An Insider’s Guide to Sicily
Greek temples, an active volcano and some of Italy’s best food on one island: when to go, where to stay and what to eat in Sicily.
Sicily feels like its own country. Greek temples, Norman cathedrals, baroque towns and an active volcano share one island, and the food is reason enough to go. Here is how I would approach a first trip, based on Fora’s insider guide to the island.
Before you go
- When to go: spring and early autumn are warm without the peak summer heat and crowds.
- How long: give it at least a week. Ten days lets you see more than one side of the island without rushing.
- Getting in: Palermo serves the west and north, Catania the east, near Mount Etna and Taormina.
- Getting around: a car or a private driver works best. Distances look short on the map but roads take time.
Where to stay
I like to split a Sicily trip between two or three bases rather than moving every night.
- Villa Igiea, Palermo: a grand Art Nouveau hotel on the water, an easy base for the city’s markets and churches.
- Susafa: a restored farmhouse estate in the countryside between Palermo and the island’s interior, made for slow days.
- San Domenico Palace or Grand Hotel Timeo, Taormina: two classic addresses above the sea, with views toward Etna.
- Villa Athena, Agrigento: rooms that look out over the Valley of the Temples.
What to eat
- Pasta alla Norma, with eggplant, tomato and salted ricotta, a Catania classic.
- Arancini, the fried rice balls you will find in every bar.
- Cannoli, and granita with brioche for breakfast in summer.
- Marsala and the wines grown on the slopes of Etna.
Easy to add on
Sicily pairs well with Malta, Calabria, Naples or Rome, all a short flight or ferry away.
Plan it with me
Tell me when you would like to travel and what you love most, whether that is history, the coast or the table, and I will shape a route around it. Ask me about any partner perks available for your dates. Already one of my clients? Email me for your personal booking link.
