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Gastronomic Eastern Sicily - Island riches, from volcanic vineyards to fruits of the sea
8
days
from
A$10,070
Book today with a deposit from
A$1,511
26th October 2027 - 2nd November 2027
Tour highlights
- The cuisine of one side of the Mediterranean’s largest island: Bronte pistachios, vegetables and wines from Etna’s fertile slopes; citrus, cheeses and chocolate from the south.
- From rustic farm lunches and private wine tastings to three restaurants holding Michelin stars, each championing the region’s culinary traditions.
- Two countryside hotels, set among their own olive groves and vineyards, plus two nights in the lively centre of Ortigia.
- Led by sommelier and Italian Wine Ambassador Cynthia Chaplin.
Mount Etna looms large in the eastern Sicilian backdrop. Black, lunar-like lava flows shape the land, creating a soil rich in minerals, perfect for fruits, vegetables and vines. From the celebrated Bronte pistachio, whose skeletal branches cover the slopes bearing green jewels, to the autochthonous grape varieties, this mountainous landscape is at the centre of gastronomic traditions here. Winemaking in particular is coming into its own, as Etna wines gain world recognition after decades of recovery following phylloxera attacks. Historic palmenti are combined with innovative growing techniques to protect the land. Organic vegetables, honey and meat shape the cuisine, evidence of this fertile earth and cooler mountain climate.
Travel further south, and the landscape changes entirely. Red clay soil and proximity to Africa give rise to the Nero d’Avola and Frappato grapes, which are transformed into Cerasuolo di Vittoria, the island’s only DOCG wine. Citrus trees bear fruit in abundance, traditional cheeses are produced in the hills and dishes rich in dried fruit, nuts, spices and sugar are evidence of Sicily’s Greek and Arab past. And the Mediterranean Sea is never far, its deep blue waters framing the region and bearing prestigious bluefin tuna and spectacular shellfish.
Journeying from north to south, from Etna to the sea, the region’s complex topography and history felt together. The gastronomy reflects how inhabitants have learned to work with the land, combining its fruits with flavours and techniques from further afar: caponata, a sweet-and-sour aubergine stew; biscuits made from nothing more than nuts, eggs and sugar. Humble meals prepared to centuries-old recipes form the basis for a growing haute cuisine, as young chefs return to their roots, determined to share Eastern Sicily’s gastronomic delights with a wider audience. For now, parts of this region remain untrodden by tourists, offering an authentic taste experience off the beaten path.
Itinerary
Fly at c. 9.00am from London City to Catania, via Milan (ITA Airways). Transfer to the hotel in Linguaglossa for a welcome dinner in the shadow of Etna. First of three nights in Linguaglossa.
Drive to the western slope of Etna to a family-run pistachio farm in Bronte: walk amongst the trees and and taste pistachio creams, biscuits and pesto. Continue to Palmento Costanzo winery to see the restored palmento, followed by a tasting and lunch. Free time at the hotel before dinner at a Michelin-starred restaurant.
Taormina clings to a rocky cliffside, overlooking the Ionian Sea. Walk amongst its Roman remains, chequered piazze and narrow streets before lunch at Vineria Modì, a Michelin-starred restaurant championing creative Sicilian dishes. In the evening, the lecturer leads a wine tasting in the hotel.
Before embarking on the journey south, visit a winery which takes inspiration from art and poetry. Continue to a lunch where Chef Alfio Visalli cooks live for the group; as a master of bottarga, the menu features this prized variety made from Mediterranean bluefin tuna. Continue to Masseria della Volpe where the next two nights are spent.
Travel into the Hyblaean mountains to an innovative caseificio using net-zero farming techniques to produce the traditional ragusano and modicano cheeses. Taste these cheeses and more (such as ricotta and mozzarella) in a light lunch here. Continue to Vittoria, home of the Cerasuolo di Vittoria DOCG wine, for a visit and tasting at a winery which has forged a path for Sicilian fine wines. Back at the hotel, walk through the gardens and orchards before tasting the produce grown there.
Depart for Modica, famous for its centuries-old method of making chocolate, inspired by the Aztecs. Visit a leading producer and taste this unique product. Continue to the charming seaside town of Ortigia for the final two nights of the tour.
A walking tour of Ortigia includes the historic Jewish ghetto and its backstreets before visiting the town’s small but lively market to taste various local delicacies. Dinner is at Cortile Santo Stefano, a leading Michelin-starred restaurant renowned for its championing of Syracusan gastronomy.
Morning visit to the ancient heart of Ortigia, including the Tempio di Apollo (6th-century BC) and the cathedral, before a late-afternoon flight from Catania to London City, arriving c. 9.00pm.
Expert speaker
Ms Cynthia Chaplin
Cynthia Chaplin is a globally recognised professional sommelier and an Italian Wine Ambassador. She teaches extensively as a WSET Educator and a Professor of Italian Wine and Culture, and she also hosts VOICES for the Italian Wine Podcast. A writer, international judge, and mentor for Curious Vines, Cynthia consults with restaurants and enotecas, developing comprehensive wine lists and excellent food pairings. Born in the USA, Cynthia moved to Europe in 1990 and she has lived in Italy for over 17 years, where she creates bespoke wine adventures and acts as an adviser for private clients curating personal Italian wine collections.
More tours led by Ms Cynthia Chaplin
Practicalities
Two sharing: A$10,730 or A$10,070 without flights. Single occupancy: A$12,280 or A$11,620 without flights.
Travel by private coach; hotel accommodation; breakfasts, 4 lunches (including 1 light lunch with a cheese tasting) and 6 dinners with wine, water, coffee; wine and food tastings, all admissions; all tips; all taxes; the services of the lecturer and tour manager.
Flights: as flights are not yet available to book for 2027, we have listed the most likely flights based on equivalent dates this year, but changes are possible. Direct flights are infrequent, and indirect routes are subject to schedule changes. If you intend to book your own flights to coincide with our arrival and departure, we recommend you book flexible fares.
Hotel Villa Neri, Linguaglossa: luxury boutique 5-star hotel set in the beautiful countryside of the Etna National Park. It offers a gourmet restaurant and spa services. Masseria della Volpe, near Noto: peaceful 4-star resort hotel surrounded by rolling hills of olive trees and citrus groves. Once a traditional masseria (farmhouse), the hotel produces olive oil and preserves from its own gardens. Algilà Ortigia Charme Hotel, Ortigia: 4-star hotel in two adjacent Baroque palazzi, overlooking the Ionian sea. Single occupancy rooms are doubles for sole use.
There is a fair amount of walking involved. Participants need to be used to walking unaided on uneven terrain, and surefootedness is also essential for the caseificio, wineries and pistachio farm visits. The tour also involves walking in town centres, sometimes uphill and over unevenly paved ground. A lot of ground is covered, so there are some long coach journeys. Average distance by coach per day: 55 miles.
Typically between 10 and 24 participants.
Opera in Sicily, 4–9 November 2027, details available shortly – please contact us to register interest.
Dates & prices
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2027
Date
Speaker
Price
Date:
26th October - 2nd November 2027
Speaker:
Ms Cynthia Chaplin
Price:
from A$10,070
(Based on two sharing)Testimonials
“Cynthia was very knowledgeable, communicates well and is very personable.
”
“Cynthia's knowledge of wines was most impressive.
”
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