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WHEN

September 7 – 12, 2020

PRICE

 Single Room: €2,850
 Double Room: €5,150
Costs include accommodation at Case Vecchie or one of the nearby cottages, and indicated lessons, meals, wine and excursions. Lunch and dinner are served with wines from the Tasca d’Almerita estate. Typical meals and cooking lessons include three or four courses.

info

Airfare and transportation to and from Case Vecchie are not included in the cost. At the time of booking, please let us know if you would like us to book a car to and from the estate. Planned activities and schedules may change at short notice due to seasonal rhythms of life in Sicily.

Late Summer Sicily

with Jeremy Lee

Head Chef of London’s Quo Vadis restaurant, Jeremy Lee is no stranger to good food straight from the source. He’s celebrated for his use of the best seasonal produce and now joins us in Sicily to work with the abundant summer harvest.

Jeremy Lee

joined Sam & Eddie Hart at Quo Vadis in Soho in early 2012, becoming Chef Proprietor of this venerable restaurant. Jeremy had previously manned the stoves of Blueprint Café on the first floor of the Design Museum, which Sir Terence Conran created on the south bank of the River Thames near Tower Bridge. This singular cook has worked with such distinguished restaurateurs as Simon Hopkinson and Alastair Little, who all played a considerable part in the great resurgence of modern British cooking. Jeremy, originally from Dundee, Scotland came from a family where home cooking of a high order was daily fare. His parents and grandmother taught him the mysteries of finding good produce through good shopping. Having been brought up thus, Jeremy applies this to the menus at Quo Vadis, where the cooking is bright, fresh and quintessentially British in a manner most modern. His menus reflect the seasons and are full of his favourite things, using produce expertly sourced from his enviable list of suppliers. Jay Rayner described him as a “rare phenomena in the London food world; a chap everyone agrees is a good thing.” In 2012 Jeremy and Quo Vadis won the Catey for Best Restaurant Menu of the Year; in 2013 they won the Tatler Award for Best kitchen. In 2018, Jeremy was listed in The Evening Standard’s ‘Progress 1000: London’s most influential people – Tastemakers: Eat & Drink’. He writes for numerous newspapers and periodicals and has appeared on television Could You Eat an Elephant? For Channel 4 and several series of Great British Menu.

Example Program

3:00 to 5:00 pm | Check-in

7:30 pm | Welcome aperitivo and Sicilian style dinner

9:00 am | Breakfast around the table

10:30 am | Lunchtime cooking lesson with the seasonal bounty of garden 

3:00 pm | Afternoon to rest and relax

6:00 pm | Garden tour and evening walk

7:30 pm | Dinner at Case Vecchie

7:45 am | On the road to see local shepherd and cheese-maker perform his daily ritual of ricotta making. A picnic breakfast with tea and hot coffee included

12:00 pm | Sicilian cheese tasting followed by a light lunch

5:30 pm | Back in the kitchen for a seasonal cooking lesson followed by dinner

9:00 am | Leisurely breakfast

10:30 am | In the kitchen for a cooking lesson followed by lunch

4:00 pm | Wine tasting of the Tasca D’Almerita wines

7:30 pm | Aperitivo and dinner around the table

9:00 am | Leisurely breakfast followed by a morning free to enjoy the pool or hike in the vineyards

1:00 pm | Decadent lunch at Case Vecchie

5:00 pm | Depart to visit the local ethnographic museum followed by make-your-own pizza at the local pizzeria

9:00 am | Breakfast followed by goodbyes

10:00 am | Check out

Booking requests

Excursions

All overnight stays of more than one night include excursions to the surrounding areas to explore local artisans and food producers. You’re welcome to request specific excursions at the time of booking but due to the seasonal rhythm of life and agriculture in Sicily, planned activities and schedules may change at short notice.

Agrigento

Take a half-day trip to explore the famous Greek archaeological site The Valley of the Temples. Enjoy a relaxing picnic lunch in the garden of Kolymbetra, an ancient citrus grove.

Pasta Factory

We might make pasta by hand in the kitchen, but here’s a chance to visit a large scale dry-pasta maker in the town of Valledolmo. Get to know what makes packaged pasta delicious.

Pizza Making

Visit a local pizzeria for a lesson in pizza making using local Sicilian flours and then enjoy your own pizza creation from their wood-fired oven.

Coffee Roasting

Meet Carmelo, the local coffee roaster in Valledolmo who creates a powerful blend of robusta and arabica beans to get your day started right.

Wood Working

The Cilano family have been woodworkers for centuries, but they are now leaders in making wine boxes for Sicilian wine companies. Experience local craftsmanship firsthand.

Olive Oil Mill

During the fall, the opportunity to visit local olive mills is one you don’t want to miss. Understand the picking and processing of these century-old trees and learn how good olive oil is made.

Wine Tasting

A visit to the Tasca D'Almerita winery will demonstrate the process of a company that produces 3.5 million bottles of wine annually, yet still does most of their grape harvest by hand. Sip and savor a number of wines from grapes cultivated right under your nose.

Ricotta Making

Join us for a morning visit to a local shepherd and cheese-maker, where we will watch traditional ricotta-making and learn more about Pecorino aging. This excursion is typically followed by a Sicilian cheese tasting back at Case Vecchie.

Artisan Visits

A half-day visit to Polizzi is worth the hour-long drive and winding roads to this hill town in the Madonie mountains. Visit a local ceramicist or take a trip to taste the Slow Food Presidia products followed by lunch at a local salumeria.

Flour Mill

A trip to Mussumeli to the Lo Manto mill will introduce you to two types of wheat processing: stone ground and cylindrical mill. Learn about the differences in wheat and grinding for the best breads and pastas.

The whole experience, from the accommodations (food, the beautiful location) to all the people we encountered was top notch. The kitchen crew was awesome in every way! I will definitely recommend to friends. David was great, enjoyed his casual style and expertise.

J.N.
David Tanis Workshop

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.
David Tanis Workshop

Everything about the week was worth the effort to get there and the planning was well worth it. It was a week of gourmet eating. The participants were all enthusiastic about being there and that helped make the overall "experience".

S.M
David Tanis Workshop

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
Tomato Paste Workshop

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.
Breadcamp

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.
Pasta Workshop

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.
Pasta Workshop

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.
Pasta Workshop

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