Flavours of Sicily - Cooking in Sicily Euro 2090 per person in double room Convert in US Dollars
October 24-31 2010
Travel Agents Welcome
     A delicious and entertaining cooking tour of Sicily’s wine country, with interludes in the Greek temple of Segesta, wine tasting in traditional and newer wineries to taste the new wines that are tomorrow's "Super Tuscans" or "Super Sicilians". Lead by chef Paolo Monti, this is a wonderful opportunity to experience the exciting flavours and sights of this colorful italian region, with its wonderful hospitality and traditions, its pastries, the hint of ancient arabian spices, art ... and Sicilian Folk Music!
I hope you will enjoy this cooking tour as much as Chef Peppe Buffa and Chef Paolo Monti enjoy teaching it! - Buon Appetito! | The Program Sunday “Welcome to Sicily!” Arrival at Hotel Politeama in Central Palermo. (pick up on request) - 7.00 pm apertifs and orientation on the week's activities.- 8.00 pm Welcome Dinner at Ristorante Cin Cin | Monday "Tour of Palermo and Monreale"      | - 8.30 am Excursion in Palermo and Monreale, visit this beautiful Mediterranean town with its monuments dating back to before Roman times, its typical street market “Capo” with its colourful shops, vegetables and spice stalls, fish vendors and fried food sellers. Light lunch, then we proceed to visit Monreale and its gilded Bizantyne Cathedral and ceramic shops. return to the hotel - 8.00 pm dinner at Ristorante Cin Cin. | Tuesday "Visit the Temple of Segesta and arrive in Sn Vito Lo Capo"      - 8,30 am Departure to visit the Temple of Segesta with its Amphitheater, then continue on to San Vito Lo Capo. Check into Hotel Capo San Vito - 5 pm start with the 1st cooking lesson with Chef Peppe Buffa at his Ristorante Al Ritrovo and introduction to Italian and Sicilian Cooking followed by dinner | Wednesday “Fish in Sicilian Cooking”     - 10.00 am 2nd cooking lesson with sicilian fish specialties
- free afternoon to explore the lovely seaside village of San Vito Lo Capo | Thursday “The great Sicilian wines!”     
- 9.00 am - departure by minibus to Trapani to see the fish market and learn how to select fresh fish and the lively, typical southern Mediterranean noisy and colourful exchanges between buyers and seller (we will translate the less rude remarks!) Continue onto Marsala to visit the famous Sicilian winemakers Donnafugata, tour the cellars, follwed by wine tasting and light lunch, After lunch we go to the Historic Florio Marsala Cellars where the Marsala wine was first made, visit the impressive cellars with 20 ft tall barrels, follwed by wine tasting.
After this visit we will drive to the salt flats in Trapani with its windmills and stop for a visit in the salt Museum
Return to San Vito Lo Capo and light dinner.
| Friday "Cooking Chef Peppe Buffa's Specialties and visit Erice”      
- 10.00 am 2.00 pm 3rd Sicilian Cooking.
- 3.00 pm Afternoon excursion to the ancient hill town of Erice, with its cobbled streets and old churches. Famous once for the temple of Venus and an important stronghold to control the entire gulf of Trapani and Marsala. It is the permanent seat for international peace conference. Famous also for marziapan pastries, in particular the shop of Maria Grammatico, who learned her trade from nuns in the convent (there are no more) who were specialized in making marzipan fruits.
Dinner at restaurant Ristorante Ficodindia.
| Saturday "Cooking with Chef Paolo Monti"      
-10.00 am to 2.00 pm Italian and Sicilian dishes with Chef Paolo Monti and Couscous withchef Peppe Buffa.
- Free afternoon
- 8.00 pm Farewell Dinner at Chef Peppe Buffa’s Restaurant with live Sicilian music and the entertaining “Cantastorie”: typical Sicilian storytellers in traditional costume that sing in dialect a story of a saint or a local heroes | | Sunday Departure by minibus to Palermo Airport. | The Cost € 2090 per person (double occupancy) in double room - single supplement Euro 50 per night The culinary schools program includes: 7 Nights with full board, beverages included. - 4 Cooking Lessons with Chef Paolo Monti and Chef Peppe Buffa - followed by lunch, all breakfasts and dinners (including wine), admission to all tours and events, wine-tastings at local wineries, and all group transportation during the tour. |
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