The Many Tastes of Sicily Agrigento, Sicily

About the location:

Our base for the week is an 18th century farmhouse in Villegio Mose, just 3 km from the spectacular Greek ruins in Agrigento. The farm is the ancestral family home of the Agnello farmily, and it is Chiara Agnello who will be on hand to ensure a warm welcome and an exquisite experience.

The farm (organic since 1987) produces olives, almonds, pistachios and an array of fruits and vegetables. The olive oil from the farm is bottled and labeled for Fortnum and Mason. Many of fruits and vegetables used in class will have been picked fresh from the gardens.

Accommodations are available in the main house or in private apartments which have been built in the old stables. We'll stay in the apartments - each with it's own terrace.

Day 1 Sunday - D
We'll meet the group at the airport in Palermo and transfer directly to Agrigento. After the long trip, you'll have time to rest before a welcome reception, dinner and orientation.

Day 2 Monday - B/L/D
After breakfast, we'll visit the organic garden to gather some of the produce we'll use in today's class. After lunch we'll take a guided tour of the spectacularly well preserved Greek ruins and then a walking tour of the town of Agrigento before dinner at Ristorante Kokalos.

Day 3 Tuesday - B/L/D
Today, we'll visit many of our food purveyors. After breakfast we'll travel to the village of Porto Empedocle to buy fresh fish for today's class. On our return we'll head to the kitchen for our 2nd cooking session and lunch. In the afternoon we'll visit a local producer of artisanal goats milk cheese and then on to an olive oil producer. We'll enjoy a wine tasting and dinner tonight at Enoteca Spizzulio in Agrigento and return to Fattoria Mose for overnight.

Day 4 Wednesday - B/L/D
Immediately after breakfast, we’ll depart for the Villa Romana del Casale in Piazza Armerina. The splendid 3rd century Roman villa is famous for its magnificent mosaic floors and is one of the archaeological sites that every visitor to Sicily must see. We’ll arrive early before the heat and number of visitors make the visit a challenge. From the Villa Imperiale, we’ll travel to the Maurigi Winery for a tour and tasting followed by lunch overlooking the vineyard. This small winery was begun in 1998 by Francesco Maurigi and already produces some very fine wines. While here, we’ll also have a chance to visit the farm’s cheese maker and try some of the fine cheese made for the family’s consumption. From here, we’ll travel to the lovely hill town of Caltigirone for a guided walking tour. We’ll explore some of the monuments found in the upper town and have time to shop for some of the ceramics that have made the town famous. We’ll return to Fattoria Mose for a typical Sicilian family dinner with Chiara.

Day 5 Thursday - B/L
After breakfast this morning we'll return to the kitchen for our 3rd cooking session, followed by lunch.
This afternoon will be at leisure - an opportunity to shop for gifts - or to simply relax on your terrace with a good book. Dinner on own.

Day 6 Friday - B/L/D
After breakfast, we’ll have our 4th and final cooking session followed by lunch. We’ll spend our final afternoon enjoying a tour and tasting at a small local winery before returning to Fattoria Mose for a farewell dinner.

Day 7 Saturday – B
This morning you’ll be transferred to the rail station in Agrigento to continue your Sicilian adventure or go directly to the airport in Palermo for the return home.

Program Includes:

• Six nights accommodation twin occupancy at Fattoria Mose, Villegio Mose
• All transfers and ground transportation
• Daily breakfast.
• Meals as outlined in the itinerary included - local wines included.
• 4 hands-on cooking lessons, 3 hours each
• All tours and excursions with English speaking guide
• Entrance fees to museums and attractions
• Mediterranean Kitchens apron and recipe booklet
  

Cost per person:

Cooking participant $2650 US (not including airfare)
Non-cooking Participant - $2400 US
Single Supplement - $300 US
Group limited to 8 cooking participants and 4 non-cooking participants
Led by:  Lindan Toole

Note: To learn more about Sicily visit www.enit.it

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