Savour Sicily

Itinerary

Day 1

Benvenuti and welcome to Palermo, Sicily’s vibrant capital, where you will be transferred to your accommodation from either the airport or your hotel. We check-in to our hotel for the first three nights of our exciting culinary journey, an elegant conversion of an 18th century baroque palazzo, right in the heart of the historical centre of the city. Once you have settled in, enjoy tempo libero (free time) to explore the city, utilising the first of your information packed Savour Sicily city guide maps. There is no
better place to start than in Palermo, winning 2018’s title as the official ‘Italian Capital of Culture’. Palermo is all about street food, recently named top 5 the world for it, so hit the streets and work your way through our guide of all the best places for snacks and drinks. At 7pm that evening, we officially commence our tour with a gala event, held in one of the most historic palazzi (buildings) in the city, with sweeping views over the bay of Palermo. We commence our journey together with a fine glass of zesty Sicilian wine to welcome each other to Sicily, and then enjoy getting to know our fellow like-minded
travel companions over a mouth-watering Sicilian feast. Inc meals: Dinner

Day 2

After a hearty breakfast, our first excursion together begins by discovering the sights, flavours and culture of the Sicilian west coast, where the Arab influence is most prominent. The 9th century arrival of the Arabs bought ingredients such as pine nuts, cinnamon, citrus, dates, sugar cane and pistachios to Sicily’s fertile soil and with the proximity to North Africa the Arabs commenced a great profitable trade between the continents. It is the influence of these ingredients that is one of the main reasons Sicilian
cuisine differs so greatly to that of mainland Italy. Our first stop is a charming country ‘baglio’, set in between Trapani and Marsala on the ‘Strada del Vino’, a wine road at the heart of one of Sicily’s most notable wine regions. A ‘baglio’ is a traditional agricultural dwelling, largely built during the 15th century to serve as the base for remote feudal estates, and features internal patios and fortifications to protect against bandits. This particular baglio once belonged to the famous Florio family, who introduced Marsala wine and tinned tuna to the world. We tour the winery, vineyard and cellar to learn more about the production of mineral rich and earthy Sicilian wines. We then taste the estate’s wines across a three-course paired lunch of Arab inspired dishes exclusive to the west coast, in particular the hero dish Fish Cuscus. After lunch it’s off to the ‘salt road’, a 29km stretch of shimmering saltpans along the west coast, with origins dating back to Phoenician times. Learn about this precious ancient commodity with a visit and tasting.
Discover the perfect salt production conditions of this area, which has been in use for over 2,700 years, paired with unforgettable views of the lagoon and ancient windmills.
Back in Palermo, enjoy a night of tempo libero to continue to immerse yourself in this vibrant port city. Inc meals: Breakfast and Lunch

Day 3

Experience Palermo by visiting the city’s finest outdoor market, from 9th century Arab origins, followed by cooking and lunching in one of the most important buildings in the city, the Lanza Tomasi palazzo. Built in the 18th century on top of 15th century Spanish city walls, in 1849 this historic palazzo became the property of Prince Giulio Fabrizio Tomasi di Lampedusa, who would later become the inspiration behind the main character in the world-famous novel, The Leopard. This masterpiece of Italian Literature was written by the Prince’s great-grandson, Giuseppe Tomasi di Lampedusa, and this very palazzo was the author’s last residence until his death in 1957. The author’s cousin and adopted son, the Duke of Palma, has lovingly restored the palazzo to its former splendor. Together with his wife the Duchess of Palma Nicoletta Polo, we are lucky enough to be given a rare glimpse of this extraordinary aristocratic lifestyle as portrayed in The Leopard. Our first stop is the colourful local Capo mercato (market) where under Nicoletta’s guidance, we carefully select the freshest seasonal ingredients for our
cooking class in her very own kitchen. Upon arrival at the palazzo, we pick herbs from Nicoletta’s terrace garden for the class, before heading up to the kitchen to prepare traditional dishes and learn more about the history of Sicilian cuisine. Lunch is served in the palazzo’s formal dining room, looked on by portraits of ancestors from the ancient Lampedusa line, followed by a personal tour of their private wing of this significant historical building. The afternoon and evening is yours to continue to be captivated by the layers of rich history in Italy’s celebrated city of the year. Inc meals: Breakfast and
Lunch

Day 4

We depart Palermo and make our way to our first architectural highlight of the day, the Cattedrale di Monreale. Marvel at the glittering mosaics and pillars of this church above the city, considered Sicily’s finest example of Arab-Norman architecture, a unique style recently UNESCO World Heritage listed. Witness the dramatic scenery of the Sicilian interior on our way to the Mediterranean coast and the town of Agrigento, for our second architectural highlight, the majestic Valley of the Temples. Your first glimpse of Sicily’s prized temples and their sandstone pillars is an unforgettable sight. Built by the ancient Greeks from 581 BC, the Doric temples stand along a ridge and were designed as a beacon for homecoming sailors. The most impressive is the still-intact Temple of Concord. Almost as beautiful as the temples themselves are the ancient olive groves that surround the structures and the splendid view across the Mediterranean Sea towards Africa. Heading inland we arrive at the winery and working agricultural estate of Regaleali, owned by the aristocratic Tasca Lanza family, for an overnight stay that offers an authentic rural experience and a taste of the noble atmosphere of times gone by.
Situated in the very heart of the island at Vallelunga, the property has been in the family for almost two hundred years. Nearly everything is grown and processed on this grand country estate of over 1200 acres, including wine, cheese, meat, oil and vegetables. After checking in and enjoying a few lazy hours by the pool, engage in an intimate cooking class with Marchesa Fabrizia Lanza and the estate’s chef, and learn more about the history of Sicilian ingredients and cooking techniques. Prepare various seasonal traditional dishes of Tasca Lanza family recipes, with ingredients grown and produced on
the land. Savour these dishes as part of a three-course dinner, accompanied by wine from what Fabrizia’s grandfather called the “blessed” hills of Regaleali. Inc meals: Breakfast and Dinner

Day 5

This morning we wake up with the sheep, for a very special breakfast experience typical of this ancient rural heartland. It’s off to a nearby pasture to spend the morning with the shepherds, discover more about cheese making and make our very own ricotta!
This age-old production has been carried out here almost unchanged for almost 3000 years, when the Greeks found this terrain perfect for rearing sheep and goats, making milk based products for profitable trade between Magna Graecia. Enjoy a cheese tasting before touring the gardens back at the estate, featuring wild herbs and flowers just as the ancient Greeks also would have found. We journey through rolling hills covered in a patchwork of farmland through the remote centre of Sicily, and make our way to Cefalù on the north coast. Enjoy tempo libero in this typical Sicilian beach town with a pretty harbor, taking in the views of the azure waters of the Tyrrhenian Sea. But first, it’s off to a local pasticceria (pastry shop) for a famous Sicilian treat, wrestling for space with lively locals. Take a walk along the lungomare (esplanade) with its picture perfect coastline, or visit the magnificent square where you will find the city’s Duomo, another of the jewels in the Arab Norman crown, with twin pyramid towers magnificently framed by the steep cliff known as La Rocca. We depart for Milazzo where we catch the ferry across to our favourite Aeolian island of Salina. As the islands approach, admire lush green cliffs that plunge into clear blue seas, before we check into our home for the next three nights. A gorgeous family run property, the hotel is an impressive conversion of 19th century white washed Aeolian farmhouses, with elegant and airy rooms set in fragrant gardens.
The highlight is the infinity pool, with spot on views across the sea of smoking Stromboli volcano. That evening, one of Italy’s top barmen treats us to a delicious ‘aperitivo’ tasting, teaching us more about this ritual, which is sure to become our favourite pastime in Salina. Watch as he makes us Italian cocktail classics, as well as some of his own delicious inventions, before devouring home made aperitivo delights over a zesty cocktail in front of that unforgettable pink Aeolian tramonto (sunset). Inc meals: Breakfast, snacks and aperitivo dinner

Day 6

Get set for an unforgettable full day out at sea, island hopping the archipelago- life really doesn’t get much better than this! Local fisherman and personality Antonello takes us out in his boat the ‘Stella di mare’ (star of the sea) for an exciting tour of the Aeolian islands and coastlines, and top swimming spots on the way. With both lunch and an early dinner on board, watch Antonello perfectly fillet locally caught fish, just as his fisherman father and grandfather taught him, and enjoy traditional delicacies with free flowing Aeolian wine. Stop off on neighbouring islands such as Panarea and Stromboli, and if the stars align with the ‘Star of the sea’, we just might see some explosions from Stromboli’s crater. Back on shore, our award winning barman will be waiting for you as you culminate this relaxing day with a poolside aperitivo. Inc meals: Breakfast, Lunch and Dinner

Day 7

After enjoying home made preserves over breakfast, enjoy a full day of tempo libero to take in island life on Salina however you please- a well deserved day of tempo libero at the half way point of the tour. Go for a swim in the warm crystal clear water. Explore Salina’s natural beauty with its mirror image volcanoes covered in lush wildflowers and vineyards, and enjoy breathtaking scenery from its vantage points. Head to the port with a granita and watch the fishermen work their nets on the colourful boats or grab a gelato in a sun-drenched square, letting what flavour you choose be the biggest decision
you have to make all day. After a stroll trough Malfa’s Bougainvillea covered laneways, we enjoy a dinner together alfresco and sample more of the island’s mouth-watering produce from its rich volcanic soil. Discover Salina’s famous capers, as well as fresh seafood from the waters that surround us and finish with a fine drop of sweet and honey coloured Malvasia dessert wine, of an indigenous variety exclusive to the islands. Inc meals: Breakfast and Dinner

Day 8

Leave Salina’s shores bright and early as we make our way back to the mainland and south to Siracusa, with a detour at Taormina for a bit of glitz and glamour. Yes tourists flock here, but they don’t do so for no reason- its beauty is extraordinary. Enjoy tempo libero to experience all Taormina has to offer. Stand spell bound on the superb Piazza IX Aprile, with a view of Mount Etna above and the spectacular coastline below. Wander the ruins of the Teatro Greco, another imprint left behind by the ancient Greeks. Delight in the passeggiata (stroll) down Taormina’s main drag ensuring you follow the locals and keep up la bella figura (the good impression). Browse the window displays of marzipans,
antiques and pretty painted dinnerware, and then indulge in some retail therapy in the many luscious boutiques. On route to Siracusa, we visit the foothills of dramatic 3320M Mount Etna, or Mungibeddu (beautiful mountain) as it is known in Sicilian dialect. Here in the middle of terraced vineyard country, it’s a late lunch as we dine at a local winery and sample a taste of Etna’s earthy and mineral rich indigenous varieties to a paired menu, and officially toast our east coast arrival. Arriving at Siracusa, we check into our boutique hotel in the city’s centro storico (historic centre) on the island of Ortigia, where we base ourselves for the next two nights. Our hotel is an elegant restoration of a fine 18th century baroque palazzo, featuring original floors, uniquely decorated rooms, antique furniture and a stunning rooftop terrace perfect for watching the sunset across the Ionian Sea. An evening passeggiata awaits to begin exploring Siracusa’s tangled maze of narrow streets, showcasing its fascinating 3000 year old history. Inc meals: Breakfast and Lunch

Day 9

We roll up our sleeves again today for our final exciting cooking class. After cooking the cuisine of the west coast and the interior, it’s now time to explore the east coast, and there is no better place to do that, than in Sicily’s second capital Catania. East coast cuisine is heavily influenced by the ancient Greeks, who 25 centuries ago brought ingredients such as honey, wheat, walnuts, figs, olives and grapes, and today we learn more about these important staple ingredients of Sicilian cuisine. We meet our chef for the day Loredana of ‘Cotume’, a charity working to preserve Sicilian culture and traditions, in the main Piazza Duomo, and admire the baroque architecture and views of Mungibeddu at the end of the principal Via Etnea. The first stop is La Pescheria fish market, the liveliest of all of Sicily’s markets, and a must-see. Stroll through the piazza packed with shrieking fishermen and witness the freshest of the day’s catch under the tarpaulins. In the nearby ‘deli street’ discover culinary delights of surrounding mountain ranges, home to the largest concentration of top-tier Denominazione di Origine Protetta (DOP) certified products. After buying what we need for our class, we head to the stunning 19th century kitchen of an iconic local villa in the heart of the city. We dive into our hands-on cooking class of traditional east coast dishes, including homemade pasta for Pasta alla Norma, and world famous Cannoli. Enjoy tempo libero to explore the city with its signature black lava stone, wide earthquake proof promenades and lively cosmopolitan lifestyle. When we return to Siracusa, enjoy an evening of tempo libero to take in the grandeur of this baroque city filed with magnificent architectural jewels. Take prime position in one of the vibrant squares and take in the bohemian street life, followed by picking up last minute gifts and souvenirs at the artisan boutiques along Via Roma. Inc meals: Breakfast and Lunch

Day 10

It’s our last day and we are sure to be feeling satisfied, stuffed and sad to leave this magical island. We enjoy a leisurely breakfast all together on the terrace including delicious home made cakes, before a last morning of tempo libero to shop, sight see, swim, or relax in a square. For our final lunch together, it’s a much loved local trattoria in a divine location. Specialising in delicious local seafood and pistachio pastas, you can use your newfound knowledge of Sicilian cuisine to order whatever last Sicilian meal you are craving. We finish off with a strong Sicilian amaro, before bidding each other arrivederci and auguri (all the best) for the next stages of our journeys. Transfer to your hotel after lunch if staying on in Siracusa, otherwise transfer to Catania hotels for extended stays in Catania, or the airport for connecting flights. Inc meals: Breakfast and Lunch