Sweet Lemons, Bitter Honey

with Letitia Clark

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When

September 14 – 19, 2026

Price

Single Room: € 4,100

Double Room: € 7,500

Example Program

3:00 – 5:00 pm | Check-in

7:30 pm | Welcome aperitivo & Sicilian style dinner

9:00 am | Bountiful breakfast with seasonal fruits and homemade jams

10:00 am | Sicilian Cooking Lesson with Kyle

12:30 pm | Aperitivo and lunch

4:00 pm | Visit the winery Tasca d’Almerita followed by a countryside walk through the vineyards

7:30 pm | Aperitivo & dinner at Case Vecchie

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

12:30 pm | Sicilian cheese tasting followed by a light lunch

5:00 pm | Cooking Lesson with Letitia: Sweet Honey- An Introduction to Sardinian desserts

7:30 pm | Aperitivo & dinner at Case Vecchie

9:00 am | Leisurely breakfast

10:30 am | Cooking Lesson with Letitia: Saludi e Trigu – An Introduction to Sardinian Pasta Shapes

12:30 pm | Enjoy the lunch we prepared together in the lesson!

5:30 pm | Free afternoon to relax by the pool and enjoy the surroundings

7:30 pm | Aperitivo at the pool followed by dinner

9:00 am | Breakfast

10:30 am | Cooking Lesson with Letitia: Salads and Starters – How to make vegetables sing

12:30 pm | Aperitivo and lunch

5:30pm | Departure to go visit the local tomato sauce cooperative

7:30 pm | Final dinner at Case Vecchie

9:00 am | Breakfast followed by goodbyes

10:00 am | Check-out

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 Letitia Clark for an exclusive five day full immersion into Italian island cooking.

Exploring the rugged heart of Italy’s lesser-known outposts, with a specific focus on her native Sardinia, Letitia will prepare and teach classics such as Culurgiones (a beautiful Sardinian ravioli of aged sheep’s cheese, potato and mint) and Seadas (deep dried sweet cheese ravioli with honey), alongside beautiful fresh fruit desserts, abundant vegetable-based antipasti, and satisfyingly salty appetizers.

Learn unique and intricate pastas, taste ancient specialities and discover the extraordinary and diverse produce that Sardinia (and Sicily) have to offer in this one-off workshop in early September, the perfect time of year to savor the last of the summer wine.

Letitia Clark

Letitia is a classically trained chef with a love of home cooking. After following her heart (and stomach) to Sardinia in 2016 after a career in some of London’s top restaurants, she began writing about the food she loved: the simple, seasonal food of Sardinia. Her first book, Bitter Honey, was published in 2020 to wide critical acclaim; her second book (La Vita e Dolce) dealt with Dolci of all varieties, and her latest book, Wild Figs and Fennel (published in April 2024) is an ode to simple, seasonal cooking. Her next book, all about Lemons, will be published in Summer 2025. She has acted as Stanley Tucci’s guide to Sardinia in his Searching for Italy series, and teaches cooking workshops all over Europe as well as in her own home in Sardinia. Her books and writing have appeared in the Corriere della Sera, The Times and The New York Times.

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

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.

My time at Case Vecchie was one of the best experiences I've ever had. The setting is gorgeous, the hospitality amazing, and all of the cooking events were exactly what I had hoped for. I've spent my career in the food business and although I had made a lot of the recipes before I still learned so many things. Emiko is a wonderful teacher-so easy to relate to and a wonderful instructor. I would love to return.

F.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

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.

The people I met: both the staff (kind, energetic, happy, informative) and the other folks in my group. Gathering around the table and laughing, learning and sharing stories is what stands out. And the fact that roosters crow all day which I didn't know. The setting is truly special as well - felt worlds away from the distractions of everyday life and instead in a rich, hands-on learning environment.

S.M

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