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Living
the
experience
of
picking
olives
with
the
Sicilian
people.
Location
Villa
Ravidà
is
an
early
sample
of
neo-classical
architecture
with
frescoed
ceilings
located
in
an
enclosed
courtyard
in
the
town
of
Menfi.
The
owners,
the
Ravidà
family,
are
mostly
known
for
their
award
winning
olive
oil,
RAVIDA, and
have
been
running cookery
courses to
highlight
its use
in
their
daily
cuisine.
These
are hands
on
classes, run
in
English in
their
kitchen
in
an
informal
atmosphere.
Recipes
are
based
on
the
use
of
seasonal
produce
following
family
recipes.
The
region
around
Menfi
is rich
in
archaeological
sites
(Selinunte,
Mozia,
Segesta,
Agrigento) with
an
unusual
mixture
of
traditions
being
reflected
on
the
food
and
culture.
Day
1
Arrival
at
the
airport
and
departure
for
Menfi,
accommodation
at
Villa
Ravidà
in
the
town
of
Menfi.
This
old
patrician
family
whose
roots
date
back
to
the
13th
century
were
based
in
the
western
Sicilian
town
of
Trapani
until
the
mid
1700s
and
held
high
positions
in
the
governments
of
the
Kingdom
of
Sicily.
The
family
acquired
the
estate
of
"La
Gurra"
in
mid-1700
and
began
to
produce
mainly
cork,
wine
and
olive
oil.
The
olive
oil
was
already
known
for
its
excellent
quality.
Meeting
with
NataliaRavidà,
the
author
of
bestselling
“Season
of
Sicily”
a
cookbook
on
Sicilian
family
food.
Dinner
and
overnight
stay.
Day
2
 
Breakfast
in
the
family
dining
room.
In
Sicily,
the
olive
harvest
begins
in
late
autumn
when
the
olives
are
ripe
but
still
green.
They
are
picked
by
hand
or
with
the
aid
of a
vibrating
combs.
This
is a
very
characteristic
scene
that
will
whisk
you
back
to
ancient
times.
Nets
are
placed
under
the
trees,
and
baskets
are
brought
to
collect
the
olives.
As
you
will
follow
olives
being
taken
to
the
press,
you
will
follow
the
whole
process
of
olive
oil
production.
Lunch
and
relax
in
the
garden.
In
the
afternoon,
you
will
take
part
in
assist
to a
comparative
olive
oil
tasting
with
Natalie,
where
the
basics
for
tasting
olive
oil
and
highlight
the
differences
within
the
different
classifications
for
olive
oil
are
revealed.
Dinner
at
leisure,
we
suggest
to
have
a
dinner
in
Menfi
where
you
will
find
many
small
fish
restaurants.
Overnight
stay
at
the
Villa.
Day
3
After
breakfast,
departure
for
Selinunte.
This
city
represents
today
a
strip
of
land
of
ancient
Greece
on
the
island’s
western
stretch
of
coast,
rich
in
temples,
defensive
works
and
shrines.
We
will
visit
with
a
guide,
the
Acropolis,
and
the
Hellenic
Temples
at
Selinute.
Lunch
al
leisure
and
return
to
the
Villa.
In
the
afternoon
Natalia
will
share
her
knowledge
of
local
cuisine
and
its
history
and
you
will
learn
how
to
prepare
the
caponata,
arancini
and
others
typical
Sicilian
dishes
of
your
choice,
using
extra
virgin
olive
oil
for
everything
from
cooking
to
seasoning
meat
and
fish,
raw
on
vegetables,
salads,
pulses
and
pastas.
The
family
recipes
have
now
been
collected
in a
book
‘The
Seasons
of
Sicily’
by
Natalia
Ravidà
published
by
New
Holland
Australia
in
Spring
2007
and
released
in
the
USA,
UK,
Australia
and
South
Africa.
Dinner
and
overnight
stay.
Day
4
Breakfast
and
departure
for
Marsala
to
visit
The
Salt
Road
and
its
Salt
Pans
located
on
the
coastline
between
the
cities
of
Trapani
and
Marsala.
Locals
extract
the
salt
from
the
seawater
following
the
same
procedure
used
by
the
ancient
Greeks
and
Phoenicians
who
once
colonized
this
part
of
the
Sicily.
Once
extracted
from
the
water
and
dried,
the
salt
is
heaped
into
mounds
and
covered
in
tiles
so
the
rain
won’t
melt
the
salt
before
it’s
packed.
Transfer
to
Marsala
to
visit
Donnafugata.
The
winery
grew
out
of
the
commitment
of a
family
in
Sicily
that
has
always
believed
in
the
extraordinary
enological
potential
of
its
land
and
has
150
years
of
experience
in
producing
premium
wines.
Don't
miss
the
delicious
red
Mille
e
Una
Notte,
and
Donnafugata's
version
of
the
famous
Passito
di
Pantelleria.
Guided
tasting
of 4
wines
in
the
charming
“sala
delle
botti”.
Lunch
at
leisure.
In
the
afternoon
you
will
visit
Erice,
a
wonderful
and
mysterious
medieval
town
made
famous
in
ancient
times
as
the
birthplace
of
Venus.
Walking
through
the
cobble
–
stoned
streets
of
the
town,
smelling
a
variety
of
aromas
emanating
from
the
numerous
pastry
shops
for
which
Erice
is
famous.
Stopping
at
the
world
famous
Pastry
shop
by
Maria
Grammatico,
here
you
will
taste
almond
sweets,
genovesi
and
nougat
to
match
with
Marsala
wine.
Dinner
at
leisure
and
return
to
the
villa.
Day
5
Breakfast
and
departure
for
the
airport
or
choose
to
extend
your
stay
to
visit
the
East
Sicily.
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