ItalianITEnglish (UK)
Menu
 

 

Chef Fabrizia Lanza

Fabrizia Lanza was born in Palermo on 8 March 1961. Feeling asphyxiated on the island, she left Sicily at 18 years old. She wanted to make her life outside of a protected and sheltered nest. She graduated with a literature degree in Art History and worked for twenty years in the museum world. Fabrizia went on to organize exhibits and to write, directing, at the end of her career, two small town museums in Feltre, located within the province of Belluno. At 45 she ended her life as an art historian and decided to move back to Sicily. Anna needed help, and Fabrizia’s food-impassioned roots were calling! The first step was to support Anna in Travel: Fabrizia set off for Delhi, Malta, London, Paris, New York, Boston, Philadelphia. Anna introduced Fabrizia to her American audience in 2007 and before long Fabrizia found herself speaking about Sicilian ritualistic foods at a conference at Boston University. Fabrizia slowly took matters into her own hands, helping Anna at the school, with travel, with the set up of school programs, with creating new contacts. Meanwhile, she was still studying and researching -- Sicily is a continent in terms of culinary traditions, and some are still amazingly intact.

 

Fabrizia then went on to produce two small video documentaries on food cooked for the feast of St. Joseph and that of Saint Lucia. Then, in the company of two friends and botanical anthropologists, she began to study the Aeolian processes and created the foundations for what will become an archive of videos focusing on the techniques of foods in danger of extinction. She has filmed those elderly cooks who still knot, fry and knead their dough. Fabrizia has since begun to travel independently to the United States to produce events focusing on Sicilian cuisine in the best restaurants on the East and West Coast. These have included Alice Water’s Chez Panisse and Mario Batali's restaurant, to mention only the most famous. Nowadays, Fabrizia receives and teaches young talented chefs at the school, teaches annually at the Masters in Gastronomy at Boston University, and hosts interns who work for her at her cooking school. She has published her first book “Olive, A Global History” with Reaktion UK in 2011 and her first cookbook, “Coming Home to Sicily”. She is also following in her mother’s footsteps in curating a "vegetable garden" of citrus and antique roses.