Fabrizia Lanza is an educator, curator, and storyteller who is dedicated to reconnecting people to the origins of their food. As the director of the Anna Tasca Lanza Cooking School, she bridges the gap between agriculture and cuisine, fostering a deeper understanding of how food connects us to the land, those around us, our culture and traditions, and ourselves.

Born in Palermo in 1961 into the renowned Tasca family, Fabrizia grew up on her family's 200-year-old Sicilian agricultural estate, surrounded by vineyards, olive groves, and a bounty of fresh produce. This early immersion in farm-to-table living instilled in her a lasting appreciation for the flavors and traditions of Sicily.

After earning a degree in art history and spending 25 years as a museum curator and director, Fabrizia returned to Sicily in 2006 to join her mother Anna Tasca Lanza's cooking school. Taking the helm in 2010, Fabrizia expanded the school's mission, integrating hands-on experiences and intellectual inquiry to create transformative programs.

At the heart of her work is the belief that taste buds can lead the way in creating personal awareness and active community change. Through initiatives like the six-week Cook the Farm program, Fabrizia gives participants the chance to connect the dots between food production and consumption. By engaging with the land and the people who work the land, harvesting ingredients, and cooking traditional dishes, students develop the skills and mindset to make informed, sustainable food choices wherever they are.

In addition to leading the school, Fabrizia is an author, filmmaker, and lecturer. Her books, including  Olive: A Global History (2011), Coming Home to Sicily (2014), and The Food of Sicily (2024), explore the stories and techniques of Sicilian cuisine. She has also produced documentaries, such as  Amuri: The Sacred Flavors of Sicily (2014) and  Amaro (2018), to preserve and share the knowledge of traditional foodways at risk of being lost.

Fabrizia's work inspires a global audience to rethink their relationship with food, proving that the act of eating is not just nourishment—it is a way to honor the land, its people, and their traditions.

Language spoken: Italian, English and French