Tour de Forks designs and operates a series of small culinary-themed luxury tours. Each is a unique and intimate epicurean adventure to an exceptional destination. Italy offers us one of the world's greatest cuisines and so it is fitting that it is the birthplace of the now-international Slow Food Movement. Slow Food's mission is to protect our precious food heritage - and no destination is more deserving of that than Sicily.

Join us as we discover Sicily's diverse and exciting cuisine that has evolved from the influence and the ancient traditions of its conquerors, the Greeks, Romans, Arabs and Normans. With our expert guide, we will travel from Palermo to Taormina and along the way, we will see the salt being harvested from the marshes, we will make ricotta cheese, tour olive mills, and delight in the sights, sounds and tastes of colorful markets. And we will savor organic wines. Our dining will include: authentic farm-to-fork feasts, elegant Michelin starred experiences, savor organic wines, and, enjoy stops in cafes for gelati and extravagant deserts. Sicily - its people, the culture, the land, the sea - and the food. Come, mangi - and enjoy!

Day 1 - Arrive in Palermo and transfer (via private car) to the five-star Grand Hotel Villa Igiea overlooking the sea. We'll enjoy a welcome prosecco - Italy's signature sparkling wine - and canapés on the hotel terrace with our tour leader, followed by dinner al fresco in a local ristorante in Palermo.

Day 2 - Day trip to the western side of the island. After viewing the ancient Greek temple at Segesta, we continue to Trapani to see the salt pans. The harvesting of salt in Trapani (home to some of Europe's oldest salt marshes) dates back to the time of the Greeks and Romans and flourishes to this day. Many cooks prefer sea salt to that harvested from other sources. This pure salt, with its trace elements is perfect for fish, like the seafood couscous for which Trapani is famous. This afternoon we will tour an ancient salt mill on the water and lunch on seafood couscous. We continue on to Marsala, this seaport town has an indissoluble bond with the wine that bears its name. We will visit the renowned Cantine Florio, one of the oldest and most influential producers of Sicily's famous Marsala wine for a special tasting. Dinner of fresh seafood in the seaside town of Mondello.

Day 3 - Morning tour of the colorful Capo outdoor food market with Mary Taylor Simeti, food historian and well-known author of On Persephone's Island: A Sicilian Journal and other works. Simeti has lived in Sicily for decades, where the outdoor market tradition dates back to the 9th century. We will stroll the narrow medieval streets where tarocchi (blood oranges), giri (leafy greens), herbs, artichokes, cuttlefish, swordfish, gutted goats, lambs, breads and cheeses will all vie for our attention. Lunch of piatti tipici palermitani (Palermitan specialties) at Mary's favorite trattoria in the Borgo. Afternoon and evening free to explore Palermo.

Day 4 - This morning we will have a guided tour of Monreale Cathedral famous for its gold mosaics. After a light lunch, we have a demonstration and tasting of the classic Sicilian dessert, Cassata Siciliana at Bar Alba. The Sicilians are known for their extravagant desserts and most of their pastries are tied to a religious, mystical, or historic significance. Cassata Siciliana is a yellow layer cake filled with a ricotta cheese mixture, frosted with marzipan and decorated with candied fruit in flowerlike patterns. For dinner, we are guests of an aristocratic Palermitan family for cucina baronale. La cucina Baronale began in the medieval kitchens of the nobility and evolved with the arrival of Spanish aristocracy on the island.

Day 5 - We depart Palermo for Regaleali, the grand country estate of the family of cookbook author, Anna Tasca Lanza and her daughter, Fabrizia. Regaleali-Tasca d'Almerita is one of the most important wine-producing estates in Sicily and a working farm that provides almost all of the the produce Ð and the wines - it serves its guests. In addition to the vineyards, there are olive groves, orchards, chickens, and sheep. After a tour of the winery, we will have a cooking class and a ricotta cheese making demonstration. Our dinner here will be a true farm-to-fork experience. Overnight at Regaleali.

Day 6 - Breakfast at Regaleali. Early departure to the Roman Villa Casale, where we view some of the finest mosaic floors that have survived intact for centuries. After a light lunch, we proceed to Eremo della Giubiliana, outside of Ragusa. Once a 15th-century convent, it has been converted to a breathtaking five star hotel. Tonight we will dine Ð under the stars - on dishes created from the ancient recipes of the Ibla aristocrats. The produce comes from EremoÕs garden and the pasta and breads are made with only hard grain flour.

Day 7 - We visit the charming baroque town of Modica for a demonstration and tasting of the cold-processed chocolate at Antica Dolceria Bonajuto. The tradition of preparing bitter chocolate and using it in savory cuisine has survived here unscathed. Leonardo Sciascia, the great 20th-century Sicilian writer, declared that "'Modican chocolate is unparalleledÉ 'since 1880 the high temple of archetypal chocolate has been the Antica Dolceria Bonajuto..."

This evening we will enjoy a seven-course degustation dinner, with matching wines, prepared by Chef Ciccio Sultano, one of Sicily's most acclaimed chefs and the only one with two Michelin stars. At his small elegant restaurant Il Duomo, he delivers simple chic cuisine - his own interpretation - but always tied to the Sicilian seasons, Sicilian ingredients and Sicilian traditions.

Day 8 - Depart for Siracuse, noted for its rich Greek history, culture, amphitheatres, architecture and association to Archimedes; it is over 2,700 years old. Guided tour of archaelogical park. Lunch and afternoon at your leisure. Overnight at the belle epoque Grand Hotel on the waterfront. Dinner at a local trattoria.

Day 9 - epart for Taormina, stopping in the baroque town of Noto, which is a UNESCO world heritage site and the location for Antonioni's film L'Aventura. Noto is also world famous for the quality of its almonds. The almond is the queen of Sicilian confectionery and three varieties are cultivated here: Romana, Pizzuta d'Avola and Fascionello. We'll stop at Caffe Sicilia for chestnuts filled with citrus jam and marvelous gelati. Arrive at the five-star San Pietro Palace Hotel in Taormina, with views over the Ionian Sea. Evening at your leisure.

Day 10 - A free day to explore, shop, visit the Greek theatre, or simply relax. Farewell degustation dinner in Taormina at Casa Grugno.

Day 11 - October 4th - Transfer to the Catania airport.

Accommodations
Grand Hotel Villa Igiea, Palermo
Located in one of the most spectacular settings in all of Sicily, it is perched above Palermo's picturesque harbor, overlooking the legendary Conca D'Oro. Villa Igiea is reminiscent of a small castle and has been a landmark for more than a century, since its conception by famed architect Ernesto Basil.
Regaleali
Our accommodations here will be in this beautiful estate's centuries old farmhouse - and will be simple and rustic.
Eremo della Giubiliana, Ragusa
The estate was once part of the old ecclesiastical feudal hold of Renna dating from the 12th century, and later, a 15th century convent. It is now an exquisitely charming 5 Star Boutique Hotel - set among carob forests and stone walls.
Grand Hotel Ortigia, Siracuse
4 star originally built in 1905, with an interior that was completely renovated to show Belle Epoque style Located on the waterfront overlooking the sea.
San Pietro Palace Hotel, Taormina
Elegant simplicity and 5 Star Luxury looking out to the sea. San Pietro is just a short walk from the historical center of Taormina, and come evening, guests can view the twinkling lights of the shops and taverns.

Prices
$7,300 per person based on double occupancy
$1,400 single supplement

Food & Wine
Breakfast - Daily
Lunches - all lunches, with the exception of days 1,8 and 10 as noted on itinerary
Dinners - all dinners, with the exception of days 3, as noted on itinerary
Wines and water will be served with lunches and dinners
Transportation - Air-Conditioned mini-bus

Guided by Michele Scicolone
Michele Scicolone is a cookbook author and writer who specializes in food, wine and travel. Her latest book, Entertaining with the Sopranos was published in February 2006. MicheleÍs articles have appeared in Bon Appetit, The Wine Spectator, The Los Angeles Times, The Washington Post, The Wine Spectator, The New York Times, Gourmet, Food Arts, and many other publications. Michele has been a spokesperson for Williams Sonoma and the Italian Trade Commission and has lectured on Italian culture and cuisine at The Smithsonian Institute, Hofstra, and Henderson State Universities.