Sicily is a land that offers dream landscapes and beaches, with a long history behind it, recounted in wonderful testimonies, and with one of Italy's best-loved and most important culinary traditions. A lifetime would not be enough to discover all the delicacies this land has to offer, but ad hoc itineraries can be created to experience a journey of good food!
Here are the best food and wine routes and itineraries in Sicily.
Street Food in Palermo
Palermo is the capital of street food: sfincione, arancine, panelle e cazzilli, pane ca meusa, stigghiole, frittola, there are many things to eat, all surrounded by wonderful sights and monuments and historic markets.
Morning street food tour. Start at I Segreti del Chiostro, a well-known pastry shop in the Church and Monastery of Santa Caterina d'Alessandria, where sweets are prepared by cloistered nuns following ancient recipes: frutta Martorana, cannoli, cassate, all excellent. Walk through the centre to the Ballaró Market: here we recommend trying themusso salad and sfincione.
If you want to combine street food with lunch at a trattoria, we recommend Ferro di Cavallo in Via Venezia(get directions) or Al Vecchio Club Rosanero in Vicolo Caldomai(get directions). Here the specialities are pasta with sardines, pasta with anciova or pasta with aggrasso. Alternatively, opt for lunch with the queen of street food: the arancina. It goes everywhere, the top for us is at Spinnato's.
Afternoon visits to the centre. Enjoy a stroll through the stalls of the Vucciria Market, where we recommend you try the panino ca meusa at Rocky's at Vucciria. Moving on to the Kalsa, stop at Chiluzzu to taste panelle e cazzilli, the city's top dish. Evening between Vucciria and Via Chiavettieri: the musts are boiled octopus and stigghiole. If you prefer dinner in a restaurant, opt for Osteria dei Vespri(Get directions) or Trattoria Altri Tempi(Get directions).
Let a local guide you: you can dedicate an afternoon to Palermo's street food with a local on a guided tour of Palermo's iconic street food spots. Info and costs here
Main stops/countries: Palermo
Local products and typical dishes: sfincione, arancine, panelle e cazzilli, pane ca meusa, stigghiole, frittola, frutta Martorana, cannoli, cassate, pasta with sardines, quarume, Monreale DOC wine
Distance/duration of itinerary: one day
Where to stay: we recommend a b&b in the centre. The best districts (map here) are Castellammare or Loggia and, more for young people, Kalsa or Albergheria - compare the best accommodation on booking
Trapani between couscous, good wine and tuna products
Trapani is a city where you can combine history, art, culture and good food: the city and its surroundings boast a long wine and food tradition! Also worth visiting in the area are Erice, where Erice DOC wine is produced, and Marsala, known instead for Marsala DOC. The cuisine, on the other hand, is a mix of different cultures: one of the most famous dishes, cous cous alla Trapanese, has Arab origins.
Day 1 in Trapani. Enjoy the beauty of the historic centre and the view of the sea. Make a stop at Pasticceria La Rinascente for cannoli and other Sicilian pastries. Lunch at the Antichi Sapori Restaurant for some excellent cous cous alla Trapanese. In the early afternoon, visit the Saline and the Salt Museum, and then visit the nearby Firriato Winery, with an excellent wine production (the Trapani area has no less than 20 labels). Finally return to the city.
Day 2 starts in Erice. Take the cable car from Trapani to reach this wonderful town and taste the amazing Genovesi alla crema or the almond paste pastries of theAntica Pasticceria del Convento. For lunch, stop at Gli Archi di San Carlo, where you can sample the excellent Busiate with Trapani-style pesto accompanied by a glass of Erice DOC. In the afternoon, head to Marsala (1 hr by car). Visit the wonderful Donnafugata Cantine Storiche, then enjoy a stroll through the historic centre and dine at theAntica Trattoria da Pino, with traditional and fish dishes. Try Tonnara products: ficazza, mosciame, ventresca, bottarga, buzzonaglia and lattume.
Main stops/countries: Trapani, Erice, Marsala
Local produce and typical dishes: Trapani-style couscous, Erice almond paste, genovesi, mulberry granita, jasmine granita, busiate, Trapani-style pesto, Marsala DOC, Erice DOC, tuna products
Distance / route duration: 65 km / 2 days
Where to stay: Trapani and Marsala have a great tourist offer, with hotels, including luxury hotels, flats and B&Bs. In the area of the salt pans and the coast you can find agritourisms, but also 4- or 5-star hotels surrounded by nature - compare the best accommodation on booking
The flavours of the province of Agrigento
The province of Agrigento offers history, nature, sea and a very special food and wine tradition: from small villages to seaside resorts, to historical sites such as the marvellous Valley of the Temples, it lends itself perfectly to a trip that combines culture and good food. Typical products include Agrigento's macco con le fave di Agrigento (a cream of broad beans with vegetables and seasoned with extra virgin olive oil), but also pasta with artichokes, pasta with broad beans and ricotta and cavatelli all'agrigentina, not to mention Santa Margherita di Belice DOC wines!
Day 1 starts in Santa Margherita di Belice. Enjoy a walk through the historic centre and then visit the Planeta Ulmo winery, located near Lake Arancio, with a splendid view of the remains of the Mazzallakkar Fort. For lunch, reach Sambuca di Sicilia, not far away, Italy's most beautiful village in 2016. Have lunch at Pane e Radici and make a stop at Café Giglio, where you can taste the Minni di Virgini, breast-shaped shortbread biscuits filled with milk cream, zuccata, chocolate chips and cinnamon, a delicacy! Finally, head to Sciacca, to enjoy a stroll along the seafront at sunset and enjoy a fish dinner, particularly the Sarde di Sciacca.
Day 2 in Agrigento. Enjoy a stroll through the historic centre, visiting the main attractions, and then stop for lunch at Putia Bottega Siciliana, where you can sample some excellent cunzato bread! In the afternoon, you must visit the beautiful Valley of the Temples. Finally, dine at Ristorante Pizzeria Kokalos, with a spectacular view of the temples! The first courses are excellent, as is the barbecued meat and the wide selection of wines.
Main stops/countries: Santa Margherita di Belice, Sambuca di Sicilia, Sciacca, Agrigento
Local products and typical dishes: macco with broad beans, pasta with artichokes, pasta with broad beans and ricotta, cavatelli all'agrigentina, U pitaggiu, minni di virgini, Santa Margherita di Belice DOC wines
Distance / route duration: 108 km / 2 days
Where to sleep: in Sciacca you can stay with a sea view, while in Agrigento there are several options in the historic centre, but also in the surrounding area and near the coast. The hinterland, on the other hand, is full of agritourisms surrounded by greenery, vineyards and olive groves - compare the best accommodation on booking
The tastes of the Val di Noto
The Val di Noto is one of the most characteristic areas of Sicily, with no less than seven baroque towns declared UNESCO World Heritage Sites. Located in south-eastern Sicily, bordered by the Salso, Dittaino and Simeto rivers, it is a treasure trove of art, history and culture, but also of long culinary traditions. It is impossible not to mention the famous chocolate of Modica, the scacce ragusane (stuffed flatbreads) or the special 'mpanatigghi (pork and chocolate pastries).
Day 1 starts in Noto, considered the capital of Sicilian Baroque. Stop at Caffè Sicilia for a brioche with almond granita, then enjoy a few hours in the Vendicari Reserve. In the late afternoon, head to Marzamemi for a sunset aperitif and a seafood dinner at Il Borgo by the sea (try the grilled octopus).
Day 2 is off to Modica, world famous for its chocolate. Here, of course, visit the Chocolate Museum of Modica, then stop for lunch at theOsteria dei Sapori Perduti: order the cavatelli al sugo or the maccu di fave di Modica, and finish with the 'mpanatigghi di Modica! Afternoon in Scicli, enjoy a walk in the centre and stop at Cannolia, where they serve hot cannoli, one of the best in Sicily!
Day 3 in Ragusa. Visit the centre, the Duomo and the Ibleo Garden, stopping at Cantunera Ibla to taste their amazing arancine. For lunch, stop at Risìu to order one of their tasting dishes, where you should not miss a taste of caciocavallo ragusano. Finally, in the afternoon, visit the winery. Near Ragusa is the Terrasol Winery, with an excellent production of wine and also oil, with extra virgin olive oil from the Hyblean plateau.
Main stops/countries: Noto, Marzamem, Modica, Scicli, Ragusa
Local products and typical dishes: scaccia ragusane, 'mpanatigghi, Modica chocolate, Ispica IGP new carrot, cosacavaddu ibleo cheese, Cerasuolo di Vittoria DOCG wine, tripe ragusana style, dried broad bean maccu with fennel aroma
Distance / duration of itinerary: 105 km / 3 days
Where to stay: the best places to base yourself are Noto, Modica, Ragusa and Caltagirone. Excellent locations and a wide choice of tourist accommodation. You can also stay in wonderful agritourisms nestled in the hills of the Hyblean plateau - compare the best accommodation on booking
Catania and the Bronte pistachio
Catania is undoubtedly one of the pearls of Sicily. A bustling city, full of attractions, history, culture and, above all, good food! As are its surroundings: not far away, at the base of Mount Etna, we find Bronte, where the world-famous Bronte pistachio is produced. But that's not all: arancino catanese, pasta alla norma, fish dishes, selz lemon and salt, donkey meat, one speciality after another!
Day 1 in Catania. Start the day by having breakfast with a classic granita and brioche, then join a street food tour (3 hours), where you can visit historic markets such as the Fish Market and sample street food such as arancini, meatballs and pizzettas. For lunch, stop at A Putia Dell'Ostello, where you can sample couscous alla norma or horse meatballs. In the afternoon, continue your sightseeing in the city, stopping at one of the many kiosks to enjoy a selz limoni e sali, Catania's drink par excellence! For dinner Trattoria U Fucularu, with a delicious pasta alla norma.
Day 2 morning excursion to Mount Etna. On your own or by participating in anexcursion with tasting with a local guide. You cannot miss tasting the Fuoco dell'Etna liqueur, with its wonderful red colour. Afternoon in Bronte. Enjoy a walk in the centre, pop into the Grassia pistachio shop to buy some excellent pistachios, and finally dine at the Pepe Rosa Restaurant, where you can enjoy bruschette with pistachio pâté and excellent pasta dishes such as pennette al pistacchio or potato gnocchi with pistachio pesto!
Main stops/countries: Catania, Etna, Bronte
Local products and typical dishes: Bronte pistachio, pistachio pesto, arancino, pasta alla norma, selz lemon and salt, Etna DOC wine, zeppole di San Giuseppe, minne di Sant'Agata, horse meat, horse meatballs, Fuoco dell'Etna liqueur
Distance / route duration: 84 km / 2 days
Where to stay: the best option is to stay in Catania, with wonderful neighbourhoods and a wide range of hostels, flats, B&Bs and hotels, including luxury ones - compare the best accommodation on booking
Strada del Vino e dei Sapori dei Castelli nisseni
Photo by Giampaolo Macorig. The Nisseno region, in the heart of Sicily, is a place far from mass tourism, where the authentic soul of the region can be rediscovered. An area of marvellous landscapes and excellent wines: between visits to small villages and large valleys, you cannot fail to make a stop at one of the many wine cellars!
Morning in Caltanisetta. Enjoy a stroll through the historic centre, visit the Cathedral of Santa Maria La Nova and stop at the Caffè Bella, where you can taste some excellent cannoli or feast your eyes on the wonderful martorana fruit. In the late morning, head to theAzienda Vitivinicola Lombardo, a wonderful winery with excellent wines, and then have lunch in the village at Taglia E Arrusti, with excellent meat dishes.
Afternoon in Mazzarino. Here take a stroll through the old town and admire the view from the Mazzarino Castle, stopping at the Rosticaria Millenium, to enjoy an excellent arancina (rice ball). Finally, in the late afternoon, reach Butera. Visit its beautiful castle, enjoying a good glass of wine at the nearby Enoteca Strada del Vino dei Castelli Nisseni, and then dine at Ristorante Pizzeria al Castello.
Main stops/cities: Caltanissetta, Mazzarino, Butera
Local products and typical dishes: Riesi DOC wine, PDO oil, cheeses, honey, almonds, cavateddi al maccu, wild rabbit stew, aubergine rolls, cannoli
Distance/duration of itinerary: one day
Where to stay: the best option is to stay in Caltanisetta, but all the surrounding areas have wonderful agritourisms surrounded by greenery. In Butera you can find a few B&Bs, such as Portico dei Normanni - compare the best accommodation on booking
