let's go to sicily!
join me in italy | march 15-21, 2026
In March, I traveled to Puglia with a group of people I’d never met before. It was my first time back in Italy after nearly seven years—a trip that had, in 2018, quite literally changed my life—and it was well worth the wait. There were 12 of us, strangers who love pasta that, after a week of touring, eating, and learning, became friends who love pasta. It is no secret that so much of the joy in life is derived from the people you spend it with, and I could not have asked for a more joyful group or a more fulfilling experience in such a beautiful place. We still chat on WhatsApp every week.
Such an unforgettable trip was brought to life by
and her company Via Rosa, which organizes food-focused tours throughout Italy, from north to south. I’m sure many of you are familiar with Elizabeth’s Substack, or perhaps one of her nine books on Italian food and culture—but if you’re not, and if you’re interested in visiting Italy any time soon, I suggest rectifying that immediately.
Which brings me to an exciting announcement: We’re doing it all again! This time, in collaboration with Via Rosa, I’m heading to Sicily, a place I’ve dreamt of visiting for many, many years. It’ll be my first time in this storied region; our trip will focus on the eastern part of the island, where we’ll immerse ourselves in pasta shapes like busiate, cavatelli, and strozzapreti, and dive into Sicily’s unique world of heritage grains, iconic almonds, delicious pastries, and specialty olive oils.
Of course, like with Puglia, the best part about this trip will be experiencing it with you, the community of people who are as passionate about pasta and Italian food traditions as I am. I’m including the highlights of the itinerary Via Rosa has so expertly designed below, and I would love, love, love for you join me next year for these six glorious days in Sicily. We’ll explore, we’ll cook, we’ll relax, and, of course, we’ll eat!
If you’d like to learn more and reserve your spot, click here.
I can’t wait to meet you in Sicily!
—Meryl
The Culture of Food in Sicily
with Meryl Feinstein of Pasta Social Club (that’s me!)
When: March 15-21, 2026
Where: Eastern Sicily, Italy
Who: Limited to 12 guests
How: For more information, including pricing and the full itinerary, click here.
Sunday | March 15
Welcome Drinks & Dinner: Our week begins in one of Sicily’s most beautiful cities: Ortigia, a small ancient island off of Siracusa. Enjoy drinks on the hotel rooftop (or in the cozy salone—weather dependent) and dinner at a modern bistro focusing on seasonal ingredients and traditional dishes.
Monday | March 16
Market Walk & Busiate: Explore Ortigia’s famous vegetable and fish markets with our friend Alessia, including a special stop at a salumeria for a tasting of local cheeses, cured meats, and a glass of wine. Head to Alessia’s kitchen for a hands-on cooking lesson, featuring pasta (of course!) and the morning’s fresh produce. Today’s focus will be busiate!
Ortigia & Aperitivo: Stroll through town with our friend Alessandro and learn about the area’s important churches and Jewish heritage. Round out the day with an aperitivo at a favorite local bar.
Tuesday | March 17
Noto: Visit one of Sicily’s most stunning towns, Noto, and learn about its unique history and baroque architecture. Wander the streets and enjoy pastries and granita at the famous Caffè Sicilia.
Almond Farm & Cavatelli: Explore the Val di Noto countryside, famous for its almond groves, with a visit to a family-run almond farm. Enjoy fresh almond milk, a tour of the orchard, and a hands-on pasta lesson using almond flour. Today’s focus will be cavatelli, with lunch from the farm’s bounty to follow.
Wednesday | March 18
Ragusa & Ancient Grains: Today, head west to the town of Ragusa, passing Sicily’s precious grain fields along the way. Learn about three types of ancient wheat varieties at La Timpa, a historic flour mill tucked into a stone cave beneath Ragusa that is still powered by the stream running through it. Use freshly milled flour to prepare our lunch: Scacce, a type of durum wheat-stuffed flatbread.
Ibla: Explore the ancient town of Ragusa Ibla and tour its beautiful baroque and medieval architecture—the backdrop of several movies and commercials!
Coffee & Cannoli: Stop for some coffee and freshly made cannoli before heading back to Ortigia.
Thursday | March 19
Giuseppe’s Farm & Strozzapreti: Spend the day in the Hyblaean Mountains with our friend Giuseppe and his family at his farm, which celebrates biodiversity and sustainability. Learn about the ancient grains he grows, and see how they’re used in making pasta and bread.
Then, join Giuseppe’s friend, Bonetta dell’Oglio, for a cooking class, focusing on another pasta shape: strozzapreti. Finish off the visit with a tour of the full property, then lunch featuring products from the farm and wines from some of the most exciting producers in Sicily.
Friday | March 20
Neapolis: Explore one of the most important archeological sites in Italy: the Neapolis Park, just outside of Siracusa. Tour the Greek and Roman amphitheaters and other sites dating back to the 5th century BCE.
Lunch & Olive Oil Tasting: Visit an olive oil estate and learn about the world of Hyblaean olive oil. Wander the olive grove and learn about what makes the land so unique, as well as its cultivars (Tonda Iblea, Nocellara, Biancolilla, and Ogliarola) and harvesting techniques.
In the tasting room, enjoy a guided professional tasting of the two olive oils produced by the estate, followed by an olive oil-centric lunch set amid the citrus garden. And for dessert: panna cotta drizzled with olive oil.
Farewell Dinner: Our week concludes at our favorite seafood restaurant in Ortigia, where we’ll share an array of antipasti and toast our week together.
I put in my application. The only thing that makes me sad is we’re not doing western Sicily would you ever consider adding a second week and going to the west? I would totally do two weeks in Sicily.
What an epic culinary itinerary!!