Experience package
The Cuisine of Western Sicily – From the Field, the Sea and the Hands
Private tour in western Sicily
Categories
Traditional Cuisine and Local Catch
Eight days to discover western Sicily through what arrives on the table.
- Duration
- 8 days / 7 nights
- Period
- from April to October
- Formula
- private tour
- Areas
- Custonaci, Erice, Favignana, Marsala, Mazara del Vallo, Paceco, San Vito Lo Capo, Trapani
The story of the trip
We will not follow only recipes. We will try to understand where they come from.
We will enter shops and workshops, get to know the catch, salt, wine, oil and family traditions.
We will put our hands in the pasta and the semolina and meet those who continue to turn simple products into cooking.
The programme
+Day 1 · Erice | The recipes of the land
Arrival and visit of Erice.
Sweet-making tradition, almonds, convent preparations and a meeting with a craft workshop. Tasting of wines and local products.
+Day 2 · Trapani | Busiate and catch
Visit of the city and the harbour.
Cooking class. We will prepare busiate and one or more recipes linked to the available catch.
Lunch with what we have prepared.
+Day 3 · Paceco and Nubia | Salt
Visit to the salt pans.
We will discover how salt is born and why it was fundamental for cooking and preservation. Lunch in the area.
+Day 4 · Custonaci and Bonagia | Land, oil and tuna trap
Meeting with the world of EVO oil.
Then Bonagia and maritime culture.
Tuna trap, fishing, rais and memory of the sea.
Gastronomic experience based on the catch.
+Day 5 · San Vito Lo Capo | Couscous
Today we will enter the Mediterranean through a dish.
We will get to know fish couscous, semolina, broth and the relationship between fishing and cultural influences. Dedicated lunch. Macari in the afternoon.
+Day 6 · Favignana | The island's cuisine
Connection to Favignana.
Visit to the Former Florio Plant.
Catch, tuna, tuna trap and the island's gastronomic traditions.
When possible, a meeting with a fisherman or an experience at sea.
Lunch devoted to local cuisine. Return to the mainland.
+Day 7 · Marsala | Hands and wine
Marsala will let us bring together cooking, preservation and wine.
Hands-on experience devoted to a traditional preparation or to couscous, depending on the configuration. In the afternoon a visit to a historic winery with tasting.
+Day 8 · Mazara del Vallo | The sea decides the menu
Kasbah and harbour.
A meeting, when possible, with the local fishing fleet.
Red Prawn and other species will let us talk about seasonality and fishing.
The final lunch will start from the available catch.
Eight days earlier we would have simply talked about “Sicilian cuisine”. Now we will know that behind those words there are land, sea, seasons, families, fishermen and hands.
The price includes
- • 7 overnight stays with breakfast
- • Private vehicle on the mainland
- • Cooking class
- • Gastronomic experiences indicated
- • Activities in the salt pans
- • Experiences linked to tuna traps and the catch
- • Return Favignana connection
- • Former Florio Plant
- • Winery visit
- • Meals provided
- • Sicilia da Scoprire assistance
The price does not include
- • Travel to reach Sicily
- • Transfers not provided
- • Tourist tax
- • Meals and drinks not indicated
- • Insurance, tips and extras
Accommodation
7 overnight stays in selected accommodation between Trapani/Erice, San Vito Lo Capo and Marsala, according to configuration.
Important to know
The programme favours seasonality and the actual availability of products. Activities at sea are subject to sea and weather conditions. Meetings with local protagonists depend on their availability. The sequence of the days may be changed without altering the narrative thread of the journey.
Would you like to enjoy this package?
Tell us the dates of your trip and the number of travellers: we will check the availability of the experiences, the accommodation and the private services and prepare a proposal built around the needs of your trip.