Sicilian Cooking from the Ground Up

Join Fabrizia Lanza, owner and director fo Sicily's Anna Tasca Lanza Cooking School (www.annatascalanza.com), for an evening exploring the bounty of the Sicilian landscape. With a focus on typical ingredients, we'll go beyond the recipe to understand what's behind each delicious bite. What makes the sun-dried tomato estratto an essential to Sicilian cooking? And how does each bite pack such a powerful punch? Hint: it starts with the plant. How about Sicily's famous almond pastries? They get their goodness with a bitter start... the bitter almond. And lastly, a look toward legumes, powerful protein-heavy plants that are tasty on their own but also a crucial element in getting the best flavor out of all homegrown goods. Taste some of the best Sicily has to offer. Start with tasting the landscape to understand that good food starts with good growing. Fabrizia is the author of Olive, a Global History and Coming Home to Sicily as well as producer of the short documentary Amuri: The Sacred Flavors of Sicily. Fabrizia continues to explore and introduce the Sicilian food landscape to others through the school's ten-week immersive food education course, Cook the Farm, as well as various short workshops throughout the year aimed at encouraging a critical perspective on food. This event will feature a cooking demonstration and tastings paired with wine.