Sicily Tour with Joey Campanaro

Benvenuti a Sicily! After settling in at our hotel, we’ll meet up with our tastemaker and convene for a delightful welcome drink and dinner. The meal—designed to introduce us to the core flavors of Sicily—is the perfect beginning of a journey filled with culinary delights, cultural discoveries, and moments of pure joy.

After breakfast we’ll head out to visit majestic Mount Etna, an active volcano that towers almost 11,000 feet over the island—and occasionally glows red with lava! We’ll venture up the slopes in a rugged jeep, the landscape shifting from fertile vineyards to lunar rock fields. With a naturalist guide leading the way, a short hike reveals smoking craters, sweeping views, and the raw power of one of Europe’s most active volcanoes.

After, we’ll head for a winery where heritage vines clamber up the volcano’s slopes to an altitude of over 3,000 feet, producing delicate whites and intense, fruit-forward rosés and reds.

Then, we’ll indulge in a cooking class to make lunch under the benevolent eye of Le Mamme del Borgo, a collective of local grandmothers who will teach us how to knead the ancient flours into a supple pasta dough for maccarruni, a typical Sicilian pasta that’s traditionally rolled by hand and served in a wild boar sauce.

After, we’ll have a bit of downtown at our hotel before reconvening for dinner at a local spot.

In the late morning, we’re off to Taormina, pearl of the Mediterranean, to explore on foot starting with its ancient Greek amphitheater, overhanging the crashing surf below. From our perch at arguably the world’s most famous outdoor theater, the views of the bay of Giardini Naxos to the south, and mainland Italy to the north, are spectacular. 

But it’s not just the panorama we’re after—this small city is also known for its simple and stunning cuisine. As we weave through its cobblestoned streets and alleys, we’ll be treated an eclectic array of local favorites like involtini di pesce spada, a masterpiece of swordfish, breadcrumbs and local herbs.

Then for lunch, we’ll indulge in a pizza-making class led by our tastemaker, taking part in creating a dish the way it’s been crafted in Sicily since the 19th century. We’ll learn the traditional methods of stretching fresh dough into a thick crust, spreading a thin layer of sauce made from local tomatoes, and arranging cheese and other toppings that prioritize simplicity and fresh ingredients. And once they’re out of the oven, we’ll sit down to enjoy the fruits of our labor.

After, we’ll convene again in the late afternoon for an informal aperitivo, and then dinner tonight is on your own.

This morning, we’ll take some time to enjoy breakfast at our hotel before heading to Agrigento. This former Greek colony was established in the 6th century BC and was a leading city-state in the Mediterranean world. Agrigento’s magnificent Doric temples dominate the ancient town, much of which still lies intact among acres of olive, pistachio, almond, and fruit trees.

We’ll drink in the sumptuous beauty of the gardens and ramble down the road for a special lunch. There, we’ll sit down for a picnic with a local shepherd, feasting on homemade ricotta and local pasta for lunch.

For dinner tonight, we’ll visit a local trattoria near our hotel and savor the best of local delicacies.

There’s no better introduction to freewheeling Palermo than the colorful Capo market; as we wander the stalls, listening to the singsong calls of vendors and inhaling an intoxicating swirl of aromas, we’ll be tantalized by the sharp tang of Sicilian citrus fruits, fragrant sesame-seed loaves pulled from a wood-fired oven, savory arancini (fried rice balls) and thick slices of sfincione topped with sweet tomato sauce.

Next, we’ll be treated to a historical tour as we take in Palermo’s stunning seafront, its terraces and courtyards, a tapestry of hanging gardens perfumed with subtropical essence. For lunch, we’ll indulge in a leisurely seaside picnic with items we picked up at the market earlier in the day. From there, the rest of the day is yours to fill with independent exploration and dinner of your choosing.

After breakfast at the hotel, we’ll head south through the rolling countryside to Sambuca for a visit to Di Giovanna, an acclaimed organic winery owned by Joey’s close friends and producers of his Little Owl Rosso. Here, we’ll tour the vineyards, learn about their sustainable winemaking methods, and enjoy a guided tasting of their estate wines. Lunch follows in nearby Menfi, where Joey’s longtime friends serve coastal Sicilian dishes that celebrate the region’s bounty.

We’ll return to Palermo in the afternoon, with time to relax before gathering for a lively farewell dinner filled with local entertainment and shared memories. Alongside Joey and our new friends, we’ll toast to an incredible Sicilian experience!

Arrivederci Sicilia! We’re off this morning after eight immersive days of culinary exploration. After breakfast we’ll say ciao to our group, knowing the memory of our adventure together will live in our hearts forever! We’ll organize a group transfer to Palermo’s PMO airport for flights to mainland Italy and beyond.