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Itinerari del Gusto

Journeys to live

Experience packages

Multi-day itineraries to experience western Sicily with more time, more encounters and a narrative thread that stays with you.

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14 packages

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Il cuscusù trapanese – Un piatto, tre territori

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Trapani Couscous – One Dish, Three Territories

3 days / 2 nights

Favignana, Marsala, San Vito Lo Capo

A private journey through western Sicily following one of the dishes that best tells its relationship with the Mediterranean: Trapani couscous.

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Il gambero rosso e il pescato del Mediterraneo

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The Red Prawn and the Mediterranean Catch

3 days / 2 nights

Marsala, Mazara del Vallo

A private journey between Mazara del Vallo and Marsala following the sea, the people and one of the most representative products of Mediterranean fishing: the Red Prawn (Gambero Rosso).

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Il sale e le sue declinazioni

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Salt and Its Many Forms

3 days / 2 nights

Marsala, Paceco, Trapani

A private journey along the Salt Road, between Trapani, Paceco and Marsala, following an apparently simple element that for centuries has shaped the landscape, work and cuisine of this part of Sicily.

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La cucina tradizionale e il pescato locale

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Traditional Cuisine and the Local Catch

3 days / 2 nights

Erice, Trapani

A private journey through western Sicily and its cuisine, starting from a simple question: how much of a place is inside a dish?

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Tonno e Tonnare – Sulle rotte del tonno rosso

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Tuna and Tuna Traps – On the Routes of the Bluefin Tuna

3 days / 2 nights

Custonaci, San Vito Lo Capo, Trapani

A private journey along the coast of western Sicily following one of the stories that for centuries has united sea, men and communities: that of bluefin tuna and the tuna traps.

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Il cuscusù trapanese – Dal mare alla mafaradda

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Trapani Couscous – From the Sea to the Mafaradda

5 days / 4 nights

Favignana, Marsala, Mazara del Vallo, San Vito Lo Capo, Trapani

A private journey through western Sicily following a dish that holds far more than a recipe: Trapani couscous.

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Il gambero rosso e il pescato del Mediterraneo – Dal porto alla cucina

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The Red Prawn and the Mediterranean Catch – From the Port to the Kitchen

5 days / 4 nights

Marsala, Mazara del Vallo

A private journey built around Mazara del Vallo, its fishing fleet and one of the most representative products of the Mediterranean: the Red Prawn (Gambero Rosso).

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Il sale e le sue declinazioni – Dal mare alla tavola

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Salt and Its Many Forms – From the Sea to the Table

5 days / 4 nights

Marsala, Mazara del Vallo, Paceco, Trapani

A private journey along the coast of western Sicily following an apparently simple element that for centuries has shaped landscape, work and cuisine: salt.

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La cucina tradizionale e il pescato locale – Da dove nasce la cucina trapanese

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Traditional Cuisine and the Local Catch – Where Trapani Cuisine Is Born

5 days / 4 nights

Erice, Marsala, San Vito Lo Capo, Trapani

A journey through western Sicily and its cuisine, starting from a question: is traditional cooking really born in the kitchen?

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Il cuscusù trapanese – Viaggio nel Mediterraneo di Sicilia

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Trapani Couscous – A Journey into Sicily’s Mediterranean

8 days / 7 nights

Custonaci, Erice, Favignana, Marsala, Mazara del Vallo, San Vito Lo Capo, Trapani

Eight days to discover how many stories can hide inside a dish.

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Il gambero rosso – Le rotte del Mediterraneo

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The Red Prawn – Routes of the Mediterranean

8 days / 7 nights

Favignana, Marsala, Mazara del Vallo

Eight days to enter the world of Mediterranean fishing, starting from Mazara del Vallo.

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Il sale e le sue declinazioni – Mare, vento, cucina e memoria

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Salt and Its Many Forms – Sea, Wind, Cuisine and Memory

8 days / 7 nights

Custonaci, Favignana, Marsala, Mazara del Vallo, Paceco, San Vito Lo Capo, Trapani

Eight days to follow salt far beyond the salt pans.

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