Our Trip to the Anna Tasca Lanza Cooking School
My curiosity about the Anna Tasca Lanza Cooking School was really piqued when I sat by the fire reading Fabrizia Lanza’s fascinating book, Coming Home To Sicily, during this past insufferable New England winter. Published in 2012, the book explains that at Fabrizia’s family’s Regaleali estate where the cooking school is located, December through February is all about pruning grapevines, harvesting citrus and making marmalade. Springtime in Sicily, I read, is green and lush, dotted with brilliant wild flowers, little lambs, rugged farm workers and sunshine.
I had heard about Anna Tasca Lanza’s Cooking School for years and I knew that the school was started by Anna, Fabrizia’s mother. As a young woman, Anna married Venceslao Lanza di Mazzarino, son of a great Sicilian noble family. Since 1830, the family has proudly owned a 1,200-acre-property halfway between Palermo and Caltanisetta, Italy. Venceslao did not expect his wife to set foot in the kitchen, especially since he, like his father Count Fabrizio, was fond of the international cuisine prepared by cooks of the family. However, later in life, Anna decided to learn to cook traditional Sicilian fare and the more she learned, the more passionate she became.