Immerse yourself in food, place, and community.
WHAT IS COOK THE FARM?
Place-based, immersive learning through food systems.
Cook the Farm (CTF) is a way of learning, living, and thinking about food. It is an invitation to re-engage with food, land, and community through hands-on, place-based experiences. Participants deepen their understanding of where food comes from, how it is grown, and why it matters, not only for nourishment but for cultural preservation, biodiversity, and the health of our planet.
CTF is about tasting the landscape, exploring alongside farmers, producers, and artisans, and experiencing food as a bridge between past and future. It’s not just a program, it’s a transformative approach to food and culture, designed to be adapted across different regions.
A RICHER WAY TO LEARN
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Field work & site visits
On farms, creameries, flour mills, and vineyards.
Learning at the source, not from a textbook.
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Hands-on kitchen work
From cheesemakers to butchers to bakers.
Cooking taught by generational experts.
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Expert talks & conversation
With producers, agronomists, chefs, and food scholars.
Conversations that deepen your knowledge and curiosity.
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Learning from the land
Foraging, terroir walks, and nature exploration.
Understanding place through your senses.
ALL ARE WELCOME HERE
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Career changers & life explorers
Looking for a meaningful reconnection with food, place, and identity.
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Writers, researchers & artists
Drawn to the cultural narratives of food and the stories that live in the land.
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Culinary & hospitality professionals
Chefs, farmers, and restaurant workers seeking a new relationship with food systems.
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Home cooks & food lovers
Who want deeper kitchen confidence and a real connection to ingredients.
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Recent graduates & forever students
Exploring a future in food, sustainability, or cultural preservation.
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Cook the Farm is only missing you
Spaces are limited & fill quickly. Apply for your world changing Cook the Farm experience.
WHERE WE BEGAN
Grown in the hills of Sicily.
Cook the Farm was founded in 2016 by Fabrizia Lanza at the Anna Tasca Lanza Cooking School, on her family's estate in rural Sicily. It grew from a simple question: what does it mean to really understand food, not just cook it?
Ten years and 109 students later, that question has taken the program to Sicily, Scotland, Sardinia, and beyond.
