The timeless, flower-filled landscape of Sicily provides the setting for the cooking classes at Regaleali, the country estate of Count and Countess Tasca d' Almerita. The Tasca home supports a tradition Sicilian cuisine, which Anna, while respecting the local culture, has combined with the more international one she found in the Lanza di Mazzarino family. In this productive small universe amidst the vineyards and the hum of tractors, the family shares its passion for the land and for time-honored recipes with those who want to learn and appreciate the secrets of old traditions.

Comptessa Anna Tasca Lanza, author of The Heart of Sicily and The Flavors of Sicily, conducts and directs the cooking courses at the Regaleali-Tasca d'Almeita Winery. She is assisted by her sister, Costanza di Camporeale, and often by her husband, Venceslao Lanza di Mazzarino. A specialist in Sicilian history, he joins the sisters and their guests at dinner. The cooking demonstrations vary according to the season and what is available at the moment. Highlights are: a guided visit to the vegetable gardens, watching the shepherds making Pecorino and Ricotta, a dinner at Costanza's house with the most magnificent view on the estate to taste her unforgettable risotto, a tour of the winery given by an expert who will answer all questions on wine-making. One day is dedicated to an excursion in the nearby Madonie Mountains with lunch at a local trattoria to sample their special dishes made with wild mushrooms or wild asparagus and a visit to the weekly market of Valle Lunga. A Farewell-Gala dinner will finish your week with wonderful food and happy memories.

Regaleali-Tasca D'Almerita is one of the most important wine-producing estates in Sicily. Most of the food that appears on its tables is produced on the farm: poultry, lamb, sheep's milk cheese, wheat, olive oil, vegetables and fruit. Fine Regaleali wines accompany all meals.

• Arrival in the afternoon between 4:00 and 6:00 P.M. in time to settle in your rooms.
• Everyone meets in the kitchen school at "Case Vecchie" for tea and an orientation for the week.
• Following drinks and appetizers, a "Spaghettata" [spaghetti dinner] is served. Then it is early to bed after a long day of travel.

• Breakfast is served daily between 8:30 and 9 A.M. in the school at Case Vecchie.
• The cooking class then begins with demonstrations varying according to the season and what is available at the moment. Lunch consists of what is made in class.
• A highlight of the day is a guided visit to the vegetable gardens and watching the shepherds making Pecorino and Ricotta cheese.
• Dinner is at Anna's sister, Costanza's house with a most magnificent view on the estate to taste her unforgettable risotto.

• Breakfast and then the second cooking class of the week.
• After lunch, there is a tour of the famous Regaleali Winery by their wine expert who will answer all of your questions on wine making.
• Dinner is at Regaleali.

• After breakfast there is an excursion in the nearby Madonie Mountains, a secret spot still untouched by tourism.
• Lunch will be at a local Trattoria to sample their special dishes made with wild mushrooms or wild asparagus.
• A cooking class and dinner is at Regaleali.

• Right after breakfast there is a visit to the weekly market of Vallelunga which will help you decide which Sicilian ingredients you want to try for lunch or take back home.
• The Farewell Gala Dinner will be a spectacular demonstration given by the treasured Monzł-Chef of the Tasca Family who will show the French influence in Sicilian food brought to the island by the Bourbon Kings at the end of the 18th century.
• Most evenings, Venceslao Lanza di Mazzarino, a specialist in Sicilian history and Anna's husband, joins the group.

• Breakfast and farewell.
• Note: The daily excursions may vary on occasion.