The cooking school is celebrating it's 25th Anniversary; it feels like a dream. When my mother started the school, she never anticipated it would last so long or that it would become such a great success. The school, now renowned throughout the world, is a place that is known for its Sicilian cuisine; recipes sourced from my home and the countryside. We keep the same artisanal methods of preparing food that my mother instilled in 1989: sun-drying the tomatoes and carefully cultivating figs, tomatoes, and quince for house-made preserves. Respecting the rhythms of the country life, the nature of my work is a lifelong process; one that I share more everyday with the many Sicilian producers of Natura in Tasca.