Mt. Etna & Eastern Sicily
with Chef Anita Lo  
May 21-28, 2022

Slow Sicily

The food traditions of the largest island in the Mediterranean dates back 5,000 years and have evolved from those of its invaders – Ancient Greeks, Romans, Carthaginians, Saracens, Normans, Swabians, French, and Spanish. Each left their mark on this diverse and exciting cuisine. On this slow tour of the Eastern Coast and Mt. Etna, we will get closer, go deeper, and really absorb the places we visit. 

What better guide through this fusion than Chef Anita Lo. She leads our small group 8-day epicurean adventure, where our guests stay in boutique hotels, enjoy wine tastings, market visits, a hands-on cooking class and much more. 

Chef Anita Lo

About Chef Anita Lo

Lo appeared on the first season of Top Chef Masters and finished fourth out of 24 chefs. Her first cookbook, Cooking Without Borders, which highlights her passion for bringing multicultural flavors to her American kitchen. In 2014, The New York Times, Chef Lo received prestigious three stars for her restaurant, Annisa. 
 
In 2015, Anita Lo was the first female guest chef to cook for a State Dinner at the White House, under the Obama administration. She prepared a 4-course meal for the visiting Chinese president. After 17 years and holding a Michelin star for nine consecutive years, Lo closed Annisa to pursue her next adventure. Her second book, Solo: Easy Sophisticated Recipes For a Party of One, was published in 2018.

Cassata Siciliana

Itinerary

Saturday, May 21
Arrival at Catania airport and private transfer to Ortigia and Hotel Algilà. Time to rest and relax... Afternoon guided walk of Ortigia and its centro storico. Welcome Dinner. (D)
Sunday, May 22
Breakfast at the hotel. Drive to Vittoria and enjoy a visit and tasting of Arianna Occhipinti’s wine and olive oil before driving to Modica for a light lunch - with tasting of Sicilian vermouth and bitters from Arianna’s uncle Giusto Occhipinti (COS) - at San Giorgio Gardens, on the steps of the Cathedral before indulging in a new discovery: Modica Chocolate produced the Aztecs and imported by the Spaniards in the baroque era. Dinner in a local pizzeria. (B, L, D)
Monday, May 23
After breakfast, depart for a fishing experience in the Strait of Sicily catching bream, red porgy, and horse mackerel. Return to Marzamemi in time for a walk by the tonnara and lunch in the piazza. Continue to the capital of Sicilian baroque, Noto, for a treat at Corrado Assenza’s Caffe Sicilia - he needs no introduction after the episode on Chef’s Table/Netflix . In this unassuming 120+ year old Caffè, fourth-generation owner, Corrado serves an ever evolving array of confections. (B, L)
Tuesday, May 24
After breakfast, we will visit a farm on Mt. Iblei, producing saffron, and olive oil with cultivars like Tonda Iblea and Nocellara. Watch fresh sheep milk ricotta being made before a tasting lunch with extra virgin olive oil, saffron dishes and other local products. Return to Ortigia for an afternoon and evening at your leisure. (B, L)
Wednesday, May 25
Breakfast and check out of the hotel. Transfer to Catania for a guided tour of Catania and the fish market, to purchase fish for this afternoon's cooking class. Lunch of street food including salted anchovies, grilled vegetables, arancine, eventually biting into one of the hyper-local hardcore panini with boiled spleen. Continue to Linguaglossa and Shalai Resort. Dinner at a local trattoria. (B, L, D)
Thursday, May 26
After breakfast enjoy a panoramic drive towards Bronte, the capital of Sicilian Pistachio, for a visit to the fields and a local pastry workshop where the nuts are transformed into delicious spreads, pestos, and cookies. Continue to a local winery on the northern slopes of Mount Etna - a pristine winery with century old vines growing at a height of 1,000 meters above the sea level - and enjoy a wine tasting lunch before heading back to Linguaglossa. This afternoon, a cooking experience with Chef Anita Lo and finish the day with a family style meal from Chef Lo's class. (B, L, D)
Friday, May 27
After breakfast, enjoy a morning demo of salumi making with Saro Pennisi, master butcher of Linguaglossa. Continue with a panoramic drive to Taormina for a guided walk through the town centre, to Piazza Duomo’s baroque fountain ending at Porta Catania. Enjoy lunch and afternoon at leisure in Taormina before heading back to Linguaglossa. Finish the day with a farewell Michelin starred dinner at Shalai Restaurant. (B, L, D)
Saturday, May 28
Breakfast at the hotel and check out. Private transfer to Catania Airport. (B)
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Arianna Occhipinti

Includes

• Seven nights boutique B&B
• Airport transfers
• Private tour guides
• Daily driving services 
• Lunches & dinners with selected wines, as indicated in itinerary
• Cooking class with Chef Lo
• Fishing experience
• Excursions & tastings as indicated in itinerary

Not Included

•Anything not mentioned in Included
•Airfare


Pricing: 
$6,200 per person, double occupancy

Deposit:
$1,000

 
 

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