Amuri: The Sacred Flavors of Sicily
Directed by Palermo-born Giacomo Costa, AMURI is a year's journey through the colorful cuisine of five religious festivals across the island. This is a Sicily rarely seen by outsiders, a Sicily where it is the bread-kneading grandmother and the village priest in the camera’s focus. AMURI is an intimate portrait of the culinary and religious traditions at the center of the Sicilian spirit, traditions that have outlasted centuries of invasion, earthquake and corruption. From the sculptural breads of Saint Joseph day in March, to the castanet-like clatter of snails cooked in Palermo for Santa Rosalia in July, the documentary takes viewers on a mouth-watering tour around Sicily.
TO BE RELEASED IN SPRING 2015
sacredflavorsofsicily.com
A Wrong Studio and Anna Tasca Lanza Cooking School Production
Directed, filmed, and edited by Giacomo Costa
Written by Fabrizia Lanza and Chiara Pelizzoni
Produced by Erica Berry and Lena Connor
Audio editing by Daniele Cutrofo
Graphics by Federico Mauro
Sacred Flavors of Sicily
Hello,
My name is Lena Connor and I am in my final semester at Pomona College in California. I just launched a campaign on Kickstarter to fund my post-graduation plan, which is to spend a year in rural Sicily working with the famous Anna Tasca Lanza cooking school, winery, and farm to produce a film project about religious festivals and slow food traditions. Check out the site and the pilot video here: And to find out more about Anna Tasca Lanza Cooking School, click here:
From August 2013-June 2014, we plan to produce a collection of 8-10 short films that will chronicle the many religious festivals throughout the island of Sicily that have functioned for centuries to help communities connect to their agricultural and ecological landscapes. Additionally, as we film, we will be collecting recipes to put in a recipe booklet that will accompany the films. This project is the brainchild of Fabrizia Lanza, the owner of the cooking school and a world-renowned slow food advocate (who has hosted famous guests from around the world, including Julia Child, Alice Waters, Jamie Oliver and Gary Rhodes). She believes that creating a video archive of this treasure trove of food traditions will be a vital part of conserving the culture of Sicily and informing how we shape sustainable agriculture and community in the present and in the future. And I, as an ethnographer with an emphasis on the connection between Christianity and ecology, believe that this project will demonstrate how religion can be an integral part of supporting such a culture.
To make this happen, we need to raise $12,500-$15,000, to fund my stay and travel, film equipment, video editing, the production of a recipe book and the DVD collection, and the maintenance of a website to house and promote the films. Kickstarter is a fabulous fundraising website, but it's an all or nothing deal--if we don't reach our $12,500 goal in 60 days, we don't get funded at all. But we are confident that with the help of our friends, family, and contacts, we can make this happen by May 4th.
Would you be willing to contribute to my project and/or pass this along to your friends and family members you think might be interested in our mission? Even if everyone just gives a small amount, we can reach our goal if we manage to reach a large amount of people. Fabrizia and I would be so grateful to you for your help.
Again, here is the link:
For more information, feel free to contact me at lrc02009@mymail.pomona.edu or Fabrizia at info@annatascalanza.com.
Thank you for your support!
Lena and Fabrizia
Lena Connor
Pomona College-Class of 2013
Udall Scholar '12
Rhodes Scholarship and Marshall Scholarship Finalist '12
VP of Outreach-Pomona Student Union
Commissioner of Environmental Affairs-ASPC
lrc02009@mymail.pomona.edu
How to Pronounce Italian Wines: Nero d'Avola with Giuseppe Tasca
Select Italy. The Ultimate Source for Travel to Italy® presents: How to pronounce Nero d'Avola with Tasca d'Almerita's Giuseppe Tasca. Learn the correct pronunciation and visit the below Tasca Estates in Sicily on your next trip to Italy.
Sleep among the 1200 acres of vines in the family's countryside manor at Regaleali:
Bask in the beauty of the blue Mediterranean sea at Capofaro, the family's 5-star Wine Resort on the island of Salina:
Encounter the flavors of the volcano Etna at Tascante:
Discover the Monreale DOC district outside of Palermo:
Learn to create traditional Sicilian dishes at the award-winning Anna Tasca Lanza Cooking School:
Or partake in an entire customizable itinerary through the family's estates, with the Tasca d'Almerita Experience:
This video features parts of the musical piece Paul Dukas: The Sorcerer's Apprentice by Stormy Alpha, used under Creative Commons Attribution 3.0 License,
Amuri - Trailer
Directed by Palermo-born Giacomo Costa, AMURI is a year's journey through the colorful cuisine of five religious festivals across the island. This is a Sicily rarely seen by outsiders, a Sicily where it is the bread-kneading grandmother and the village priest in the camera’s focus. AMURI is an intimate portrait of the culinary and religious traditions at the center of the Sicilian spirit, traditions that have outlasted centuries of invasion, earthquake and corruption. From the sculptural breads of Saint Joseph day in March, to the castanet-like clatter of snails cooked in Palermo for Santa Rosalia in July, the documentary takes viewers on a mouth-watering tour around Sicily.
TO BE RELEASED IN SPRING 2015
sacredflavorsofsicily.com
A Wrong Studio and Anna Tasca Lanza Cooking School Production
Directed, filmed, and edited by Giacomo Costa
Written by Fabrizia Lanza and Chiara Pelizzoni
Produced by Erica Berry and Lena Connor
Audio post production by Daniele Cutrofo
Image post production by Filippo Sigotti
Graphics by Federico Mauro
Fabrizia Lanza Tenerumi
Fonte:
Fabrizia Lanza
Tenerumi
Manni Editori
mannieditori.it
Attorno al tavolo da pranzo di casa mia il cibo serviva a consolidare vecchie intese e a crearne di nuove, producendo nei casi più felici una particolare, saporosa intimità, facendosi parola e riuscendo a smussare emotività troppo crude che nessuno osava nominare e che pure, proprio a tavola, diventavano commestibili.
Nel segno della passione per il cibo, Tenerumi è un memoir che unisce romanzo di formazione e affresco sociale.
Nata nel 1961, in pieno boom economico, Fabrizia Lanza racconta la Sicilia del Novecento attraverso i gusti, i capricci e le predilezioni, soprattutto culinarie, di una famiglia aristocratica, la propria, divisa tra passato e futuro.
Tra sé e quella casa l'autrice mette la distanza del Continente, studia e lavora “fuori”, e guarda da lontano, si sottrae, ma poi ogni volta torna a concedersi, vinta da un richiamo irresistibile di seduzioni e incantamenti – non solo gastronomici.
Attraverso un corredo di storie e ricette, personaggi e prelibatezze, dalle fave a cunigghio alla torta Savoia, Lanza racconta un'epoca in maniera intima e universale.
Fabrizia Lanza
È nata a Palermo nel 1961 ed è cresciuta immersa in un mondo di cibo e vino.
A 18 anni ha lasciato l’isola per la Francia e ha vissuto in diverse città in Italia. Storica dell’arte, ha lavorato per vent’anni in ambito museale. Tornata in Sicilia nel 2006, ha iniziato a lavorare presso l'Anna Tasca Lanza Cooking School, scuola di cucina fondata dalla madre a Regaleali, che ora dirige.
Promotrice della cultura gastronomica siciliana nel mondo, ha pubblicato due libri di cucina negli Stati Uniti e in Gran Bretagna, dove spesso tiene conferenze e lezioni. Insegna nelle più prestigiose università americane, e al Master of Liberal Arts in Gastronomy della Boston University.
Nel 2015 ha ideato il docufilm Amuri. Cibo e storie della Sicilia tra sacro e profano.
Questa è la sua prima opera di narrativa.
IL POSTO DELLE PAROLE
ascoltare fa pensare
ilpostodelleparole.it
Debra Meiburg MW Meets the Winemaker 167: Alberto Tasca, Tasca d'Almerita
Eighth generation winemaker Alberto Tasca talks to Debra about different styles of wines that can be produced from the range of altitudes and territories in Sicily. He names a couple varieties their winery focuses on, such as Nerello Mascalese, Nerello Cappuccio, and Grillo, and mentions how the high exclusion between day and night helps with production of elegant wines. Tasca ends the interview with talking about the different culinary traditions in Italy.
S2 • E3 Arancini!
What's better then fried risotto balls stuffed with meat and cheese? NOTHING!! Michele heads to Sicily for this episode, recreating (in her own way) a recipe she learned while at the Anna Tasca Lanza cooking school ( ) a few years back. The easiest-ever saffron risotto, wrapped around a hearty bolognese, then batter-fried makes for the most delicious entree or appetizer! And Michele brings the recipe a bit north, to Rome, by stuffing a tiny piece of mozzarella cheese in the middle, making it truly her own! Plus, she makes her own breadcrumbs! So much great stuff here...
ARANCINI RECIPE
3 Elements:
Saffron Risotto
Bolognese Sauce
Batter/Breadcrumbs
For the SAFFRON RISOTTO:
Peel and dice one small yellow onion. Heat one tablespoon of olive oil in a pan medium heat, for 1 minute, add diced onion. Add one and a half cups of Arborio rice, toss until the rice and onions are blended. Add 2 1/3 cups of water, and a pinch of Saffron. Stir, allow to come to a boil (3-5 minutes), then cover, remove from heat and let sit for 15 minutes until all of the liquid absorbs. Allow to cool.
For the BOLOGNESE SAUCE: *
Peel and dice one small (red or yellow) onion. Grate 1 small carrot, 1 small celery stalk and 1 clove of garlic. Heat one tablespoon of olive oil in a saucepan on medium heat for one minute. Add the onions, cook, stirring occasionally for 2-3 minutes until soft, and then add the carrots, celery and garlic. Stir in, allow to cook for 2 minutes. Add 1 pound of lean ground beef and let that cook, chopping it continuously with a fork or a wooden spoon as it cooks, so that the ground beef is broken down and small, not clumpy. Add in 25 ounces of pureed tomatoes (fresh or canned), 1/2 teaspoon of salt and 1/4 teaspoon of ground pepper. Let the mixture come to boil and then turn the heat down to low, cover and let simmer 1-2 hours, checking and stirring every 20 or so minutes, making sure the sauce isn't sticking on the bottom of the saucepan. Allow to cool and refrigerate.
* You can WATCH Michele make Bolognese sauce here:
For THE BATTER:
Crack two eggs into a large flat bowl or a sided vessel, add 1/4 cup of water and 1/4 cup of flour (preferably Italian flour). Mix well until everything is blended and the consistency of melted ice cream.
You'll also need BREADCRUMBS. You can obviously bu them. I recommend Panko, but you can also make them from stale, toasted bread. Just stick them in a food processor or high speed blender (see video.
And then, you'll need mozzarella cheese. Michele used ciligiene, which are the smallest, and then cut them in quarters - but no matter what size mozzarella you are using, make sure the pieces are about 1/2 inch in size.
OK! Let's ASSEMBLE! (for technique, watch the video).
Take a spoonful of cooled saffron risotto, pat it into the cupped palm of your hand. Scoop into that a spoonful of chilled bolognese sauce. Tuck in a piece of the mozzarella cheese.
Form into a ball, making sure the sauce os covered in risotto - add extra risotto as needed.
Cover the rice ball with the batter first, then the breadcrumbs. Set aside. Repeat until all of the rice balls are done, battered and breaded.
Heat 2 cups of canola oil in a frying pan on medium high for 6-8 minutes.
Drop the rice balls, CAREFULLY, into the hot oil and fry, turning them at 3 minute intervals so they become crispy and golden all over (9-12 minutes total).
Drain on paper towels, then serve. HOT.
YUMMMM!!! Evviva la Sicilia!!
Tasca d'Almerita.mov
Fabrizia Lanza fala da Tasca d'Almerita.
Pasta squadata - seconda versione
[Brasile 2] Tasca d'Almerita
Sicilia en Primeur 2016 - intervista ad Alberto Tasca d'Almerita
Conferenza Stampa di presentazione di Sicilia en Primeur 2016 di Assovini Sicilia, mercoledì 6 aprile. Intervista ad Alberto Tasca d'Almerita
Confapi Palermo: Leoluca Lanza e l'Housing Sociale
Confapi Palermo - Leoluca Lanza, responsabile settore edilizia Confapi, presenta l'Housing Sociale. L'Housing Sociale è un programma integrato di interventi teso all'offerta di alloggi, servizi, azioni e strumenti rivolti a coloro che non riescono a soddisfare sul mercato il proprio bisogno abitativo, per ragioni abitative o per l'assenza di una offerta adeguata. Edilizia residenziale sociale per dar risposta al fabbisogno abitativo di un diversificato arco di categorie sociali. Creare un nuovo mercato dell'affitto sociale che si collocchi a metà strada tra i canoni del mercato privato e, quelli dell'edilizia sovvenzionata.
Filmaker: Giorgia Butera
СИЦИЛИЯ ᛫ На мотоцикле 1000 км по острову • Наш первый фильм!
Мы проехали своим ходом на байке из сердца Италии региона Марке на юг почти 1000 км, переправились на Сицилию и сделали большой круг по всему острову. Калтаниссетта, Катания, Палермо, Бронте, Ното и многие другие городки и городочки.
Сады апельсинов, фисташковые плантации, виноградники Неро Даволо. Действующий вулкан Этна. Кулинарная школа, рынки, рестораны, уличная еда, фермы и сыроварни — все это ждет вас в этом прекрасном получасовом фильме.
Сицилия для нас особое магическое место!
Место рождения нашего канала и проекта VDVOEM. Именно на Сицилии мы попробовали снять свой первый фильм о познании стран и культур разных народов через гастрономию.
Мы много раз собирались перемонтировать эту серию, но в итоге, в знак благодарности и глубочайшего интереса к острову, выкладываем оригинальную версию.
Директором монтажа серии согласилась быть наш добрый друг режиссер Тоня Ноябрева.
Наслаждайтесь!
Содержание [кликабельно]:
00:53 - Дорога из Рима | Планы на Сицилию | Застукали парочку возле Позитано | Вид на побережье
02:21 - Прогулка улочками Позитано | Вид на город с пляжа | Паром на Сицилию | Прибытие в Мессину
04:06 - Ночевка в Кальтанисетта | Завтрак у подножия вулкана Этна | Проезд через Пьяцца-Армерина
05:39 - Разочарование в Прицци | Обучение в кулинарной школе Anna Tasca Lanza
10:10 - Ферма Filippe | Овечки с лисьими хвостами | Производство сыра рикотто | Дегустация сыров
13:14 - Поля дикой фасоли | Самая верхняя точка Сицилии - вулкан Этна
15:14 - Рыбный рынок в Катании | Необыкновенная подача морепродуктов на рынке | Другие продукты и цены на них
18:41 - Традиционных сицилийский завтрак | Особенности путешествия на байке
23: 00 - Поездка в регион Авола | Дегустация вина Nero d’Avola
24:27 - Заброшенный сад в Норо | Поездка в Палермо | Стиль жизни в Италии
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Мы делаем это на байке, на авто, на яхте и даже на лыжах… На рынках, на пляжах, в горах и непременно в мишленовских ресторанах… Мы ЕДЕМ и ЕДИМ! Мы открываем культуру и традиции разных стран и народов через уникальность их гастрономии.
TRAILER TASCA D'ALMERITA YOUTUBE
Cronache di Gusto - Un'azienda: Tasca
cronachedigusto.it - Intervista ad Alberto Tasca d'Almerita realizzata da Laura Di Trapani. Data: 27/09/2007:: cronachedigusto.it - Giornale online di enogastronomia. Direttore Fabrizio Carrera. EffeGrafica ::