fermentation residency
2022 ⏤ Wild foraging walks, stopping to taste the peculiar plants. Creating black ink from a walnut husk. Feeding scooby and making lots of kombucha. Romantic evenings spent preserving for the winter.
baking residency
2022 ⏤ One week of baking, kneading, growing, and laughing. The warm feeling floods over you when you peek inside the oven to see your mulberry focaccia turning perfectly golden.
watercolor residency
2022 ⏤ Over the course of summer 2022, Weronika Anna Marianna depicted our casa through her paintings. Her beautiful watercolor book became the foundation for our brand identity.
georgia lahiff
24 april - 8 may
I love the connection between nourishing food, seasonal ingredients and simplicity. I enjoy large platters shared with friends, dessert trolleys and creating a playfulness in the way food can be cooked, plated, and enjoyed.
The residency at CASA LAWA is the perfect opportunity to come together at the peak of spring and to catch a glimpse of Sicilian summer. I’m looking forward to experimenting with a small-scale project in the making, and the creative freedom that comes from discovering what the garden and land can offer.
lou
19 may - 04 june
I think when it comes to cooking, the place where I grew up has a big impact on me, how I do things and what I like to see. I like things to be simple. I eat plant based. I’m very inspired by the old recipes of my grandmother, who was a chef.
I love to rethink and rebuild the idea of a dish and jazz it up with something special. I don’t like a lot of ingredients, but I love the dish when it has something unexpected. My aim is to create something that’s new, unusually shaped or plated, but still rich in flavor. CASA LAWA has a very calming atmosphere and I think my residency is a nice opportunity to create new dishes inspired by the idea of Sicilian abundance.
julia kołodziej
12 june - 26 june
My adventure with food started three years ago while doing an internship at one of Warsaw's confectioneries, Odette. There I learned the basics of confectionery and after, I became a full-fledged confectioner. I lived abroad for a while but I missed polish greens and I came back to Bakery Daj where I get to do the best job of my life; baking.
At CASA LAWA I’d love to make laminated cakes, brioches and croissants with my own twist on precious Sicilian ingredients. I love savory pastries just as much as sweet ones, so I can’t wait to see what will be in-season to make pies with. I would like to take Sicilian abundance into the kitchen and share with guests at CASA LAWA.
gabriela tom
12 june - 26 june
I think it's beautiful to share food made the artisanal way and enjoy the nature of Sicily. Italian cuisine always had a huge impact on my way of thinking about food culture. I try to keep my food chain as short as possible. A space where people have direct contact with local ingredients, with a producer and a cook is something I want to support and be a part of.
evan hamilton from lucky you studios
27 june - 10 july
Simply put, I work with food because I love food. I have loved both eating and cooking for as longas I can remember. Like the chicken and the egg I could not tell you which love came first, but some of my earliest memories are of wanting to be a chef. The kitchen is the centre of my parent’s house, and where I remember spending the most time as a kid. I definitely owe a lot of my love for both eating and cooking to them. They taught me to cherish the of communality stemming from cooking and eating together.
Getting to focus this year on cultivating an art practice around food has been a real pleasure, and what draws me to Casa Lawa. Two summers ago I was in Sicily visiting different agricultural co-operatives, and left feeling incredibly inspired by people’s relationship with the land. This is absolutely missing in Berlin, and something I am looking forward to diving into during my residency.
rebecca & fawz
10-24 july
We’re Fawz and Rebeca, we met in Vienna and immediately connected over our shared love of food and cooking. We share a common vision of food as a way to bring people together and an act of care.
I am Rebecca and I'm a bread baker, home cook and a student. At Casa Lawa I am excited to bake sourdough bread using local grains and to cook seasonally. I think that this residency is a beautiful opportunity to immerse myself in Sicily's rich food culture and to do what makes me happiest: cook for people.
I am Fawz, cooking, baking and wandering through farmers markets is what I enjoy doing the most. I was born in Tunisia where hosting and nurturing others through food is at the very center of the culture. Whenever I was nostalgic for home I cooked something that would remind me of the warmth of the Mediterranean. Eventually cooking became an important part of my identity and since then I’ve worked in various cafes and a farm to table restaurant here in Vienna. I am very excited about cooking at Casa Lawa and having access to the fresh local produce that reminds me of the flavours of home.
elisabeth wynne
15 july - 31 july
I feel very proud to be able to source and cook with beautiful fresh, seasonal ingredients and create a space for people to feel joy and connection through something so fundamental to all of us.
I am 28 years old and grew up in Sydney, Australia. About the age of 12 I made the decision that I wanted to be a pastry chef, and since then my life has been immersed in the joys of cooking! I began working in bakeries and soon found the wonders of natural fermentation and cooking with fire, which led to cheffing in a few different kitchens where I really learnt the importance of cooking with the seasons and nurturing the produce available to you to create delicious food.
My passion for food and cooking has been pointing me in the direction to spend some time in Italy.When I saw what Casa Lawa was creating in Sicily for chefs, artists and guests I knew I wanted to be part of it. To be in a place where people from all over the world can share their culture and culinary roots will be a very special experience.
