A guided culinary tour, a food and wine holiday across undiscovered Sicily, cooking with the local and exploring the food culture...

A pilgrimage to the Sicilian food sanctuaries and wildest food markets, to eat and cook like a local, been creative and having fun between Noto, Modica and Catani

"They eat as if they were to die and they build as if they were to live forever".
This is what Diogene (Sinope 412-323) said talking about the Megaresi of Sicily. Although this would be enough to stimulate anybodies curiosity about the sicilian culinary heritage, we also like to remember that: Epicarmo from Siracusa (485 a. C.) was the very first to write about gastronomy while Terpsione (346 a. C.) predecessor of modern science of nutrition, used to run public class teaching how to handle the fresh ingredients and cook delicious recipes. Not to mention that Sicily was the frist place in Europe, where in the XV c. rise was cultivated, and that Procopio de' Coltelli in the 17th c. exported to France the unique Sicilian tradition of the sorbetto, that became famous as ice-cream. Ostrogoths and Byzantines, Arabs, Normans and Aragons all added something to the local culture, and this tour will disclose how, through the centuries, the many influences were adapted to the local taste, modified, enriched and elaborated, making the sicilian culinary culture equal to none and rewarding us with some of the most amazing recipes and delightful disches, from Arancine to cus cus and famous "cassate siciliane". A food tour of Sicily to discover throughout a series of intimate encounters a rich culture with a unique identity that witness the ancient classical culture of the whole Mediterraneo. A walking and cooking vacation of eastern Sicily that unveil unique baroque jewel returning emotions of a world that no longer exists, traditional technique practiced by the Phoenicians and ritualized by the Arabs that Sicily has retained. Secret Sicily culinary tour recipe: take 9 provincial different cuisine, over 38 native indigenous gare varieties including famous Nerello Mascare and Nero d'Avola, 9 DOCG areas and over 45 traditional cakes, over 35 different type of cheese the from Ragusano Dop to the Ricotta Iblea and Vastedda della Valle del Belice...... add 75 natural reserve, some crowded with pink Flamingos, 5 regional parks including remote Madonie and Nebrodi muontains, a couple of active vulcanos add a pinch of salt from Trapani salt pan and greek temples to taste. Pour a glass of Marsala sweet wine and stir vigorously under the summer sun. Pair with Etna rosso wine or Frappato from Arianna Occhipinti, serve exclusively on ceramics from Caltagirone and enjoy with like minded travelers on a PATH tour.

An escorted culinary tour from Modica to Siracusa, Taormina and Catania


Day 1, 2 Modica, Ragusa & Noto Visit the largest island of the Mediterranean sea, admire Noto baroque architecture and delight your sense with the chocolate produce. Discover Modica perched on the rocky top of the southern Ibeli hill, with imposing and conspicuous urban monuments such as the Cathedral of St George and the Church of St Peter. Delight your sense at Michelin starred restaurant and enjouy a digestive walk discovering the Vendicari natural reserve and its pink Flamingos

Day 3 & 4 Catania
Shop at the Pescheria fish market and learn how to handle the freshest ingredients.... while cooking your first "pasta alla norma" like a real picciotto....

Day 5 & 6 Taormina & the Etna vulcano wineries
hike the Etna park between sky and fire walking along fascinating lava flows that incessantly mark and modify the landscape of the the tallest active volcano in Europe and one of the most active in the world (3,320 m - 10,890 ft) and stroll through the Taormina old center and master you "sarde beccafico" at our friends kitchen.....

Day 7 Departure -
depart or stay for more and add extra days to this wonderful culinary adventure holiday in eastern Sicily

Please enquire for a detailed tour program or to tailor made your itinerary and inclusion.