Sicily sits at the heart of the Mediterranean, a crossroads shaped by Greeks, Romans, Arabs, and Normans. You’ll taste that meeting of worlds in every bite—citrus and almonds from Arab orchards, pasta alla norma from Catania, and wood-fired bread layered with local cheeses and caponata. September and October are golden here: warm seas, mellow light for photography, grape harvest energy in the hills, and fewer queues at headline sights.

This 10-day Sicily itinerary balances adventure and ease—street food safaris and artisan markets, hikes and coastal swims, Etna’s lava-scapes and Baroque splendor. It’s tuned to a comfortable upper–midrange budget, with a mix of boutique stays, local trattorie, and a few special experiences. You’ll have options for wine tasting, boating, nightlife, and cooking classes that honor your preferences (and we flag great non-seafood dishes everywhere).

Practical notes: historic centers have ZTL (limited driving zones)—confirm parking and permits with your stay. Trains and buses are simple to book via Omio (trains) and Omio (buses). For flights into/out of Sicily, use Omio (flights in Europe). Expect highs of 70–82°F (21–28°C) in September and 64–76°F (18–24°C) in October; bring a light layer for evenings on the coast and the cooler air on Etna.

Palermo

Palermo is a feast: baroque facades and street shrines, Arab-Norman mosaics that glow like embers, and markets where vendors shout rhymes for their produce. Between the Quattro Canti crossroads and the Kalsa district’s palazzi, you’ll slip from ancient chapels to neon-lit snack counters, then out to Mondello’s sugar-sand beach.

• Top sights: Palazzo dei Normanni & Cappella Palatina, La Martorana mosaics, Teatro Massimo, Ballarò/Capo/Vucciria markets, Monreale Cathedral, Mondello Beach.
• Hidden gems: Cupola climb at Chiesa del SS. Salvatore for skyline photos; Kalsa’s graffiti alleys; sunset from Foro Italico promenade.
• Where to stay: Base in the historic center near Teatro Massimo (lively, walkable) or Kalsa (artsier, quieter). Browse stays on VRBO Palermo or Hotels.com Palermo.
• Food notes (with non-seafood picks): Panelle (chickpea fritters), sfincione (thick Sicilian pizza), arancini ragù, pasta con le sarde (for seafood-eaters), and timeless desserts like cassata and setteveli cake.

Day 1: Arrival in Palermo (afternoon landing)

Afternoon: Land in Palermo and settle into your hotel. Start with an orientation stroll: Quattro Canti’s sculpted corners, Piazza Pretoria’s fountain nymphs, and the honey-stone lanes of the Kalsa. Pop into Pasticceria Cappello for a slice of setteveli (seven-layer chocolate-hazelnut cake) or grab a lemon granita if it’s warm.

Evening: Dinner at Trattoria Ferro di Cavallo—lively, wallet-friendly, with hearty non-seafood plates like pasta alla norma and grilled meats alongside seafood for your husband. Nightcap in Piazza Olivella or at Taverna Azzurra (a local institution) for a rustic glass of Sicilian red.

Day 2: Markets, mosaics, and street food

Morning: Join a guided food walk to decode Palermo’s flavors and history.

Palermo Original Street Food Walking Tour by Streaty
Welcome to the top ranked food tour in Italy based on TA reviews! Join a relaxing street food walk around Palermo with a passionate local guide. Take a journey through the scents and flavours of Capo ...

Afternoon: Visit the Cappella Palatina inside Palazzo dei Normanni—gold mosaics that shimmer like starlight. Then taxi or bus to Monreale to see the cathedral’s biblical mosaic cycle and cloister (a top photography spot). Coffee break back in town at Stanze al Genio’s quarter (peek at ceramic tiles in nearby galleries).

Evening: Aperitivo around Via Maqueda, then dinner at Osteria Ballarò—excellent salumi/cheese boards, Sicilian pastas, and meat mains; your husband can order swordfish or sardines if he wishes. Gelato in a brioche bun from Cappadonia to finish.

Day 3: Cefalù beach day and ridge hike

Morning: Take a regional train to Cefalù (about 50–60 minutes; €6–10 each way via Omio trains). Climb La Rocca (allow ~1.5–2 hours) for sweeping views over terracotta roofs and the Tyrrhenian Sea; bring water.

Afternoon: Swim and sun on Cefalù’s crescent of sand. Lunch on pane cunzato (seasoned bread piled with tomatoes, olives, cheese) or arancini. Return to Palermo before dusk.

Evening: If you want a stylish city spin, book:

Palermo: Grand Tour in CruiserCar
Travelling with CruiserCar in Palermo is an experience unlike any other.

Otherwise, dine at Antica Focacceria San Francesco (historic spot for panelle and sfincione) or Gagini Social Restaurant for a refined, contemporary Sicilian tasting (excellent non-seafood options available).

Travel to the next city: On Day 4, depart in the morning for Taormina. Easiest without a car is bus (about 4–5 hours, often via Catania; €20–30 on Omio buses) or train to Taormina-Giardini via Messina (about 5 hours; €20–35 on Omio trains). Driving is about 3–3.5 hours across the island—confirm parking at your hotel and avoid ZTL.

Taormina

Draped on a cliff above the Ionian Sea with Etna on the horizon, Taormina is cinematic—Greek Theatre sunsets, bougainvillea-draped lanes, and cable cars dropping to pebble coves. It’s also the perfect base for Etna hikes and vineyard tastings.

• Top sights: Ancient Theatre, Corso Umberto, Villa Comunale gardens, Isola Bella reserve, Castelmola hilltown.
• Signature flavors: Granita with brioche (try pistachio–almond), pasta alla norma, Etna DOC reds and Carricante whites, wood-fired pizza.
• Where to stay: Near Corso Umberto for nightlife and views; Mazzarò/Isola Bella for beach access. See VRBO Taormina and Hotels.com Taormina.

Day 4: Arrive in Taormina, theatre at golden hour

Morning: Travel from Palermo. If arriving by train, hop a short taxi or bus from Taormina-Giardini station up to town.

Afternoon: Check in and wander Corso Umberto’s medieval gates (Porta Catania to Porta Messina), ducking into artisan shops for ceramics and Etna honey. Pause in Villa Comunale’s gardens for Etna-and-sea panoramas.

Evening: Time your visit to the Ancient Theatre for golden-hour photos—its Greco-Roman arches frame Etna perfectly. Dinner at Trattoria Da Nino (excellent pastas, grilled meats; seafood specialties available for your husband). Post-dinner granita at BamBar or cocktails at Morgana Lounge.

Day 5: Mount Etna craters and wine (full-day adventure)

Etna by Jeep: Exploring Craters and Lava Caves and Etna Wines
Exciting Jeep tour and walk on the crests of the craters in search of hornito and lava flow caves until reaching the wonderful view of the prehistoric Valle del Bove...

Pickup in the morning; spend the day traversing lava fields, trekking ancient craters, and tasting Etna DOC wines (look for Nerello Mascalese and Carricante). Wear layers and sturdy shoes; temperatures are cooler at altitude.

Evening idea: Back in Taormina, keep it casual with wood-fired pizza at Villa Zuccaro or pasta alla norma at Ristorante Tiramisu. Night stroll for photos from Piazza IX Aprile’s balcony.

Day 6: Beach + hands-on Sicilian cooking, sunset in Castelmola

Morning: Ride the cable car to Mazzarò and walk to Isola Bella’s pebble cove (great for a swim and photography at low tide). Optional: rent a pedalò or small boat from the beach kiosks to explore grottoes (sea is warm into October).

Midday/afternoon: Join an intimate cooking class that starts at the market and ends at the table.

COOKING CLASS in Taormina at Chef Massimo HOUSE!!
Learn local recipes from market to kitchen; deepen the culture behind Sicilian food. Non-seafood dishes like caponata, pasta alla norma, and seasonal vegetable contorni are commonly featured.

Evening: Taxi up to Castelmola for sunset views and a sip of almond wine. Light dinner back in town—try Osteria Rosso di Vino (note: seafood-forward but with land dishes) or a rustic board at Al Grappolo d’Uva wine bar.

Optional add-on (history + film locations):

Godfather vs Mafia Tour & Pasta Lunch — visit hill towns like Savoca and Forza d’Agrò with a licensed guide to untangle myth from reality.

Travel to the next city: On Day 7, head to Syracuse (Ortigia). Train from Taormina-Giardini to Siracusa takes ~2.5–3 hours (usually via Catania; €12–20 on Omio trains), or bus in ~2.5–3 hours (€10–15 on Omio buses).

Syracuse (Ortigia)

Ortigia is a floating labyrinth—chalk-white palazzi, baroque piazzas, and a sea breeze that smells like lemon and stone. Across the water, the Neapolis Archaeological Park guards a Greek Theatre still used for performances and a cavern where voices echo like thunder.

• Top sights: Ortigia Duomo (built on a Greek temple), Arethusa Spring, Neapolis Greek Theatre and Ear of Dionysius, Maniace Castle.
• Flavors & finds: Ortigia’s morning market (sandwiches piled high at Caseificio Borderi), pistachio pastries, Nero d’Avola and Moscato di Noto wines, handcrafted ceramics.
• Where to stay: Sleep on Ortigia for atmosphere and easy walks. Browse VRBO Siracusa or Hotels.com Siracusa.

Day 7: Arrival and Ortigia’s market-to-piazza stroll

Morning: Travel from Taormina. Drop bags and head straight to the Ortigia market. Try a mortadella-and-provola sandwich at Fratelli Burgio or a vegetarian tower at Caseificio Borderi; pick up almonds and sun-dried tomatoes to snack on later.

Afternoon: Explore the Duomo (a temple-turned-cathedral) and the Arethusa Spring. For a unique angle, hire a small boat at the marina for a 1-hour circuit around the island—great caves and skyline shots.

Evening: Aperitivo in Piazza Duomo as the stone blushes pink. Dinner at Moon (a creative vegetarian bistro—ideal for non-seafood dishes) or Sicilia in Tavola (excellent pastas; ask for land-based specials). Gelato at Artale to finish.

Day 8: Greek stones and seaside

Morning: Dive into the island’s layers with a guided tour:

Tour of Ortigia and the Neapolis Archaeological Park
Immerse yourself in a unique experience that will lead you to discover the wonders of Syracuse and Ortigia in a single tour! Explore the Archaeological Area of Neapolis, Greek Theatre, and more.

Afternoon: Beach time at Fontane Bianche (15–20 minutes by taxi/car; buses also run—check Omio buses). Snorkel the clear shallows or rent a lounger from a lido (some close by late October; free sections always open).

Evening: Dinner at Trattoria La Foglia (homey Sicilian plates with plenty of non-seafood choices) or Osteria da Seby for hearty regional cooking. Night stroll along the Lungomare.

Day 9: Noto, Vendicari Reserve, and Marzamemi

Morning: Take a regional train to Noto (about 30–40 minutes; €3–5 via Omio trains) for a wander among honey-colored Baroque palazzi. Climb a church terrace for roofline photos.

Afternoon: Continue to the Vendicari Nature Reserve (bus/taxi from Noto) for flat coastal trails, birdwatching, and turquoise coves; or head to Marzamemi, a postcard-pretty fishing village. Snack on scacce ragusane (folded pizzas) and almond granita; seafood trattorie abound for your husband.

Evening: Return to Ortigia. Farewell dinner at Anima e Core (warm service, substantial pastas and meat mains) and a final cannolo on your passeggiata.

Day 10: Slow morning and departure

Morning: Last espresso at a café off Via Cavour and a quick spin through artisan ceramic shops for packable souvenirs. If seas are calm, a brisk swim off the Ortigia solarium is a refreshing goodbye.

Afternoon departure: Bus from Ortigia/Siracusa to Catania Airport takes ~1–1.15 hours (€6–8 on Omio buses). Alternatively, train to Catania Centrale then airport bus (Alibus). For onward flights, search via Omio flights.

Dining & drinks shortlists (by city)

• Palermo: Ferro di Cavallo (lively trattoria), Osteria Ballarò (boards and seasonal pastas), Antica Focacceria San Francesco (historic street eats), Pasticceria Cappello (setteveli), Cappadonia (gelato), Enoteca Picone (wine bar).
• Taormina: Trattoria Da Nino (classic Sicilian with land dishes), Villa Zuccaro (pizza), Ristorante Tiramisu (pasta alla norma), BamBar (granita), Morgana Lounge (cocktails), Al Grappolo d’Uva (wine bar).
• Syracuse/Ortigia: Moon (vegetarian bistro), Sicilia in Tavola (regional pastas), Anima e Core (homey Sicilian), Fratelli Burgio/Caseificio Borderi (market sandwiches), Pasticceria Artale (sweets), Cortile Verga (cocktails).

Logistics & tips

• Getting in/out: Fly into Palermo (PMO) and out of Catania (CTA) if possible to avoid backtracking—check fares on Omio flights.
• Intercity transport: Use Omio trains and Omio buses to compare schedules/prices. Expect €10–35 per leg depending on route/service.
• Driving: Scenic and flexible, but mind ZTL zones and prebook parking. For mountain days (Etna) and coastal hikes, guided tours simplify logistics.
• Beaches: Lidos start winding down after mid-October; free public sections remain open year-round.
• Food for non-seafood eater: You’ll be spoiled: caponata, parmigiana di melanzane, arancini ragù, involtini di vitello, salsiccia, cannoli, cassata, and pistachio everything.

Optional swaps if you crave more hiking: trade Cefalù for the Zingaro Reserve (trail from Scopello with coves like Tonnarella dell’Uzzo), or add a day from Taormina to the Alcantara Gorges for basalt canyon walks.

In ten days you’ll cross Sicily from Arab-Norman splendor to Greek theaters and lunar volcano fields, with swims, street eats, and wine tastings in between. September–October’s soft light and warm seas make this an ideal season to savor the island’s layered culture—and return home with a camera full of golden evenings and plates you’ll dream about for years.