The Mighty Giants. Sicily

CHAPTER 1

The ride becomes a dance with the volcano: steep inclines, loose cinders, and frozen rivers of magma challenge every turn, while the guide recounts the stories etched into each crater and ridge. As we climb, forests fall away and a stark lunar wilderness unfolds. The air sharpens, cools, and thins. Up there, surrounded by silence and stone sculpted by eruptions, you feel a strange surge — as if the mountain lends you a touch of its raw, ancient strength.

After this thrilling ascent, we return to our hotel to rest and prepare for dinner. The restaurant booked for us is a gem: modern yet authentic, family‑run, with a terrace overlooking the sea that feels almost unreal. The cuisine is traditional but refined. We start with a selection of smoked fish, perfectly paired with a glass of Grillo — vibrant, refreshing, subtly savory. Naturally, we choose fish for the main course. And to finish, a local orange liqueur that rounds off the day with a bright, fragrant sweetness.

CHAPTER 2

Between the sea and a Muntagna

The setting feels almost surreal: the Ionian Sea shimmering in the distance, the snowy peak of Etna towering above, and beneath your feet the dark volcanic soil. This is a territory renewed by the volcano itself — every eruption scatters lapilli and fine ash across the slopes, enriching the earth with fresh minerals and creating one of the most distinctive terroirs in the world. It’s nature’s own cycle of destruction and rebirth, the secret behind the extraordinary purity and elegance of Etna’s white wines.

We stop here for a quick lunch — or so we thought. A selection of local cheeses, vegetables bursting with flavor, all dressed with Nocellara dell’Etna olive oil, a native variety from the volcano’s slopes. In the end, it was far more than just a couple of starters.

Then comes the tasting of volcanic wines, perfectly paired with each dish. The wine cellar itself tells the story of centuries of winemaking. The Etna Rosso, aged in Etna chestnut barrels, carries a rustic charm and an aromatic lift, with an unmistakable connection to the mountain’s forests. Chestnut softens the wine differently than oak, giving it a more earthy, savoury, and volcanic character, with slightly smoky notes.

But the true protagonist here is the Etna Bianco Superiore — lingering floral and white‑fruit notes, a harmonious, elegant profile, and that unmistakable mineral flavour that only Etna can give.

Etna

CHAPTER 4

Lipari

We had almost forgotten that we were here for another reason. A table was waiting for us at a remarkable enoteca, tucked away in what were once the 19th-century stables of a nobleman's residence. The setting could not have been more atmospheric. Elegant stone arches, soft lighting, and even a "wine library" showcasing an impressive collection of wines by the glass and champagnes created the perfect backdrop for an evening of tasting.

Needless to say, we were not here for the champagne. Instead, we opted for a tasting journey through Sicily: a rich and velvety Nero d'Avola, a fresh and delicate Inzolia, and, to finish, a glass of Moscato di Pantelleria. Produced on the small island of Pantelleria between Sicily and Tunisia, this sweet and intensely aromatic wine captures the very essence of the Mediterranean. Every sip reveals layers of ripe apricots, candied citrus peel, honey, and sun-drenched fruit, as if the southern landscape itself had found its way into the glass.

As we reluctantly made our way back, we realised that Syracuse is far more than a stop on a Sicilian itinerary. It is a place where history and culture blend effortlessly with stunning architecture, beautiful seascapes, outstanding food, and the timeless charm of Mediterranean life. A destination not to be missed, and one that lingers in the memory long after the journey is over.

CHAPTER 4

Le Isole Eolie

A transfer had been arranged for us to visit one of the island's wineries, an opportunity we simply could not miss. After a scenic drive through the countryside, we arrived among vineyards cultivated according to traditional methods and strict organic farming practices. The vines thrive in volcanic soils, producing grapes that express the character of the island with remarkable purity. Every glass seemed to capture the essence of this unique terroir.

We had come especially to taste Malvasia delle Lipari, the wine that has become a symbol of the Aeolian Islands. Like Sicily's famous Passito di Pantelleria, it is a sweet dessert wine, yet we found it noticeably more elegant, delicate and floral. With its aromas of honey, apricot, citrus blossom and Mediterranean herbs, it felt as though the entire Mediterranean landscape had been captured in a single glass.

All too soon it was time to return. Tomorrow would be a long day, with our flight home awaiting us. We will leave with a feeling that is difficult to put into words. It is more than simple admiration for beautiful landscapes or historic monuments. Sicily has a way of engaging all the senses at once: the scent of citrus groves carried by the sea breeze, the warmth of the sun on ancient stone, the taste of local wines and cuisine, and the constant presence of history at every turn. Some places are visited and remembered; Sicily is experienced and never forgotten.

We arrived late yesterday, with just enough time to glimpse Taormina’s charm before nightfall. Our accommodation turned out to be surprisingly comfortable — the kind of place where a good night’s sleep feels like a small luxury. And we needed it. Today promised an experience unlike any other: an excursion into one of Europe’s most powerful natural landscapes.

This morning we got ready for our 4x4 adventure on Etna — a choice that felt wiser than tackling the mountain on foot. So here we are, wearing comfortable shoes and a slightly ridiculous sun hat, waiting to be picked up and feeling that familiar mix of excitement and curiosity.

As you approach a Muntagna — “the Mountain,” as locals affectionately call it — the impression is immediate and overwhelming. Etna rises like a solitary giant, its slopes carved by ancient lava flows and dotted with lateral craters. A 4x4 journey here feels like crossing into a world still shaped by fire and memory. The vehicle climbs rugged volcanic paths unreachable by ordinary wheels, ascending toward altitudes where the landscape dissolves into black lava deserts and drifting ash.

I love photography. It forces you to slow down, observe, and notice details others overlook. And the Teatro Antico di Taormina is one of those places where every corner becomes an unforgettable shot. Poised between the grandeur of Etna and the glittering Ionian Sea, this ancient theatre is far more than a ruin — it is Sicily’s most extraordinary open‑air stage. Perfect for some shoots.

Built by the Greeks in the 3rd century BC on a dramatic clifftop to host tragedies and comedies, and later reimagined by Roman architecture, the theatre offers a visual spectacle so striking that it remains one of the island’s most iconic landmarks. From the upper tiers, the view is breathtaking: Etna rises like a silent sentinel on one side, while the sea opens toward Calabria in a shimmering horizon. It’s a pity that only a few columns have survived through the centuries, yet even in their absence, the place radiates timeless beauty.

We then head toward a historic winery set at about 700 meters above sea level — a family estate with over 300 years of history and ten generations behind it. Here, the celebrated Carricante grape thrives. These vineyards, closest to both the sea and Etna’s crater, give life to the prestigious Etna Bianco Superiore, shaped by a landscape in perpetual transformation

Although the drive was a little over an hour, it felt just right, giving us plenty of time to enjoy the beautiful some nice sceneries along the way. We made a short stop in Aci Trezza, a picturesque fishing village with a relaxed Mediterranean atmosphere. Its charming waterfront is lined with seafood restaurants, cafés, and small piazzas. It was the perfect place for a leisurely stroll by the sea.

Just offshore rise the Faraglioni dei Ciclopi, or Cyclops Rocks, a dramatic group of volcanic sea stacks steeped in Greek mythology. According to legend, these were the rocks hurled by the Cyclops Polyphemus at Odysseus as he escaped. Their dark, jagged silhouettes stand in striking contrast to the deep blue waters of the Ionian Sea, creating a landscape of wild and timeless beauty. Needless to say, they also make a fantastic subject for photography. I can only imagine how spectacular they must look at sunrise or sunset.

Our destination for the day was Syracuse (Siracusa), one of the most fascinating cities in Sicily and indeed the entire Mediterranean. Founded by the ancient Greeks, it was once among the most powerful cities of Magna Graecia. Its historic heart, Ortigia, is a small island connected to the mainland by just a few bridges. Thankfully, we had a guide with us, as the old town is a delightful maze of narrow streets, elegant Baroque squares, and hidden views of the sea at every turn.

Getting up early is not exactly my favourite thing, but this time the sacrifice was more than worth it. We had decided to take a boat to Lipari, the largest of the Aeolian Islands, a breathtaking volcanic archipelago floating in the Tyrrhenian Sea north of Sicily. Made up of seven main islands, the archipelago is renowned for its dramatic landscapes, crystal-clear waters, whitewashed villages and active volcanoes.

As our ferry approached the harbour, Lipari immediately revealed its charm. Pastel-coloured houses clustered around a lively marina, all overlooked by a rocky promontory crowned with the island's imposing fortress. The contrast between the whitewashed buildings, the turquoise waters and the rugged volcanic terrain created a picture-perfect Mediterranean scene.

A leisurely stroll from the port led us into the historic centre, where narrow streets were lined with boutiques, cafés and artisan shops. Life seemed to move at a gentler pace here, encouraging visitors to wander without purpose and simply absorb the atmosphere. We eventually climbed to the Citadel, the ancient fortified acropolis that dominates the town. From its walls, we enjoyed spectacular views across the harbour, the neighbouring islands and the endless blue of the Tyrrhenian Sea. Within the fortress, layers of history unfolded before us, from Greek and Roman remains to medieval and Spanish fortifications.

Among its highlights is the magnificent Cathedral of Syracuse, built around the remains of an ancient Greek temple dedicated to Athena, whose columns are still visible today. For lunch, our guide persuaded us to try one of Sicily's most famous street foods: an arancino. Golden and crispy on the outside, it was filled with rice, meat ragù, peas, and melted cheese. The contrast between the crunchy coating and the soft, savoury filling made - an unforgettable taste of Sicilian cuisine. Here the arancino it is shaped like a cone that reminds of a volcano.

CHAPTER 3

Siracusa

Private transfers upon arrival and departure will be be arranged in acccordance to flight/train schedules.

Suitable for individuals and groups of 10-15 guests

Being a tour focused on wines we advise opting for a car/minivan/minibus with a driver

You might wish to consider:

Included services but will be tailored for you:

• Transfers to / from the airports of Catania or Palermo

• Personal driver - no worries for you

• Accomodation at selected hotels (breakfast included)

• 4x4 Jeep excursion to Mount Etna

• Tasting of Sicilian wines in Siracusa

• Boat transfers to the Island of Lipari

• Local guides in the selected areas

• Visit of the selected vineries

• Lunches & dinners arranged

• visiting a Pistacchio Verde di Bronte DOP grove

• a full tour of Sicily

• discovering the historic salt pans between Marsala and Trapani

• going out to sea with local fishermen

• learning traditional crafts