A Taste of Sicily - Palermo to Syracusa

Arrive in Palermo, Sicily's capital with a rich mix of Greek, Roman, Islamic and Byzantine culture all merging into a fascinating combination of architecture and customs.

Due to the number of arrival flights on the first day our Leader plans to meet you in the hotel reception on day two at 9am for the welcome meeting. There will be a chance to mee the Tour Leader at 6pm in the hotel reception for those who are here, and you may wish to go for dinner together after. If you would like an airport transfer today, you'll need to arrive at Palermo's Falcone-Borsellino International airport (airport code PMO), which is 35km, around 45 minutes from the airport.

If your flight arrives earlier in the day, perhaps you might choose to visit the Gothic Cathedral with its extensive mosaics and beautiful cloisters. To get away from the summer heat the Botanical gardens are also well worth a visit, the city centre is compact with a network of narrow streets and expansive piazzas with a great choice of places to eat. Palermo is well known for is colourful and bustling open-air markets with a wide range of food options such as panelle (a Sicilian sandwich stuffed with chickpeas) or a wholesome bowl of homemade fresh spaghetti with sundried tomatoes, olives, capers and topped with breadcrumbs.

To get the most from this gastronomic journey though Sicily, it's important to approach it with open-minded willingness to explore a wide range of gastronomic delights. This experience is not well-suited for individuals with specific dietary restrictions.

Today we follow our local guide on a culinary journey through the vibrant world of Sicilian Street food. We visit the historic Ballaro open-air market, reminiscent of Sicily's Arabic heritage with its Souk-inspired layout. Then on to the bustling Capo market where it's easy to get lost amidst the lively, aromatic stalls brimming with local delicacies and fresh produce. Following our local guide is our passport to uncovering the very best of Palermo's culinary treasures and understanding the essence of Palermitan culture. Listen to insider tips and stories that can't be found in guidebooks, and even acquire new recipes to recreate the magic of Sicilian cuisine at home. We will taste many treats on our tour, from deep-fried arancine, filled with cheese and rice, to the crisp and thin chickpea fritters known as 'panelle' and the fragrant sfincione (distinct from pizza!) - each bite tells a story of Sicilian flavours.

This afternoon is left free to explore more of Palermo at your own pace.

Driving into the hills just a short distance out of the capital, we will go with our Tour Leader to visit the majestic Norman Cathedral of Monreale. Founded in 1174 by William the Good, the cathedral is also famous for its extensive mosaics, as well as its beautiful cloisters showing both Romanesque and Islamic influences. We have free time here for lunch and enjoy its picturesque streets and squares, as well as lovely views of the surrounding countryside. The town has a charming, old-world atmosphere and is a peaceful escape from the hustle and bustle of Palermo.

After lunch we make the short drive to our Masseria, a farmhouse with a large agricultural estate, where we spend the night. On arrival we set off on a guided walk through the estate to see the olive grove and vines growing. We will see their milk and cheese production and learn about the cheese making process.

Next we head to the kitchen for an oil tasting, then cookery lesson and demonstration where the Agritourismo's cook, the grandmother or 'Nonna' will share all her secrets through a hands-on cooking experience based on the farm's fresh products. You will get to know how to reproduce the best Sicilian flavours at home, testing your skills by taking it in turns to help create a local dish. The cooking class will then be followed by dinner - obviously including the delicious specialties you will have contributed to creating!

There is a swimming pool here but please be aware it opens from the end of May to the end of September, and this can sometimes change depending on weather conditions.

Waving goodbye to the Agritourismo we take a short drive to Corleone. The town has a long history dating back to ancient times and features historical sites, churches, and natural beauty in its surroundings. However, it is perhaps best known for its association with the Mafia, a criminal organisation that has had a significant presence in Sicily and other parts of Italy. We will make a visit to the Mafia information centre to gain a greater understanding and learn about the real meaning and history of Mafia -which may be surprisingly different from the common stereotype.

Following free time for lunch, we visit a historic pastry shop and get our hands on a cannolo, a crisp, fried pastry shell that is tube-shaped and filled with a sweet, creamy filling. The traditional filling for cannoli is made from ricotta cheese, which is blended with sugar, vanilla extract, and sometimes other flavourings like chocolate chips, candied fruit, or citrus zest.

In the afternoon, we drive to Teatro Andromeda, a place of incredible energy created by the shepherd and artist Lorenzo Reina. Set in a dramatic, incredibly beautiful location with an astonishing view of the Sicilian countryside, the theatre owes its name to the Andromeda constellation, which the stones are displayed to reproduce. We will get to know the story of the artist, how this theatre and the surrounding artistic park and sanctuary were created and soak up the energy before heading off to Morreale wine estate. Sicilian winemakers produce a broad spectrum of wine styles, rich and robust from the island's fertile soil. The Morreale family grow several varieties of grapes including Grillo which is believed to have originated from this estate in 1874. We will tour the estate, learn the family story, and sample a few wines before our final drive of the day, just 15 minutes to Agrigento where we spend the night. We have the evening free to relax after our busy but rewarding day.

We wake in Agrigento, which was once one of the most prosperous cities in Sicily. The ancient acropolis, now the modern city, overlooks a southern ridge, misleadingly named the Valley of the Temples. Visiting these temples with a local guide, we will walk around the ruins of the largest Doric temple ever constructed - the Temple of Zeus. Standing next to this monumental structure you are only as tall as the first few entry steps and so you tend to feel very small starring up at the gigantic pillars above you. We will also explore the perfectly proportioned Doric columns of the Temple of Concord, as well as the oldest temple in the complex, honouring Hercules.

After visiting the temples, we have free time for lunch then meet again to continue our journey heading east. Our next stop is Modica known for its stunning Baroque architecture, rich history, and unique culinary traditions, particularly its renowned chocolate. We visit a chocolatier see their laboratory and a demonstration of the process used dating back to the Aztecs. It is a type of 'cold-processed' chocolate, which means it is not subjected to high temperatures during production. The cacao beans are ground at low temperatures, preserving more of the natural flavours and giving the chocolate a grainy, granular texture. After a tasting session here, we drive to Scicli our home for the night. Scicli has gained fame as a location for several film and television productions, including the popular Italian detective series Inspector Montalbano. The town's picturesque streets and historic buildings have provided a captivating backdrop for these productions but surprisingly is still not really on the tourist map and as such offers a peaceful and laid-back atmosphere, making it an ideal destination for us today.

Today we continue our culinary adventure in search of the secrets behind an excellent tomato sauce. Sicily is very well known for its tomatoes, its Mediterranean climate, with abundant sunshine and fertile soil, creates ideal conditions for tomato cultivation. Sicilian tomatoes are used in a wide range of dishes in Italian cuisine, such as tomato sauces, salads, bruschetta, and fresh pasta dishes. They are known for their rich, sweet flavour, making them a popular choice for both local and international chefs. This morning we visit a tomato producer and learn about the process and enjoy some of the end products with our tomato-based lunch.

After lunch we drive to the baroque town of Noto. Noto is surrounded by almond orchards; the blossom is stunning during spring. After a short orientation walk with the Tour Leader we will stop for a granita, a refreshing and delightful Italian frozen dessert. It has a texture that falls somewhere between shaved ice and sorbet, and it's known for its icy, crystalline consistency. Granita is typically made from just a few simple ingredients: water, sugar, and flavourings, particularly popular in this part of Sicily. Once we are finished in Noto we drive 40 kilometres to Syracusa where we spend the last two nights of this holiday. Our accommodation is in a fantastic location just inside Ortygia island. This means you can enjoy this delightful Island once the day trippers have left. The accommodation we use is a small, family run hotel and all rooms have en-suite facilities, it is though perhaps the simplest hotel we use on the trip.

\kerning2

This morning we discover Ortygia Island on foot with our Tour Leader. This small island is the historical centre of the city and home to many landmarks such as the Fonte of Aretusa, Temple of Apollo ruins, Maniace Castle, and the narrow streets of the Jewish Quarter with its old baths found under the Residenza Alla Giudecca Hotel. Ortygia Island is also a great place to go to a local cafe and sit and watch the world go by. Sicilian coffee bars are known for their distinctive and often ornate decor. Many have a classic, old-world ambiance with marble counters, brass fixtures, and intricate tile work. We will visit one with our Tour Leader who will explain the coffee traditions of the island while we all enjoy a cup.

The rest of the afternoon is free for exploration. We meet for our last dinner tonight and sample Syracusa's seafood cuisine. It is a reflection of the region's strong connection to the sea, and you'll find that the dishes are prepared with a focus on freshness and simplicity, allowing the natural flavours of the seafood to shine through. Whether you prefer classic Sicilian preparations or innovative twists on seafood dishes, there will be something on the menu to suit everyone.

Departing Syracuse after breakfast, we drive 1 hour to Catania Fontanarossa Airport (CTA) where we will arrive at about 9.30am and this is where our trip ends. The earliest your flight can depart is 11.30am.