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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
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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. |
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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) |
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“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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