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Family delicacies in Palazzolo Acreide, the sanctuary of the Hyblean gastronomy

Walking through the narrow streets of Palazzolo Acreide, it is impossible not to notice the numerous bakeries, butcher shops, and patisseries that fill this enchanting baroque town of the Val di Noto. Inside these small sanctuaries of flavor, where time seems to have stopped, you will find some of the best delicacies of the Hyblaean area of Siracusa. They have made this town a renowned destination for culinary pilgrimage from nearby coastal cities!

Accompanied by a local guide, you will start this private food tour with a walk through the old neighborhood of San Paolo, toward one of Palazzolo's busiest bakeries. Here, a whole family of bakers will be waiting for you with freshly made bread, "pizzoli," focaccia, and cookies.

After this undoubtedly entertaining stop to try their delicious food, we will head to the monumental heart of this UNESCO center: the church of San Sebastiano, which is the picturesque setting for a square popular with locals. A few steps away from this architectural wonder, we will be amazed by the marvelous counter of a historic pastry shop, where ricotta and almond pastries will cheer our coffee break.

The last part of this culinary journey will take us to one of the most "sacred" places of Palazzolo’s gastronomic tradition: the butcher's shop. Here, we will be welcomed by a beautiful family that for years has been safeguarding the famous Traditional Sausage of Palazzolo Acreide, now a Slow Food Presidium. Between a glass of red wine and a taste of cold cuts and local cheese, we will end our gastronomic journey surrounded by the beauty of this inland village, where small families are genuine keepers of a centuries-old tradition.

  • Duration 4 hours
  • Price per person from € 140.00


The above-mentioned price does not include transport to and from the location.
The above-mentioned price does not include the entrance ticket to the monuments and the museums, where required.
The activity must be booked at least a week in advance.