Sicily’s history has made its cuisine a rich mix of the favorite foods of each of its many conquerors, from the Phoenicians, Romans and Carthaginians to the Arabs, Normans, and Germans. With guidance from Ana Sortun and farmer Chris Kurth, we visited fish markets, vineyards, a cheese research facility, a sweet shop, and Roman ruins. We also explored local ingredients like pistachios and chestnuts, enjoyed three hands-on cooking classes and an olive oil tasting, and more.

Itinerary at a Glance

Day 1
Travelers arrive at the UNA Hotel Palace in Catania. Welcome reception. Dinner at Ristorante Metro.

Day 2
Visit to the fresh fish market to purchase ingredients for hands-on cooking class at the Hotel Katane, with Ana Sotrun and Carmeo Chiaramonte, followed by lunch. Tour of the area around Mt. Etna and introduction to local ingredients. Dinner on your own.

Day 3
Travel to Modica to visit the Antica Dolceria Buonajuto, the oldest sweet shop in Sicily. Visit to almond groves. Lunch at Caffe Sicilia. Travel to Grand Hotel Siracusa in Siracusa, with seafood dinner at Ristorante Don Camillo on Ortigia island.

Day 4
Visit to CoRFiLaC in Ragusa, to learn about the traditional Sicilian cheeses this organization nurtures. Cooking class with Ana and local chefs, followed by lunch. Organic wine tasting at winery in Caltagirone. Dinner on your own.

Day 5
Visit to a solar-powered greenhouse in Comiso. Tour the Greco-Roman ruins at Agrigento. Dinner at Ristorante Leon d’Oro in Agrigento; stay at Hotel Jolly della Valle.

Day 6
Olive oil tasting at Olio Taibi in Montaperto, and visit to the Planeta Wine Estate in Menfi. Dinner at the Ristorante Focacceria San Francesco in Palermo; stay at Grand Hotel et Des Palmes.

Day 7
Visit to the Borgo Vecchio open-air market with Ana Sortun and Chris Kurth to purchase ingredients. Our final hands-on cooking lesson with Ana and local chefs, followed by lunch. Guided tour of Palermo. Gala farewell dinner at Ristorante Capricci di Sicilia.

Day 8
Say our farewells and leave for home.