Etna, with its massive and disquieting presence, dominates the landscape of eastern Sicily. With 3329 meters of altitude, it is the highest peak in the south of Italy and the largest active volcano in Europe. Its activity is almost constant with frequent and spectacular eruptions produced by the four craters on the top, while the ordinary (and more dangerous) ones arise from the fissures and old craters on the mountainside. This activity, carefully monitored by 120 seismic stations and satellites, sometimes ends up in a ban on visitors for safety reasons.
Since 1987 the volcano and its slopes have become part of the Etna Park, which extends for 590 square kilometers and includes about 21 locations. The landscape within the park varies from the snowy mountaintop to the lunar deserts of black lava, from birch forests to lush vineyards where renowned DOC wines are produced.
The southern side is the most accessible way to climb the volcano; the starting point to reach the crater area is Rifugio Sapienza (1923 m), a tiny cluster of souvenir shops and bars that revolve around the refuge, from here there are various options to get to the craters. The easiest way is to take the cableway up to an altitude of 2500 meters and then the minibus to the Torre del Filosofo area (2920 m). Alternatively, it is possible to skip the stage by minibus and walk the route starting from the highest station of the cable car; a steep climb of 2 km. On windy days the cable car service is suspended and replaced by minibusses.
The volcano has four summit craters: the Bocca di Nord-Est, the Voragine, the Bocca Nuova and the South-East Crater. The two most likely to see are the Southeast Crater, one of the most active, and the Bocca Nuova. The proximity that you can reach depends on the activity of the volcano. If you go up without a guide, always walk with caution because the areas near the craters are dangerous. There is the “Valle del Bove” to the east of the craters”, a large depression formed following the collapse of a cone several thousand years ago that plunges with a drop of 1000 meters.
The access point to the quieter and more picturesque northern slopes is Piano Provenzana (1800 m), a small ski resort about 16 kilometers upstream of Linguaglossa. The return to Piano Provenzana offers spectacular views. Further down you can enjoy pleasant summer walks in the midst of the pines, birches, and larch trees of the Pineta Ragabo, a very extensive forest reachable from the road to Mareneve between Linguaglossa and Milo.
The “Street Food” in Sicily, has very ancient origins; in fact, since the Greek era, it was very common to eat in the streets of the cities, which is why the Sicilian culinary tradition is full of quick recipes and it is still possible to find them in the stalls or rotisseries around the cities.
The rotisserie is, therefore, the classic place where you can buy Street Food in Sicily; in the Palermo area, dishes such as bread and panelle are quite common, that is a pancake made with chickpea flour, or bread with the spleen (‘u pani ca meusa), while the tradition of arancini (or arancine), Sicilian pizza by the slice and more generally the rotisserie mignon such as calzoni, sfoglie, cipolline and focaccias of all kinds.
It should also be emphasized that Palermo is considered one of the five best cities in the world as regards street food.
Some of the most famous street foods are:
- The arancini siciliani: that is a cone or a ball of rice generally stuffed with ragù, caciocavallo, and peas, of which however there are numerous variations.
- The calzone
- The cipollina: spread in the Catania area
- The panelle
- The scacce: the classic focaccia made in Ragusa area
- The vastedda: typical Sicilian loaf with variable dimensions ranging from 500 to 1500 grams
There is also a notable tradition in terms of typical appetizers. Among the most famous are the caponata, which consists of a mixture of vegetables (especially aubergines), tomato sauce, olives, capers, celery, carrots, but numerous variations are depending on the place or tradition. Then we have the orange salad, the eggplant parmigiana (a typical traditional dish also in Campania and Calabria), raw anchovies with lemon, roasted vegetables (usually peppers and aubergines, seasoned with oil, salt, mint, and garlic), bruschetta alla siciliana, and others.
When we talk about first courses in Sicily we obviously talk about pasta, as in the rest of the Italian peninsula! Whether it is homemade pasta or packaged dry pasta, Sicilians make extensive use of it in any recipe. From fried pasta to pasta in broth, from dry pasta to baked pasta, from pasta with fish to pasta with vegetables.
Some of the main pasta dishes are based on pasta:
- Anelletti al forno
- Cous-Cous alla trapanese
- Macco di fave
- Maccheroni alla siciliana
- Minestra con i tenerumi
- Pasta con le sarde
- Pasta con i broccoli
- Pasta al pesto di pistacchio
- Pasta alla norma
- Pasta o niuru di siccia (nero di seppia)
- Pasta ca muddica
- Pasta cco capuliatu
- Pasta c’anciova (pasta con le acciughe sotto sale)
- Pasta col nero di seppie
- Pasta e fasola (pasta e fagioli)
- Pasta con i tenerumi
- Pasta fritta
- Pasta “Ncasciata”
- Pasta alla trapanese
- Spaghetti alla carrettiera
- Spaghetti alla bottarga di tonno
- Spaghetti ai ricci
- Spaghetti alla siracusana
Despite being a typical North African dish, couscous was introduced in the province of Trapani following the immigration of the late nineteenth and early twentieth centuries to Tunisia and Libya, thus becoming one of the iconic dishes of the Sicilian culinary tradition.
Some of the typical second courses of Sicily are:
- Arrosto panato (Palermo)
- Coniglio “lardiato”
- Involtini di carne
- Involtini di pesce spada
- Pesce spada alla ghiotta
- Pescestocco alla messinese
- Puppetti ‘i muccu (frittelle di neonata)
- Polpette di sarde (fritte e al sugo)
- Purpi affucati (polpi in guazzetto)
- Sarde alla beccafico
- Bastaddi affucati (cavolfiori affogati)
- Involtini di melanzane
- Pizza fritta alla Siciliana
- Polpette di finocchietto
Sicily is a land with a strong agricultural imprint that is favored by its geographical position, mild climate, and extremely fertile soil, which is why fruit and vegetable production is one of the flagships of the island.
The production ranges from apricots, figs, citrus fruits, to even some exotic fruits such as kiwis, bananas, pineapples, and others. On the island, the production of jams and marmalades, fruit salads with ice creams up to the typical granitas, and the orange peels are usually dried to make candied fruit.
The production of fruit and citrus fruits includes oranges, lemons, cedars, mandarins, apricots, melons, watermelons, pears, apples, strawberries, cherries, prickly pears, grapes, peaches, and the production and consumption of products considered indigenous such as medlars, pomegranates, carobs, mulberries, and figs!
If there is one thing that most of all characterizes the spirit and personality of this island, it can only be the food and its traditions!
The Sicilian cuisine is that form of art that has developed in Sicily since ancient times and it is closely linked to the historical, religious, and cultural events that have taken place in its territory over the course of the millennia. Its main feature was definitively the capacity to absorb traces and contributions deriving from the past dominations that followed. That process defined a very specific style that has then been perfected and enriched according to the inhabitants’ habits over the centuries.
We can undoubtedly affirm that Sicilian cuisine is a question of identity for the island inhabitants. It is often considered, given its complexity, as the most colorful, scenic, and rich in specialties of the entire Italian panorama. It is also a source of pride for its people and an unmissable attraction for the millions of tourists who visit the island every year.
Furthermore, several typical recipes of the island are recognized nationally, but they even enjoy world fame. To name just a few, we have arancine (or arancini), Sicilian cannoli, cassata Iris, granita, la caponata, pasta with sardines, and many others.
Moreover, thanks to the mild climate and the great fertility of its territory, Sicily is a land of excellences also for what concerns the production of spices and aromatic herbs (such as oregano, rosemary, sage, and mint), citrus fruits such as oranges and lemons, dried fruit such as almonds or pistachio, or olive trees, from which some of the finest extra virgin olive oils in the world are produced.
Some writings state that the fame of Sicilian cuisine began to spread in ancient times, even since the times of the Greeks, where it is said that Sicilian cooks from the powerful Syracuse, were requested to provide their services, also thanks to the relationships due to the trade routes, in Athens, Sparta, and Corinth.
In addition, Sicily gave birth to some of the most important chefs of the time including Miteco Siculo (among other things, he was the author of the first cookery book in history), Labdaco of Syracuse, and Archestrato da Gela, who is also to be considered the father of culinary critics, author of the poem Gastronomy, in which he talks about drinks and foods encountered during his long travels.
A feature that distinguishes Sicily is the constant scent that can be breathed in the open areas, in fact, there is a huge amount of aromatic herbs in which the presence is favored by the typical mild Mediterranean climate. The most characteristics are bay leaf, basil, wild fennel, nepeta, mint, sage, thyme, rosemary, and caper. In addition, saffron is very present in the area and it was brought to the island by the Arabs.
Another specialty that distinguishes the Sicilian territory is the production of cheese. This very ancient food was already produced in archaic times and has always been highly appreciated by the population. On the island, there are different varieties of cheeses produced with both cow’s and sheep’s milk, and many of them are products with a Protected Designation of Origin (PDO) including:
- Sicilian Caciocavallo: it is one of the oldest varieties and is widespread throughout the island after being introduced in the Bourbon time during the Kingdom of the Two Sicilies.
- Sicilian goat cheese: also widespread throughout the island, it boasts legendary origins, as it seems to have also been known to the great Greek poet Homer.
- Sicilian Pecorino: produced with sheep’s milk, is the most widespread and consumed on the island.
- The Pecorino Rosso: this type of pecorino is also widespread in Tuscany and Sardinia, but it seems that the Sicilian one is unique in its kind as it is aged with tomato juice.
The most common cheeses in the eastern area are the Ragusano, the Caciocavallo Ibleo, the Provola dei Nebrodi, while in the western area we have the Provola dei Monti Sicani, the Provola delle Madonie and the Vastedda della Valle del Belice.
Another typical product made from milk is obviously ricotta. Traditionally made with sheep’s milk, which is widely used both in the confectionery and in the culinary sector. In fact, many of the most iconic dishes on the island are based on ricotta, such as Sicilian cannoli or cassata.
Olive trees and extra virgin olive oil
Among the most identifying products of the Mediterranean area, there is undoubtedly the olive tree! Known since ancient times, it is thought that the olive tree was brought to Sicily by the Greeks, where the plant found its ideal environment to spread. During those times the olive tree was considered a sacred tree, therefore anyone who uprooted one was even punished with exile. The cultivation of olive trees and oil extraction is a millenary tradition, and the extra virgin olive oil produced is widely used in any recipe and any dish.
The varieties present are: Biancolilla, which is also the most widespread variety, Cerasuola, Giarraffa, Moresca, Nocellara Etnea and Nocellara del Belice, Tonda Iblea, Nasitana, Verdese, Santagatese and Ogliarola Messinese.
The extra virgin olive oils of protected origin (DOP) are, therefore: the oil of Mount Etna, the oil of the Iblei Mountains, the oil of Mazara del Vallo, the oil of the Val Demone, the oil of the Valle del Belice, and the oil from the Trapani valleys.
See the first part of the article here: https://sicilytransfertaxi.com/en/sicilian-food-id…d-tradition-pt-1/
Vegetables and greens
Therefore, the habit of bringing vegetables pretty often to the table, or using them as the main ingredient in one’s own recipes, makes Sicilian cuisine part of the so-called Mediterranean diet, recognized as an intangible heritage of humanity. In fact, feeding on the fruits of the earth has been a habit well-rooted in the DNA of Sicilian people since ancient times, and the island is an incredible forge of wild herbs that have always accompanied the island’s inhabitants with their meals.
Among the most common spontaneous plants we have wild chard (agghiu sarvaggiu, cipudduzza or purriceddi), wild chicory (cicuriedda, cicuriedda ri muntagna, erva amara, wild endive or radicchio), wild garlic (agghiu sarvaggiu, cipudduzza or purriceddi) , borage (urrania or vurrania), wild asparagus, wild fennel and many more.
Among the cultivated plants we find a wide range starting from the courgette (cucuzza) and the talli (taddi in Sicilian) that is the pumpkin tenerumi, and then broccoli, rocket, cherry tomatoes, aubergines, artichokes, lettuce, peppers, carrots, fennel, onions, cucumbers, and many others.
There is also a wide selection of vegetables declared as Traditional Italian Agri-food Products, and some of them are also PGI products due to their territorial peculiarities, such as:
- The Onion of Giarratana (Slow Food Presidium present only in the area of Giarratana, province of Ragusa)
- Red Garlic of Nubia (also a Slow Food presidium)
- New potato from Syracuse
- New Potato of Messina
- Pachino tomato
- Villalba Lentil (Slow Food Presidium)
- Broad bean from Leonforte
- Ox Heart Tomato
Other Slow Food Presidium products are also:
- The spiny artichoke of Menfi
- The Cosaruciaru Bean from Scicli
- The Lentil of Ustica
- The Siccagno Tomato from the Belice Valley
- The Cabbage Trunzo di Sci
- The Badda Bean from Polizzi
Fish and Crustaceans
Sicily, being an island, boasts a huge number of fish-based recipes, especially in those places overlooking the sea. The fish is used both in the preparation of appetizers as well as first or second courses. The most common varieties of fish on the island are swordfish, tuna, hake, gurnard, hammerhead fish, longwing, sardine, octopus, mullet, and other species. Among the crustaceans and mollusks, we have instead of the mussels, clams, sea urchins, scampi, scallops, squid, prawns, scampi, the red prawn of Mazara (PDO), the salted seaweed of Lampedusa (Slow Food), and others yet.
Bread in the Sicilian tradition
Another characteristic element of the Sicilian culinary tradition is bread, in fact, it became the main meal to feed families in that period when they did not have the possibility to buy pasta, meat, or fish, and was often accompanied with legume-based soups such as chickpeas, lentils, broad beans, and beans.
On the island, there is a widespread custom, especially in the mountain areas, of producing the so-called homemade bread, (‘u pani i casa in Sicilian). The bread was baked in stone ovens powered by wood that gave the bread a characteristic aroma and is usually mixed with both durum and soft wheat. Hot bread is usually used seasoned with oil, salt, and oregano and is called, in Sicilian, pani cunzatu (seasoned bread), while another dish consumed very frequently is bruschetta topped with chopped tomatoes, garlic, and oil as the main ingredients.
Who has never had to organize a last-minute trip? Whether it is a sudden business trip or an unexpected pleasure journey after you bought a last-minute ticket, it is always essential to organize, first of all, the transfer to the airport as well as the subsequent return home. It, therefore, becomes necessary, if not mandatory, to contact a Transfer Taxi service.
What does a Transfer Taxi service do?
Transfer Taxi services are the best solution we can possibly have when we need to organize a quick and efficient trip. This service give us a series of advantages; for example when we don’t have our own car available, or when the airport is too far from our city, but first of all, it allows us to make a request during the day and at the time needed, thus allowing us to have a problem less.
What distinguishes our service is quality as well as a recognized seriousness in many years of activity, guaranteeing our to customers punctual travels and always comfortable cars throughout the most important locations in Sicily. Sicily Transfer Taxi is absolute excellence in terms of transfers to and from the city of Catania.
But how and when request a Transfer Taxi service?
A taxi transfer service can be requested in many situations, such as reach the airport before a departure or, on the contrary, being picked upon arrival. It can also be used for normal daily services, such as running errands in a certain place in the city of residence.
Transfer services are not only suitable for making only simple transfers, but they can be also used for guided tours such as weddings and excursions, and in this case, it is important to have a driver who is also prepared to provide you with information on the locations that you want to visit, in order to have a complete, organized and reliable support.
So the taxi transfer does not only make simple routes from point A to point B but it can also be constant support throughout the day that guides the customer through visits of a more tourist nature.
So determining the success of a trip absolutely depends on the way in which everything is organized: it is very important to travel in total and absolute serenity, avoiding every kind of worries in general, and to do all this it is necessary to have an overall management vision. Among the basic comforts that ensure the full success of a trip, whether for leisure or work: a transfer service such as Sicily Transfer Taxi in Catania allows you, through our website and our skills, to organize a trip that is as comfortable and efficient as possible, to make you discover the wonderful Sicilian beauties.
Overlooking Palermo and the Tyrrhenian Sea, the hilltop town of Monreale is home to one of Sicily’s most precious cultural treasures, the Cathedral of Monreale.
According to the legend, King William II, known as the Good, while resting under a carob tree seized by fatigue, had in his dream the apparition of the Virgin Mary who revealed to him the presence of a leaving (in Sicilian: ‘a truvatura) with a treasure right under the tree in which he was laying. The task assigned to him by the Virgin Mary was precisely to dig, unearthing that priceless treasure, and build a monument in her honour.
The sovereign, once awake, decided to follow the instructions that were revealed to him and he ordered to uproot the tree and the treasure was promptly found.
This cathedral incorporates Norman, Byzantine and classical elements, and is considered the greatest masterpiece of Norman architecture in Sicily, as well as one of the most impressive architectural legacies of the Italian Middle Ages.
Local and Venetian masters were called to create the mosaics, but the influence of Byzantine art is felt everywhere thanks to its stylized forms. Completed in 1184 after only 10 years of work, the mosaics depict 42 biblical episodes from creation to the Assumption of the Virgin.
There are no words to describe so much beauty: to fully understand it you have to see with your own eyes the Ark of Noah in the midst of the waves, or the Christ healing a leper depicted with lots of buboes. The story of Adam and Eve is also portrayed in a masterly way, with Eve sitting frowning on a rock after being expelled from the earthly Paradise and Adam working in the background. The great mosaic of Christ Pantocrator that adorns the apse is simply sublime. Binoculars facilitate the observation of the mosaics, which however are equally magnificent to the naked eye.
Adjacent to the cathedral is the entrance to the cloister, a pleasant testimony of William’s passion for Arab art. This quiet courtyard is in fact a triumph of oriental architecture, with elegant arches supported by slender columns in turn decorated with magnificent mosaic motifs. The capitals are different from each other and constitute an extraordinary example of the heights that sculptural art reached in medieval Sicily. The capital of the nineteenth column on the western side of the arcade portrays William offering the cathedral to the Virgin Mary.
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Visit Palermo (Part 2)
The first part, here: https://sicilytransfertaxi.com/en/visit-palermo-pt-1/
Palermo Markets: Palermo’s historical ties with the Arab world and its proximity to North Africa are also reflected in the noisy and frenetic activities that animate the streets of the historic centre. Each of the four old districts of the city has its own market, but “Vucciria”, “Ballarò” and “del Capo” are the main ones in terms of notoriety and historical heritage.
Majolica Museum: Majolica enthusiasts should definitely visit this one-of-a-kind museum: it contains a private collection of over 2300 pieces, mainly from Sicily and Naples and made between the 15th and 20th centuries. The founder of this Museum, Pio Mellina, collected this Maiolica for over 30 years. The tiles fill the walls and floors of the sixteenth-century Palazzo Torre Piraino, already a work of art in itself, with frescoed vaulted ceilings.
Palazzo dei Normanni: Seat of the Sicilian Regional Assembly is a UNESCO World Heritage Site since 2015, this palace dates back to the 9th century (it is the oldest palace in Europe), but it owes its current appearance (and name) to a vast Norman makeover in which magnificent mosaics were added to the royal apartments and to the chapel, the Palatina Chapel. The fulcrums of the palace medieval were four towers: Joharia, Chirimbi, Greca and Pisana. The various apartments of this monumental complex, closed to the public from Tuesday to Thursday, includes the fascinating Sala dei Venti, inside the Joharia tower, which takes its name from the eighteenth-century wooden ceiling with the compass rose in the centre and is decorated with magnificent mosaics, and the adjacent Sala di Ruggero II, the king’s bedroom in the Pisana Tower, dating back to the 12th century and famous for its precious mosaics that do not depict sacred elements, but plants and animals.
The Museum of the Inquisition: Housed on the lower floors and in the basement of the fourteenth-century Palazzo Chiaramonte Steri, this museum offers an interesting overview of the role of the Inquisition in Palermo. Thousands of ‘heretics’ were in fact imprisoned here between 1601 and 1782; the labyrinth of the ancient cells has been carefully restored, bringing to light the graffiti and the ‘artistic’ expressions of the prisoners (with a more or less sacred theme). The itinerary also includes two works by Renato Guttuso: the first is a graphic depiction of the strangling of the inquisitor De Cisneros by the hand 22-year-old handcuffed prisoner Diego La Mattina; the other is a masterful painting from 1974 that portrays the Vucciria Market and in which the artist, wife and lover of the artist, much younger, also appear.
Visit Palermo (Part 1)
Palermo has been a crossroads of different civilizations for millennia. This city is an intoxicating concentration of Byzantine mosaics, frescoed churches, and Arabesque domes. A place that is both on the edge of Europe and in the middle of the ancient world, where Soq–like markets are flanked by baroque churches, date palms frame the gothic-style buildings and blue-eyed blondes mingle with brunettes with a darker complexion.
Centuries of splendour and decay have created a complex urban reality, in which crumbling stairways lead to gilded halls where people’s distrust hides a generous heart. In the meanders of its noisy streets, the Sicilian capital contains citrus-scented cloisters, stucco-adorned chapels and vintage shops full of clothes that belonged to the nobles of the past.
The busy Quattro Canti intersection forms the centre of the old city. Not far away is a small group of unmissable monuments, in particular, the sixteenth-century Fontana Pretoria and La Martorana, a church dating back to the twelfth century commissioned by the Syriac admiral of Roger II’s fleet, George of Antioch, and designed as a mosque.
Piazza Pretoria is bordered by impressive churches and buildings, this square is dominated by the triumphal Fontana Pretoria, one of the main landmarks of Palermo. The pools, arranged on different levels in concentric circles, are crowded with naked nymphs, tritons and river gods who seem to dart out of the water. With its realistic nudes, the fountain aroused the scandalized reaction of the Sicilian faithful, who renamed it ‘the Fountain of Shame’.
Keep reading: https://sicilytransfertaxi.com/en/visit-palermo-pt-2/
There is a place in Sicily where it is possible to admire one of the most representative and best-preserved archaeological sites of the entire classical Greek civilization, which was included in 1998 in the list of UNESCO’s World Heritage Sites. We are talking about the Valley of the Temples in Agrigento.
The site is located on a rocky ridge where the ancient city of Akragas once stood, where is possible to admire the remains of numerous Doric temples dedicated to the Hellenic gods.
The imposing Concordia’s Temple stands out above all, and it is also one of the existing ancient Greek temples best-preserved and, unlike many others, it remained almost intact since its construction, in 430 BC. Along the sixth century, it was transformed into a Christian Basilica and its structure was reinforced to have a better chance to survive earthquakes. In 1748, however, it was returned to its original form and renamed with its current name. The excellent state of conservation is because, under the rock, on which the temple stands, there is a layer of soft clay that acts as a natural shock absorber, protecting the building from earthquakes. Many modern researchers believe that the Greeks were aware of the particularity of the terrain when the Temple was designed.
Second in order of importance is undoubtedly the Temple of Juno, also known as the Temple of Hera. It was built in the 5th century BC and the Middle Ages was partially destroyed by an earthquake; however, the colonnade has remained almost intact, as well as the long altar, originally used for sacrifices, that still bears some reddish marks: these are probably traces of the fire started in 406 AD during the Carthaginian invasion.
The Temple of Hercules, the last in the eastern area, is the oldest, as it dates back to the end of the sixth century BC. Eight of its 38 columns have been put back on their feet so you can walk among the remains of the others.
The Tomb of Terone is, on the contrary, a small temple placed on a high base, erected in 75 BC, about 500 years after the death of Terone, the Greek tyrant of Agrigento.
The main attraction of the western area is the remains of the Temple of Jupiter. The building, which measures 112 meters long and 56 meters wide, that features high columns, would have been the largest Doric temple of antiquity if its construction wasn’t interrupted with the sack of Akragas by the Carthaginians. Later, the unfinished temple was destroyed by an earthquake.
Among the ruins lies an 8 meters high telamon in a supine position, is a male statue with raised arms that originally supported the weight of the temple. However, it is a copy; the original is exhibited at the Archaeological Museum
The Temple of the Dioscuri consists of four columns and is known also as the Temple of Castor and Pollux. Built towards the end of the 5th century BC, after being destroyed by the Carthaginians it was later restored in Hellenistic style only to be destroyed again by an earthquake. What you see today dates back to 1832, the year in which the building was rebuilt using material recovered from other temples.
Immediately behind the Temple of the Dioscuri, there are few altars and small buildings which are supposed to be part of the Sanctuary of Demeter and Kore. Known as the Sanctuary of the Chthonic Divinities, it dates back to the beginning of the 6th century BC.
Travel to Sicily
Sicily is one of the most popular destinations for all those tourists who look for a perfect mix that includes; leisure, culture, good food, traditions, and beautiful weather. Therefore we have decided to talk about what are, in our opinion, six good reasons to get a trip to Sicily!
- Artistic and cultural heritage
- Natural beauties
- Mediterranean climate
- Cities of art
- Sea and beaches
Artistic and cultural heritage:
“The world has literally passed by here”
Sicily, due to its strategic position in the middle of the Mediterranean Sea, has always been a crossroads of many peoples who over the millennia have left countless artistic and cultural legacies.
From the archaeological sites of Greek and Roman eras to the Arab-Norman cathedrals, from the Late-Baroque of the Val di Noto to the Byzantine buildings (and so on) Sicily is, for this reason, the first Italian region for a number of world heritage sites according to Unesco.
Sicily is also an ideal destination for those who love nature and adventure. The island boasts in fact two natural heritage by Unesco such as the Aeolian Islands (with its seven islets, is a paradise for excursions and crystal clear sea lovers) and Mount Etna, the highest active volcano in Europe.
Very famous are also the many nature reserves such as the Egadi islands, Stromboli, the Zingaro reserve (near San Vito lo Capo), and Vendicari, in the Syracusan area.
Located right in the middle of the Mediterranean sea, Sicily has a pleasant and mild climate for most of the year. The coastal area’s temperatures generally settle around 25-26 degrees starting from April to the end of October, (with of course a peak of hot temperatures during July and August), making beaches the perfect place for that tourist who looks for some relaxation and taking a sunbath.
The food tradition in Sicily is of course typically Mediterranean and is counted among the most various and sophisticated in the whole Italian peninsula due to the countless influences of the past dominations that crossed the island along the centuries.
The typical products of the area are olive oil, citrus fruits, almonds, pistachios, and many more …
The typical Sicilian pastry such as; ice creams, cannoli, cassata, Modica’s chocolate, and granita as well as traditional cuisine and typical products such as couscous, arancini, ricotta, pasta with sardines, pasta alla norma, caponata, Ragusan and Modican scacce (focaccia) and many others.
Typical wines also deserve a particular mention; Nero d’Avola, Cerasuolo di Vittoria, Grillo, Zibibbo, Marsala and Passito di Noto.
Cities of art:
Sicily literally teems with cities of enormous artistic value, we only mention some of the most important: Ragusa Ibla, Modica, Syracuse, Catania, Palermo, Agrigento, Taormina, and Trapani.
Sea and beaches:
Sicily with its 1,152 kilometers of coastline certainly doesn’t miss beaches! Among the most popular beaches on the island we have, for example, the Isola dei Conigli in Lampedusa, the natural reserve of Vendicari, or the beaches of San Vito lo Capo and Cefalù, the Marina di Ragusa’s promenade or the suggestive Scala dei Turchi.