Cantine Florio

Built in tuff stone by Vincenzo Florio in 1833, Cantine Florio welcome over 50 thousand visitors every year in unique environments, where history, architecture and design mix, for a journey into an exclusive world that surprises even the most prepared wine tourists .

Come and visit the world of Florio: explore the Marsala winery cellars in the province of Trapani. Let yourself be enchanted by a place steeped in history and magic.

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Guided tour

The guided tour of the Florio Cellars is a journey that begins in front of the majestic giant vats, built at the end of the 19th century and still used for the refinement of marsala. It continues inside the 3 fascinating barrel chambers, 165 meters long and running beneath 104 arches, under which 1.400 small barrels and about 600 larger barrels and vats of different capacities are arrayed, as c. 5.500.000 litres of Marsala wines age in silence and stillness. After a thirty minute tour through the barrel vaults, where the ancient tuff stone floor has been restored, you reach the avant-garde tasting rooms named Donna Franca and Duca Enrico. Here visitors are welcomed by innovative spaces, where the tasting of Corvo, Duca di Salaparuta and Florio wines is transformed into a memorable experience, thanks also to the addition of a selection of delicious local gastronomic nibbles.

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Cooking classes

Class A

• A welcome appetizer of Primosale cheese and “ficazza di tonno”
• Trapanese couscous – all the participants will be involved the preparation of the dish, at their own work stations.
• Sicilian caponata – the Chef will demonstrate how it is done (cooking show).
• Pasticceria di mandorla (almond pastry) – all the participants will be involved the preparation of the dish, at their own work stations.

At the end of the class, the participants will have the chance to eat the meal they prepared, paired with wines from the winery. Duration : between 2 to 2 1/2 hours  | Minimum 20 participants | Price : 50 € / person

Class B

• A welcome appetizer of citrus salad
• Busiate (a typical, fresh local pasta) and trapanese pesto – all the participants will be involved the preparation of the dish, at their own work stations.
• Parmigiana di melanzane – the Chef will demonstrate how it is done (cooking show).
• Cassatelle fritte (sweets with ricotta) – all the participants will be involved the preparation of the dish, at their own work stations.

At the end of the class, the participants will have the chance to eat the meal they prepared, paired with wines from the winery. Duration : between 2 to 2 1/2 hours  |  Minimum 20 participants  | Price : 50 € / person

Class C

• A welcome appetizer of Primosale cheese and “ficazza di tonno”
• Trapanese couscous – all the participants will be involved the preparation of the dish, at their own work stations.
• Busiate (a typical, fresh local pasta) and trapanese pesto – all the participants will be involved the preparation of the dish, at their own work stations.
• Sicilian caponata – the Chef will demonstrate how it is done (cooking show).
• Pasticceria di mandorla (almond pastry) – all the participants will be involved the preparation of the dish, at their own work stations.

At the end of the class, the participants will have the chance to eat the meal they prepared, paired with wines from the winery. Duration : 3 hours  | Minimum 20 participants Price : 60 € / person

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Wine and food pairing

• Multisensory tasting.
• Price : starting from 10 € / person