“To have seen Italy without having
seen Sicily is not to have seen Italy at all, for
Sicily is the clue to everything.” Johann Wolfgang von Goethe
Sicily is the crossroads of civilization--where
ancient Greece, Rome, Africa, and Byzantium
have left their mark on the landscape and the culture
of this island. Our itinerary is a fascinating blend
of cuisine and culture which will allow you to experience
this land in a unique and unforgettable way. Sicily
is blest with some of the finest raw culinary materials
in all of Italy. Join us, Divina Sicilia, as we
sample an incredible array of fresh ingredients
from the sea and the land for a Sicilian culinary
adventure.
SAMPLE ITINERARY
€1,900
($2.500) per person in double occupancy
Day
1. Upon your arrival at Palermo’s
airport, an English-speaking guide will meet you, and
an air-conditioned coach will take you to the heart
of the city.This charming 3-star B&B
is equipped with a private bath for
each room, and is situated in the Miceli Palace.
Built in the 1800’s, Miceli Palace is in Palermo’s
finest shopping district.
After a sampling of rosticceria Palermitana, fresh seasonal
fruit, and local wine, you may rest at your leisure
or explore the shopping district.
Later, a special dinner will be served at Ristorante
Cin Cin , a short stroll from the B&B,
and considered by Frommer’s Travel Guide
to be one of Palermo’s best restaurants. Dishes
from the Sicilian Baroque period such
as cozze grigliate in foglie di limone, and busiati
freschi con ragù di muccuna will be served for
dinner, and will be accompanied by traditional accordion
music and song.
After dinner, you may decide to take a stroll along
Via Libertà or settle back at
the B&B.
Day
2. After breakfast, we’ll stroll
to the famous, open-air Vucciria food
and fish market, where we will purchase ingredients
for your first hands-on cooking class directed by Mamma
Lucia and Vincenzo. During our walk through the market,
we’ll be introduced to many of the key ingredients
of traditional Sicilian cuisine. Afterwards, we’ll
go back to the cooking lab where we
will prepare lunch, using the items purchased. Following
class, we will sit down together and enjoy a splendid
meal of the dishes we have just created.
Free Afternoon.
This evening we will attend the Opera dei Pupi,
a centuries old Palermo tradition. Since the 1700’s
master puppeteers have used this art for social and
political commentary. After the performance we will
have dinner at Maestro del Brodo; a
favorite trattoria among Palermitani. Homemade soups,
caponata, olive salad, and fresh fish are the house
specialties.
Day
3. Today we will visit many of Palermo’s
most beautiful attractions such as: The Cathedral,
La Cappella Palatina, the centro storico.
Lunch will be served at the world famous Antica Focacceria
di San Francesco where you will have a once-in-a-lifetime
chance to try some of Palermo’s most traditional
and ancient foods—from “sfincionello”
to “pane ca’ meusa”.
From there, a leisurely walk will take us to Ilardo,
the city’s most popular and oldest gelateria.
Free Afternoon.
In the evening we will go to Mondello, Palermo’s
beautiful beach, to stroll along the lungomare
and sample some friggitoria Palermitana. Then we will
dine at Calogero, a restaurant famous
for its fresh seafood specialties such as ricci (fresh
sea urchin), pasta con vongole, insalata di polpo and
pepata di cozze.
Day
4. This morning we will have another
market cooking class directed by Chef
Max.
For lunch, we will all sit down, break bread together
and enjoy what we have prepared.
Free Afternoon.
This evening we will participate in a Sicilian
Cheese, Olive oil, and Wine tasting with Gigi
Mangia, owner of Mangia Salumeria and
Chef Max. You’ll have a chance to taste some of
Sicily’s best wines, such as
Nero d’Avola, Cerasuolo di Vittoria, Inzolia
and Nerello Cappuccio. Some of the formaggi
artigianali that we will have the pleasure of tasting
are Caciocavallo, Pecorino Ragusano,
and Caprino Agrigentino.
Day
5. Off
we go to the Western coast of Sicily to visit one of
the most renown wineries in the world, the Cantine
Florio. One of the oldest and most influential
producers of the famous Marsala wine.
A Marsala and dessert wine tasting will be accompanied
by a light snack. A beautiful drive up the “Via
del Sale” (the Salt Road) to the Ettore
and Infersa Saltworks. One of the few places
in the world where salt is still produced as it was
thousands of years ago. Next stop….. the charming
medieval town of Erice, where cuscus
will be served for lunch at Ristorante Monte
San Giuliano. Erice is famous for its almond-based
pastries and we will visit the Pasticceria Grammatico
to sample a large variety of these delicious treats.
Back to Palermo.
Evening and dinner on your own.
Day
6. This morning we’re off to explore
Segesta Archeological Park, where the
best preserved Greek temple in the
world dominates the landscape. A fine example of a 5th
Century BC Greek theater built into
a mountainside overlooking a scenic valley is also part
of the archeological park.
From there, we’ll spend the rest of the afternoon
in the charming seaside village of Scopello.
We will first visit a local panificio for a taste of
Pane Cunzato, fresh baked bread drizzled
with olive oil, oregano, primo sale, fresh tomatoes,
salt, pepper, and anchovies. After a chance to explore
the quaint shops of the Baglio Isonzo,
we will have lunch at Ristorante Torre Bennistra
where Nino and his wife Rossella will prepare their
specialties for us to enjoy.
We’ll head back to Palermo to the B&B for
a well deserved rest, and then to dinner at Pizzeria
Italia to experience how a true Italian pizza
should taste.
Day
7. Say Arrivederci to Palermo as we
travel to the Riserva Naturale Orientata di
Ficuzza at the base of Rocca Busambra,
to the hidden village of Ficuzza. Centuries
ago, figs were a major food product for the local farmers,
hence the name Ficuzza meaning “Little Fig”.
We will check-in to the Antica Stazione Ferroviaria
di Ficuzza, a restored train station from the
1800’s. Today it is an active and important agriturismo
supporting the traditional foodways of this province
of Sicily. Over lunch, our host, Nino Barcia
will tell us about the various artisianal food products
and producers of the area. The afternoon can be spent
either relaxing around the agriturismo or exploring
some of the walking trails in the area before we start
our bread baking and fresh pasta class.
Later on we’ll have dinner in the garden of the
agriturismo.
Day
8. The morning will be spent learning
about the art of cheesemaking from A to Z.
We will have a hands-on class making Caciocavallo and
fresh ricotta. A picnic lunch will be waiting for us
at the “Casino di Caccia”,
the hunting lodge built by King Ferdinand the Third
in 1803. Later in the afternoon, Nino and his assistant
will demonstrate the art of salumi-making
using meats from the region, followed by a degustation
of house-made smoked meats and other products. Time
to relax and enjoy some local wine with dinner.
Day
9.Cooking class “campagnola”.
Lunch will be what we have prepared during our class.
Off to the village of Palazzo Adriano
founded in 1282 and located in the Valle del Sosio where
some of the best Pecorino cheese in
Sicily is made. If we have time, on our way back we
will visit the small village of Cefalà
Diana, where a 10th century Arab thermal bath
is located. Back home at the Antica Stazione we will
have our farewell dinner.
Day
10. Quick breakfast, and departure for
Palermo airport……… Arrivederci!!!!!
