Cooking teacher Fabrizia Lanza had invited me to join her family the next day for Pasquetta, the traditional day-after-Easter picnic, at Regaleali, their wine-producing estate in the center of the island. It was a gorgeous day, and Fabrizia grilled baby lamb chops, sausage, and artichokes over an open fire in her courtyard. There were dozens of dishes set out on a table: chickpea fritters; olives flavored with rosemary and orange zest— things Fabrizia had learned from her mother, the late, great cookbook author Anna Tasca Lanza. When she brought out her jewel-toned cassata cake, filled with ricotta cream and rimmed with pistachio marzipan, the crowd complimented her and then descended on it. Fabrizia smiled. "We look forward to this meal all year."