OUR HOSTS:
SICILY OVERVIEW:
Our third edition of FireTrails takes us to the mythical island of Sicily. Join us as we explore the ancient cities of Catania and Palermo, lava laden vineyards on the eastern and northern slopes of Mt. Etna and the sparkling waters of the Aeolian islands. Along the way experience why Sicily is on top of so many travel wish lists: some of the world’s finest vegetables, fruits and seafood, wonderfully warm Mediterranean hospitality, stunning wines from Mt. Etna and beyond, breathtaking beaches + crystal blue seas and an unrivaled mix of cultures.
ACOMMODATIONS:
Hotel Bastiò Suites, Catania (Night one):
Bastiò Suites is located in the heart of Catania's historic centre on Via Dusmet, which was once the entrance to the city for those coming by sea and now houses the exclusive fish market. Travelers and pilgrims passed through the 18th-century Porta Uzeda to catch an immediate glimpse of the Baroque splendor of Piazza Duomo within a few steps. The bare lava stone, barrel vaults, monochromatic walls and the cementina floors have been carefully reclaimed to be reborn in a new contemporary architectural vision. The hotel is not just beautiful, it is recognized for outstanding old world hospitality. We are thrilled to kick off our journey at this gorgeous, singular location.
Relais San Giulio, Etna Est (Night two):
The Relais is an impeccably restored 18th-century noble estate that once served as the country residence of the Marquises of San Giuliano. The property features 15 unique rooms and suites converted from historic structures like the original farmer’s house, stables, and carriage sheds, blending traditional Sicilian materials with contemporary classic design. We will also have dinner in the outstanding Michelin star restaurant inside the hotel, I Palici.
Locanda Milia, Etna Sud (Night three):
Being at Milia is breathtaking. If you didn't know better you might feel like you were transported to the bamboo forests of Fuji. If you happen to be weary from the journey to Italy, the Locanda will give you a chance to refresh and recharge for two nights before our sojourn on Salina. Each room here is impeccably styled and the whole structure sits at elevation among the volcanic forests of Etna.
Hotel Signum, Malfa (Nights four and five):
There’s nothing casual about the Hotel Signum, only care, dedication and passion. A carefully restored, small village, where it is a privilege to give yourself up to warm, discreet, homely hospitality. With the discreet taste and passion of its owners, the Caruso family, every aspect of the Hotel Signum is carefully considered. Each room has its own individual style: light, design, history, refinement and quality of materials, are the distinctive features.
Guests find unexpected delights wherever they turn during their stay: the limestone walls, in warm Aeolian colours, the lava beaches, terraces piled high with the beautiful colors of bougainvillea, views across the sea, in every imaginable shade of blue.
Palazzo Balsamo, Palermo (Nights six and seven):
Part of the Natoli group, Balsamo is their brand new property in the historical center of Palermo. We are very honored to introduce you to this special location. A truly boutique hotel in a restored ancient palazzo, we will all have city facing rooms overlooking one of the most famous streets of Palermo.
CUISINE:
Now that we have spent a significant amount of time in Sicily, we can safely say that several of the most memorable meals we have eaten anywhere in the world have come here. Staggeringly good produce cultivated in volcanic soil, a vast array of delicious seafood, some of Italy’s finest wines, capers and Slow Food presidio ingredients render this place an enogastronomic playground.
Our principles when choosing what cucine to offer are steadfast and rooted in those most Italians live by every day:
The star of the show is always the prima materia, the base ingredients. Not the chef. No human can make great food from mediocre ingredients.
Ingredients should always reflect place and time. Italy is hyper-local. Eat what is in season and from where your feet are.
Farming and the raising of animals should always be conducted with great respect and reverence. Being good stewards is of paramount importance. Sustainability, organics and biodynamics should not just be marketing jargon.
Our mission with curating dining experiences is to offer a mix of simple (never a pejorative in Italy) but impeccably executed food along with some peaks of haute cuisine, or cucina ricercata.
WINERIES:
OVERVIEW:
In terms of wine, Sicily, arguably more than any other region in Italy in recent years, has been basking in the limelight. Industry folks, sommeliers and wine consumers across the globe have turned their attention to a wide array of compelling Sicilian varietals, sub zones, and iconic producers. Mt. Etna, with its ancient terraced vineyards of Nerello Mascalese, Nerello Capuccio and Carricante usually lead the conversation, but lately other areas like Vittoria (especially the elegant and transparent wines made from Frappato and Nero d’Avola in the Cerasuolo appellation) and the zones around Palermo (particularly the fantastic wines made from Catarratto and Perricone) have received their due as well. Our trip, for good reason, will certainly focus on the wines of Etna, but we will also have a chance to see (and taste!) first hand the wonders of dry Malvasia from Salina and phenomenal bottles from the Monreale zone south of Palermo. Besides visiting some of the most interesting growers in person, our meals will afford us opportunities to explore the full spectrum of Sicilian wine production. Glasses of the island’s most sought after producers, including library vintages, will certainly be raised. Cin Cin!
I Vigneri di Salvo Foti, Milo
No one produces wine like Salvo Foti. There is a reason he is a legendary figure here and this is the perfect place to get an introduction to the awe-inspiring potential of Etna wines. The area around Milo, on the eastern slope of Mt. Etna, is the only zone on the volcano allowed to produce wine designated as Etna Bianco Superiore, and is widely considered the grand cru for the Carricante grape. In addition to the bianchi we will have a chance to taste their world class rose and red wines. This promises to be one of the most memorable stops on our trip.
Azienda Agricola Eolia, Salina:
If you have tasted a wine from the gorgeous Aeolian island of Salina, it more than likely was the sweet Malvasia di Lipari, which represents the vast majority of production here. Sweet wines, including this one, have their place on the table, but we find the dry bianchi made from the very same Malvasia grape to be far more compelling. Owners Luca and Natascia have established Eolia as the flagship house on the island for this style and produce the most outstanding versions from their estate vineyards strewn across the volcanic landscape of this dramatic place. Perhaps more than any other visit on our trip, we are ecstatic to introduce you to these singular expressions produced in minuscule quantities. We hope you end up loving them as much as we do.
Porta del Vento, Monreale:
Under the skilled craftsmanship of owner and winemaker Marco Sferlazzo, Porta del Vento has emerged as a beacon of excellence in Sicilian low-intervention winemaking. In 2005 Marco, formerly a pharmacist in Palermo, transitioned to grape-growing with a fervent dedication to high quality and organic/biodynamic farming. Disheartened by a farmer’s decision to uproot aging Perricone and Catarratto vines, Marco intervened by acquiring his vineyards and converting them to organic and biodynamic practices. Nestled at 2000 feet amidst the steep hills of Camporeale, a tiny village 25 miles south of Palermo, Porta del Vento commands a dramatic landscape characterized by Sicily’s extreme natural elements. Crafted with 100% Certified Organic grapes and Biodynamic methods, Porta del Vento's wines epitomize non-interventionist winemaking based on native-yeasts fermentations and concrete vats, offering their unique provenance and emotive qualities without interferences. Unfiltered and expressive, they offer a true reflection of Sicily's breathtaking beauty and Marco’s dedication.
EXPERIENCES:
It was crucial for us to not design simply a ‘wine trip’ which wouldn’t appeal to someone nonplussed with that scene. Yes, we are in Italy. Yes, wine is a fundamental building block of the culture. Yes, we will be tasting, drinking and learning about wine. However, that is not the focus nor the ultimate point of this tour.
Sicila Aperta is a wide ranging celebration of this spectacular region:
***Explore the internationally famous fish market of Catania
***Walk the north slope of Etna with FireTrails friend and master distiller Giuseppe
***Witness a Sicilian gin distillation demo with the Giovi team
***Ride a private yacht across the Aeolian islands, stopping for lunch on Vulcano
***Experience the wonders of Salina while tasting the best capers in the world with Sapori Eoliani
***Relax on the beach along the sparkling shores of Salina
***Discover Sicily’s heritage breed of pig: il Nero di Nebrodi
***Take a full immersion into aperitivo culture