World Chefs: Lanza savors return to family school in Sicily
By Dorene Internicola
NEW YORK (Reuters) - For Fabrizia Lanza, the author of the new cookbook "Coming Home to Sicily," preparing meals is not just about recipes but also about gestures and a way of life.
"It's the way you put yourself in front of the table, how you add the water," said Lanza, who returned to Case Vecchie, her family's cooking school in Sicily, after years as an art historian in northern Italy.
"It's living according to a very natural rhythm."
Her cookbook contains 100 family recipes from the school, which is situated on one of the island's oldest estates. Guests, amateurs and top chefs alike, are encouraged to harvest the vegetables and observe the cheese-making even as they learn to cook in the Sicilian manner.
Lanza, who joined the business in 2006, spoke to Reuters about the pleasures of starting over, living off the land, and being blessed with "a good fork."
Q: Why did you write this book?
A: "I wanted to introduce myself to this world. My first career was as a museum curator and art historian, so I'm quite new to all of this. It's my way of seeing, of cooking, and my way of getting into coming back to Sicily."
Q: Why did you return to Sicily? Continued...