Entries by Dominique Rizzo

Catania and “La Pescheria” Markets

One of my favourite Sicilian tours takes in the region of Eastern Sicily, the rich lands surrounding the famous Mount Etna, the provinces of Catania, Syracusa and Ragusa, the towns of chocolate-loving Modica and the island of Ortigia and the alluring Aeolian Islands. We welcome you to charming, lively Catania which is, after Palermo, the second-largest city in Sicily.

Chef Dominique Rizzo’s Top Summer Travel Tips

My tours to Italy, Spain, and Greece are always in the European summer, so in preparation for my upcoming tours to Italy, here are my top summer travel tips for you.

I love flying and I fly all the time for my food and wine tours. Living in Australia means that the flights to Europe are long, at least 24 hours, and as a tour host, I need to arrive at my destination refreshed and ready to greet my very important guests with warmth and enthusiasm.

What’s So Special About Sicily Anyway?

Is it the food? Is it the people? Is it the culture? Is it the history?

Yes, it is all of these things in that wonderful interaction of the slow way of Sicilian life, where little old nonnas (grandmothers) sit outside their front door of the house they have lived in for 50 years; where older men gather in the afternoon to play bocce in the town square;  where the traditional ways of slow cooking are passed on from family to family.

Scintillating Sicily

Have you been dreaming of experiencing a trip to Sicily? It’s scintillating and fascinating, it’s tasty, it’s colorful and passionate. Your senses will implode as you experience rich ancient historic sites, pristine turquoise waters, sandy beaches, and white-washed coastal villas.

Pumpkins – One of My Favourite Ingredients

Pumpkins would have to be one of my favourite ingredients: their magical and enchanting connotations, their golden, almost jewel sparkle when cut and their sweet clean flavour. The versatility of the pumpkin is not to be sneezed at either, taking it from savoury to sweet in any nationality of cuisine. The history of the pumpkin […]