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.

Visit La Pescheria fish market, where tuna, swordfish, and gleaming shellfish spill across lava-stone streets. Absorb the theater of bargaining as the calls of the fishmongers echo beneath baroque facades near Piazza del Duomo.

Discover a daily ritual shaped by Etna’s fertile slopes and the Ionian Sea. Produce stalls stacked with citrus and pistachios round out a portrait of Catania’s bold palate and proud mercantile spirit.

For a higher-altitude adventure, ascend the central crater area by cableway and 4×4, then continue on foot with a volcanology guide. Steam vents, ash fields, and vast panoramas reveal Etna’s raw power up close.

This optional experience carries an additional cost and is bookable on tour; it is weather and safety dependent and requires warm layers and sturdy footwear due to alpine conditions.

Gather to meet your Tour Director and fellow travelers over a traditional Sicilian dinner in the old town. Share antipasti, seasonal pasta, and fresh-caught seafood paired with local wines, easing into the rhythms of island life in a warm, convivial setting.

Learn how market-driven cooking defines Palermo—from citrus and capers to swordfish and pistachios—while your host introduces the culinary journey ahead. It’s a convivial first evening that sets the table for Sicily’s layered flavors and generous hospitality.

Roll up your sleeves for a hands-on cookery class in the medieval hill town of Erice. Under a local chef’s guidance, prepare regional dishes that reflect Sicily’s Arab-Norman influences—from fragrant herbs and couscous traditions to almond-kissed sweets—before sitting down to enjoy the results.

Between sips and stirring, hear how coastal Trapani’s trade routes shaped recipes over centuries. Stone lanes, sea breezes, and church bells complete a sensory setting as you cook, taste, and compare family techniques passed through generations.

Walk cool cellars and tour a historic winery in Marsala, learning how Marsala DOC matures in oak to develop caramel, citrus-peel, and nut tones. Taste a flight from dry to sweet styles, appreciating nuances born of sea breezes and sun.

Discover the island’s fortified-wine heritage, refined through the in perpetuum (solera) method since the 18th century. Discuss pairings with cheeses and pastries as you sip amber-hued wines surrounded by the aroma of aging casks.

Visit a traditional olive farm to walk sunlit groves, see harvesting practices, and understand cold pressing from tree to mill. Compare varietals in an extra-virgin olive oil tasting with local breads, tomatoes, and aromatic herbs.

Learn how soils, winds, and harvest timing shape peppery or grassy notes, and meet producers who steward a family-run estate. Sicily’s long olive legacy comes alive in the glass—green-gold, vibrant, and distinctly regional.

Explore the Valley of the Temples with a specialist guide, tracing avenues of almond trees and ancient roads to the Temple of Concordia and other majestic Doric columns. Hear how Greek settlers shaped Akragas, once among the richest cities of Magna Graecia.

Admire sculptural harmony and commanding hilltop vistas across a UNESCO World Heritage Site. Marble, sandstone, and Mediterranean light combine to reveal classical beauty preserved for over two millennia.

Step inside Villa Romana del Casale to see the Roman world in color—corridors carpeted with mosaics, from the famed Bikini Girls mosaic to hunting scenes alive with movement. Your guide decodes technique and storytelling across this UNESCO-listed treasure.

Built in the fourth century as an elite retreat, the villa’s lavish rooms, baths, and peristyles showcase imperial tastes and craftsmanship. Stone, tesserae, and light reveal an intimate portrait of late Roman life.

Savor Sicily in bite-size form as you sample regional specialities—from briny olives and citrus-scented caponata to cured meats and Sicilian cheeses and preserves. Producers explain seasonal methods and time-honored recipes.

Expect bold flavors shaped by sun-ripened produce, mineral-rich soils, and a culinary culture that prizes simplicity. This tasting complements the Roman heritage nearby with a delicious survey of today’s local palate.

Walk the honey-colored lanes of Ragusa Ibla, admiring lacy balconies, grand staircases, and churches that epitomize the Val di Noto style. Your leader points out scenic viewpoints, artisan shops, and the graceful sweep toward the Cathedral of San Giorgio.

Learn how the 1693 earthquake birthed this Baroque jewel, where noble palazzi line intimate piazzas. Ornamental stonework and quiet courtyards set a refined mood for evening exploration and local aperitivi.

Experience a farm-to-table ritual during a cheese-making demonstration at a countryside dairy. Watch curds transform, then taste warm fresh ricotta alongside breads, olives, and honey while learning about protected Sicilian varieties.

Meet the makers behind a family-run farm where traditions endure, from pasture care to aging. Rural landscapes and the scent of hay frame an intimate glimpse into Sicily’s pastoral heritage.

Stroll elegant Corso Vittorio Emanuele in Noto to admire the restored facade of Noto Cathedral and a skyline carved from golden-hued limestone. Architectural rhythm, sweeping stairways, and wrought-iron balconies create a stage-like cityscape.

Hear how the 18th-century rebuild crafted a Baroque masterpiece. Embrace local custom by trying granita with brioche at a historic café—tasting is typically at your own expense—before lingering in sunlit squares.

On Etna’s foothills, visit a renowned wine cellar to taste Etna DOC wines shaped by altitude and ash-rich volcanic soils. Sample Nerello Mascalese and Carricante alongside local specialties for a leisurely lunch amid terraced vines.

Learn how lava flows, diurnal swings, and ancient bush-trained vines produce mineral, aromatic expressions. Views stretch across vineyards to the smoking massif, pairing mountain drama with layered, elegant wines.

Breathe mountain air as you walk on the slopes of Mount Etna, treading cinder paths and hardened lava flows. Your leader sets an easy pace across ash and pumice, with wide views toward the sea and the active volcano above.

Learn about past eruptions, endemic flora, and the lunar textures that define Europe’s highest volcano. The terrain is hilly and uneven; sturdy footwear is essential for comfort and grip.

Visit Monreale Cathedral, Sicily’s Norman masterpiece crowned with golden mosaics depicting biblical scenes beneath a cedar-wood roof. Wander serene cloisters where paired columns display intricate capitals inspired by many cultures of the Norman kingdom.

This is an optional excursion at additional cost, bookable on tour. From the hillside above Palermo’s Conca d’Oro, enjoy sweeping views that frame the city and citrus groves below.

Discover Sicily’s bold flavors as you join a guided foodie tour through Palermo’s historic heart. Sample classics of the street food of Palermo—arancini, panelle, and sfincione—while weaving past piled-high stalls and old bakeries around Piazza San Domenico, the Vucciria Market, and elegant Quattro Canti.

Hear how Arab, Norman, and Spanish influences season local cuisine, from spices to sweet-and-sour notes. Your guide reveals vendor traditions, market lore, and neighborhood stories that give this port city its unmistakable character and appetite.