Itinerary

Day 1:   Azienda Spadafora, Virzi

Pick up at Hotel Massimo, Palermo. A brief tour before leaving the city to go to the country.

Arriving at Virzi means entering a world of charm and beauty. Azienda Spadafora was established by Don Pietro, Prince of Spadafora, who inherited the estate from his uncle Michele di Stephanie, a capable farmer and racehorse breeder. The origins of this aristocratic family can be traced back to the 13th century. The present owner, Francesco Spadafora, son of Pietro, attends to the grape growing in his vineyards which extend over 100 hectares. 60 kilometers from Palermo, Spadafora's vineyards produce 5 red and 4 white wines. They cultivate olive trees and prickly pears as well.

Day 2:   Azienda Spadafora

Into the kitchen with Spadafora cooks, we'll learn about Pasta con le Sarde with wild fennel, cannoli with fresh ricotta, and the particularly Sicilian swordfish and squid. Dinner will be served at the Azienda.

Day 3:   Anna Tasca Lanza's Private Estate - Regaleali

In preparation for leaving for the introterra, we explore a bit of Sicily's northern coast. Lunch at Francu Pescatore on the seaside. By early evening we arrive in Vallelunga at Regaleali, wine estate of Tasca D'Almerita, one of the most important wine-producers in Sicily, and home of renowned cook book author, Anna Tasca Lanza.

Most of the food that will appear on the table is produced on the farm: fowl, lamb, sheep's milk cheese, wheat, olive oil, vegetables and fruits. The expanse of the "world of Regaleali" is breathtaking. 1000 acres of soft rolling hills are planted in vines. A walk through the rose garden will surely build up an appetite. In our first lesson, Anna Tasca will share her knowledge of local cuisine and its history, with a hands-on cooking class. A welcome dinner will follow, served at Case Vecchie.

Day 4:   Anna Tasca Lanza's Private Estate – Regaleali

Breakfast in the kitchen. When we are finished eating fresh bread with homemade jams and local honey, we will be back with Anna for a lesson on focaccia ragusana and other quick breads. If the sheep are producing milk, it will give us an opportunity to taste fresh sheep's milk ricotta, made in front of our eyes the old fashioned way by the shepherd with wood fire and wooden stirring spoons. A look at the wine cellars of Regaleali with her immense oak barrels will be sure to impress. A tasting of the various wines will accompany all meals. Another class will follow with a focus on estate lamb and wild greens. A feast will follow at Case Vecchie.

Day 5:  Relais Modica - Modica

Breakfast: more good bread and jam, delicious coffee and tea. We leave for the Greek ruins of Agrigento, to the Valle dei Templi (Valley of the Temples). Picnic lunch. In the afternoon we take the coast road towards Modica and Ragusa, two exquisite baroque towns. We settle into the Relais Modica. Dinner will be served sotto terra. Guiseppe Luceforte has restored a few of the old inhabited caves to museums of "once upon a time." In one of them he has set up a dining room. He prepares the dinner as a monsu (the chef of a noble family). An unforgettable experience of tradition and taste.

Day 6:   Relais Modica – Modica

In the morning, we are well embraced by our favorite chocolate shop, Dolceria Buonajuto, Sicily's oldest sweet shop. Franco Ruta will demonstrate (and we will sample) a few of his spectacular chocolates.

Lunch at a local trattoria. Free time is offered to walk around the town of Modica, for shopping or visiting more historical sites. Dinner at Torre d'Oriente overlooking the soft lights of Baroque Modica in the nearby Baroque town of Ragusa Ibla.

Day 7: Hotel Roma – Siracusa

After breakfast, we will be on the road to Siracusa to our home for the night, Hotel Roma. Centrally located in the old city center of Ortygia, we can do as the Siracusans do and paint the town red without losing our way home.

A stop in Noto will give us time to explore another jewel of a Baroque town, famous for its gorgeous balconies and great gelato. Flavors such as fresh fig, rose, mandarin, and even red wine will give us a treat. We will arrive in Siracusa with enough time to have a break, get settled and walk the piazzas. Dinner and demonstration.

Day 8: Taormina – Hotel villa Sant'Andrea

Breakfast and a trip to the market. Gargantuan cauliflower, fish so fresh it still moves, and great spices. We'll catch a wooden boat to the mythological Fonte al Ciane, where Persephone was taken into Hell. The freshwater canal is fed by the ocean, and is known to be the home of the only wild papyrus outside of North Africa. Picnic.

Aside from its splendor and beauty, perched on top of a mountain overlooking the sea, Taormina offers a style of timeless elegance. The quaint village will keep you busy for hours, doing something or enjoying doing nothing at all. If we are lucky, the sea will be warm enough for a swim. Rest up! For tonight is the gala! A fond farewell!

Day 9:

Breakfast and departure

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