Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie

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Overview


Case Vecchie is the most notable cooking school in Sicily, a place where life is lived and food prepared the same way it has been for centuries. And this delectable cookbook from owner Fabrizia Lanza is the definitive source of authentic seasonal Sicilian foods. Co-authored with former Gourmet magazine editor Kate Winslow, it tells Fabrizia's story of coming home to the family estate, Regaleali, to assist her aging mother with the cooking school that she founded in 1989. Fabrizia writes eloquently and in detail ...
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Overview


Case Vecchie is the most notable cooking school in Sicily, a place where life is lived and food prepared the same way it has been for centuries. And this delectable cookbook from owner Fabrizia Lanza is the definitive source of authentic seasonal Sicilian foods. Co-authored with former Gourmet magazine editor Kate Winslow, it tells Fabrizia's story of coming home to the family estate, Regaleali, to assist her aging mother with the cooking school that she founded in 1989. Fabrizia writes eloquently and in detail about the seasonal harvests, the foods produced--cheeses, jams, olive oil, vin cotto, estratto, and more--and the loyal and talented staff who make it all possible. Along the way, she offers more than 100 family recipes that she shares with her students. Guy Ambrosino's stunning color photographs bring the beauty of Case Vecchie to life.
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Editorial Reviews

From the Publisher
“...gorgeously photographed and a pleasure to read.”--Library Journal
Library Journal
Sicilian native and former art historian Lanza (Olive: A Global History) transports readers to the lush fields and orchards of Regaleali, her family's 19th-century estate, where she continues her mother's legacy, the Anna Tasca Lanza Cooking School at Case Vecchie. With food writer and former Gourmet food editor Winslow, Lanza shares seasonal recipes—like Brioche Ripena (Stuffed Brioche) and Insalata de Finocchietto Selvatico (Wild Fennel Salad)—that successfully pay homage to Sicilian food traditions. VERDICT Emphasizing authenticity (and calling for ingredients like fresh yeast and a tuna sperm sac), this cookbook isn't very practical; however, like Giorgio Locatelli's Made in Sicily, it's gorgeously photographed and a pleasure to read.
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Product Details

  • ISBN-13: 9781402787836
  • Publisher: Sterling Epicure
  • Publication date: 11/6/2012
  • Pages: 336
  • Sales rank: 296,541
  • Product dimensions: 7.60 (w) x 9.30 (h) x 1.40 (d)

Meet the Author

Fabrizia Lanza resides at Case Vecchie on her family's estate, Regaleali, in central Sicily. For most of her career, she was an art historian and curator in northern Italy, but six years ago she returned to Sicily to help her mother, Anna Tasca Lanza, run and promote her renowned cooking school. Now that her mother has passed away, Fabrizia continues on with the help of those who have been a part of the estate for decades.
 
Kate Winslow and her husband Guy Ambrosino recently spent nine months living and working at Case Vecchie. Guy is a professional photographer with more than 15 years' experience. Kate was previously an editor at Gourmet magazine. At Case Vecchie, Kate worked with Fabrizia at the cooking school, collecting recipes for this book, while Guy photographed the harvests and the workers who create all the food products made on the estate. The couple resides in Lambertville, NJ.
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