FOCACCIA CON FICHI, GORGONZOLA E PROSCIUTTO
focaccia stuffed with figs, gorgonzola & prosciutto

PANE DI NOCI, PANE CON OLIO E PARMIGIANO
walnut bread, olive oil & parmesan breads

INSALATA DI PERE, PARMIGIANO E NOCCIOLE
cos, parmesan, pear & hazelnut salad

CAPONATA
aubergine, tomato, pinenut, caper & raisin compote

TAGLIOLINI CON PESTO TRAPANESE
fresh tagliolini with an almond, basil, tomato & chilli pesto

CARPACCIO DI TONNO CON SALSA DI LIMONE
fresh tuna carpaccio with a lemon, chilli & parsley salsa

INVOLTINI DI PESCE SPADA CON PINOLI,
LIMONE E ERBE stuffed swordfish with pinenuts, lemon, raisins & herbs

GELATO DI FIOR DI MANDORLE CON PISTACCHI
almond & pistacchio ice cream

FICHI AL FORNO CON MIELE E ARANCIO
oven baked figs with honey & oranges
 

Baglio San Vincenzo
Menfi, south west Sicily


The Sicilian diet uses the quintessential Mediterranean ingredients; fruit and vegetables ripened in the hot sun, the treasures of the surrounding seas and a tradition of baking. All this combined with lush, aromatic olive oil makes it one of the world's healthiest cuisines.

A week for guests to really experience Southern Sicily with its atmosphere of an earlier, calmer time where traditions, food and the slow pace of life have barely changed in a century.

The “Baglio S. Vincenzo”,is situated in South West Sicily, and sits alone on a hill with a spectacular view overlooking an expanse of coast line which stretches from Sciacca to Selenute. Sometime, on clear days, you can see the Tunisian coast and the sunsets are truly wonderful. The surrounding countryside of the Belice and Carboj valleys is a Nature reserve and is dotted with vineyards, olive, orange and lemon groves, and strangely the prickly pear of Santa Margherita del Belice imported from the USA 500 years ago.
The Baglio s a historic walled farm and winery who’s wine making history dates back to 1645.
The Baglio has been refurbished to a high standard, all rooms have independent climate control, ensuite bathrooms and are decorated in simple Sicilian style

The coastal food is the epitome of the Mediterranean diet. The world renowned Ravida olive oil is produced at La Gurra, the family farm, and brought to town where it is stored and bottled at the villa.

We take a day out to visit Palermo, the beautiful island capital with its bustling markets and faded grandeur. Palermo is slowly being restored to its former architectural glory, honouring its 2000 years as a wealthy and powerful port.

Here we visit a market bursting with the produce of this fertile island and its surrounding seas; shop in Ironmongers Row, renowned for its range of metal kitchenware; test the best gelateria in town; street eat pannelle and arancini; and still find time for lunch.

Optional trips include those to Selenunte and the Valley of Temples at Agrigento, two of the finest monumental sites outside Greece. A week here in Sicily is run on a most informal basis, reflecting the very charm and laid back style of the island itself.

Below is a sample schedule of your week's stay

SUNDAY A selection of food and wine...
welcome drinks and antipasti followed by dinner
MONDAY
introduction to Sicilian produce, class, lunch, afternoon free dinner.
TUESDAY
class, lunch, optional trip to Agrigento, wine tasting lesson, dinner.
WEDNESDAY
early departure for Palermo, tour of street markets and food shops, cook dinner with goods from market
THURSDAY
class, lunch, optional trip to Selinunte, olive oil tasting and talk, dinner.
FRIDAY
class, lunch, optional dinner at famous beach restaurant
SATURDAY
A day with the Ravida family, class, pizza making, olive oil harvest and press, dinner at Villa Ravida
SUNDAY
departure

Main Menu