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VIRTUAL Cooking Class with Fabrizia Lanza for THE FOOD OF SICILY

VIRTUAL Cooking Class with Fabrizia Lanza for THE FOOD OF SICILY

    April 21, 2024 @ 11:00am

    Join us for a very special virtual cooking class straight from Fabrizia Lanza's kitchen in Sicily.

    Cook along-- and ask questions along the way-- as Fabrizia cooks RAVIOLI RICOTTA E MENTA from her book THE FOOD OF SICILY: RECIPES FROM A SUN-DRENCHED CULINARY CROSSROADS.

    If you order a copy of THE FOOD OF SICILY you pick you can pick it up at the shop, or reach out to us for shipping.

    Our wonderful market partner, EACH PEACH MARKET, will be offering a kit with all the ingredients you will need for your meal which will be available for pick up on Friday, April 19 after noon.

    ABOUT FABRIZIA

    Fabrizia Lanza grew up as part of a renowned Sicilian winemaking family, which meant immersion into the food and wine worlds from birth. She studied in France and northern Italy and worked as an art curator in the museum world for 25 years. In 2006, Fabrizia returned to Sicily to help run her mother Anna Tasca Lanza’s cooking school, where she continues to build on her mother’s legacy. Fabrizia is the author of several books in both English and Italian, including Olive, A Global History, Coming Home to Sicily, and Tenerumi. She has also produced two short documentaries Amuri: The Sacred Flavors of Sicily and Amaro.

    ABOUT THE FOOD OF SICILY

    “This book evokes everything I love about Sicily—its diverse cuisines, its rustic timeless beauty, the land itself. Fabrizia is a born teacher as well as a brilliant cook. She serves a history lesson along with each meal, and the food is exquisite.”—Alice Waters

    “This book, as with everything Fabrizia touches, is smart, beautiful, and genuine. I am a hungry, grateful reader.”David Tanis

    In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history. Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder’s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza’s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.

    On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetite—like a classic Octopus Salad or dish of Sautéed Black Olives. Visitors to Sicily often sense it to be a place unlike anywhere else—lost in time and a little bit secretive. The Food of Sicily opens a bright window on it, celebrating this wonderful food culture while honoring everything that makes it special.

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