Our Scrapbook of Rick Steves Best of Sicily in 11 Days
Days 3 and 4: Segesta, Erice, salt and sand
Segesta, the ancient Greek marvel, boasts a breathtaking Doric temple and an incredible theater! The adventure of walking and climbing was absolutely worth every moment. While the guidebooks and daily itineraries hinted at the walking involved, I no idea Sicily would surprise me with so many stunning hills to conquer!
Erice and Baking
The medieval mountaintop town of Erice is believed by the Romans to be the home of Venus. Erice eventually evolved into a center for Christian convents and heavenly pastries. The climb up was long but worth the trek. Here, we enjoyed tasty lunch of the region's specialties — sun-dried tomatoes,vetrano olives, and Marsala wine! Thankfully, we got back on the bus for a rest.
Salt Harvesting and Mozia
On day four, we had an absolutely amazing sun-soaked adventure by the water! We kicked things off at the stunning Trapani salt pans, a breathtaking coastal wetland and nature reserve where sea salt has been harvested for nearly 3,000 years. Next, we hopped on a ferry to the enchanting Phoenician island of Mozia, diving into fascinating history of its ancient civilization. A local guide shared incredible insights about the rich history and art of salt harvesting, making it an unforgettable experience!
The island of Mozia
Travel Tip - On the road Try all the Food
Every hotel we visited offered a delightful breakfast! The plentiful feasts ensured we were well-fed. February is the season for citrus, so we enjoyed fresh-squeezed blood orange juice, which was incredible. I believe I indulged in more fresh ricotta cheese, often made from goat's milk, than ever before. The highlight was the group activities, like baking in Erice and enjoying lunches in local flavor. Sicily, much like other islands, showcases a diverse cuisine that varies from east to west and north to south.
