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 |
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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.
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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
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| SUNDAY |
 |
| 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 |
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