$25

Case Vecchie Riunione with Fabrizia Lanza, David Tanis and Maira Kalman

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Archestratus Books + Foods

160 Huron Street

Brooklyn, NY 11222

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Come join the empress of Sicily’s most famous cooking school, Fabrizia Lanza of Case Vecchie di Regaleali, for a rare “Riunione” with her former students and brilliant friends David Tanis and Maira Kalman.

Finalmente! A chance to hang out with some of the best people, listen to them chat about their personal experiences at Case Vecchie, drink wine and eat arancine. Q + A and book signing to follow.

Tickets include entry, wine, and an arancina. Books by Fabrizia, David, and Maira will all be for sale at Archestratus.



Fabrizia brings the joys and knowledge of Sicilian food and culture into people’s lives around the world. Born in Palermo in 1961, Fabrizia grew up being part of the renowned Tasca family of vignerons which meant immersion into the food and wine world from birth. In addition to wine, the estate produces cheese, fresh pasta, poultry, lamb, extra-virgin olive oil and an enormous variety of fruit and vegetables, naturally instilling Fabrizia with the sensory satisfactions of farm to table.

From the age of 18, Fabrizia flew north, spending time in France and Italy to experience other worlds and to study. With a degree in Art History, she worked for 25 years in museums and as an art curator, ultimately directing two museums in Feltre,. In 2006, at the age of 45, Fabrizia decided to join her mother Anna’s venture and return to Sicily. Not only would she be closer to her family and reconnect with Sicilian food and its environment, but her skills and creativity would flourish.

In 2010 Fabrizia became director of the School and continues to build on Anna’s magnificent legacy. She travels regularly to the United States of America promoting Sicilian food, and has been published two books: Olive, A Global History published in 2011 and Coming Home to Sicily (co-authored with former Gourmet magazine editor Kate Winslow) in 2014. Fabrizia also promotes Sicilian food practices and traditions through video documentation. Amuri: The Sacred Flavors of Sicily is a 37 minute documentary that explores Sicilian food histories in danger of extinction.

Under Fabrizia’s direction, the School’s teaching program has been extended through Cook the Farm where the truly food passionate spend ten-weeks at the School exploring the gaps between eating, cooking and farming and understanding food from the global, Mediterranean and Sicilian perspectives.




David Tanis has worked as a professional chef for over three decades, and is the author of several acclaimed cookbooks, including A Platter of Figs and Other Recipes, which was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.).

He spent many years as chef with Alice Waters at Chez Panisse restaurant in Berkeley, California; he ran the kitchen of the highly praised Café Escalera in Santa Fe, New Mexico; and he operated a successful private supper club in his 17th century walk-up in Paris.

Passionate about simple, seasonal home cooking—real food—he finds inspiration in the fresh offerings at farmers’ markets. He is also inspired by his travel and exploration of many regional cuisines of Europe, Asia, and the Americas.

He has written for a number of publications, including the Wall Street Journal, the Guardian/Observer (U.K.), Cooking Light, Bon Appétit, Fine Cooking and Saveur.

He lives in Manhattan and writes the weekly City Kitchen column for the Food section of New York Times.




Maira Kalman was born in Tel Aviv and moved to New York with her family at the age of four. She was raised in bucolic Riverdale, the Bronx. She now lives in Manhattan.

Maira has written and illustrated Eighteen children’s books, including Ooh-la-la-Max in Love, What Pete Ate, Fireboat: The Heroic Adventures of the John J. Harvey, 13 WORDS, a collaboration with Lemony Snicket, Why We Broke Up, with Daniel Handler, Looking at Lincoln, and Thomas Jefferson Life, Liberty and the Pursuit of Everything.

She is a frequent contributor to The New Yorker Magazine, and is well known for her collaboration with Rick Meyerowitz on the “New Yorkistan” cover in 2001 and “The New York City Sub-Culinary Map.” Maira is currently creating an illustrated column for The New Yorker based on travels to museums and libraries.

Most recently, she published Cake with food writer Barbara Scott-Goodman, a beautifully illustrated book dedicated to their mutual love of cakes.

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Archestratus Books + Foods

160 Huron Street

Brooklyn, NY 11222

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