Meals

All breakfasts, two wine tastings, one cookery class/lunch and four produce tastings (three of which are also considered lunch) are included. Sicilian cuisine is a melting pot of all the different cultures that have occupied the island, from the Arabs to the Normans. The island itself is incredibly fertile, enjoying an ideal climate for the cultivation of produce, such as olives, oranges, lemons, aubergines (eggplants), tomatoes, pistachios, almonds and grapes; not to mention all the seafood, tuna and swordfish caught right off the coast. The result? A cuisine that’s fresh, varied and delicious. Sicilian wines are also superb and known to be strong and syrupy, such as marsala and moscato. Here are some of the regional specialities we recommend trying during this trip: Caponata: A tasty salad made with aubergines, olives, capers and celery, makes a great appetizer. Sfincione: A local form of pizza made with tomatoes, onions and (sometimes) anchovies. Prepared on a thick bread and more likely found in a bakery than in a pizzeria. Pane e pannelle: A favourite street food of Palermo, panelle (chickpea fritters) are served between bread, like a sandwich. Arancini (also known as arancine): Fried rice balls stuffed with meat or cheese. Pani câ mèusa: The name literally means bread with spleen, but don’t let that put you off. It is a delicious speciality of Palermo. Cannoli: Tubular fried dough filled with sweetened ricotta (made from sheep’s milk). Cassata siciliana: A sponge cake soaked in liqueur, the slices layered with sweetened ricotta, and the whole cake covered in almond paste andicing. It is also studded with candied fruits and other goodies. Pasta alla Norma: Made with fried aubergine, tomatoes, basil and salted ricotta. Pasta with pistachio pesto. Pasta con le sarde: Sardines are popular in Sicily, so it’s common to see them as a topping for pasta. One common variety is bucatini with sardines, fennel, saffron, pine nuts and raisins. Frutta martorana: Other places call this marzipan, but in Sicily the almond paste is moulded into little, incredibly realistic fruits, hence fruits of Martora, or frutta martorana. Granita: The perfect summer refreshment, granita, originally from Sicily, is now found all over Italy. It’s crushed ice with sugar and fresh fruit, simple but delicious. Involtini di pesce spada: Rolls of thinly sliced swordfish stuffed with pine nuts, raisins, breadcrumbs, anchovy fillets, orange juice and lemon juice, eggs and grated pecorino. Tonno e spada affumicata: Smoked tuna and swordfish shaved paper thin and layered on a plate. These can be accented with shaved fennel and oranges, or olives and sun-dried tomatoes, or can be served with a drizzle of extra-virgin olive oil and good-quality crusty bread.

Transport

We use a private air-conditioned minibus for all transfers and excursions allowing us to enjoy comfortable, flexible and stress-free journeys.

Others

Special guided tours in main UNESCO sights and cities

Accommodation

On this Sicily trip, we use three- and four-star hotels. Some have been chosen for their warm hospitality and typically Sicilian character and others for their convenient location. They are often near the historic centres we visit so we can easily explore the towns in the evenings or during our free time. Below are the hotels normally used: Palermo: B&B Hotel Quattro Canti (nights 1-2) Our first stop is Quattro Canti, a three-star hotel in the historic centre of Palermo. For foodies, the highlight may well be the rooftop restaurant, which serves Italian cuisine with views over the city. Marsala: Villa Favorita bungalow (night 3) In Marsala, we stay at the Villa Favorita resort (above). The Villa Favorita resort was built by wine entrepreneur Salvatore Amodeo in 1860 and we typically stay in igloo-style accommodations within the property. There’s also a pool with loungers, plus plenty of green space to wander. Agrigento: Hotel della Valle (night 4) After visiting the Valley of the Temples, we head to the nearby Hotel della Valle. Relax post-exploration with a dip in the pool or dine together in one of the two restaurants, which serve a mixture of Sicilian and international cuisines. Ragusa: Hotel Mediterraneo or Hotel Barocco (night 5) In Ragusa, we either stay at Hotel Mediterraneo (above) or Hotel Barocco, depending on availability. The former is a modern hotel within a few minutes’ walk of Ragusa Ibla (the old town); it has a restaurant-bar serving Mediterranean cuisine. The latter is within Ragusa Ibla and has a restaurant-pizzeria. Catania area: B&B Hotel Catania (nights 6-7) We spend our final two nights at the modern Hotel Catania. It’s well placed for our activities, and, when we’re not out exploring, it has a lobby shop for food and drink.

Guide

An Exodus local leader is available throughout the week to help with your orientation and to make sure everything runs smoothly. Due to Italian legislation, tour leaders are not allowed to guide groups in some cities, museums and churches. Local licenced guides will accompany the group in Agrigento and Villa Romana del Casale/Piazza Armerina. You are free to sightsee with the tour leader or at your own pace in all other towns.

Not included:

Flights

Flights not included

Insurance

Insurance not included

Others

— Travel insurance — Single accommodation — Visa or vaccinations — City taxes (approx. €10-15)

Optional

Other activities and services are not included

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Day 1 Day 1: Start Palermo
12:00 am - 11:59 pm

Day 1: Start Palermo

This tour starts in Palermo, the regional capital of Sicily. This busy port city on the northwest coast encompasses fascinating and often-overlooked attractions. There is fine architecture to admire, good museums, palazzi and churches. It is the food scene, colourful markets and long-established food shops, however, that give the city an original, eccentric character worth discovering. Accommodation: B&B Hotel Quattro Canti (or similar)
Day 2 Day 2: Explore The Markets Of Palermo And Indulge In Fabulous Street Food; Optional Afternoon Visit To Monreale And The ‘Duomo’ (Breakfast,Lunch)
12:00 am - 11:59 pm

Day 2: Explore The Markets Of Palermo And Indulge In Fabulous Street Food; Optional Afternoon Visit To Monreale And The ‘Duomo’ (Breakfast,Lunch)

We start our week with a guided foodie tour through the historic centre of Palermo. During our walk, we wander through the carts and kiosks of street vendors, colourful markets and local bakeries while trying some of the best local specialities. These vary by season, but usually include arancini (fried rice balls stuffed with meat sauce and cheese), panelle (fried chickpea pancake), and sfincione (the traditional pizza of Palermo) – all delicious. As we walk, the local guide reveals secrets of Sicilian street cuisine and explains the history of the city, while pointing out notable monuments and historic streets, such as Piazza San Domenico, Vucciria and Quattro Canti. The rest of the day is free; you may decide to continue sightseeing at your own pace or take an optional visit to Monreale, famous for its duomo (cathedral), considered the greatest example of Norman architecture in the world. Accommodation: B&B Hotel Quattro Canti (or similar)
Day 3 Day 3: Transfer To Erice; Hands-On Cookery Class With A Local Chef; Continue To Marsala And Sample The Local Wines (Breakfast,Lunch)
12:00 am - 11:59 pm

Day 3: Transfer To Erice; Hands-On Cookery Class With A Local Chef; Continue To Marsala And Sample The Local Wines (Breakfast,Lunch)

In the morning, we transfer to our next destination, the hilltop town of Erice. The local gastronomy in this part of Sicily is strongly influenced by the Arabs, who occupied the area for many centuries until the Normans took over. A hands-on cookery course with a local chef gives us the opportunity to learn more about the interesting culinary fusions, while practising (and tasting) traditional regional recipes. In the afternoon, we head to the southern town of Marsala, home to the much-loved fortified wines of the same name. A wine tasting is offered after a tour of one of the best local wineries. Accommodation: Villa Favorita Bungalow, Hotel Carmine (or similar)
Day 4 Day 4: Morning Visit To An Olive Farm For Olive Oil And Produce Tasting; Transfer To Agrigento For A Guided Tour Of The Valley Of The Temples (Breakfast)
12:00 am - 11:59 pm

Day 4: Morning Visit To An Olive Farm For Olive Oil And Produce Tasting; Transfer To Agrigento For A Guided Tour Of The Valley Of The Temples (Breakfast)

In the morning, we leave Marsala and transfer to a traditional organic olive farm. We learn about the cultivation and production methods and sample olive oil accompanied by local produce. In the afternoon, we transfer to the Valley of the Temples in Agrigento. A guided tour allows us to learn about the history of this archaeological park, which consists of eight temples (and various other remains) built between about 510 BCE and 430 BCE. Accommodation: Hotel della Valle (or similar)
Day 5 Day 5: To Piazza Armerina; Guided Tour Of The Villa Romana Del Casale Followed By A Delicious Produce Tasting; Afternoon Visit To The Town Of Ragusa (Breakfast,Lunch)
12:00 am - 11:59 pm

Day 5: To Piazza Armerina; Guided Tour Of The Villa Romana Del Casale Followed By A Delicious Produce Tasting; Afternoon Visit To The Town Of Ragusa (Breakfast,Lunch)

Today’s destination is Piazza Armerina, home of Villa Romana del Casale. Built in the fourth century CE as a hunting lodge by a Roman patrician, the villa is home to well-preserved Roman mosaics, which are spread over 37,670sqft (3,500sqm). After a guided tour of this UNESCO-listed site, we enjoy a delicious produce tasting of Sicilian delicacies. In the afternoon, we transfer to the baroque gem of Ragusa, one of the most beautiful cities in Italy. The town is part of the Val di Noto World Heritage site and 18 of the buildings are protected by UNESCO. After a short orientation walk, we have free time to enjoy a relaxing and well-deserved aperitivo (traditional Italian pre-dinner drinks and snacks) in a piazza. Accommodation: Hotel Mediterraneo or Hotel Barocco (or similar)
Day 6 Day 6: Transfer To Rural Farm For Cheese Tasting; To The Baroque Town Of Noto; Time To Explore And Transfer To Catania (Breakfast)
12:00 am - 11:59 pm

Day 6: Transfer To Rural Farm For Cheese Tasting; To The Baroque Town Of Noto; Time To Explore And Transfer To Catania (Breakfast)

We start our day with a transfer to a family-run farm in the countryside near Ragusa, a province where cheese-making traditions are stronger than anywhere else in Sicily. After a cheese-making demonstration and a farm tour, we taste samples, including ricotta made by the owners. Later, we transfer to the other baroque gem of the Val di Noto, the town of Noto itself. After a relaxing stroll through what is considered one of the most beautiful historic centres in Sicily, we can enjoy another staple of Sicilian cuisine: granita (crushed ice flavoured with fresh fruit or nuts and sugar) accompanied by traditional brioche (a soft, fragrant sweetbread). In the afternoon, we transfer to Catania, our base for the last two nights of the tour. Accommodation: B&B Hotel Catania (or similar)
Day 7 Day 7: Visit The Loud, Fast-Paced Fish Market; Travel To Etna For An Excellent Wine And Produce Tasting And Short Walk; Return To Catania (Breakfast,Lunch)
12:00 am - 11:59 pm

Day 7: Visit The Loud, Fast-Paced Fish Market; Travel To Etna For An Excellent Wine And Produce Tasting And Short Walk; Return To Catania (Breakfast,Lunch)

After breakfast, we visit La Pescheria, the colourful, loud and pungent fish market, which is one of the oldest and biggest in Italy. Held every morning except Sunday, it is everything one expects an Italian market to be; following the local traditions, fishermen try to attract buyers with their loud voices and plenty of gesticulation. Nearby, there are also fruit and vegetable stalls plus other produce from the mountain villages around Etna. Later this morning, we transfer to a renowned wine cellar on Mount Etna and enjoy a wine and produce tasting for lunch, followed by a walk (one hour, 3mi/5km maximum) around the most active volcano in Europe. We return to Catania in the afternoon, and in the evening our leader will recommend an excellent local restaurant where we can enjoy a farewell dinner. Accommodation: B&B Hotel Catania (or similar)
Day 8 Day 8: End Catania (Breakfast)
12:00 am - 11:59 pm

Day 8: End Catania (Breakfast)

This Sicilian food adventure comes to an end after breakfast. If you’d like more time to explore this fascinating island, speak to your sales representative about extending your stay.

8 days tour

Sicily Food Adventure

This tour includes:

Not included:

Start planning your experience

Itinerary of your trip Sicily Food Adventure

Day 1: Start Palermo

Day 2: Explore The Markets Of Palermo And Indulge In Fabulous Street Food; Optional Afternoon Visit To Monreale And The ‘Duomo’ (Breakfast,Lunch)

Day 3: Transfer To Erice; Hands-On Cookery Class With A Local Chef; Continue To Marsala And Sample The Local Wines (Breakfast,Lunch)

Day 4: Morning Visit To An Olive Farm For Olive Oil And Produce Tasting; Transfer To Agrigento For A Guided Tour Of The Valley Of The Temples (Breakfast)

Day 5: To Piazza Armerina; Guided Tour Of The Villa Romana Del Casale Followed By A Delicious Produce Tasting; Afternoon Visit To The Town Of Ragusa (Breakfast,Lunch)

Day 6: Transfer To Rural Farm For Cheese Tasting; To The Baroque Town Of Noto; Time To Explore And Transfer To Catania (Breakfast)

Day 7: Visit The Loud, Fast-Paced Fish Market; Travel To Etna For An Excellent Wine And Produce Tasting And Short Walk; Return To Catania (Breakfast,Lunch)

Day 8: End Catania (Breakfast)

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