Fabrizia Lanza & Alice Waters in Conversation • The Food of Sicily & A School Lunch Revolution
A note about this special event:
Your ticket includes 1 signed copy of the book and entry for 1 into the event. We offer first come, first served seating once inside.
Additional copies of the book will be available for purchase at the event or you can be pre-ordered below.
ABOUT THE AUTHOR & THEIR BOOK:
Join us for a special evening with Fabrizia Lanza & Alice Waters!
Please note that the first 34 people who purchase the book The Food of Sicily from this page will have a reserved seat inside the shop.
Anyone else is welcome to attend, please note that you'll be in our overflow area outside of the shop. We will have a speaker set up outside so you'll still get to hear the conversation, and you'll be able to have any books purchased at the event signed. You may purchase Alice Waters' A School Lunch Revolution here!
Fabrizia Lanza is a storyteller, educator, and cultural curator who invites people to rethink their relationship with food, starting from the ground up. As director of the Anna Tasca Lanza Cooking School in rural Sicily, she creates immersive spaces where flavor becomes a lens for exploring culture, agriculture, memory, and change. Born in Palermo in 1961, Fabrizia was raised among wheat fields, olive groves, and vineyards on her family’s centuries-old estate. Though she initially pursued art history and museum curation, she returned home in 2006 to join her mother, Anna Tasca Lanza, in running the school. After taking the helm in 2010, she expanded its mission into one of experiential food education and cultural regeneration. She is the author of Coming Home to Sicily and The Food of Sicily, and the producer of two documentaries, Amuri and Amaro. Through her writing, teaching, and research, she preserves traditional knowledge while cultivating space for new food stories to emerge.
Alice Waters is a chef and the founder/owner of Chez Panisse in Berkeley, California. She has won numerous awards, including the National Humanities Medal, the French Legion of Honor Medal, the Cavaliere of the Italian Republic, the Julia Child Award, and three James Beard Awards. As vice president of Slow Food International and founder of the Edible Schoolyard Project, she has helped bring food awareness to people of all ages all over the world.
The Food of Sicily - Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder's daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza's The Food of Sicily such a singular cookbook--not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.
On every page, in every recipe and note, the author captures the distinct taste of Sicily. How the simplest antipasti, brightly seasoned with nothing but lemon or vinegar, open the appetite--like a classic Octopus Salad or dish of Sautéed Black Olives. The little fried somethings--like an arancine or panelle--are easy, welcome, and nourishing. The Fresh Cavatelli, Pasta with Eggplant and Tomatoes, Bucatini with Sardines and Wild Fennel, and the eye-opening Anelletti Timballo explain why Sicilians are the biggest pasta eaters in the world. Festive meat dishes--such as Lamb-Stuffed Pastry, an Easter staple, or Grilled Sausage with Bay Leaves and Onions--are festive because the moment it's holiday time, Sicilians everywhere head outside and fire up their grills.