Fabrizia Lanza

We recently caught up with renowned chef and cookbook author Fabrizia Lanza for a Sicilian Evening at Lucques in West Hollywood, California. It was a special dinner inspired by her cookbooks and family’s celebrated Anna Tasca Lanza Cooking School .
The menu featured Zucchini Carpaccio with Burrata, Watercress, Salsa Verde & Breadcrumbs; followed by a salad of Grilled Eggplant Involtini with Ricotta, Heirloom Tomato, Basil, Currants & Pine Nuts. The main course was a tender Lamb Stew with Fregola, Fennel, Green Olives, Mint & Meyer Lemon. For dessert, Lucques prepared Fabrizia’s Gelato di Yogurt with Sfince. Produce for the evening came from local farms including Tamai Family Farms, Beylik Farms and McGrath Family Farm.
The famous teacher dished up dirt on her “Cook The Farm” program, which features hands-on kitchen and garden workshops in Sicily , and how the Farm-to-Table movement is nothing new. Listen to Fabrizia’s “No Fat, No Flavor” perspective here…

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