Feel Food in Sicily - food travel experiences

Feel Food in Sicily - food travel experiences Tailor made food travel experiences

31/07/2026
EN VERSION BELOW!"Che cosa hanno in comune una food travel designer e una cake painter?"Da oggi prende il via una nuova ...
06/07/2026

EN VERSION BELOW!

"Che cosa hanno in comune una food travel designer e una cake painter?"
Da oggi prende il via una nuova collaborazione tra Feel Food in Sicily e Le Dolci Mani di Sanny.
Un progetto nato dall'amicizia, dalla stima reciproca e dalla voglia di mettere in dialogo due mondi apparentemente diversi, ma accomunati dalla stessa fonte d'ispirazione: la Sicilia.
Ci siamo conosciute grazie alla creatività, ma ci siamo ritrovate grazie a qualcosa di ancora più importante: la curiosità di cercare storie, significati e connessioni dietro ciò che facciamo.
Sanny interpreta la Sicilia con pennelli e colori, io attraverso parole, racconti ed esperienze.
A prima vista sembrano linguaggi diversi. In realtà nascono dalla stessa esigenza: creare, condividere e trasmettere emozioni attraverso ciò che facciamo con le mani.
Negli anni abbiamo collaborato, ci siamo confrontate, ispirate a vicenda e accompagnate nei nostri percorsi professionali. Oggi abbiamo deciso di trasformare questo dialogo in un progetto condiviso.
Nasce così Hands of Sicily, una rubrica mensile firmata Le Dolci Mani di Sanny e Feel Food in Sicily.
Ogni mese uniremo i nostri sguardi per raccontare la Sicilia da prospettive diverse, alla ricerca delle connessioni tra l'arte della decorazione e le storie che rendono quest'isola un luogo unico da vivere e da raccontare.
Insieme esploreremo luoghi, tradizioni, dettagli e suggestioni che hanno ispirato generazioni di artisti, artigiani e creativi. Dai luoghi più celebri ai tesori meno conosciuti, ogni storia potrà diventare un'ispirazione creativa e ogni dolce un modo inedito di guardare la Sicilia.
Ci vediamo nei primi giorni di ogni mese, con una nuova storia da raccontare.
🤍 Eleonora & Sanny

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**What do a food travel designer and a cake painter have in common?**

Starting today, a new collaboration begins between Feel Food in Sicily and Le Dolci Mani di Sanny.

A project born from friendship, mutual admiration, and the desire to bring together two seemingly different worlds, united by the same source of inspiration: Sicily.

We met through creativity, but we found each other through something even more important: the curiosity to search for stories, meanings, and connections behind what we do.

Sanny interprets Sicily through brushes and colors, I do it through words, stories, and experiences.

At first glance, they seem like different languages. In reality, they come from the same need: to create, share, and convey emotions through what we make with our hands.

Over the years we've collaborated, exchanged ideas, inspired one another, and supported each other along our professional paths. Today we've decided to turn this dialogue into a shared project.

This is how **Hands of Sicily** was born, a monthly column signed by Le Dolci Mani di Sanny and Feel Food in Sicily.

Each month, we'll bring our perspectives together to tell Sicily's story from different angles, searching for the connections between the art of decoration and the stories that make this island a unique place to experience and to tell.

Together we'll explore places, traditions, details, and suggestions that have inspired generations of artists, artisans, and creatives. From the most celebrated spots to lesser-known treasures, every story can become a creative inspiration, and every cake a new way of looking at Sicily.

See you in the first days of every month, with a new story to tell.

Eleonora & Sanny

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What do a food travel designer and a cake painter have in common?
Starting today, a new collaboration begins between Feel Food in Sicily and Le Dolci Mani di Sanny.
A project born from friendship, mutual admiration, and the desire to bring together two seemingly different worlds, united by the same source of inspiration: Sicily.
We met through creativity, but we found each other through something even more important: the curiosity to search for stories, meanings, and connections behind what we do.
Sanny interprets Sicily through brushes and colors, I do it through words, stories, and experiences.
At first glance, they seem like different languages. In reality, they come from the same need: to create, share, and convey emotions through what we make with our hands.
Over the years we've collaborated, exchanged ideas, inspired one another, and supported each other along our professional paths. Today we've decided to turn this dialogue into a shared project.
This is how Hands of Sicily was born, a monthly column signed by Le Dolci Mani di Sanny and Feel Food in Sicily.
Each month, we'll bring our perspectives together to tell Sicily's story from different angles, searching for the connections between the art of decoration and the stories that make this island a unique place to experience and to tell.
Together we'll explore places, traditions, details, and suggestions that have inspired generations of artists, artisans, and creatives. From the most celebrated spots to lesser-known treasures, every story can become a creative inspiration, and every cake a new way of looking at Sicily.
See you in the first days of every month, with a new story to tell.
Eleonora & Sanny

APPEAL FOR ALAB PALERMO: LET'S NOT LET AN AUTHENTIC PART OF THE HISTORIC CENTER GO DARKThese days Palermo is going throu...
02/07/2026

APPEAL FOR ALAB PALERMO: LET'S NOT LET AN AUTHENTIC PART OF THE HISTORIC CENTER GO DARK

These days Palermo is going through a story that deserves attention, careful consideration, and honest discussion.

The Guardia di Finanza has ordered the administrative seizure of 17 workshops belonging to the ALAB network – Associazione Liberi Artisti Artigiani Balarm – over alleged administrative and tax irregularities. The association has announced it will appeal and maintains its status as a nonprofit association, stating that it has operated as an incubator for new artisanal and creative businesses.

I won't go into the merits of the investigation, which is for the competent authorities to carry out with the utmost rigor and transparency.

For those who work in tourism and in showcasing local territories, this story raises a question that goes beyond the individual case:

What kind of city do we want for the future?

In recent years, ALAB has helped reopen shuttered storefronts, bringing life back to streets in the historic center that risked being abandoned. It has built a network of workshops, artists, artisans, designers, photographers, and young creatives who chose to invest in their own city instead of leaving.

Anyone who guides travelers through Palermo knows that the city's real value doesn't lie only in its monuments or restaurants. It lies in living workshops, in places where something is created, told, and passed down as identity.

A historic center made up solely of pubs, B&Bs, and businesses designed for quick tourist consumption can generate immediate revenue, but over time it loses soul, residents, and authenticity. This is precisely the mechanism that fuels overtourism: neighborhoods turned into stage sets, less and less inhabited, less and less recognizable. The result is plain to see: cities that end up offering the same experience everywhere, with rows of eateries serving hurried meals, photocopy menus translated into five languages, often mediocre-quality products, and an offering designed to satisfy the largest possible number of customers rather than to tell the story of a place's identity. When workshops, artisans, ateliers, bookshops, and businesses rooted in the local territory disappear, we lose more than pieces of the local economy: we lose memory, character, and the very soul of our cities.

Experiences like ALAB represent a different model of city: a diffuse micro-economy that generates jobs, social and cultural presence, the recovery of abandoned spaces, opportunities for young artisans, and an authentic tourism offering capable of setting Palermo apart from any other destination.

Behind these workshops are young women and men who chose to stay. They decided to resist bureaucracy, precarity, and the — often understandable — temptation to move elsewhere or to set aside their talent for a job that's safer and more profitable, but also less creative and less capable of leaving a mark.

There are women who are, all at once, artists, entrepreneurs, mothers, and professionals. I think, for example, of my friend Rosselli and her artisan bookbinding .
Walking into her workshop is an experience that engages every sense. There are the colors of Palermo's historic markets, the reclaimed fabrics that cover handmade planners, notebooks, and albums. There are bookmarks and objects that hold the living memory of Sicilian culture — worlds away from the stereotyped, identity-less folklore of coppola-and-lupara fridge magnets that fill so many souvenir shops just a few dozen meters away.

In her workshop there is taste, research, and passion. And then there's a paper-cutting machine, which might seem like a simple work tool, but stop and watch it for a moment and you understand how it can become an instrument of discovery: children experimenting with their hands, adults understanding how a book is made, the smell of the paper, the sound of the pages, the colors, the materials. It's a place where you don't just buy an object: you live an experience, meet a person, and take home a story.

And this is exactly what more and more travelers are looking for. Not a city built to sell something, but a city capable of telling its own story through the people who inhabit it and keep it alive every day.

Palermo has a thousand-year history, but its most precious heritage isn't only its monuments. It's the people who keep giving it a soul.

That's why a city without residents loses its own identity. And a tourist city without artisans, workshops, bookshops, and outposts of living culture doesn't just lose appeal: it loses its future.

Defending places like ALAB means defending the idea of an authentic, inhabited, creative Palermo. A city that doesn't want to become just like every other, but wants to keep standing out for its ability to create beauty, relationships, and culture.

So I want to make an invitation: let's get informed. Let's read the different positions, let's understand the regulatory questions — but let's not reduce this story to a simple administrative news item.

Behind those seals are young people who pay rent, who have invested time, creativity, and hope. There are workshops that have contributed to the urban decorum of Palermo's historic center, making streets safer and more lived-in that had stood empty for years.

Supporting ALAB doesn't mean asking for exemptions from the rules. It means asking that a solution be found that upholds the law without erasing a heritage of creativity and urban regeneration built over more than fifteen years of work.

Palermo needs more living workshops, not more lowered shutters.

Anyone who loves this city — residents, tourism professionals, travelers, and institutions — should pay close attention to what's happening.

Because the future of our historic centers is decided this way too: by choosing whether to defend the networks that produce identity, culture, and community.

📬📬📬 EN VERSION BELOW...Spesso il modo migliore per conoscere un luogo non è visitare un monumento, ma imparare a riconos...
30/06/2026

📬📬📬 EN VERSION BELOW...

Spesso il modo migliore per conoscere un luogo non è visitare un monumento, ma imparare a riconoscere il gesto che lo racconta. Quel gesto quotidiano, ripetuto con pazienza, che custodisce la memoria di una comunità e la tramanda di generazione in generazione.
Nei piccoli borghi siciliani, uno di questi gesti è fare il formaggio. Lo sanno bene Chiara e Carola, giovani casare che, insieme alla loro famiglia, trasformano ogni giorno il latte in caciotte, ricotta e altri formaggi dal profumo intenso e dal sapore autentico. Assaggiarli significa andare oltre il gusto: significa entrare in contatto con una tradizione che continua a vivere grazie alle mani di chi ha scelto di portarla avanti.
E lo sa anche Rosolino, agricoltore appassionato, custode della tradizione con lo sguardo costantemente rivolto al futuro.
Anche lui ha ereditato dal padre l'amore per la terra, ma ha scelto di interpretarlo con uno spirito curioso e innovativo. Ben radicato nelle proprie origini, quasi trent'anni fa ha avuto un'intuizione che allora sembrava una scommessa: coltivare frutti tropicali in Sicilia. Ha iniziato con la papaya, poi sono arrivati mango, avocado, maracuja e tante altre varietà, fino alla sfida più sorprendente: il caffè.
Nasce così Caffè del Duca, un nome che richiama la storia di questo territorio e il suo antico prestigio, ma che racconta anche il desiderio di costruire qualcosa di nuovo. Rosolino ci crede profondamente. Così tanto da attraversare il Sud del mondo per osservare, imparare e "rubare con gli occhi" tecniche, metodi e innovazioni da riportare nella sua azienda.
La sua è una mente instancabile, sempre alla ricerca dell'idea successiva. Ma è anche un narratore straordinario. Mentre passeggiamo tra le sue coltivazioni, ci accompagna con i racconti dei suoi viaggi, gli incontri con altri agricoltori e gli aneddoti raccolti tra i tropici. Intanto assaggiamo i succhi preparati con la frutta appena raccolta, una piccola anguria incredibilmente dolce e il suo cavallo di battaglia: il liquore al maracuja.
È proprio quel liquore a racchiudere l'inizio di questa avventura. Rosolino lo offre con orgoglio mentre racconta il viaggio di nozze in Repubblica Dominicana, il luogo dove tutto è cominciato. E mentre parla, gli si illuminano ancora gli occhi quando nomina Floriana, sua moglie, compagna di vita e di lavoro, instancabile sostenitrice del progetto, visionaria e piena di energia quanto lui.
Questi sono solo due esempi di ciò che puoi vivere scegliendo uno dei tour di Feel Food in Sicily.
Il cibo è solo il punto di partenza.
Voglio farti conoscere le persone, i loro gesti, i loro sogni. Sono le loro storie, intrecciate a quelle di questa terra, a rendere ogni esperienza autentica.
Perché ogni sapore ha un volto. E ogni viaggio merita una storia da portare a casa.

EN VERSION

Often the best way to get to know a place isn't by visiting a monument, but by learning to recognize the gesture that tells its story. That everyday gesture, repeated with patience, which holds the memory of a community and passes it down from generation to generation.

In Sicily's small villages, one of these gestures is cheesemaking. Chiara and Carola know this well—young cheesemakers who, together with their family, transform milk every day into caciotte, ricotta, and other cheeses with intense aroma and authentic flavor. Tasting them means going beyond taste itself: it means coming into contact with a tradition that continues to live thanks to the hands of those who chose to carry it forward.

Rosolino knows it too—a passionate farmer, a custodian of tradition with his gaze constantly turned toward the future. He, too, inherited a love of the land from his father, but chose to interpret it with a curious, innovative spirit. Firmly rooted in his origins, almost thirty years ago he had an idea that at the time seemed like a gamble: growing tropical fruit in Sicily. He started with papaya, then came mango, avocado, passion fruit, and many other varieties, leading up to the most surprising challenge of all: coffee.

This is how Caffè del Duca was born—a name that evokes the history of this land and its ancient prestige, while also speaking to the desire to build something new. Rosolino believes in it deeply. So deeply that he has traveled across the Global South to observe, learn, and "steal with his eyes" techniques, methods, and innovations to bring back to his farm.

His is a restless mind, always searching for the next idea. But he is also an extraordinary storyteller. As we walk through his crops, he accompanies us with tales of his travels, encounters with other farmers, and anecdotes gathered among the tropics. Meanwhile, we taste juices made from freshly picked fruit, an incredibly sweet little watermelon, and his signature creation: passion fruit liqueur.

It's that very liqueur that holds the beginning of this adventure. Rosolino offers it with pride as he tells the story of his honeymoon in the Dominican Republic, the place where it all began. And as he speaks, his eyes still light up when he mentions Floriana, his wife, partner in life and in work, a tireless supporter of the project, as visionary and full of energy as he is.

These are just two examples of what you can experience by choosing one of Feel Food in Sicily's tours. Food is only the starting point.

I want you to get to know the people, their gestures, their dreams. It's their stories, woven together with the story of this land, that make every experience authentic.

Because every flavor has a face. And every journey deserves a story to take home.

17/05/2026

In Italy, May is also known as the Marian month, because it is dedicated to the Virgin Mary. Almost every Sunday, everywhere, you can witness a procession like this, gathering hundreds of devotees along with a band following the statue of the Virgin Mary. Seeing it live is a moving experience worth experiencing at least once in your life.

Plan your next trip to Sicily in May, and let yourself be carried away by the emotion of Mary's devotees...

And then, May is also the perfect month to taste a specialty that the whole world envies: Mediterranean Red Tuna, which at this time of year has a unique and unforgettable flavor.

There’s a Sicily made of postcards.And then there’s the Sicily you can taste, listen to, walk through, and truly feel.Hi...
12/05/2026

There’s a Sicily made of postcards.
And then there’s the Sicily you can taste, listen to, walk through, and truly feel.

Hi, I’m the founder of Feel Food in Sicily, a food travel project created for curious travelers who want more than a standard tour.
My background in anthropology, food culture and storytelling, together with years spent working in hospitality in Sicily, shaped the way I design every experience: personal, authentic and deeply connected to local communities.

Food, here, is never “just food”.
It is memory, identity, migration, ritual, family, landscape and tradition.
Every recipe tells a story. Every ingredient speaks about people, climate, history and culture.

This is why Feel Food in Sicily is not a simple food tour service.
It’s a tailor-made journey into the soul of Sicily through its flavors and the people behind them.

What can we experience together?

✨ Cooking classes in local homes and authentic locations
✨ Delivery cooking classes for private villas and stays
✨ Food tours in small Sicilian villages and hidden corners
✨ Restaurant tours and curated culinary itineraries
✨ Wine tastings and vineyard experiences
✨ Visits to wineries, farms and artisan producers
✨ Exclusive and personalized experiences designed around your interests

Whether you are passionate about wine, traditional recipes, street food, slow travel or local stories, I create experiences that fit your rhythm, your curiosity and your idea of Sicily.

No rushed schedules.
No tourist clichés.
Just meaningful encounters, genuine food culture and unforgettable memories.

Because the best way to understand Sicily… is to taste it slowly.

📩 Feel Food in Sicily is now ready for a new season of stories, flavors and encounters.
Let’s create your Sicilian experience together: write below or DM!

In Sicily, you don't just taste food. You feel it.With your hands in the dough. With the smell of capers hitting a hot p...
14/04/2026

In Sicily, you don't just taste food. You feel it.
With your hands in the dough. With the smell of capers hitting a hot pan. With a lemon zested right in front of you — sharp, bright, unmistakably here.
Our food experiences are built around that feeling: the moment a stranger becomes a table companion, when a recipe becomes a memory, when travel stops being a tour and starts being a story.
This spring, come feel Sicily with us.
Private tours · Cooking classes · Wine tastings — designed around you.

Dm to explore your next food experience in Sicily

Happy Easter from the heart of Sicily 🌸Today, the island is fully alive. Church bells echo through the streets, families...
05/04/2026

Happy Easter from the heart of Sicily 🌸
Today, the island is fully alive. Church bells echo through the streets, families gather at the table, neighbours stop to embrace — there is a warmth here on Easter Sunday that you feel in the air before you even step outside.
And at the centre of every Sicilian table, without exception: a cassata. This is not just a dessert. It is a thousand years of history layered into a single slice — fresh ricotta, sponge cake soaked in liqueur, pistachio marzipan, candied orange peel. Ornate and generous, like the Baroque churches that define this island's soul. Built to be shared. Built to be remembered.
Sicily has always known that beauty and pleasure are not luxuries — they are necessities. And Easter, here, is the most beautiful proof of that.
If you have never spent Easter in Sicily, we warmly invite you to put it on your list. The processions, the convent sweets, the family tables that stretch well into the afternoon — these are experiences that stay with you long after you return home.
And if you cannot make it for Easter, do not worry. Every season in Sicily has its own feast, its own ritual, its own reason to pack a bag.
We would love to be your guide.
🧡 feel Food in Sicily
👇 Email at [email protected] or DM below to discover our experiences and plan your Sicilian journey.

Indirizzo

Palermo

Sito Web

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