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Enjoy world famous Sicilian food while visiting the best heritage sites
This tour starts in Sicily's regional capital, Palermo. This busy port city situated on the north-western coast of the island encloses some very interesting and often overlooked attractions. There is some fine architecture to be admired, as well as good museums, palazzi and churches. It is the city's food scene, colourful local markets and long established food shops, however, that give the city a very original and eccentric character worth discovering. **
We start our week with a special guided foodie tour through the historic centre of Palermo, ranked amongst the best cities in the world for street food. During our walk we wander through carts and kiosks of street vendors, colourful markets and local bakeries whilst trying some of the best local specialities. These may vary depending on the season and usually include arancini (fried rice balls stuffed with meat sauce and cheese), panelle (fried chick peas pancake), and sfincione (Palermo’s traditional pizza) - all absolutely delicious. As we walk, the local guide will reveal some of the secrets of Sicilian street cuisine and explain the history of the city, while pointing out notable monuments and historic streets such as Piazza San Domenico, Vucciria, Quattro Canti. The rest of the day is free; you may decide to continue sightseeing in Palermo at your own pace or take an optional visit to Monreale, famous for the extraordinary Duomo, considered the greatest example of Norman architecture in the world. Overnight in Palermo.
In the morning we transfer to our next destination, the coastal town of Trapani. 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 will give 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, internationally famous for its finest fortified wines. A wine tasting will be offered after a tour of one of the best local wineries. Overnight in Marsala. **
In the morning we leave Marsala and transfer to a traditional organic olive farm, run by the Centonze family, owner of the estate since 1953. We will learn of the cultivation and production methods and sample some of the world's finest olive oil accompanied by local produce. In the afternoon we transfer to the iconic sight of the Valley of the Temples in Agrigento. A guided tour will allow us to discover and learn of the history of this splendid archaeological park, which consists of eight temples (and various other remains) built between about 510 BC and 430 BC. Overnight in Agrigento.
Today's destination is Piazza Armerina, home of world famous Villa Romana del Casale. Built in the 4th Century AD as a hunting lodge by a Roman patrician, the villa is home to some of the best preserved Roman mosaics spread over around 3500 square meters. After a guided tour of this extraordinary UNESCO sight, we enjoy a delicious produce tasting of local sicilian delicacies. In the afternoon we transfer to the Baroque gem of Ragusa, without doubt one of the most beautiful cities in Sicily and Italy. The town is part of the Val di Noto UNESCO Heritage site and 18 of its buildings are protected by UNESCO patronage. After a short orentiation walk we will have time to enjoy a relaxing and well deserved aperitivo (word for the traditional Italian pre-dinner drinks and snacks) in one of the town's elegant piazzas. Overnight in Ragusa.
We start our day with a transfer to a family-run farm in the countryside near Ragusa, a province where cheese making traditions are stonger than anywhere else in Sicily. After a cheese making demonstration and a tour around the farm we will sample some delicous cheese, including the famous ricotta, hand-made by the proud owners. Later, we transfer to the other Baroque gem of the Noto Valley, the town of Noto itself. After a relaxing stroll through what is considered one of Sicily's most beautiful historic centres, we have the opportunity to enjoy another staple of Sicilian cuisine: the famous 'granita' (thin flakes of ice flavored with fresh fruit or nuts and sugared) accompanied by the traditional 'brioche' (a soft and fragrant sweet delicacy). In the afternoon we transfer to Catania, our base for the last two nights of the tour.
After breakfast we visit the famous /Pescheria, /the colourful, loud and smelly fish market, which is one of the oldest and biggest in Italy. Held every morning except Sunday, this market is everything one expects an Italian market to be: following the local traditions, fishermen will try to attract buyers with their loud voices and lots of gesticulations. Nearby there are also fruit and vegetable stalls as well as other delicious local produce from the mountain villages around Etna. Later this morning we transfer to a famous wine cellar on Mount Etna and enjoy a delicious wine and produce tasting for lunch, followed by a short walk around the highest most active volcano in Europe (1 to 2 hours walking depending on time, 5 km maximum). We return to Catania in the afernoon and in the evening our leader will recommend an excellent local restaurant where to enjoy a celebratory farewell dinner.
* 7 nights 3 and 4-star hotels with en suite facilities
* 8 days land only / flight inclusive
* Group normally 6‐18, plus leader. Min age 16 yrs
* Travel by air-conditioned private minibus
All breakfasts, 2 wine tastings, 1 cookery class and 5 food tastings/lunches
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 a perfect climate which is ideal for the
cultivation of fresh produce such as olives, oranges, lemons, eggplants,
tomatoes, pistachios, almonds, grapes, and more—not to mention all of the
seafood, tuna and swordfish fished right off the coast. The result? A cuisine
that’s fresh, varied, and absolutely delicious! Sicilian wines are also
superb and known to be strong and syrupy, like Marsala and Moscato. These are
some of the regional specialities we recommend to try during this trip:
Caponata: a tasty salad made with eggplant (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 favorite street food of Palermo, panelle—or chickpea
fritters—are served between bread, like a sandwich.
Arancine: fried rice balls stuffed with meat or cheese.
Pani ca meusa: The name of this street food means, literally bread with
spleen! But don’t let that scare you. It is delicious speciality of
Palermo!
Cannoli: tubular crusts with creamy ricotta (made from sheep's milk) and
sugar filling. A must!
Cassata: a rich, sugary cake filled with the same delicious filling.
Pasta alla Norma: it’s made with fried eggplant, tomatoes, basil, and
salted ricotta.
Pasta with pistacchios 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 here in Sicily, the
almond paste is molded into little (incredibly realistic) fruits—hence
fruits of Martora, or frutta martorana.
Cassata siciliana: A sponge cake is soaked in liqueur, its slices layered
with sweetened ricotta, and the whole thing covered in almond paste, then
icing. It is also studded with candied fruits and other goodies.
Granita: The perfect summer refreshment, granita, originally from Sicily, can
now be found all over Italy. It’s just ground ice with sugar and fresh
fruit, simple but truly delicious.
Involtini di Pesce Spada: Little rolls of thinly sliced swordfish are stuffed
with pine nuts, raisins, bread crumbs, anchovy filets, 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 just a drizzle of
extra-virgin olive oil and some good crusty bread.
* 7 nights 3 and 4-star hotels with en suite facilities
* 8 days land only / flight inclusive
* Group normally 6‐18, plus leader. Min age 16 yrs
* Travel by air-conditioned private minibus
Grade: 1 (Leisurely) This is a very relaxing week where you can enjoy
excellent regional gastronomy while visiting the most beautiful and important
heritage sights and towns of Sicily. All the transfers will be by private air
conditioned vehicle. Due to the distance covered during the week some of the
drives are quite long but should never exceed 4 hrs (including
stops). Please note that due to traffic restrictions in place in a lot of
the historic centres visited you may have to carry your suitcase over
cobbled pavements, although the bus will be leaving you as close as possible
to your hotel. When this is not possible, portarage service will be provided
and it has been included in the cost of the trip. Please also be aware that
sometimes hotels don't have a lift. Sicily can also be very hot, possibly
high 30s in the summer months from June to September. The excursion on Mt
Etna is on foot and we walk for up to 1 hour on hilly terrain of old dried
lava, rocky ash and sand. The walking isn't too strenuous and will be done at
a leisurely pace. The overall Activity Level for this trip is 1 (Leisurely)
meaning that it is suitable for all people who are in good health and
fitness.
3 and 4-star hotels
On this trip we use 6 different comfortable 3 and 4-star hotels. Some of them
have been chosen for their warm hospitality and typically Sicilian character
and others for their convenient location. They are often located in proximity
of the historic centres we visit so that we can easily explore the towns in
the evenings or during our free time. All rooms have en suite facilities and
some hotels have a pool and WiFi.
List of hotels normally used:
Palermo - Hotel Posta 3*
Marsala - Hotel Carmine 3*
Agrigento - Hotel Dioscuri 4*
Catania - Hotel 20 Miglia 4*
An Exodus local leader will be on hand throughout the week to help with your
orientation and to make sure everything runs smoothly. However, 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, Villa del Casale/Piazza Armerina. You will be free to sightsee
with the tour leader or at your own pace in all the other towns.
All breakfasts, 2 wine tastings, 1 cookery class and 5 food tastings/lunches
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 a perfect climate which is ideal for the
cultivation of fresh produce such as olives, oranges, lemons, eggplants,
tomatoes, pistachios, almonds, grapes, and more—not to mention all of the
seafood, tuna and swordfish fished right off the coast. The result? A cuisine
that’s fresh, varied, and absolutely delicious! Sicilian wines are also
superb and known to be strong and syrupy, like Marsala and Moscato. These are
some of the regional specialities we recommend to try during this trip:
Caponata: a tasty salad made with eggplant (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 favorite street food of Palermo, panelle—or chickpea
fritters—are served between bread, like a sandwich.
Arancine: fried rice balls stuffed with meat or cheese.
Pani ca meusa: The name of this street food means, literally bread with
spleen! But don’t let that scare you. It is delicious speciality of
Palermo!
Cannoli: tubular crusts with creamy ricotta (made from sheep's milk) and
sugar filling. A must!
Cassata: a rich, sugary cake filled with the same delicious filling.
Pasta alla Norma: it’s made with fried eggplant, tomatoes, basil, and
salted ricotta.
Pasta with pistacchios 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 here in Sicily, the
almond paste is molded into little (incredibly realistic) fruits—hence
fruits of Martora, or frutta martorana.
Cassata siciliana: A sponge cake is soaked in liqueur, its slices layered
with sweetened ricotta, and the whole thing covered in almond paste, then
icing. It is also studded with candied fruits and other goodies.
Granita: The perfect summer refreshment, granita, originally from Sicily, can
now be found all over Italy. It’s just ground ice with sugar and fresh
fruit, simple but truly delicious.
Involtini di Pesce Spada: Little rolls of thinly sliced swordfish are stuffed
with pine nuts, raisins, bread crumbs, anchovy filets, 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 just a drizzle of
extra-virgin olive oil and some good crusty bread.
We use a private air-conditioned minibus for all transfers and excursions
allowing us to enjoy comfortable, flexible and stress-free journeys.
*Travelling flight inclusive from London: 8 days*
The group flight from London is a daytime flight departing on Day 1 of the
itinerary.
*Flights from London*
We normally use the scheduled services of EasyJet or Alitalia (depending on
availability). As flight timings and schedules change regularly we recommend
you call one of our specialist sales staff or your agent to confirm
up‐to‐date timings. Please note timings may change at a later date and
cannot be confirmed until approximately two weeks before departure.
*Travelling land only: 8 days starting in Palermo and ending in Catania*
Your trip normally starts at our accommodation in Palermo in the afternoon
of Day 1 of the itinerary. Details of how to reach the start point are
provided in the Final Joining Instructions ‐ sent approximately two weeks
before departure.
Airport transfers are included for those on the group flights. Please note
that transfers are not included for clients arriving on any other flight,
even if Exodus has booked it.
If you require airport transfers, you may (by prior arrangement only) be able
to join the group transfer. Transfers are arranged to coincide with the
arrival time of the group flight - please check the group flight details 2
weeks before departure. If you do not take this transfer, or miss it, you
must make your own way to the joining point at your own expense.
If you are planning to travel from Palermo airport to the city centre
independently, we recommend booking the bus service operated by Prestia e
Comande (http://www.prestiaecomande.it/ [1]), which runs every 30 minutes.
The approximate journey time to Palermo city centre is 50 minutes and the
price is €6.30 one way. The shuttle bus stops in Piazza Ruggero Settimo,
also called Piazza Politeama, named after the theatre. The hotel Posta is
only a 5 mins walk from this stop. Alternatively, if you prefer to travel in
more comfort, Exodus can arrange a private pick up transfer on arrival.
Please contact us prior to departure for a quote and to book this service.
[1] http://www.prestiaecomande.it/
Sicily has a good all year round climate, with plenty of sunshine and
warm/hot temperatures. The summer departures ought to have daily hot sunshine
and temperatures can reach 30 to 35 degrees. The earlier and later departures
are likely to be cooler with a slightly higher chance of rain. In late summer
there is the possibility of heavy thunderstorms, but these are usually
short-lived.
Sicily has a good all year round climate, with plenty of sunshine and
warm/hot temperatures. The summer departures ought to have daily hot sunshine
and temperatures can reach 30 to 35 degrees. The earlier and later departures
are likely to be cooler with a slightly higher chance of rain. In late summer
there is the possibility of heavy thunderstorms, but these are usually
short-lived.
Comfortable walking shoes, small daypack for camera, guidebook, sun cream,
hat, sunglasses, waterproofs For the walking excursion on Mt Etna you will
need: long trousers, closed walking shoes with sturdy sole. Water bottle:
while mineral water is available in restaurants and shops, it's safe to drink
the tap water in hotels, so remember to bring refillable water bottles and
keep hydrated during the day.
At time of writing the standard weight limit for hold baggage on the
recommended international carrier for this trip is 20kg. We recommend packing
only one piece of checked baggage. As advice about luggage allowances for
both hand and hold luggage is subject to change, we suggest you check the
airline'swebsite for the latest information prior to your departure.
Swimming costume
Our local staff are paid well and fairly for their work with Exodus. Most of
our clients wish to give a tip to their guides in appreciation of their help
and friendliness. This, of course, is in no way compulsory and depends on the
service received. For this trip we recommend to budget approx. €15-20 per
person for the leader.
* Travel insurance
* Single accommodation
* Visa or vaccinations
* City taxes (approx. €10-15)
Ved skriftlig aksept av vårt tilbud bekrefter du/dere at våre betingelser er både lest og forstått og at evt kansellerings gebyrer kan tilkomme ved en evt. avbestilling av reisen.
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