A Taste of Sicily - Palermo to Syracusa

Our trip starts today in Palermo, Sicily's capital with a rich tapestry of Greek, Roman, Islamic and Byzantine culture all merging into a fascinating mix of architecture and customs.



Due to a number of flights arriving late today, our tour leader will meet you tomorrow morning (Day 2) at 9am for the welcome meeting. There will be a chance to meet the Tour Leader at 6pm in the hotel reception for those who are here, and you may wish to go for dinner together after. There are no other activities planned today, so you\ re free to arrive in Palermo at any time. If you\ d like an airport transfer today, you'll need to arrive into Palermo's Falcone-Borsellino International Airport (PMO), which is around a 45-minute drive from the airport.



If your flight arrives earlier in the day, you might like 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 its colourful and bustling open-air markets with a wide range of food on offer from pane e 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 our Sicilian gastronomic journey, it's important to approach it with an open mind and willingness to explore. This experience is not well-suited for individuals with specific dietary restrictions.

Today we'll follow our local guide on a culinary journey through the vibrant world of Sicilian street food. We'll 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. We'll hear 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. Of course, we'll sample many treats on our tour, from deep-fried arancini, 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 Sicily's distinct flavours.



This afternoon you\ re free to explore more of Palermo at your own pace.

Driving into the hills just a short distance out of the capital, we'll head out this morning 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'll 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'll make the short drive to our Masseria, a farmhouse with a large agricultural estate, where we'll spend the night. On arrival, we'll set off on a guided walk through the estate to see the olive grove and vines growing. We'll also see their milk and cheese production and learn about the cheese-making process.



Next, we'll head to the kitchen for an oil tasting, then a cookery lesson and demonstration where the agriturismo'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'll 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, including the delicious specialities you'll have contributed to creating.



Our agriturismo has a swimming pool to cool off in, however, it's only open during high season, between the end of May and the end of September. It can also sporadically be closed due to weather conditions.

Waving goodbye to the agritourismo this morning, we'll 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. It's 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'll visit the Mafia information centre to gain a greater understanding and learn about the real meaning and history of the Mafia, which may be surprisingly different from the common stereotype.



Following free time for lunch, we'll 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'll 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'll 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 wines which are all rich and robust thanks to 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'll 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'll spend the night.



This evening is free to relax after our busy day.

We'll wake up in Agrigento this morning, 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 staring 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'll 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'll visit a tomato producer and learn about the process and enjoy some of the end products with our tomato-based lunch.



After lunch, we'll 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.

This morning, we'll 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 ambience with marble counters, brass fixtures, and intricate tilework. 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. Tonight, we'll meet for our last dinner 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 this morning, we'll drive for one hour to Catania Fontanarossa Airport (CTA), arriving around 9.30am, where our trip ends.



The earliest your flight can depart today is 11.30am.