Italian Escapes Catania - 1st Category - 3 Days / 2 Nights

Day 1:

Welcome to Sicily! Reach the hotel on your own and check in. Enjoy the day at your own pace. Overnight stay.

Day 2:

Begin your day with breakfast at the hotel, then enjoy a free morning to relax or explore at your own pace. In the afternoon, make your way to the meeting point at Piazza Duomo by 05:45 PM. Embark on a flavorful journey through the vibrant streets of Catania with our guided street food tour. Discover the bold flavors and rich culinary traditions of Sicily as you stroll through lively markets and charming alleyways.  

Based on availability and seasonality, there will be 4 tastings included among the following: 

Arancini: Born from Sicily’s long love affair with rice during the Arab domination, these golden, deep-fried cones are filled with rich ragù, creamy spinach, smoked provola, pistachios, or eggplant, then breaded and fried until perfectly crispy. In Catania, arancini are the classic street snacks: hearty, easy to carry, and perfect to enjoy while strolling among baroque churches and lively markets. 
Sicilian Caponata: This iconic sweet-and-sour mix of fried eggplant, tomato, celery, onions, olives, and capers tells the story of Sicily as a crossroads of the Mediterranean. A touch of sugar and vinegar creates the island’s characteristic agrodolce flavor, once reserved for aristocratic tables. Today, caponata is shared as a beloved appetizer or side dish, best enjoyed with crusty bread and good company in a lively Catanese trattoria. 
Fried Seafood Cone: Inspired by the daily catch from the nearby Ionian Sea, this crispy paper cone overflows with small fish, calamari, and seafood fried until light and crunchy. It brings the flavors of Catania’s historic fish market straight into your hands, finished with a squeeze of lemon and the background chorus of vendors calling out the freshest catch. It’s a true street food ritual for locals on the go. 
Cipollina Catanese: This beloved Catanese specialty wraps sweet slow-stewed onions, cooked ham, and melted cheese inside delicate layers of buttery puff pastry. Baked until perfectly golden, it combines the warmth of a homemade meal with the convenience of street food. Locals enjoy a cipollina for breakfast, a quick lunch, or a late-night snack, making it one of the city’s most authentic everyday pleasures. 
Cartocciata: A symbol of Catania’s traditional rosticceria culture, the cartocciata is a soft, fluffy dough folded around generous fillings such as mozzarella, tomato, salami, or seasonal vegetables. Similar to a baked calzone but taller and softer, it’s the kind of snack generations of students, workers, and families have grown up with. Every bakery adds its own touch, turning a simple bite of street food into a comforting taste of local life. 
Sicilian Cannoli: Once prepared for winter celebrations in Sicilian convents, cannoli are now the island’s most famous dessert. Their crispy, bubbly shells are fried and then filled at the last moment with velvety ricotta cream, candied orange peel, dark chocolate chips, or crunchy pistachios. In Catania, enjoying a freshly made cannolo is more than desser, it’s a sweet celebration of tradition, color, and Sicilian hospitality. 
Sicilian Granita: This creamy frozen creation has Arab roots and has become the favorite way for locals to start the day or escape the afternoon heat. Made with fresh fruit or almonds, sugar, and finely crushed ice, granita is often paired with a soft brioche for a seaside breakfast. Slowly savored, it turns a simple break into a refreshing local ritual under the Sicilian sun. 

Day 3:

Breakfast at the hotel. End of our services.