Antipasti

uova alla monacale & panelle

stuffed fried eggs & chickpea polenta fritters

Almerita Brut 2011

Primi

involtini di melanzane

eggplant filled with angel hair pasta, tomato sauce, basil and parmagiano-reggiano

Mozia Grillo 2016

Secondi

spezzatino di agnello con patate allo zafferano

lamb sugo & saffron potatoes

Lamuri-Nero d’ Avola 2015

Dolci

torta di mandorle e olio, gelato alla vaniglia & fragole

almond and olive oil cake, vanilla gelato and strawberries

Capafaro Malvasia 2016

$85 per guest

gratuities and taxes excluded

Reservations can be made by calling the restaurant at 310.558.8800

ABOUT FABRIZIA LANZA:

Fabrizia Lanza was born in Palermo in 1961 to the renowned Tasca family, the daughter of cooking school founder Anna Tasca Lanza. The family’s 200-year-old agricultural estate and Tasca d’Almerita winery instilled a love of farm-to-table production in Fabrizia from an early age. At 18, she flew north to France and northern Italy to study and experience other worlds. With a degree in Art History, she worked in museums for 25 years, ultimately curating two museums in Feltre, a town 100 kilometers north of Venice. Her mother Anna established the cooking school in 1989, but it wasn’t until 2006 that Fabrizia returned to Sicily to join her mother’s venture and continues to build on her mother’s strong legacy and international presence, following Anna’s death in 2010. Her regular travels to the United States allow her to share her cuisine in restaurants throughout the nation, including those of her friends Alice Waters and Mario Batali. She lectures on food culture at various academic programs, including the Masters in Gastronomy course at Boston University, the Istanbul Culinary Institute, and the Oxford Food Symposium. Under Fabrizia’s direction, the School’s teaching program has been extended with the launch of Cook the Farm, a 10-week program for international chefs to learn about culinary and horticultural production in Sicily and the wider Mediterranean.

ABOUT THE ANNA TASCA LANZA COOKING SCHOOL:

The Anna Tasca Lanza cooking school is a “farm-to-table cooking school” located in the 19th-century wine estate of Tasca D’Almerita in the beautiful Sicilian countryside. The courses are held by Fabrizia Lanza, author of cookbooks and documentaries, the daughter of Anna Tasca Lanza. The school includes a farm and large vegetable garden, an orchard and herb garden, all cultivated with biological principles. At the schools “Cook the Farm” experience, you can study Sicilian cuisine through hands-on kitchen and garden workshops, lectures, local field trips, and a one-week culinary journey around the island. Guests also interact with Fabrizia and taste recipes from her acclaimed book Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie.