Sicily
Cost: $8,300Single Supplement: $1,200
Price Includes:
Tour guides; all meals and wine on
tasting menus at restaurants listed
on the itinerary; private coach
transportation to/from airports,
restaurants, events, cooking classes,
and luxury hotel accommodations as
indicated in the itinerary
Not Included:
International and domestic
airfares; excess baggage charges;
airport arrival and departure
taxes; travel insurance; meals,
wines, or sightseeing not included
in itinerary; personal expenses
such as laundry and
communication charges;
gratuities, email/fax/telephone
charges, and hotel minibar.
September 4th to September 14th, 2008
"To have seen Italy without having seen Sicily, is not to have seen Italy at all." - Goethe
Join our tour guides Michele and Charles Scicolone and discover the wonderfully varied cuisine of modern day Sicily - a combination of different traditions from Ancient Greek, Roman, Norman and Arab cuisines. From Palermo to Taormina, we will meet and learn from local chefs, experience artisanal cheese making, visit local markets, feast at restaurants, and visit astonishing archaeological sites.
Day 1
Arrive in Palermo and transfer to the five-star Grand Hotel
Villa Igea. Welcome prosecco and canapes on the hotel
terrace with our tour leaders Michele and Charles Scicolone, followed by a seafood dinner.
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. Tour and lunch in an ancient salt mill on
the water. We continue to Marsala and the Florio winery for a
special marsala wine tasting.
Day 3
Morning tour of the Capo outdoor food market with Mary Taylor
Simeti, author and food historian. Lunch of Palermitan
specialties at Mary's favorite trattoria in the Borgo. Afternoon
and evening free to explore Palermo.
Day 4
Morning trip for 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. For dinner, we are guests of an aristocratic
Palermitan family for cucina baronale.
Day 5
We depart Palermo for Regaleali, the country estate of
cookbook author, Anna Tasca Lanza. The estate is a working
farm that provides all the wine and almost all the food it
serves its guests. There are vineyards, olive groves, an
extensive vegetable garden and fruit trees, chickens and
sheep. After a tour of the winery, we will have a cooking class.
Overnight and dinner at Regaleali.
Day 6
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, a
15th-century convent-turned-five star hotel, outside of Ragusa.
Dinner in the garden.
Day 7
Day to relax by the pool, take a walk in the historic Baroque
town of Ragusa or visit the town of Siracusa. This evening we
will enjoy a seven-course degustation dinner with matching
wines, prepared by Chef Ciccio Sultano, at his Michelin star
restaurant Ristorante Duomo in Ragusa Ibla. Chef Sultano is
acclaimed in Europe and the USA for his modern interpretation
of Sicilian cuisine.
Day 8
Morning tour and tasting of Bonajuto chocolate in Modica followed by lunch at the COS winery
with tasting.
Day 9
Leave for Taormina, stopping for a snack in the baroque town
of Noto. We visit Caffe Sicilia for chestnuts filled with citrus
jam and marvellous gelati. Arrive at the five-star San Pietro
Palace Hotel in Taormina, with views over the Ionian Sea.
Evening at your leisure.
Day 10
Day to explore, shop, visit the Greek theatre, or relax.
Farewell degustation dinner in Taormina.
Day 11
Morning transfer to the Catania airport.
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. Michele’s
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.
Charles Scicolone is the consulting wine director of I Trulli Restaurant and Enoteca,
a restaurant and wine bar with an all-Italian wine list, and Vino , an Italian wine and
spirits shop. He also teaches an extensive series of wine courses at Vinoteca. He has
lectured on Italian wines for the Italy America Chamber of Commerce, the Agricultural
Ministry of the Region of Sicily, La Cucina Italiana Magazine, the Region of Umbria,
the Italian Trade Commission, The Wine Media Guild and The Smithsonian Institute.
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