For me, cooking is not only a world of flavors but is also about attitudes, memories, thoughts, expectations, love and enthusiasm. I found in food a unique key to re-read the story of my family from my two grandfathers and my mother, which is summarized by two 'Sicilys' which are different and complementary. My mother, Anna Tasca Lanza, founded the Anna Tasca Lanza Cooking School in 1989. Her idea was to spread the home kitchen and Sicily in America. Currently the cooking school at Case Vecchie holds cooking classes aimed at young talented chefs and the curious home cook. I lecture annually at several universities (Harvard Boston, etc.) and run an externship program for kitchen and garden interns.
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Pate made with Siccagno tomatoes, grown without water.5,90 €