A tour especially thought for our foodie guests. This tour is build on the comparison between seafood and mountain cuisine.
It highlights the similarity between dishes and wines of both culinary traditions, who apparently are distinct, but have been influencing each other since ages.
Day 1: Arrival at the airport (Catania or Palermo) and transfer to an agritourism in Alia. Welcome cocktail. Tour of Alia’s historic center and relational tourism (according to the guest’s arrival time). Supper at the agritourism.
Day 2: Breakfast and departure for the near Marcatobianco, a 12th century hamlet. Tasting of typical local products. Mediterranean Cooking Class in agritourism under the supervision of a renowned chef and active participation of our guests in the making of the dishes. Supper at the agritourism with the dishes prepared during the cooking class.
Day 3: Breakfast and departure for Agrigento. Tour at the spectacular Valle dei Templi (Valley of the Temples). This site hosts a great number of undamaged Greek temples and monuments. Departure for the mysterious and majestic Gurfa Caves (Grotte della Gurfa), which probably date back to the Bronze Age and Minoan civilization. The day ends with a traditional “Arrustuta” (barbecue) based on local wine and food.
Day 4: Breakfast and departure for Palermo. Hotel accommodation. Tour at the historic center and the well-known local outdoor markets of Ballarò, Vucciria and Capo. Tasting of the famous Street Food of Palermo. Tour at the evocative “Catacombe dei Cappuccini” (Capuchin Catacombs). Supper at a trattoria. Palermo by night.
Day 5: Breakfast and departure for the “Capital of Wine”, Marsala. Accommodation at the hotel on the Stagnone Lagoon with view on the Isle of Motya. Mediterranean cooking class. Tasting of typical local products. Visit at the saltworks, where a worldwide known first-class sea salt is produced. Supper.
Day 6: Breakfast and departure for Erice. Tour of the historic center. Tasting at the famous bakery of Ms. Maria Grammatico. She created the “Genovese”, a typical pastry of Erice made of shortcrust pastry and custard. Supper in a selected restaurant or trattoria.
Day 7: Breakfast. Stroll for the historic center of Marsala and tour at the local fish market. Tasting of 3 wines in one of Marsala’s best wineries. Free afternoon in Marsala. Farewell-dinner with “Arrustuta” (barbecue) based on fresh fish.
Day 8: Breakfast and departure for the airport.