Cook the Farm

Experiential Food Education

WHEN

October 1 – 6, 2023

PRICE

€ 5,470 per person in a Classic Room

€ 3,690 per person in a Classic Room

What’s Included

Read not included services in FAQs

Transportation

Collective Private transfer from Catania International Airport to Milazzo port and way back
Hydrofoil tickets from Milazzo to Salina S.M and way back (and luggage)
Transportation cost during the workshops

Classes, Stay and Meals

5 nights stay and breakfas
Dinner @ Capofaro (4) including, water, 2 glass of wine, coffee
Lunch @ Capofaro (2) including, water, 1 glass of wine, coffee
Lunch @ “Villa Carla” in Leni, includes water and local wine
Picnic lunch on the boat (1)
Granita @ “Da Alfredo” in Lingua
Aperitif @ Capofaro (2) first and last dinner
Gentle hiking and foraging with a local guide in Pollara and Sunset Pack Aperitif

Activities

Technical wine tasting of Tasca d’Almerita wines (Capofaro Estate)
Yoga lessons (4)
Cooking Class (3)
Boat Tour of Salina Island
Visit to a local Caper Farm

Cook the Farm

Goes Fishing 2023

Cook the Farm Goes Fishing in collaboration with Capofaro, Tasca D’Almerita’s Relais & Châteaux property on the Aeolian island of Salina. Join us for five nights of leisurely luxury combined with the gastronomic curiosity characteristic of Anna Tasca Lanza’s Cook the Farm program. You will have the opportunity to explore big questions and delicious tastes inspired by the Mediterranean Sea. Dive deep into food experiences unique to the island (think fishing, capers, and local wines) while getting a feel for Capofaro resort’s precious charm.

Hosted by Capofaro and designed by Anna Tasca Lanza Cooking School, Cook the Farm Goes Fishing will be led by Cook the Farm’s Program Director Henna Garrison and Anna Tasca Lanza Hospitality Manager Ana Fernandez in collaboration with Capofaro team and Salina island producers. The program was inspired by Capofaro and Tasca D’Almerita’s continued commitment to sustainability and Anna Tasca Lanza’s desire to explore the practices, people, and foods that makeup Sicily’s unique heritage.

Capofaro and the island of Salina

Capofaro was born out of the love that the Tasca d’Almerita family have for wine and sea, a spectacular estate found on the island of Salina, designed for friends, guests and travelers of taste, providing the best in Mediterranean hospitality. Twenty-seven rooms in total, each unique yet all with their own private terrace with a sea or garden view, surrounded by 4,5 hectares of Malvasia vineyards. The white structures are enhanced by terraces with the typical Aeolian-style columns, bright pink bougainvillea flowers and shady canopies. The Aeolian archipelago is made up of seven inhabited volcanic islands, each with a distinct atmosphere and charm. Salina is known as the greenest and the most fertile of the Islands, famous for the views, capers, and its sweet Malvasia wine. Didyme is its ancient Greek name which means twins and refers to the camel-backed shape of its two long-extinct volcanic cones. October is a tranquil time to visit the island. The summer boom is over and the island returns to its core, an expression of place and culture similar in feeling to 1950s Italy.

About Cook the Farm

Cook the Farm is an immersive and experiential style of food education developed by the Anna Tasca Lanza’s Cooking School in rural Sicily. The first winter program was inaugurated in 2016 by current Anna Tasca Lanza owner and director, Fabrizia Lanza. Cook the Farm courses bring together participants from around the world to cook, eat and think about food landscapes. Lectures, tastings, and hands-on lessons both in the kitchen and on the land encourage participants to open their eyes to the complexity of our food systems at both local and global scales. Participants consider the stereotypes that underlie beliefs about traditional cuisines and grapple with the cultural, social, economic, and environmental issues around food.

Organized by

Gabriele Camiolo, Chef Capofaro

Gabriele started his culinary career in 2010 working as a pastry chef for four years under the direction of various chefs including “Pasticceria Veneto” by Iginio Massari and then working his way to head pastry chef at the hotel “Il Boscareto” in Serralunga D’Alba. In 2014 he left Italy to open the restaurant QuattroPassi in London. After the launch, he decided to come back to his native Sicily in 2015 where he started working at Capofaro. From head pastry chef to souschef he worked his way through the stations. After a small but intense internship at Luis Andoni Aduritz’s “Mugaritz” restaurant in San Sebastian, he returned to Capofaro as executive chef. He’s interested in using local, quality ingredients that represent Sicily.

Henna Garrison, Program Director Anna Tasca Lanza

Henna Garrison is the Anna Tasca Lanza Program Director and Cook the Farm’s organizer and facilitator. With a Master’s degree from the University of Gastronomic Sciences in Food Culture and Communication and as a certified emotional intelligence and mindset coach, she has always been fascinated by how food is perceived and expressed. Born and raised on the island of Nantucket and now living in Sicily for over four years, she is excited to take Cook the Farm to sea.

Ana Fernandez, Hospitality Mananger Anna Tasca Lanza

Ana comes from Seville and is currently enrolled in a Master’s of Food History at the University of Bologna. She has a background in culinary instruction and gastronomy. She joined the ATL team in 2021 and helps take care of all our lovely guests. Ana has a passion for gardening, watercolor painting, and exploring the outdoors. She’s always excited to see how food brings people together and strengthens their connection to the natural world.

Anna Tasca Lanza
Cooking School

The Anna Tasca Lanza Cooking School is a center of Sicilian food knowledge and culture. The organization was founded in 1989 as a cooking school by Anna herself and expanded into the realm of research and experiential education by her daughter, Fabrizia. Located in rural Sicily at Case Vecchie, the school seeks to share the most hidden and complex values of Sicilian food and agriculture with visitors from around the globe. Informed by continued research on and exchange of knowledge with local communities, the school guarantees an immersive and participative experience to all.

Register

Please fill out this registration form for booking. A credit card will be required to guarantee your reservation and 25% of the total cost of the course will be charged upon confirmation of the program 60 days prior to start date.

Number of students

Minimum 8. Maximum 14

The course will be confirmed 60 days before the beginning. In case of insufficient number of participants, the course will be canceled.

Language

The course will be held in English or with translation into English.

Contact info

email:

henna@annatascalanza.com

Projected Program

Projected schedule. Activities and presenters are subject to change without notice due to weather conditions.

Sunday, October 1

11:00 am | Pick up with private bus transfer from Catania Airport to Milazzo port and hydrofoil to Salina Santa Marina. Arrival and check-in at Capofaro.
5:00 pm | Welcome talk with Henna Garrison. What is Cook the Farm? Welcome to Capofaro.
5:30 pm | Introduction to SOStain, Tasca D’Almerita’s sustainable vision.
6:00 pm | Quick vineyard tour and sunset views from Capofaro
6:30 pm | Early aperitivo followed by dinner at Capofaro

Monday, October 2

8:00 - 9:00 am | Optional yoga outdoors.
9:00 - 10:00 am | Breakfast on locally produced fruit, homemade bread, pastry, yogurt, and jams.
10:30 - 12:00 pm | Talk by marine conservationist on taking care of Mediterranean fisheries
12:30 – 1:30 pm | Wine tasting in the restaurant followed by lunch
Free time to relax
5:30 pm | Cooking Lesson with Capofaro’s Chef Gabriele (preserving and using the whole fish)
7:30 pm: Dinner at Capofaro

Tuesday, October 3

8:00 - 9:00 am | Optional yoga outdoors. 9:00 - 10:00 am | Breakfast on locally produced fruit, homemade bread, pastry, yogurt, and jams. 10:30 - 12:30 pm | Cooking Lesson with Capofaro’s Chef Gabriele (typical Sicilian recipes) followed by lunch at Capofaro Free time to relax 5:00 pm | Foraging walk with local guide to identify local plants followed by sunset aperitivo in Pollara 7:30 pm | Dinner at Capofaro

Wednesday, October 4

8:00 - 9:00 am | Optional yoga outdoors.
9:00 - 10:00 am | Breakfast on locally produced fruit, homemade bread, pastry, yogurt, and jams.
10:00 - 1:30 pm | Salina boat tour with picnic on board
2:00 pm | Afternoon granita stop at Alfredo’s
Free afternoon and evening to make your own plans

Thursday, October 5

8:00 - 9:00 am | Optional yoga outdoors. 9:00 - 10:00 am | Breakfast on locally produced fruit, homemade bread, pastry, yogurt, and jams. 10:30 - 12:00 pm | Visit to a local caper farm 12:30 pm | Lunch at Villa Leni with local home-cooked foods 5:30 pm | Cooking Lesson with Capofaro’s Chef Gabriele (one fish many ways) followed by aperitivo and dinner at Capofaro

Friday, October 6

9:00 - 10:00 am | Breakfast on locally produced fruit, homemade bread, pastry, yogurt, and jams.
11:00 am | Boat back to Milazzo and transfer to Catania