Sicily is a crossroads of civilizations—Phoenician traders, Greek colonists, Arab emirs, Norman kings. The island’s cathedrals wear their layered history like mosaics, while daily life spills into markets perfumed with citrus, fried snacks, and the sea. From Palermo’s Arab-Norman palaces to the lava-black vineyards of Mt. Etna, you’ll feel the island’s charisma in every bite and vista.

This 6-day itinerary balances big-city energy with coastal calm. Start in Palermo, Italy’s street food capital, then ride east to Acireale—an elegant baroque town perched above a volcanic shoreline—perfect for Etna adventures and a Taormina escape. You’ll taste ricotta-stuffed cannoli, sip Etna rosso among vines rooted in ash, and wander streets glowing with golden stone at sunset.

Good to know: Sicily’s towns have ZTL restricted driving zones—park outside centers. Shops often close mid-afternoon. Book Mt. Etna experiences in advance and pack layers; weather shifts fast at altitude. Sicilian cuisine leans seasonal and regional: panelle, sfincione, and spleen sandwiches in Palermo; pistachio, swordfish, and pasta alla Norma on the east coast.

Palermo

Palermo is a drama of domes, oranges, and operatic piazzas. Arab-Norman UNESCO gems—like the Palatine Chapel—sit steps from markets where vendors sing the day’s catch. It’s chaotic in the best way: palazzi flaking with history, street shrines garlanded with flowers, and a culinary scene where a two-euro snack can be transcendence.

Top sights: the glittering Cappella Palatina in Palazzo dei Normanni, Cathedral of Palermo with royal tombs, Quattro Canti, Teatro Massimo, and the mosaic heaven of nearby Monreale. For a breather: tram to Mondello beach, all 1930s villas and turquoise shallows.

• Eat like a local: Markets—Ballarò, Capo, Vucciria—for panelle (chickpea fritters), crocchè (potato fritters), sfincione (thick, saucy pizza-bread), and stigghiola (grilled lamb intestines). For sit-down: Ferro di Cavallo (lively trattoria), Osteria Ballarò (modern Sicilian), or a special night at Gagini (historic artisan house turned contemporary kitchen). Sweet tooth: Pasticceria Cappello for Torta Setteveli.
• Where to stay: Search Palermo stays on VRBO and Hotels.com. Aim for the Centro Storico near the Quattro Canti, or Kalsa for artful, quieter lanes.
• Getting in: Fly to PMO or arrive by train; compare options on Omio (flights) and Omio (trains). The airport train to Palermo Centrale takes ~35 minutes.

Top Palermo tours to book:

• Palermo Original Street Food Walking Tour by Streaty

  

• Palermo: Grand Tour in CruiserCar

  

Acireale

Acireale rests above a lava coast carved into terraces called La Timpa, its baroque churches glowing honey-gold at dusk. The nearby fishing hamlet of Santa Maria La Scala whispers of old Sicily—boats pulled onto basalt ramps, trattorie grilling the morning’s catch. It’s an ideal, local-feeling base for Mt. Etna, Taormina, and Catania.

Wander the Duomo and Basilica di San Sebastiano, peer into noble courtyards, then descend to the water for granita and pistachio brioche. Carnival here is one of Sicily’s liveliest—costumes, cartapesta floats, and sweets dusted with sugar.

• Eat & drink: Start at Caffè Cipriani for almond granita; snack at Ke Palle (Catania-style arancini) when passing through Catania; seafood feasts at U Piscaturi in Santa Maria La Scala or I Cavaddari in town; pizza night at Pizzeria Jonica. In Taormina, try Bam Bar for classic granita and Trattoria da Nino for view-heavy pastas.
• Where to stay: Browse Acireale options on VRBO and Hotels.com. Look near Piazza Duomo for ease, or seaside hamlets (Santa Tecla, Santa Maria La Scala) for quiet.
• Getting from Palermo to Acireale: Take a morning train (Palermo Centrale → Acireale via Catania) in ~3h–3h30, ~€18–€35. Check times on Omio (trains). Buses are similar in duration; compare on Omio (buses).

Top Etna/Taormina tours to book:

• Etna Tour and Lunch in a Winery with Wine Tasting

  

• Seaview Cooking Class & Taormina local flavors with Chef Mimmo

  

• Mt. Etna and Taormina village full day tour from Catania

  

Day 1 – Arrive in Palermo, evening saunter and Sicilian comfort foods

Afternoon: Land at PMO and ride the airport train to Palermo Centrale (~35 min). Check in near Quattro Canti. Espresso and a pistachio cornetto at Antico Caffè Spinnato set the tone, then stroll Via Maqueda to Quattro Canti and the ornate Piazza Pretoria.

Evening: Dinner at Ferro di Cavallo for heaping plates of pasta con le sarde and involtini di pesce spada. If you’re up for a nightcap, wander Vucciria: craft cocktails at Bocum or a cold beer at Taverna Azzurra, a beloved local hangout.

Day 2 – Palatine mosaics, markets, and an open-air Palermo ride

Morning: Cappuccino and a slice of Setteveli cake at Pasticceria Cappello, then head to Palazzo dei Normanni and the Cappella Palatina—its gold mosaics shimmer like sunlight on water. After, meet your guide for the Palermo Original Street Food Walking Tour by Streaty through Capo or Ballarò for panelle, sfincione, and seasonal fruits.

Afternoon: Ride the city in style on the Grand Tour in CruiserCar. You’ll glide by Teatro Massimo, the Cathedral, and the seafront Foro Italico—perfect for orientation and photos.

Evening: Reserve Gagini for a refined spin on Sicilian flavors or choose Osteria dei Vespri near Piazza Croce dei Vespri. Gelato-in-brioche at Brioscià to finish, because in Palermo, dessert is non-negotiable.

Day 3 – Train to Acireale and coastal baroque

Morning: Grab arancine-to-go from Ke Palle for the train. Depart Palermo Centrale for Acireale (~3h–3h30; check fares/times on Omio (trains)). Watch the interior hills give way to Etna’s silhouette and an increasingly black-lava coastline.

Afternoon: Check in, then explore Acireale’s Duomo, Basilica di San Sebastiano, and the elegant Corso Umberto. Coffee and almond biscotti at Caffè Cipriani. Amble to the La Timpa viewpoint and, if you’re up for it, descend the path to Santa Maria La Scala, a tiny fishing village with boats and basalt boulders.

Evening: Seafood feast right on the water at U Piscaturi (ask for the mixed grilled catch and a salad of citrus and fennel). Gelato stroll back in town—try pistachio from Bronte or mulberry when in season.

Day 4 – Mt. Etna vines and volcano (full-day tour)

Book the Etna Tour and Lunch in a Winery with Wine Tasting. You’ll ride up Etna’s lunar slopes, walk among craters and old lava flows, then settle into a winery for a tasting of Etna bianco (carricante) and Etna rosso (nerello mascalese) paired with garden antipasti and house pastas. Pack a light jacket and sturdy shoes; temperatures swing quickly with altitude.

After your return, keep dinner simple: pizza at Pizzeria Jonica (order a pie crowned with local sausage and wild fennel) or an easy plate of pasta alla Norma at I Cavaddari.

Day 5 – Taormina and flavors by the sea

Morning: Train to Taormina-Giardini (~25–40 min; see Omio (trains)). Option 1: Hands-on lunch with the Seaview Cooking Class & Taormina local flavors with Chef Mimmo, learning arancini secrets and fresh pasta a few steps from the water. Option 2: Self-guided—walk Corso Umberto, visit the Greek Theater for Etna-and-sea panoramas.

Afternoon: Swim at Isola Bella or linger at Bam Bar over granita al caffè with brioche. For lunch, try Trattoria da Nino (terrace views, lemon-scented swordfish) or grab arancini from Da Cristina just off the main drag.

Evening: Back in Acireale, sunset at the La Timpa overlook, then dinner at A Putia di Colapesce for “spunci” (Sicilian small plates) and a glass of Etna rosato. If you prefer a full trattoria, book I Cavaddari for pistachio-crusted tuna when in season.

Day 6 – Slow morning in Acireale, then departure

Morning: A last Sicilian breakfast: almond granita or ricotta cannolo at Caffè Cipriani. Poke into food shops for edible souvenirs—pistachio cream, citrus marmalades, capers from Pantelleria. If time allows, detour to the lava pools of Santa Tecla for a final sea breeze.

Afternoon: Depart via Catania Airport (CTA), ~35–45 min by taxi/shuttle. Compare rides and flights on Omio (flights) and Omio (trains) if continuing by rail.

Evening: If you’re lingering, celebrate with a last pasta alla Norma and a glass of Etna rosso at a neighborhood spot near your stay—Sicily tastes even better when unhurried.

Practical tips: Carry some cash; small kiosks and markets may be cash-only. For Etna, closed shoes are required; tour providers can often supply jackets and helmets if caving is included. In cities, keep an eye on bags in crowded markets. For ferries (Aeolian Islands extensions), browse Omio (ferries).

In six days, you’ll trace Sicily’s soul from Palermo’s boisterous lanes to Acireale’s serene terraces, with Etna’s vineyards as your table’s centerpiece. Expect to leave with olive oil stains on your guidebook, volcanic dust on your shoes, and a promise to return.