Autumn Harvest

with Emiko Davies

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When

September 7 – 12, 2026

Price

Single Room: € 4,100

Double Room: € 7,500

Example Program

3:00 pm| Arrival and settle into your accommodations

7:30 pm| Welcome aperitivo & dinner at Case Vecchie

9:00 am| Breakfast

10:30 am| Cooking Lesson with Emiko Davies

12:30 pm| Aperitivo and lunch

4:30 pm| Garden tour with Fabrizia

7:30 pm| Aperitivo & dinner at Case Vecchie

7:45 am| Departure to visit Filippo the cheesemaker and picnic breakfast at his farm

12:30 pm| Sicilian cheese tasting followed by lunch

5:30 pm| Cooking lesson with Emiko Davies

7:30 pm| Aperitivo & dinner at Case Vecchie

9:00 am| Breakfast

10:30 am| Cooking Lesson with Emiko Davies

12:30 pm| Aperitivo and lunch

Free afternoon

7:30 pm| Aperitivo & dinner at Case Vecchie

8:30 am| Breakfast

9:30 am| Departure for a tile workshop at a ceramicist in Polizzi Generosa

1:00 pm| Lunch at Restaurant in Polizzi Generosa

3:00 pm| Departure back to Case Vecchie

6:00 pm| Mini Cooking Lesson with Emiko: Cocktail + Aperitivo

7:30 pm| Dinner at Case Vecchie

9:00 am| Breakfast

10:00 am| Goodbyes and departure

Planned activities and schedules may change at short notice due to seasonal rhythms of life in Sicily.

Info

Included

Accommodation
5-night stay at Case Vecchie or in one of the nearby cottages.
Shuttle Transfer
Group shuttle service from/to Roccapalumba train station, upon request.
Meals
All meals are included. Lunch and dinner are served with wines from the Tasca d’Almerita estate. Typical menus and cooking lessons feature three or four courses.
Excursions
Guided visits and local experiences as indicated in the program.
Lessons
All cooking classes and other activities specified in the course schedule.

Not included

Transportation
Private transportation to and from Case Vecchie is not included. Take a look here to know what is the best way to reach us.
Flight
Airfare is not included.
Insurance
Travel insurance must be arranged independently by participants.

Unfortunately, we are unable to accommodate guests with celiac disease or a vegan diet due to the limited availability of specific ingredients in our rural and isolated location.

Join food writer and best-selling author Emiko Davies for a relaxed cooking week highlighting the best of local produce and her simply delicious cooking style.

Her vision is filled with seasonal, personal menus which she will translate for the Sicilian landscape. We will make schiacciata con l’uva – a type of focaccia with freshly harvested grapes, different kinds of fresh pasta, and many other recipes inspired by the bountiful early autumn produce.

Emiko Davies

Emiko Davies is an Australian-Japanese food writer, photographer, and cookbook author based in Tuscany, Italy, where she has lived for over two decades. She is the author of six cookbooks, including Florentine: The True Cuisine of Florence, Acquacotta, Tortellini at Midnight, and Gohan: Everyday Japanese Cooking, which won the Fortnum & Mason Cookery Book of the Year award in 2023. Emiko contributes to publications such as Corriere della Sera and Food52, and she has written for The Guardian, Gourmet Traveller, and Condé Nast Traveller. In 2023, she and her sommelier husband opened Enoteca Marilu in San Miniato, offering cooking classes and a natural wine bar. Emiko's work explores both Italian and Japanese culinary traditions, reflecting her multicultural heritage and passion for regional cooking.

My stay at Casa Vecchie absolutely confirmed for me that my future is in food, I cannot thank them enough for solidifying that for me. My stay at Casa Vecchie absolutely confirmed for me that my future is in food, I cannot thank them enough for solidifying that for me.

J.C.

I loved everything, beyond beautiful surroundings, fabulous food, wonderful instruction and opportunity to learn about Sicilian cooking, as well as the knowledgeable and very helpful staff. The flowing wine and other guests, who just happened to be amazing also added to my exceptional experience!

B.W

I thoroughly enjoyed the experience and thought the standard of the course was exceptional. I have taken other cooking classes in other countries, and this course was by far more authentic, serious, in-depth and has inspired me.

J.S.

We've been telling everybody what great experience we've had at Case Vecchie: breadmaking, Sicilian cooking lessons, daily walks to the winery, visit to the flour mill and ricotta maker and the sheep, your beautiful grounds filled with fruit trees and vegetable gardens and the chicken coop.

Y.W.

That was such a great experience and it was so much fun to be with all of you during the week. Please extend my thanks to the entire team who made things so fantastic. I can't wait to get started in my own kitchen!

C.H.

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