Coming Home to Sicily

Set on one of the oldest and largest estates in Sicily, you’ll find Casa Vecchie, where all the food is either sustainably grown or wild. Here you’ll find the Anna Tasca Lanza Center for Sicilian Food and Culture, one of the most respected culinary sites in Europe. Now run by Anna’s daughter, Fabrizia, the school’s programming extends beyond cooking into food heritage and farming. Chefs and food professionals like Alice Waters, David Tanis, Jody Adams, and Emiko Davies return again and again to reacquaint themselves with farm-to-table Italian cooking.   Curated by Fabrizia, Coming Home to Sicily celebrates the authentic flavors of Sicily, as well as the harmonious connection between land, producer, and food. The recipes include her family’s renditions of traditional dishes, such as Frittata with Fava Beans, Eggplant Caponata, Mint and Garlic–Stuffed Swordfish, and Risotto with Green Cauliflower and Almonds, as well at-home versions of Sicily’s famous street food, such as Panelle (chickpea fritters), Casatelle (ricotta-filled turnovers), and Cannoli. Filled with photographs that capture the beauty and abundance of the land, this captivating book will be your go-to for timeless dishes from one of the world’s most beloved culinary regions.
Set on one of the oldest estates in Sicily is Case Vecchie and the Anna Tasca Lanza Center for Sicilian Food and Culture. In this book, Fabrizia (Anna’s daughter) celebrates the flavors of Sicily, as well as the harmony between land and food. Recipes include renditions of traditional dishes, such as Eggplant Caponata and Risotto with Green Cauliflower and Almonds, and at-home versions of Sicily’s famous street food, such as Panelle and Cannoli. Filled with photographs that capture this land’s abundance, this book will be your go-to for timeless dishes from one of the world’s most beloved culinary regions.