I'm savoring the memories of our 10-day excursion to Sicily with the Food and Culinary Professionals Dietetic Practice Group of the Academy of Nutrition and Dietetics.
Our Sicilian journey began in Palermo. We traveled around the western coast and through central Sicily as we toured our way around the island. Our fourth day was a full day of sightseeing and cooking at the Anna Tasca Lanza School - surrounded by prickly pear cactus, vineyards and rolling hills in north central Sicily.
The Cooking School, located near the Regaleali Winery, was named after its late Sicilian founder, “Anna Tasca Lanza”. Her daughter, Fabrizia Lanza, has carried on the tradition of teaching Sicilian cooking at the family estate.
Fabrizia demonstrated and showed us how to prepare the select menu, including the preparation of Cassata using layers of sponge cake and ricotta cream, encased with green (must be green!) marzipan (made from almonds and ground pistachios) and finished with white icing and candied fruits.
Her foods were paired with the appropriate award winning wines from her family's Regaleali Winery. Fabrizia took us for a private tour of her absolutely spectacular kitchen gardens, complete with chickens for fresh eggs and a breath taking view of the Sicilian countryside.
At the end of our fantastic day, we all gathered around a large farmhouse table to enjoy the meal that Fabrizia prepared for us.
~ Grazie Fabrizia!
Fabrizia's book: Olive - A Global History of olive trees, olives and olive oil
A Warm Welcome to Case Vecchie
Photos and blogpost Copyright (C) 2012 Wind. All rights reserved.