7 nights starting from
Three hands-on cookery lessons – how to make pasta, a fish antipasti and use porcini mushrooms
Winetasting of local wines
Cake-making demonstration and winetasting in Tullio’s home
Visits with tastings to a variety of local producers
This hands-on culinary tour features three cookery lessons on how to make pasta, use the famed porcini mushrooms and prepare fish antipasti as well as wine tasting, typical produce tasting and the “Palio di San Martino” feast day in Tullio’s home village including a visit to his home for a demonstration by his wife of how to make local cakes and desserts and the tasting of his very own new Etna wine, straight from the barrel.
|05 - November - 2019||Limited Availability||Travel Info Please Call||booking-journey/#/start/SCE/05 November 2019/|
Departing: 05th November 2019 at 12:20
Returning: 12th November 2019 at 17:00
|10 - November - 2020||£ 1675.00||Travel Info Book Now||booking-journey/#/start/SCE/10 November 2020/|
Departing: 10th November 2020 at 12:20
Returning: 17th November 2020 at 17:00
Day 1: Fly from London Gatwick to Catania.
On arrival transfer to the three-star Antica Filanda Hotel in Capri Leone. Welcome drink and dinner at the hotel.
Day 2: Pasta day
Morning cookery lesson:“pasta”, followed by a brunch of pasta dishes with wine at the hotel. Afternoon visit to the Norman San Filippo Fragalà Abbey, founded in 1090, followed by coffee/tea and local cakes in the village square of Frazzanò. Evening Sicilian pizza night in a local pizzeria where several types of Sicilian porcini mushrooms and vegetable pizzas are served with local beer or wine. Before we get to sit down and enjoy one we must learn how to light the wood-burning oven and how to make these delicious Sicilian pizzas.
Day 3: Porcini mushrooms and vegetable day
Morning cookery lesson: “Porcini mushrooms and vegetable” dishes, followed by a porcini mushrooms and vegetable lunch with wine at the hotel. Transfer by coach to Capo d’Orlando for a relaxing free afternoon at the seaside, promenading among the locals. Dinner at the hotel.
Day 4: Wine day
Morning visit to Tindari – a Greek/Roman Town with remains of a Greek theatre, then visit the nearby “Azienda vinicola Antica Tindari” that still produces the “Mamertino wine”, a typical Sicilian wine that has been produced in this area since Roman times. We will enjoy a wine tasting here followed by brunch in Azienda. Early evening Sicilian wine aperitif in the hotel wine cellar, followed by dinner at the hotel.
Day 5: Fish day
Morning cookery lesson: “fish antipasti” followed by a fish brunch with wine at the hotel. Afternoon visit to a ceramic workshop in the ceramic town of Santo Stefano di Camastra. This evening we will also enjoy a fish dinner at the hotel.
Day 6: “Palio di San Martino”
A real taste of local life as we take part in the “Palio di San Martino” in Tullio’s home town of Castell’Umberto; a traditional feast day celebrated by tasting the new wine. As part of the day we will visit Tullio’s house, to be taught, by Rosalia, his wife, how to make a traditional local cakes like cannoli, sfingi, pignolata and others, followed by tasting his new Etna wine straight from the barrel, in his house wine cellar, with home-made antipasti. After this, you will join the locals in the town square, feasting with them and sampling a variety of Sicilian street food and wine during the “Barrel Race Palio”. Dinner this evening at the hotel.
Day 7: Nebrodian typical produce day
A morning drive through the Nebrodi Mountain Park will take us through an amazing variety of landscapes and sights - from volcanic Etna, wooded mountainsides, hazelnut hills and lost small medieval villages that retain age-old traditions and typical produce. En route, we will enjoy a coffee-break with hazelnut home made cakes, a visit to producer of local cheeses, black swine sausages and salami, before enjoying a grilled Nebrodian black pork dish with wine. In the afternoon visit to a local producer of liqueurs with traditional local flavours and to an icecream maker’s laboratory to see how hazelnut icecream is made. Our final dinner will be at the hotel.
Day 8: Transfer to Catania Airport for flight back to London Gatwick.
Please note the maximum group size on this tour is 20 passengers.
Ristorante-Hotel Antica Filanda
A small 16-room hotel in a beautiful rural location, just outside the village of Capri Leone, on a hill with lovely views over the Tyrenian Sea and the Aeolian Islands, close to the Abbey San Filippo di Fragalà. Facilities here include an excellent restaurant, bar and comfortable bedrooms with private bathroom with hydro-massage shower, air-conditioning, safe, TV, mini-bar, free wifi and telephone. The hotel also has an outdoor swimming pool which is open during the summer months.
Antica Filanda Website
OUR VIEW ON THE HOTEL
We chose this hotel over several cheaper options as its small size, rural location close to the start of the walks and excellent food make it the best choice in the area. Tullio has stayed at the hotel with small groups many times and rates it extremely highly for its comfort, service and cuisine.
Tullio Scurria has led tours for us in his home of Sicily for many years, and this tour is a superb new project that is very close to his heart, exploring the cuisine and produce of his homeland with hands-on cookery lessons as well as lots of tastings and superb meals. There will, of course, be the opportunity to see some of the local sights and scenery. It is a region with a rich culinary tradition and a culture in which food and wine are central and highly valued. The tour is the very heart of Sicily in a series of very tasty mouthfuls in a small group of not more than 15.
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