Around Sicily is a Tradizione Turismo's company

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Mosaics in Monreale Dome
Sicilian Heritage Tour 2008

Sicilian Heritage 2008
(7 nights/8days):
An amazing tour of Sicily from Palermo, guaranteed scheduled departures,  Limited at maximum 20 people, English speaking only, Villa lodge experience, First and Deluxe properties, main Sicilian Highlights ... this is the tour you are looking in...see more details

 

 

RATE IS LAND ONLY

Price is per person

 

Standard occupancy
Euro
1.600 in double room
Euro 1.850 in single room

Superior  occupancy

Euro 1.900 in double room
Euro 2.150 in single room

 

Departure Dates 2008:

April 19; May 10; June 7; June 28; September 6; September 20; October 18

ITINERARY (7 nights/8 days):

Palermo (3 nights) Leonforte (2 nights) Taormina (2 nights)


Day 1 (Saturday): Palermo
You are greeted at Palermo airport and transferred to your hotel. Late in the afternoon after a brief introduction made by your Tour Director, enjoy a Welcome Dinner at local restaurant. (D)

Day 2 (Sunday):  Monreale & Palermo
After breakfast, your local guide will show you where the Arab-Norman art and architecture reached the pinnacle of its glory with the Monreale Duomo, launched in 1174 by William II and represent the scene from the Old and New Testaments all in golden mosaics.

Then to the Palatine Chapel in Palermo, which was the crowning architectural achievement of his Grandfather Roger II. Continuing, by seeing: Piazza Pretoria, Santa Caterina and San Giuseppe dei Teatini, Via Maqueda with its “four corners” who converge Palermo at a quartet of baroque palaces left over from the heyday of Spanish rule dates from the 1560. Then, we visit the Cathedral with various style built through the Roman, Norman, Arabic, Islamic domination. (BB)

 

Day 3 (Monday): Palermo/Erice & Olive Oil Factory/Trapani/Marsala Winery/Palermo
Early departure to tour western Sicily. We will join Erice-city centre reached by cableway. The Elymians settled the medieval town of Erice and was an important religious site associated with goddesses of fertility. Wander through its’ ancient streets and visit some of the famous pastry home made shops, world-famous for marzipan candies and other delicacies like almond and pistachio pastry. Then to an Olive Oil and farmhouse to enjoy our light-lunch. In the afternoon, we travel between Trapani and Marsala to the Salt Road, to tour the historic saltpan works, where the ancient tradition of harvesting salt from the sea is still practiced. Arrive in Marsala and visit a local winery’s cellar and taste Sicilian wines. Later back to Palermo. (BB L)

 

Day 4 (Tuesday):  Palermo/Agrigento/Leonforte (Enna)
Today’s’ drive across the vast countryside enables us to see Sicily’s great variety of sceneries. We soon arrive in Agrigento whose history dates back to 580 BC. A guided tour showing the Valley of the Temples, a magnificent cluster of Greek ruins overlooking the Mediterranean Sea. Later, we depart to Leonforte near Enna boasts a rich production of wheat, citrus fruits, olive oil. Tonight, we lodge in Villa Gussio a typical Sicilian old-country hotel. The hotel is a jewel set in the green heart of Sicily, a magic place where history and nature blend to celebrate a spontaneous hymn to beauty. Dinner at the hotel (BB D)

Day 5 (Wednesday):
Leonforte/Enna/Piazza Armerina/Caltagirone/Leonfonte
Our first stop is at Enna. It was a centre of great military importance under the Greeks and Romans. On the upper part of the town stands the Lombardia Castle, the most ancient and best-preserved castle in Sicily. Continue to Piazza Armerina to see the ruins of a Roman Villa of Casale. The mosaics discovered here are celebrated among scholars of antiquity. In the afternoon, we visit the baroque town of Caltagirone know as “the city of ceramics”. Ceramics have been produced here for over 1000 years. Climb the Stairway of Santa Maria del Monte, city’s symbol made out of 142 steps decorated with splendid glazed majolica tiles. Time for leisure. Return to our hotel for dinner. (BB D)

Day 6 (Thursday) Leonforte/Syracuse/Taormina
Today departure to Syracuse, once the most important competitor to Athens colonists from Corinth founded Syracuse in 735 B.C. On arrival we walk on Ortygia Island, the heart of the city centre. In the afternoon our guided visit through archaeological area shows the Greek Theatre, the Roman Amphitheatre and the Paradise Quarry. After, we drive along the coast to Taormina, the world famous resort of Sicily for its views and atmosphere.
(BB)

Day 7 (Friday) Taormina/Mount Etna Winery/Taormina
A short drive takes us to the slopes of Mt. Etna. Weather and volcanic conditions permitting, we experience the lava fields and incredible view of Europe’s highest and most active volcano. Then to a winery and farmhouse. This estate also produces olive oil, grappa, sparkling wine and artisan food. We indulge in a typical light-lunch at the farmhouse. This afternoon back to Taormina and time at leisure. Tonight we gather for a Farewell Dinner at local restaurant (BB L D)


Day 8 (Saturday) Taormina/Catania 
Time to say goodbye to Sicily while as we are transferred to Catania Airport (CTA) for our return flight. (BB)


MEAL LEGEND: BB Buffet Breakfast L Lunch D Dinner


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SFINCIONE (Palermo)

Sfincione Piazza Seller

Uora uora ù sfurnaiu, è beddu cavuru, è beddu vieru ….cchi cciavuru!!!!”:

 

The voice from the street drifts in over the snipping of the scissors and the gentle hum of a hair dryer across the room in a hairdressing establishment just on the edge of Palermo Capo Market, a popular neighbourhood near the Massimo Theatre.

"Did you hear that? Do you know what he is saying?"  "He's selling something to eat". Sfincione, a thick, spongy Sicilian pizza topped with tomato sauce, onions, salted sardines and caciocavallo cheese, is baked in large rectangular tins and sold by the piece in the streets.

They make different types, you know, different grades for the street vendors. The dough is always the same, but they treat it differently, they put different things on it, more topping or less. The sfincione is made over near the Via Castro. There's a bakery there that supplies all the street vendors, the ones that go around with pushcarts, Vespa-Scooter pickups, selling sfincione. And the quality they ask for depends on their route. The man who goes round the schools, who deals with school kids, sells the better kind, while the one who sells to construction workers has the cheaper sfincione. Its “scarsu d'ogghiu e cchinu i provuolazzu-scarce in oil and rich in dust” because it wasn't like it is now, the carts didn't have little glass cases to protect the food they sold. It was just sitting there, out in the open. In his cart he had a little pan of hot coals with an iron griddle over it, and when you wanted to buy some, all he did was take a piece and put it upside down on the griddle till it was hot……BUT …. in any case …. you can not leave Palermo if you didn’t taste it …..This is Palermo.... and this is Sicily!!!!!

 

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ITA: +39 091 6269685

Usa: +1-718-473-0803
UK
: +44-208-133-6934

E-mail us: info@tourofsicily.com