Sicily Tour with Tony Priolo

Benvenuti a Sicily! After settling in at our hotel, we’ll meet up with our tastemaker and convene for a delightful wine tasting and welcome 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 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 winery.

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 that, the rest of the afternoon and 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.

Today, our first stop will be the iconic Salt Plains of Marsala. Here, we’ll explore the striking landscape of salt water pools divided by narrow strips of land, known as “la via del sale” or the Salt Road, where ancient Phoenician salt culture meets modern-day production methods, offering a glimpse into centuries-old traditions.

Continuing our exploration, we’ll indulge in a delightful visit to a local winery. Immerse yourself in the aroma of oak barrels and sample a selection of traditional Western Sicilian wines during a memorable tasting session. Afterward, we’ll enjoy a leisurely lunch at the winery, savoring the flavors of Sicily’s culinary heritage.

Next, we’ll journey to the medieval hilltop town of Erice, where we’ll treat our tastebuds to a pastry tasting, sampling delectable treats crafted with love and tradition. As the day draws to a close, we’ll return to our hotel and prepare ourselves for beautiful Palermo tomorrow.

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. After a few hours of independent exploration, we’ll meet up again for a truly magical farewell dinner. Alongside Tony 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.