Marsala and Erice: Olive Oil Salt and Wine from Palermo

We travel along the Salt Way Road and through the Nature Reserve of the Stagnone (that literally means large pool). Since this large lagoon has shallow and very salty water, it is the ideal place for saltworks. While travelling you will be fascinated by this unusual landscape: panels of mirror-like water, held by thin strips of earth and white windmills. Beyond the saltworks stand out some islands – including Mothia, once joined to the mainland by a paved road – while Isola Longa (Long Island) encloses the lagoon.

The sea salt, in the tradition of this part of Sicily, is obtained by the evaporation of the sea water, through a simple but functional method of “handmade fractional distillation”, that allows to highlight the positive qualities and at the same time eliminate unwanted compounds such as calcium sulphate or gypsum.

The region of Marsala is always known for its fine grapes. 

Marsala can be dry or sweet. While the city’s natives sometimes drink “vintage” Marsala, the wine produced for export is universally fortified similar to Port, Madeira and Sherry. Originally, this addition of alcohol was to ensure that it would last on long ocean voyages, but now it is made that way because of its popularity in foreign markets.

We will visit a local winery and enjoy wine and olive oil tasting and light lunch.

This afternoon departure for Erice uptown. The Elymians settled the medieval town of Erice, which was an important religious site associated with the goddess Venus. Wander through its ancient streets and visit some of the famous homemade pastry shops—world-famous for marzipan candies and other delicacies like almond and pistachio pastries. At arrival, friendly walk along the city centre with stop at local pastry shop to taste some Sicilian local sweet. Later we return to Palermo. 

Then we return to Palermo.