Print this page
DAY-BY-DAY ITINERARY
Day One
Meet in Catania or Syracuse and transfer to Ragusa, where we’ll lunch on traditional arancini, made of savory rice, and learn to make creamy cannoli. Walk up the narrow stairways to our family-run 3-diamond inn in the heart of the lovely Baroque town of Ragusa Ibla. Take the evening passeggiata through the beautiful piazza, then dine with the locals at a favorite trattoria.
Day Two
Transfer to a converted dairy farm, our cooking headquarters near Ragusa, where we’ll be greeted by our chefs. We’ll watch the preparation of cheese from the morning’s milk, and try our hand at shaping the traditional provola cheese. Prepare pasta from the locally grown hard wheat flour, and make fanciful San Giuseppe festival breads that we bake in a wood-burning oven. After lunch we stroll by the seaside through a nature park to the mouth of the river where giant carp frolic at the water’s edge. In the evening, head to the town’s favorite pizzeria, and then follow the local kids to the best gelateria.
Day Three
We head through the narrow alleys of the town of Modica, famous for its dark chocolate, and we’ll learn to make chocolate spiced with everything from orange peel to hot pepper, before we vote on the best! After lunch we’ll drive north with a visit to the attractive town of Palazzolo Acreide and its tiny Greek theatre. Last stop for sweets in the town’s sumptuous pastry shops before we end in either Catania or Syracuse. Arrivederci!