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Business Proposals in Sicily
Spanish people added the pan from Spain, the Nuns, where she stayed for 15 years. During her
Food and wine tour of Sicily Normandies replaced the impact of flour of al- stay there she gets a passion for the pastry, and
when she got out she opened a small laboratory
monds and sugar with the shortcrust pastry and
7 days finally the Angevins and the Aragonese intro- where experiments and created sweets that to-
duced the candied fruit. day are famous in entire world.
1 Day: Palermo 2 Day: Palermo - Erice - Marsala (around 235 3 Day: Marsala - Agrigento (around km)
st
rd
nd
Arrival in the city and visit of the historic center km) Before leaving Marsala it is obligatory a visit of
that includes many monuments patrimony of We leave Palermo and the first stage is the sur- the Cellars where is produced the famous liquor
the UNESCO humanity such as the Royal Palace, prising Erice, a land stuck in the hill of Trapani. wine which is considered by the English people
the Palatin Chapel, the Cathedral and so many After taking a walk in the medieval center, per- the best of Porto and of Madeira. The most fa-
churches. On a gastronomic level Palermo is fa- fectly integrated with the morphology of the mous are the Cellars Florio, founded in the 1833
mous for the street food, it is a must one tour of mount, we will have a lunch accompanied by the by Vincenzo Florio. Inside of them it seems like
its opened sky markets like Ballarò and Vucciria local wine Erice DOC, to finish with the famous the time has stopped in the 800s: the oak bar-
where you can try bread and panelle (crushed sweets of almond pasta. Getting down to Trapani rels, the department stores, the museum with
chickpea flour fried), one panino càMeusa and passing the coast that connects Marsala, we the furniture from the era and the degustation
(stuffed with spleen and other boiled veal of- will meet the Salt Works of the Lagoon where is will leave you an unforgettable sensation. After
fal) or the stigghiole (veal guts). Another typical produced sea salt of high quality which serves the visit of the village we will proceed to Agrigen-
product from Palermo is sfincione, soft focaccia to season the many delicious dishes such as the to, the homeland of the Greek temples with its
with tomato, onion, anchovy and caciocavallo couscous alla trapanese , a present of the Arabi- Valley of Temples, but also an obligatory stage for
sold by the many street vendors that roam the an heredity. Famous is also the pesto alla trapa- a food and wine tour in Sicily. Original from these
streets of the city by bee. If after that you are still nese , a variant which provides basil, tomato and parts is Maccu di Fave a poor dish from peasant
hungry don’t miss to try the pasta with sardines almonds between the main ingredients. A final origin consisting of a cream of beans. Another
or the pasta with anchovy! stage of today is the city of Marsala, known for great Agrigento’s first courses is the pasta with
the homonymous liquor wine. artichokes, the pasta with broad beans and ricot-
Curiosity: the Sicilian cassata is a typical exam- ta and the cavatelli all’agrigentina, with auber-
ple of the contamination of the Sicilian kitchen Curiosity: one of the most famous bakery of Erice gine and salt ricotta.
with many cultures. Its origin is from around IX-X is the one of Mrs. Maria Grammatico, its history,
century by the opera of the Arabians: almonds, told also in one book “Mandorle amare”, is in fact 4 day: Agrigento - Ragusa - Modica (around 150
th
vanilla, cinnamon, key ingredients of the Saracen very sad: at 11 years left without a father, Mrs. km)
kitchen, were added to the local ricotta, and the Maria was sent in a convent to the Cloistered After breakfast departure to Ragusa Ibla, which

Siracusa - Syracuse

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Eno-Gastronomia, il meglio della regione