Sicily Food Adventure

Special guided tours in main UNESCO sights and cities

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.

vegetarian, vegan, meat

An Exodus local leader is available throughout the week to help with your orientation and to make sure everything runs smoothly. Due to Italian legislation, tour leaders are not allowed to guide groups in some cities, museums and churches. Local licenced guides will accompany the group in Agrigento and Villa Romana del Casale/Piazza Armerina. You are free to sightsee with the tour leader or at your own pace in all other towns.

On this Sicily trip, we use comfortable three- and four-star hotels. Some have been chosen for their warm hospitality and typically Sicilian character and others for their convenient location. They are often near the historic centres we visit so we can easily explore the towns in the evenings or during our free time. Below are the hotels normally used: 

Palermo: B&B Hotel Quattro Canti (nights 1-2) 

Our first stop is Quattro Canti, a three-star hotel in the historic centre of Palermo. For foodies, the highlight may well be the rooftop restaurant, which serves Italian cuisine with views over the city. 

Marsala: Villa Favorita bungalow (night 3) 

In Marsala, we stay at the Villa Favorita resort. It was built by wine entrepreneur Salvatore Amodeo in 1860 and we typically stay in simple igloo-style accommodations within the property. There’s also a pool with loungers, plus plenty of green space to wander.  

Agrigento: Hotel della Valle (night 4) 

After visiting the Valley of the Temples, we head to the nearby Hotel della Valle. Relax post-exploration with a dip in the pool or dine together in one of the two restaurants, which serve a mixture of Sicilian and international cuisines.  

Ragusa: Hotel Mediterraneo or Hotel Barocco (night 5) 

In Ragusa, we either stay at Hotel Mediterraneo (above) or Hotel Barocco, depending on availability. The former is a modern hotel within a few minutes’ walk of Ragusa Ibla (the old town); it has a restaurant-bar serving Mediterranean cuisine. The latter is within Ragusa Ibla and has a restaurant-pizzeria. 

Catania area: B&B Hotel Catania (nights 6-7) 

We spend our final two nights at the modern Hotel Catania. It’s well placed for our activities, and, when we’re not out exploring, it has a lobby shop for food and drink and a solarium with showers and loungers on the terrace.

We use a private air-conditioned minibus for all transfers and excursions allowing us to enjoy comfortable, flexible and stress-free journeys.