sicilian cuisine — estratto (tomato paste) along with other pantry products like salsa pronta, sun-dried tomatoes and raisins.

August 17 – 22, 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.

Example Program


Monday, August 17

3:00 to 5:00 pm: Check-in

7:30 pm: Welcome aperitivo and discussion followed by dinner


Tuesday, August 18

9:00 am: Breakfast and a morning of washing and prepping tomatoes for the making of Salsa Pronta, a ready-to-use tomato sauce.

1:00 pm: Lunch at Case Vecchie followed by pool, rest and relax.

5:30 pm: Return to our tomatoes to start cooking in the afternoon and pick of figs to dry in the sun.

8:00 pm: Evening dinner around the table.


Wednesday, August 19

9:00 am: Breakfast followed by the first stage of estratto making—spreading the tomato pulp onto boards to begin drying in the sun.

1:00 pm: Lunch followed by an afternoon of preparing tomatoes and figs for drying.

5:30 pm: A tomato-centric cooking lesson followed by aperitivo and dinner.


Thursday, August 20

9:00 am: Breakfast followed by a tour of the gardens at Case Vecchie with the gardeners. We will spend the rest of the morning tending to the estratto and sundried tomatoes, figs and raisins.

1:00 pm: Lunch followed by an afternoon filled with more tomato care and harvesting vegetables and grapes for dinner.

5:30 pm: Cooking lesson followed by aperitivo and dinner.


Friday, August 21

9:00 am: Breakfast and a morning of finishing up our tomato projects followed by a session on pomodori pelati, whole peeled tomatoes.

12:00 pm: A Sicilian cheese tasting before a decadent lunch.

5:00 pm: Tour and tasting at the Regaleali winery in the afternoon, followed by a farewell dinner.


Saturday, August 22

9:00 am: Breakfast followed by goodbyes.

10:00 am: Checkout.

*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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