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
