Is this trip for you?

This trip is graded Activity Level 1 (Easy), meaning it is suitable for everyone in good health and fitness. For more information on our trip gradings please visit our Activity Level Guidelines page. If you have any queries about the difficulty of the trip please do not hesitate to contact us.

This is a very relaxing week where you can enjoy excellent regional gastronomy while visiting the most important heritage sites and towns in Sicily. All the transfers are by private air-conditioned vehicle. Due to the distance covered during the week, some of the drives are quite long but should never exceed four hours (including stops). Due to traffic restrictions in a lot of the historic centres visited, you may have to carry your suitcase over cobbled pavements, although the bus will leave you as close to your hotel as possible. When this is not possible, a porterage service is provided, which has been included in the cost of the trip. Please be aware that some hotels don’t have a lift.

Sicily can reach the high 30Cs (around 100F) from June to September. The excursion on Mount Etna is on foot and we walk for up to one hour on hilly terrain of old dried lava, rocky ash and sand. The walking isn’t too strenuous and is done at a leisurely pace.

Following a review of all our trips we have categorised this trip as generally not suitable for persons of reduced mobility. However if you are a regular traveller on such trips, please contact customer services to discuss the trip and your personal condition.

Food & Drink

All breakfasts, two wine tastings, one cookery class/lunch and four produce tastings (three of which are also considered lunch) are 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 an ideal climate for the cultivation of produce, such as olives, oranges, lemons, aubergines (eggplants), tomatoes, pistachios, almonds and grapes; not to mention all the seafood, tuna and swordfish caught right off the coast. The result? A cuisine that’s fresh, varied and delicious. Sicilian wines are also superb and known to be strong and syrupy, such as marsala and moscato. Here are some of the regional specialities we recommend trying during this trip:

• Caponata: A tasty salad made with 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 favourite street food of Palermo, panelle (chickpea fritters) are served between bread, like a sandwich.
• Arancini (also known as arancine): Fried rice balls stuffed with meat or cheese.
• Pani câ mèusa: The name literally means bread with spleen, but don’t let that put you off. It is a delicious speciality of Palermo.
• Cannoli: Tubular fried dough filled with sweetened ricotta (made from sheep’s milk).
• Cassata siciliana: A sponge cake soaked in liqueur, the slices layered with sweetened ricotta, and the whole cake covered in almond paste andicing. It is also studded with candied fruits and other goodies.
• Pasta alla Norma: Made with fried aubergine, tomatoes, basil and salted ricotta.
• Pasta with pistachio 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 in Sicily the almond paste is moulded into little, incredibly realistic fruits, hence fruits of Martora, or frutta martorana.
• Granita: The perfect summer refreshment, granita, originally from Sicily, is now found all over Italy. It’s crushed ice with sugar and fresh fruit, simple but delicious.
• Involtini di pesce spada: Rolls of thinly sliced swordfish stuffed with pine nuts, raisins, breadcrumbs, anchovy fillets, 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 a drizzle of extra-virgin olive oil and good-quality crusty bread.