Workshops
Themed and guest-led culinary experiences
WHEN
October 28 – November 2, 2024
PRICE
Single Room: €3,550 Double Room: €6,390
Costs include accommodation at Case Vecchie or one of the nearby cottages, shuttle from/to Roccapalumba train station, 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 private 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 to book a ride to and from the estate. Planned activities and schedules may change at short notice due to seasonal rhythms of life in Sicily.
Weave and Feast
with Annemarie O'Sullivan
Spend a week exploring the intangible heritage of basketmaking on the beautiful island of Sicily. Known for its gastronomic identity, Sicily also has a rich history of basketmaking. Going hand in hand, baskets were the original containers for harvesting, storing, and producing food.
We will focus on the Sicilian fuscella in giunco, the delicate rush basket, traditionally used as a mold for pecorino cheese and ricotta. Visiting a local cheesemaker to see the production of sheep’s milk cheese, we will learn about traditional vs. modern cheesemaking.
We will gather and prepare plant materials and learn a range of simple skills which can be incorporated into making table mats, cordage, bottle coverings and cheese baskets for the table. Everything we make will become the landscape of the table for our celebratory feast.
Annemarie O'Sullivan
I am an Irish basketmaker and designer based in the South of England. I make baskets and woven objects, which are a response to the materials I gather from the land. I grow around twenty different types of willow and often combine these with coppiced wood. I am passionate about seeing the making process through from source to finished piece.
My work draws on the sturdiness of agricultural baskets, the curves of the landscape and a deep respect for ancient crafts. I am inspired by the simple connections that I have with basket-makers from the past. My work is fueled by the richness of intangible heritage and endangered crafts.
I use weaving and binding techniques, which have been used for thousands of years to create small-scale domestic objects, baskets and lighting, through to larger-scale woven forms. This connection with nature draws me to site specific, beautifully crafted works, which are steeped in history and landscape.
Collaboration is a key part of my work. I love to share ideas with makers from other disciplines. I like to work in a playful way, but the end product always has a high level of craft. My work has been featured in The New York Times, The Financial Times, The Irish Times, Country Living and more.
Example Program
Monday, October 28
3:00 pm | Arrival and settle into your accommodations
7:30 pm | Welcome aperitivo & dinner at Case Vecchie
Tuesday, October 29
9:00 am | Breakfast
10:00 am | Introduction to Juncus or fine rush, cheese baskets, and making cordage
12:30 pm | Aperitivo and lunch
4:00 pm | Foraging from the garden: understanding how to process plant materials and making simple placemats
6:00 pm | Mini kitchen lesson with chef Kyle
7:30 pm | Aperitivo & dinner at Case Vecchie
Wednesday, October 30
7:45 am | Departure to visit Filippo the local shepherd
1:00 pm | Lunch back at Case Vecchie
4:00 pm | Visit the winery Tasca d’Almerita, walk back through the vineyards
7:30 pm | Aperitivo & dinner at Case Vecchie
Thursday, October 31
9:00 am | Breakfast
10:30 am | Bottle Covering: how we can use the materials gathered to create beautiful covers for our wine bottles
12:30 pm | Aperitivo and lunch
5:30 pm | A playful making session: how to wrap 5 eggs
7:30 pm | Dinner at local pizzeria
Friday, November 1
9:00 am | Breakfast
10:30 am | Simple food wrapping from around the world
12:30 pm | Aperitivo and lunch
3:30 pm | Free afternoon
7:30 pm | Final dinner
Saturday, November 2
9:00 am | Breakfast
10:00am | Goodbyes and departure
Booking requests
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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