Spring in Sicily


The prolifically fertile slopes of Mount Etna, the fish-rich waters of the Ionian Sea, Sicily’s multi-dimensional culinary traditions, and a chef of the calibre of Spring’s Skye Gyngell: this is our inspiring recipe for anyone interested in honing their culinary skills, dining in style and tasting extraordinary wines produced on Europe’s highest active volcano.

Luxury villa Rocca delle Tre Contrade has joined forces with acclaimed chef Skye Gyngell for two week-long culinary experiences exploring the gastronomic bounty and mouthwatering cuisine of the Mediterranean’s largest and most diverse island.

Your chef, inspiration and hostess

Skye Gyngell is one of the most respected chefs working in the UK. After earning her spurs in a variety of high level restaurants, including La Varenne in Paris and The Dorchester in London, Skye became head chef at Petersham Nurseries, where, during her eight-year tenure, she received critical acclaim and a Michelin Star. In 2014, Skye opened Spring, in Somerset House, London. It quickly became regarded as one of the capital's top restaurants and Skye's culinary philosophy imbues every detail, from the interior design to the menu.

A quick glance at Skye’s menus or recipe books will reveal her culinary predilection for bringing the very best out of seasonal ingredients. One might also notice her great passion for Italian cuisine. Put these two elements together, not to mention the name of her restaurant, and it seems entirely fitting that this unique culinary experience is taking place in Sicily during that most bountiful of seasons, Spring.

Your accommodation - Rocca delle Tre Contrade

Rocca delle Tre Contrade occupies a stunningly panoramic position atop its own hill on Sicily’s east coast. Uninterrupted 360-degree views take in the sparkling Ionian Sea to one side and the fertile flanks and lava peak of Mount Etna to the other. The views of this former aristocratic estate are further enhanced by the intense greens and citrus flashes of the villa’s grounds, which feature lemon groves, fruit orchards and vegetable gardens. The magnificence of Mother Nature is rivalled only by the spectacular 25-metre, south-facing infinity pool and the delightful interiors, which have been renovated and refurbished to exactingly high standards. Skye Gyngell is no stranger to the charms of Rocca delle Tre Contrade, having stayed and cooked there with family and friends for a week last year. Her sojourn resulted in a feature article with recipes for Bon Appétit Magazine.

Dinner in a Sicilian villa is pretty much our dream vacation.” 
Bon Appetit Magazine, July 2016

The culinary and gastronomic experience

During her previous visit to Rocca delle Tre Contrade, Skye enjoyed exploring the differences (and similarities) between her own cuisine and the more traditional Sicilian dishes produced by the villa’s resident cook. As a consequence of this culinary exchange, Skye’s tenure at Rocca delle Tre Contrade will revolve around a combination of traditional local recipes, led by the villa’s cook, and chef-interpreted dishes, led by Skye and her team of chefs.

Guests will spend several hours a day (from Sunday-Thursday) in the villa’s superb kitchen, participating in a mix of differently themed cooking demonstrations and hands-on sessions. The fruits of your (and your chefs’) labours will provide the basis for some of the meals at the villa.

Outside the kitchen, participants will be invited to discover some of the area’s multifarious gastronomic traditions, with visits to markets, a vineyard tour with wine-tasting on Mount Etna, a meal or two in traditional trattorie, a street food tour in Catania’s old town centre and a Baroque Sicily excursion.

Guests will also have time to enjoy the infinite, luxurious charms of Rocca delle Tre Contrade, relaxing in the gardens, strolling through the lemon orchards, swimming in the pool or even playing a set or two of tennis.

"The dinner back at Rocca delle Tre Contrade is as good as any food I have ever eaten in Italy." 
Marina O'Loughlin for BBC Good Food Magazine, September 2016

As seen in the press:

Elle Decor
The Times
Ingredients, Inc
The Financial Times How to Spend it


Saturday 25 March 2017 – Saturday 1 April 2017 - Limited availability, contact us now.
Saturday 22 April 2017 – Saturday 29 April 2017 - SOLD OUT



Prices include

  • Six days immersed in a full food and wine programme with Skye Gyngell, including cookery demo sessions and ‘hands on’ lessons with Skye Gyngell and her team
  • Seven hands-on sessions in the villa's large demonstration kitchen (each work station shared by two participants)
  • Seven nights’ accommodation at the private luxury villa Rocca delle Tre Contrade in double rooms (single occupancy also available)
  • The presence of Jon Moslet, co-owner of Rocca delle Tre Contrade and expert in Sicilian wine and gastronomic traditions
  • A programme of guided tours with English-speaking guide and related ground transportation
  • All meals including wine and beverages (7 breakfasts, 7 lunches, 7 dinners)
  • Transfers between Catania Fontanarossa Airport and Rocca delle Tre Contrade on the first and last days of the week
  • Complimentary in-house laundry service (dry cleaning not included)

Prices exclude

  • Flights
  • Optional medical or cancellation insurance
  • Any meals and attractions not specified in the itinerary
  • Tips and gratuities for guides, drivers and villa staff
  • Any additional travel expenses associated with extended stays
  • Anything not mentioned in the Prices Include section

Number of participants

  • Maximum 16

Make an enquiry >>


A culinary week with chef Skye Gyngell at Rocca delle Tre Contrade



  • Room rates are based on two people sharing (double or twin where available, as indicated below). Single occupancy is available at a 40% supplement on the per person rate. Two bedrooms with European size double beds are dedicated single rooms. Partial room bookings are not available. 
  • Accompanying partners sharing the room and not participating in the culinary experience pay 40% of the per person price (includes accommodation and breakfast only but no excursions) plus €50 per meal.
  • All rooms have en-suite private bathrooms with shower. Rooms differ somewhat in size and ceiling height. Rooms are allocated on a first-come-first-served basis within each price category.
  • Booking conditions and payment deadlines as per standard TTT schedules.

RoomOccupancy25 March 2017
Price per person sharing
22nd April 2017
Price per person sharing
Corner room with sea view. Double height vaulted ceilings. Cast-iron bath tub.
First floor, master bedroom
Size: 46 sq.m / 495 sq.ft  (king bed 200cm/79") 
La Timpa
Corner room with sea view. Double height vaulted ceilings. Cast-iron bath tub.
First floor, master bedroom
Size: 45 sq.m / 485 sq.ft (king bed 200cm/79")
Il Pino
Corner room with sea/mountain view. Double height vaulted ceilings.
First floor, master bedroom
Size: 40 sq.m. / 430 sq.ft (queen bed 180cm/71")
Corner room with mountain view. Double height vaulted ceilings.
First floor
Size: 34 sq.m. / 365 sq.ft (queen bed 180cm/71")
Le Palme
Garden and partial sea view.
Ground level (wing)
Size: 43 sq.m. / 465 sq.ft (king bed 200cm/79")
Il Ponte
Mountain and garden view.
Ground level (wing)
Size: 38 sq.m. / 410 sq.ft (reg. bed 160cm/63")
Il Nido
Mountain and garden/pool view.
Upper level (wing)
Size: 37 sq.m. / 400 sq.ft (queen bed 180cm/71”)
Corner room with sea view.
Upper level (wing)
Size: 42 sq.m. / 450 sq.ft (king bed 200cm/79")
Il Baldacchino
Mountain and garden view.
Upper level (wing)
Size: 20 sq.m. / 215 sq.ft (reg. bed 160cm/63")
Il Giardino
Direct garden access.
Garden level (wing)
Size: 34 sq.m. / 365 sq.ft (king bed 200cm/79")
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