Sicily is the largest island in the Mediterranean Sea. Its most prominent landmark is Mount Etna, which, at 3,350 m, is the tallest active volcano in Europe and one of the most active in the world. Sicily has a rich and unique culture, especially with regard to the arts, music, literature, cuisine and architecture. It also holds importance for archeological and ancient sites such as the Necropolis of Pantalica, the Valley of the Temples and Selinunte. For a short period of time Sicily was under Muslim rule which left its sign on the island. The Arabs further improved irrigation systems, and items such as oranges, lemons, pistachio and sugarcane were introduced to Sicily.
DINNER AT THE RESTAURANT LOCANDA DON SERAFINO ON THE 7th OF JULY
In the wonderful stage of Ibla, the historic center of Ragusa, rich in churches, palaces of Baroque art, located in the old warehouses adjacent to the Church of Miracles (Unesco monument) you will find the restaurant of Chef Vincenzo Candiano. The gastronomic proposal varies between fish, fresh and local, and the meat fruit of the territory, the added value of the restaurant is the wine list that includes at least 1,300 labels from around the world, with a particular attention to Sicily.
Our cuisine is based on personal interpretation of the Chef Vincenzo Candiano, one of the youngest 2 Michelin starred chefs in Italy.
LUNCH AT LA MADIA RESTAURANT ON THE 8th OF JULY
The name La Madia is a big cupboard many different delicacies are kept, this represents the idea of Chef Pino Cuttaia of food and cooking. He fills his “Madia” with the best Sicilian delicacies; fish exclusively fished for him, vegetables exclusively grown on the farm to end up in his kitchen. After spending years in the North of Italy, working in Michelin starred restaurants Chef Pino Cuttaia decided to move back to his hometown, and opened La Madia restaurant in 2000. Since then he has received two Michelin stars.
MEET THE PRODUCERS
Morning visit to Antica Dolceria Bonajuto, the oldest chocolate factory in Italy to discover the secrets of the ancient Aztec chocolate making procedure. Travel to La casa del formaggio DI Pasquale to visit the gorgeous cave where the CACIOCAVALLO seasoning and the cheese "cappatura” happens. At the Oleificio "Frantoi Cutrera", olive oil manufactory learn about the secrets of the cold pressed extra virgin olive oil. In the afternoon at the Azienda Agricola Fagone get the real producing progress experience on the Giarratana onion fields how the Giarratana onion jam is made.