Given Sicily's geographic situation, not too far from the coast of North Africa, one imagines a barren land but nothing could be further from the truth. Its hinterland, in the time of the ancient Romans, was known as its 'bread basket'.
Sicily is abundant in produce and, having been invaded by Greeks, Romans, Arabs, Normans, Spanish and French, its varied cuisine reflects this.
Nowadays indigenous grape varieties are being rediscovered and some fine wines are being produced. Talented young chefs are creating innovative, modern interpretations of traditional dishes.
From the natural beauty of the island to its history and archaeological sites, Sicily satisfies.
We should like to highlight the lesser known area of Ibla and its towns of Modica and Ragusa. This area is the heart of Sicilian Baroque and we would make our base in Modica Alta, the 'noble' part of the town. Both Modica and Ragusa are surrounded by stunning scenery.
From chef David Tamburini in Modica, to Giovanni in Ortigia and Corrado in Noto, who produces some exquisite ice-creams and 'granite', this is but the beginning of the adventure. There are fine wines to taste both in this area and on the slopes of Mount Etna and wonderful places to visit such as the Caves of Ispica, the Roman mosaics of Villa Casale and Dionysus' Ear at Siracusa.
Not only tastings and visits but cookery demonstrations and classes can also be arranged.