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Join chef Fabrizia Lanza at the beautiful Capofaro resort for this immersive three-day workshop on Aeolian cuisine, located on the dramatic island of Salina between the Tasca dAlmerita vineyards and the Mediterranean sea. Taking a journey through the islands landscape of food, you will discover the thousand Sicilies that have developed under millennia of Italian, Spanish, Greek, north African, and Arab influence.
A themed resort, centered on the union of experiencing nature and relax, which became over time a synonym of sophisticated and personalized Mediterranean hospitality. Its unique identity is a location chosen by who loves a full immersion in the uncontaminated nature of the island of Salina, the most authentic among the Aeolian islands. A place to experience nature, surrounded by a timeless habitat with a direct connection with all of the strength and breathtaking beauty the island of Salina has to offer.
Capofaro Malvasia and resort is the result of the love for the vines and the sea by the Tasca d'Almerita family, an icon of quality in Sicilian viticulture. There are twenty rooms, each different from the other, with a private sea view terrace. Surrounded by fifteen acres of vineyards, they are divided in 4 types: double rooms; superior double rooms; deluxe and exclusive suites. From the terraces, shaded by the native trees, it is possible to see in the distance the outlines of the islands of Stromboli and Panarea, a breathtaking view, at the edge of a cliff above the sea. The typical Aeolian architecture meets a minimal design style.
This retreat will take place in Tasca dAlmerita Capofaro Malvasia resort on the Aeolian island of Salina in Sicily, Italy.
The Anna Tasca Lanza school is set within the 550-hectare family property, and includes a working farm and extensive vegetable garden, orchard, and herbal garden, all grown using organic principles. Capofaro resorts restaurant includes a journey through Made in Sicily products, including home cooked dishes, using traditional recipes from stories inherited by the Mons people.
The goal is to tell the story of the territory and of the soul of the family, valuing the Aeolian products, in symphony and continuity between Capofaro and the Tasca world, the estates and the people who live them. A cuisine based on homemade dishes, local ingredients, revisiting and appreciating what nature has to offer. Leading through this ethic and ambitious journey, is the new generation chef Ludovico De Vivo, Ludovico De Vivo, who has southern Italian roots, with experience in internationally acclaimed restaurants and is familiar with Palermo's famous street markets and worked at Capofaro during the 2012 season.
The nearest airport to the location is Catania - Fontanarossa airport (CTA). Anna Tasca Lanza will pick you up. The pick-up is complimentary.
Due to a closed train route as of October 2015, it is only possible to take a train to Roccapalumba (about 45 minutes from Palermo). From this station, it is possible to be picked up to go to Case Vecchie. If you prefer, from Palermo there is a delightful little train that takes 1 hour and 20 minutes to go to Case Vecchie. Palermo Centrale stazione is located at the intersection of via Roma and ia Abramo Lincoln.
A ticket from Palermo to Vallelunga will cost approximately 7 EUR. Purchase a ticket inside the station and make sure to validate it with a machine before boarding your train. You will need to transfer at the station Roccapalumba and board the next train for Vallelunga. Anna Tasca Lanza can arrange the timing so when you arrive at the Vallelunga train station there will be someone to pick you up and drive you to the cooking school at Case Vecchie.
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