Hartwick Travel Program
Experience Sicily. A Journey of History, Culture and Cuisine
2027 Excursion: Sicily
Hartwick’s popular travel program returns in 2027 with an unforgettable journey to the heart of Sicily.
Saturday, May 29, through Saturday, June 5, 2027
The Early Bird price (ends December 4, 2026) for this trip is $4,500, per person, double occupancy. Beginning December 5, 2026 the Regular price is $4,850. The last day to register for the trip is January 31, 2027.
A portion of the program cost will support Hartwick’s Global Education initiatives.
Join fellow alumni, parents, employees and friends of the College for an immersive exploration of one of the Mediterranean’s most captivating destinations.
Make the historic city of Siracusa your home for the week as you explore the island’s remarkable history, breathtaking landscapes and celebrated culinary traditions. From the ancient streets of Ortigia and the dramatic slopes of Mount Etna to hands-on cooking experiences, local wineries and spectacular Mediterranean coastlines, this program offers the perfect balance of learning, discovery and connection.
Travel alongside Professor Mary Allen, whose scientific expertise and firsthand knowledge of Sicily bring added depth and perspective to the experience. You’ll also learn from faculty, staff and guest lecturers at the MADE School of Arts & Sciences in Siracusa, who will provide an authentic introduction to Sicilian history, culture and daily life.
What's Included
- Seven nights of four-star accommodations in Siracusa at the Grand Hotel Villa Politi (single room supplement: $700).
- Entrance fees to museums, archaeological sites and cultural attractions.
- Two guest lectures by local experts/faculty from MADE.
- Admission to a performance at Siracusa's historic Greek Theatre.
- All guided tours and visits throughout the program.
- All ground transportation in all cities, where needed.
- All travel between cities.
- Daily breakfast, three lunches and five dinners.
- Market-to-table Mediterranean cooking class.
- Sunset boating excursion.
- Winery tour, tasting and lunch on the slopes of Mount Etna.
- 24/7 emergency support.
- Airport transfers between Catania Airport and Siracusa.
- Program costs include the services of a dedicated MADE School of Arts and Sciences staff member throughout the experience.
Activity Level & Travel Notes
This trip involves regular walking and standing for extended periods. While we will do our best, we cannot guarantee accommodations for accessibility or dietary restrictions. Expect to be on your feet for several hours each day exploring archaeological sites, museums, historic city centers and outdoor markets. Many streets and public spaces in Siracusa and other historic towns feature uneven stone or cobblestone surfaces, so comfortable walking shoes are recommended. Please note that some historic areas have limited vehicle access, requiring short walks between drop-off points and attractions.
One of the advantages of this itinerary is that Siracusa serves as your home base for the week. Enjoy the comfort and convenience of staying in one hotel while exploring southeastern Sicily through a series of thoughtfully planned day excursions. As with many city-center accommodations, occasional street noise may be expected.
Weather in Late May: Expect warm, sunny days with highs in the mid-70s to low-80s°F (24-28°C) and pleasantly cool evenings. Late May and early June offers ideal weather for exploring Sicily's historic sites, dramatic landscapes and Mediterranean coastline.
Itinerary Highlights
Saturday, May 29: Siracusa
Arrive at Catania Airport and transfer to the historic city of Siracusa, your home for the week at Grand Hotel Villa Politi. Rather than packing and unpacking throughout the journey, you’ll settle into one hotel while exploring Sicily’s remarkable history, culture and landscapes through a series of memorable day trips. Gather in the evening for a welcome dinner and an introduction to the week ahead.
Sunday, May 30: Ortigia
Explore the historic island of Ortigia on a guided walking tour through its charming streets, piazzas and waterfront. Enjoy lunch in the lively Ortigia Market before an afternoon guest lecture exploring Sicily’s role as a crossroads of Mediterranean civilizations. Conclude the day with a visit to the renowned Paolo Orsi Archaeological Museum.
Monday, May 31: Ancient Siracusa
Discover the remarkable Archaeological Park of Neapolis, home to some of the Mediterranean’s most significant Greek and Roman monuments. Enjoy free time for lunch and independent exploration in Ortigia before setting out on a sunset boating excursion along the Sicilian coast, followed by dinner.
Tuesday, June 1: Mount Etna
Travel to Mount Etna, Europe’s highest active volcano, for a day of breathtaking scenery and authentic Sicilian flavors. Visit Tenuta di Fessina Winery for a tasting and lunch, then explore the medieval town of Randazzo and enjoy a traditional Sicilian granita before returning to your hotel in Siracusa.
Wednesday, June 2: Greek Theatre
Spend the morning exploring Siracusa at your own pace. Later, attend a guest lecture introducing that evening’s performance before experiencing a classical production at Siracusa’s Ancient Greek Theatre, where performances continue a tradition that began more than 2,000 years ago.
Thursday, June 3: Sicilian Cuisine
Experience Sicily through its food during a market-to-table Mediterranean cooking class. Shop for fresh local ingredients, prepare authentic Sicilian dishes and enjoy lunch together before a free afternoon. Gather in the evening for a special farewell dinner celebrating the week’s discoveries.
Friday, June 4: Siracusa
Enjoy a free day to experience Siracusa at your own pace. Wander the historic streets of Ortigia, browse local shops and markets, relax along the waterfront or revisit a favorite spot from the week. In the evening, gather for a special farewell dinner to celebrate your Sicilian journey.
Saturday, June 5: Departure
Transfer to Catania Airport for your return journey, taking home memories of Sicily’s ancient history, spectacular landscapes and warm Mediterranean hospitality.
Faculty Perspective
Mary Allen, Ph.D.
Professor of Biology
Mary Allen combines scientific expertise with a deep appreciation for Sicily’s landscapes, cuisine and culture. Her teaching and research at Hartwick College focus on microbiology, food systems and the biological processes that shape the foods we eat. Drawing on her scientific expertise, firsthand experience in Sicily and with multiple J Term courses taught abroad, she offers travelers a richer understanding of the island’s culinary traditions and natural environment.
Reserve Your Spot
The Early Bird price (ends December 4, 2026) for this trip is $4,500, per person, double occupancy. Beginning December 5, 2026 the Regular price is $4,850. The last day for regular registration is January 31, 2027. Registration covers double-occupancy lodging. Single-occupancy rooms are available upon request for an additional $700. Airfare is not included with any registration. A $500 non-refundable deposit is due before either the registration deadline to reserve a space.
Final Payment: By April 1, 2027
For more information, contact Stacey Grady, vice president for institutional advancement & external relations, at [email protected].
Travel Insurance
While every effort is made to ensure that your travel experience is safe and enjoyable, unexpected events can occur. We strongly recommend purchasing travel insurance covering health, accident, baggage and trip interruption to provide extra peace of mind and allow you to fully relax while enjoying your trip. We recommend purchasing insurance soon after making the non-refundable deposit and choosing a provider from aggregators like insuremytrip to explore options.
Past Excursion
Savor Portugal: A Journey of Food, Wine and Culture
A week-long educational excursion to Portugal, featuring immersive experiences in Lisbon and Porto for Hartwick alumni, parents, employees and friends of the College.
Saturday, May 23 – Saturday, May 30, 2026
Explore how food and wine bring people together and shape culture. From artisan cheeses and traditional sausages to Portugal’s celebrated vineyards, discover the science, history and community behind these rich culinary traditions.
This trip combines faculty-led learning with hands-on exploration, offering the perfect balance of cultural immersion, shared meals and time to explore on your own.
This experience is not intended for current students or children.
What’s Included
- Seven nights of four-star accommodations (double occupancy; single occupancy available upon request for an additional $400).
- Breakfast daily and four group dinners.
- Private tours and lectures led by Professors Ficano and Allen.
- Entrance fees to all group sites and museums.
- Transportation within Portugal.
- Walking food tour in Porto with local expert Andre Apolonário
- Support with coordinating group airfare from JFK International Airport (airfare not included)
Activity Level & Travel Notes
This is a moderate-activity trip. Expect to be on your feet for several hours each day outdoors, in museums, and in historic churches. You may need to roll or carry your luggage a few blocks over cobblestones in historic centers where buses cannot drop off directly.
Please also be prepared for occasional street noise near city-center hotels.
Weather in late May: Lisbon enjoys pleasant, sunny days with highs around 72°F (22°C) and cool evenings. Porto is slightly cooler, with highs between 64–72°F (18–22°C) and the possibility of light rain showers.
Itinerary Highlights
Saturday, May 23: Lisbon
Arrive in Portugal’s capital. Settle into your hotel, then gather for a group orientation and walking tour. End the evening with wine and cheese as Professors Ficano and Allen introduce the connections between culture and fermented food in the Alentejo and Setúbal regions.
Sunday, May 24: Sintra
Travel by train from Lisbon’s historic Rossio Station to Sintra, home of whimsical palaces and grand estates. Tour the colorful Pena Palace, then explore independently before gathering for a traditional Portuguese dinner.
Monday, May 25: Cascais & Belém
Journey along the scenic Portuguese Riviera to Cascais. Stop at UNESCO World Heritage sites, the Jerónimos Monastery and Tower of Belém, launch points for Vasco da Gama’s explorations. End the evening in Lisbon with dinner and live Fado music.
Tuesday, May 26: Porto
Travel north to Porto, arriving at the stunning São Bento Station. Settle into your hotel, then enjoy a walking food tour led by Porto native Andre Apolonário, who once hosted Anthony Bourdain during an episode of Parts Unknown.
Wednesday, May 27: Porto, World of Wine (WOW)
Explore Portugal’s wine heritage at the World of Wine Museum, then enjoy a port wine and chocolate pairing to cap the day.
Thursday, May 28: Porto
A free day to explore Porto’s markets, shops and riverfront. In the evening, gather for a special farewell dinner.
Friday, May 29: Lisbon, Countryside
Return to Lisbon and visit artisan cheesemaker Adolfo Henriques, whose award-winning chèvre is celebrated by Parisian chefs. Experience a cheese-making demonstration and a multi-course farm-to-table feast in his family’s historic home.
Saturday, May 30: Departure
Depart for the U.S., taking with you memories of Portugal’s flavors, traditions and warm hospitality.
Two Perspectives. One Rich Experience.
Building on their successful collaboration through a popular J Term travel course on food and fermentation, Professors Ficano and Allen bring their combined expertise in economics and biology to this journey. Their partnership offers travelers a richer understanding of Portugal’s culinary traditions, from the science of fermentation to the cultural and economic importance of local food systems.
Carlena Cochi Ficano, Ph.D.
Professor of Economics
Carlena Cochi Ficano is a professor of economics at Hartwick College whose work explores local economic development and community resilience. She has a longstanding interest in how regional economies thrive through sustainable food systems and small-scale production. Her teaching and research often focus on the intersection of economics, culture and place, helping students understand how local traditions and industries connect to broader economic landscapes.
Mary Allen, Ph.D.
Professor of Biology
Mary Allen is a professor of biology at Hartwick College with expertise in microbial ecology and microbiology education. She is particularly interested in the science of fermentation and the role of microbes in shaping the foods we eat and the cultures that produce them. Through her teaching, she helps students appreciate the biological foundations of food systems and their ties to human health and the environment.
Local Experts. Authentic Experiences.
In addition to guidance from Hartwick’s faculty experts, this journey is enriched by two local hosts who embody Portugal’s food traditions and hospitality. From city streets to the countryside, their stories and craft will give travelers an insider’s view of Portuguese culture.
André Apolinário
Co-founder, Taste Porto
Born and raised in Porto, André Apolinário is the co-founder of Taste Porto, the city’s first and longest-running food tour company. For more than a decade he has guided tens of thousands of visitors—including Anthony Bourdain, Rick Steves, Mark Wiens, and Neven Maguire—through the flavors and stories of his hometown. Known for blending facts, memories, and everyday experiences, André offers travelers an authentic look at Porto’s culture through its food. Featured in “Anthony Bourdain: Parts Unknown,” “Rick Steves Europe,” “The Sunday Times,” “The Guardian” and “Lonely Planet,” Taste Porto has become a cultural leader in sharing the city’s history and traditions.
On this trip, travelers will join André for a private walking food tour of Porto, sampling the city’s culinary treasures while hearing stories that connect its past and present.
Adolfo Henriques
Proprietor, Granja dos Moinhos
Adolfo Henriques, proprietor of Granja dos Moinhos, has been crafting artisanal chèvre in his home village of Maçussa, Ribatejo, for more than four decades. Using traditional methods, he produces just 100 cheeses a day, a dedication that has earned recognition from chefs and food lovers alike. One of his earliest customers was the famed chef Michel, who featured Adolfo’s cheese in an award-winning recipe in 1986. In addition to his chèvre, Adolfo revived barbela wheat bread, a nutrient-rich, low-gluten variety once at risk of being lost.
At Granja dos Moinhos, guests on this trip will conclude their journey with Adolfo’s signature hospitality and experience a hands-on look at small-scale cheese making followed by a memorable farm-to-table feast in his family’s historic home.
This unique travel opportunity is being made possible through a partnership between the Division of Institutional Advancement and the Griffiths Center at Hartwick College.