The villa itself was a dream: bright dining spaces surrounded by lush gardens bursting with blooms, the air perfumed with citrus and jasmine. Our first lunch set the tone, freshly picked tomatoes from nearby Noto, crisp salads, creamy cheeses, and rustic breads made for a simple but memorable introduction to Sicilian flavors. Evenings were filled with traditional aperitivos - delicate canapés of smoked salmon, chorizo, and regional cheeses, before sitting down to dinner. A highlight was the pasta pie, or timballo, a celebratory dish layered with pasta, sauce, meat, and cheese, followed by beautifully grilled fish and seasonal vegetables.
