3 days – programme for individuals      Prices from    €  112.50

Day 1
Between Cefalù and Finale di Pollina, the road winds up steep slopes dotted with manna ash trees, olive groves and cork oak trees. Little by little wonderful views of the Tyrrhenian coast open up including one the beautiful Rocca di Cefalù. Pollina, a small mediaeval urban centre, is dominated by the Torre del Castello dei Ventimiglia, at the foot of which stands the Amphitheatre of Pietrarossa. From here the view over the valley of Castelbuono is absolutely enchanting! In the area between Pollina and Castelbuono, the production of manna, a sugary lymph that seeps out from incisions made in the bark of the ash trees, is still practised today. The manna is wrapped in cloths before being used in pharmaceutical products, cosmetics and confectionary. At the Azienda Agricola of Valerio Onorato, which specialises in organic farming, it is possible to buy excellent fresh fruit, natural vegetables and even the famous manna. You’ll soon arrive at Castelbuono, the town of the Ventimiglia family, where you can visit the Castle and its precious artefacts. This lovely town is also home to the most important museum in the Park, named after the naturalist Francesco Minà Palumbo, himself originally from Castelbuono. If you telephone first, you can visit the Frantoio (Oil Press) “Oro Petra”, where Signora Maddalena will let you taste the farm’s highly prized Extra Virgin Olive Oil with home-made bread. If you are visiting between October and December you can also watch the different phases of the production of olive oil. Do you have any idea of the intense, fruity fragrances that pervade the air in a working olive press? In the lovely piazza is the confectionary of the Fiasconaro Brothers, a truly excellent Shop of Flavours where Sicilian, and more specifically, Madonite traditions meet goodness. You will be invited to try the famous, fragrant “Mannetto” with citrus fruit and hazel nuts….a real delight! You will also be able to try the delicious torroncini (a kind of nougat) and jams…all accompanied by highly fragrant home-made lemon and Indian fig liquors. You restaurant for the evening will be “Il Romitaggio San Guglielmo”, an authentic mediaeval monastery near Castelbuono. In an intimate, evocative atmosphere you will be able to try a menu based on local succulent meats and forest products such as mushrooms. For your accommodation you can choose to sleep by the sea at the Villaggio Camping Rais Gerbi, in Finale di Pollina, or in the mountains at Agriturismo Bergi, near Castelbuono.

Day 2
The second day will be dedicated to the discovery of small towns and their monuments, the surrounding nature and the green environment of the Madonne Park. Not to be missed is San Mauro Castelverde, a mediaeval town situated at 1015 metres above sea level, that boasts uncommonly breathtaking views over the countryside below. For lunch we recommend the trattoria “La Posada” in C/da Karsa.  To learn more about the environment and its flora and fauna, it is possible to hire an expert guide who will help you to discover some lovely places including holm oak, beech, chestnut and centuries-old holly woods. Whilst going round you will be able to learn about the area’s history and legends as well as many anecdotes regarding traditions of the Madonie.  Dinner will be served in the elegant restaurant “Nangalarruni”, in the heart of Castelbuono. Here you will meet Giuseppe Carollo, the chef and owner. Mr. Carollo moves around his kitchen with innate ease and consummate skill, magically creating the old flavours of Madonite cuisine. His skilful and refined use of herbs and flavourings that grow locally (wild fennel, mint, thyme and nettle) and the rediscovery of forgotten dishes, recreated using daring combinations, will delight the palate and ensure that you will want to return. 
You will stay in the same accommodation as the first night.

Day 3
During the third day you will be able to enjoy more time exploring the wonderful area of the Park and its towns. Near Collesano you will visit the Lo Curto organic dairy farm, where you will be able to taste local fragrant cheeses such as Provola delle Madonie, delicate mozzarella, freshly-made ricotta and many other specialities. However, what will enchant your senses most will be the aromas and taste of the smoked mozzarella which is made following traditional techniques using burning hay. From the plateau on which the farm stands, you will be able to admire two wonderful views: on one side the Tyrrhenian sea and on the other the splendid mountains.
In Gratteri, a delightful village perched on the northern slopes of Pizzo Dipilo, you will be able to buy a great many typical Madonite products. These might include home-made bread, artichoke pickles, aubergine caponata, sun-dried tomatoes, anchovies from Cefalù, basilisk mushrooms, wine, oil, honey, manna, biscuits from Gratteri and many other specialities of the local gastronomic tradition.

3 days / 2 nights  (minimum 2 people)   Price in Euro,  from January 2006 to March 2007