Making (but mostly eating) sheeps milk in Sicily
Cagliata, tuma and primo sale
I’ve had an annual workshop at Anna Tasca Lanza, the beautiful Sicilian cooking school now run by Anna’s daughter, Fabrizia, in central Sicily for the past three years. I’ve been there in the winter, the early spring, the late spring, the middle of summer (it’s worth it for tomato paste making), the autumn. Each season has its specialities but two of my…