Western Sicily & Favignana
with Chef Anita Lo  
May 16-23, 2023

Slow Sicily

Sicilian cuisine is simple but complicated, reflective of the island’s rich, diverse past.  It’s fascinating history is characterized by centuries of foreign dominations, including Arab, Greek, Roman, Spanish, and French rule, which brought many different dishes. Sicilian cuisine has traces of fusion while at the same time, seeming as if it has always been there.

Who better to guide us through this fusion than Chef Anita Lo. She leads our small group 8-day epicurean adventure? You’ll explore the bustling historic markets of Palermo, discover such architectural wonders as the medieval Monreale Cathedral, forage and then lunch with author Mary Taylor Simeti amid the olive groves, fruit orchards and hillside vineyards of her charming organic farm, and sample the world-famous fortified wines of Marsala. A short ferry ride will take us to Favignana. One of the trip highlights is Chef Lo’s hands-on cooking class, where she puts her spin on local cuisine, using local products.

Chef Anita Lo

About Chef Anita Lo

Chef 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. 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. She was recently awarded the Order of Agricultural Merit from the French government.
 
Chef is working with the Tour De Forks, hosting culinary tours around the world.  

Cassata Siciliana

Itinerary

Tuesday, May 16
Arrival at Palermo airport and transfer to Quintocanto Hotel & Spa. Time to rest and relax...

Meet your fellow travelers and depart for a stroll in the city centre. Enjoy artisanal gelato or granita at Antonio Cappadonia, one of the great masters of Sicilian ice cream. Return to hotel.

A 20-min walk to our welcome dinner at Dispensa Giuseppe Costa

(D)
Wednesday, May 17
Breakfast at the hotel.
This morning we'll walk into the very heart & soul of Palermo – the markets of Ballarò and Capo which are very like Arab “souks”. Discover delicious local delicacies, fruits, vegetables and traditional food: a true heaven for foodies.
Lunch at a local trattoria.
This afternoon, enjoy a private visit to Teatro Massimo, the largest opera house in Italy and known for its perfect acoustics.

A light dinner of Sicilian 'tapas'
(B, L, D)
Thursday, May 18
After breakfast, private transfer to Bagheria, once the playground of rich aristocrats from Palermo, and discover…Sfincione Bagherese. After talking and tasting with master baker of Panificio Ragusa, we'll visit the local fish market of Aspra.
Continue to a Liberty villa overlooking the Bay of Porticello. Inside we'll meet Chef Marta Messeri, with whom we'll enjoy a cooking class, including the preparation of Cassata Siciliana, and lunch in the gardens. Return to Palermo, with enough time to hit the shops and stroll in the centre. Evening and dinner at leisure with recommendations.
(B, L)
Friday, May 19
After breakfast, transfer to Partinico to visit Bosco Falconeria, a family owned farm that operates as an organically certified farm producing its own extra virgin olive oil and wine. One of its owners, Mary Taylor Simeti is an American author specializing in Sicilian cuisine and its history. Forage for vegetables and fruits, followed by lunch.
Transfer to Monreale to see the UNESCO-listed Norman Cathedral, which is covered in shimmering golden mosaics.
Return to Palermo for free time and dinner. Or, an opera performance at Teatro Massimo.
(B, L, D or O)
Saturday, May 20
Breakfast and check out. Free time in Palermo. Transfer to Trapani for a light lunch with a view over Trapani’s salt pans. Continue to Erice to sample the famous dolci ericini, and visit the historic pastry workshop of Maria Grammatico. Mary Taylor Simeti, co-wrote Maria's childhood story in the book Bitter Almonds.
. Afterwards, we'll check into our hotel, Room of Andrea, followed by a visit to discover the coral creations of the town of Trapani, where Platimiro Fiorenza, works as coral sculptor master. Dinner at a local osteria.
(B, L, D)
Sunday, May 21
After an early breakfast, depart by ferry boat to Favignana – a flourishing, but unspoiled destination, featuring an archipelago with irresistible, crystalline waters of the Egadi Islands Marine Reserve.

Discover Favignana with a bike ride and the option to swim in the island’s pristine waters.
If biking isn't your thing, there is a fascinating museum Tonnara di Favignana, exploring the island's history of tuna fishing. Enjoy lunch at leisure.
Depart Trapani for Marsala for a cooking class and dinner with Chef Anita Lo. Return to Trapani after dinner. (B, D)
Monday, May 22
After breakfast, depart for the archeological site of Selinunte a place of incredible beauty, a Greek colony founded in the second half of the seventh century BC. Afterwards, we'll viisit Filippo Drago’s Molini del Ponte for a tasting of Perciasacchi and Maiorca flours – ancient Sicilian grains transformed into bread, biscuits and pasta. Finish the day with a visit to Marsala, where Marsala wine was born, a fortified wine famous all over the world. Enjoy a wine tasting at Cantine Nino Barraco before returning to Trapani for our farewell dinner. (B, L, D)
Tuesday, May 23
Breakfast at the hotel and check out.

Thank you for traveling with Tour de Forks. (B)

For those of you joining us in Pantelleria,
please click here for the program.
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Antonio, Mary & Natalia Simeti

Included

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

Not Included

• Anything not mentioned in Included
• Airfare
• Airport transfers

Pricing:

$6,800 per person, double occupancy. Single supplement $1,100

Deposit:

$1,000

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