Fabrizia Lanza is the owner and Executive Director of Anna Tasca Lanza, a cooking school established by her mother Anna in 1987 on her family’s 200-year-old agricultural estate in the heart of Sicily. For 25 years as an art curator, ultimately directing two museums in the north of Italy before returning to her native Sicily where, over the last decade, has transformed her mother’s cooking school into a hub of Sicilian food knowledge and culture. She is the author of The Food of Sicily, Olive: A Global History, Coming Home to Sicily, Tenerumi, and L’ultimo dei Monsù. In 2012 she produced short documentary Amuri: The Sacred Flavors of Sicily and debuted Amaro, a short film about the bitter flavor in Sicilian food and culture in 2020. Her latest book, The Food Of Sicily, was published in September 2023.
Follow the Anna Tasca Lanza Cooking School on Instagram @annatascalanza
Chickpea Soup With Tuma Cheese
A chickpea soup from Sicily that's creamy and rich, with Tuma cheese added for texture and flavor, excerpted from the new cookbook, The Food of Sicily.
Focaccia with Black Olives and Rosemary
This focaccia with black olives and rosemary serves as the template for any number of delicious variations of another Sicilian favorite from the new book, The Food of Sicily.
Sicilian Meatloaf is a Comfort Food Classic
Sicilian Meatloaf, known as polpettone in Sicily, features a range of ingredients that depends on who's cooking it. This version, from the new book The Food of Sicily, features ham, provolone, greens, and hard-boiled eggs. Here's how to make it.