The Food and Wine of Southern Italy and Sicily
Created specially for like-minded travelers.
Join New York Times experts Eric Asimov and Arthur Schwartz on this very special exploration of the foods and wines of southern Italy and Sicily.
Food-its cultivation, preparation, and consumption-has always been central to the Italian way of life. This one-of-a-kind program is an extraordinary opportunity both to study and to experience the various roles food and wine play in our lives and its relation to physical, mental, and spiritual well-being.
Immerse yourself in the bounty of Sicily and Southern Italy's regional cuisines as we sample the pastas of Syracuse and the wines of Mt. Etna, the artisanal meats and cheese of Calabria, mozzarella from Agropoli and pizza from Naples. Taking advantage of rich volcanic soils and a variety of splendid grapes, wonderful reds and whites and sparkling wines characteristic of each region abound. We will taste them all.
In addition to these culinary-tailored activities, we will have the opportunity to see the temples of the ancient Greeks at Syracuse, Taormina, and Paestum; to discover the iconic Roman sites of Pompeii and Herculaneum, as well as those in the Eternal City itself; and to discover inviting medieval towns, including Noto and Tropea. Seldom is there such an opportunity to enjoy such a rich feast.