EDITORIAL LISTING: This listing was prepared by the AtelierBound editorial team using publicly available information. Dates, availability, final pricing, and any options such as occupancy or materials should be confirmed directly with the host before making any plans. If you run this retreat, contact us at hosts@atelierbound.com to claim your listing and take full control of your page, add your own photographs, and respond to guest enquiries. From 20 to 27 April 2027, MasterChef UK 2019 winner Irini Tzortzoglou leads a small-group culinary and heritage retreat through western Sicily, basing the group in Palermo and Marsala across seven nights. The week takes in the working farm where one of Sicily's iconic cheeses is still made by judgement rather than formula; a private home in Erice for couscous prepared in the local way, tracing the island's long relationship with North Africa; the salt pans and the wine of Marsala approached with proper context; and Selinunte's Greek temples on the south-western coast. The final full day moves through Palermo's markets with chef Michael, whose roots span Ireland and Sicily, with cooking back at his school in the afternoon. A farewell aperitivo on the seafront terrace of Villa Igiea closes the week. Group limited to fourteen; rooms across both bases are allocated in order of booking. Pricing shown is an approximate USD equivalent converted from GBP. Please confirm the final price, currency, and options for single or double occupancy with the host directly before booking.

Website Link

https://irinicooks.com/portfolio/italy-culinary-and-heritage-retreat-sicily/?utm_source=atelierbound&utm_medium=referral&utm_campaign=listing

What's Included

7 nights' accommodation across Palermo and Marsala, most meals plus tastings and arranged experiences, transport throughout, private access and guided visits with entrance fees, cooking experience with chef Michael in Palermo, hosting throughout, gratuities

Leader Bio

Irini Tzortzoglou won MasterChef UK in 2019 and is the author of 'Under the Olive Tree'. Greek-born and Cumbria-based, she runs annual food and heritage retreats in Crete and Sicily, with a writing practice on food and travel that reaches UK food press and her own publications.