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SICILIA

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The largest Italian island, which is completely different from the Italian mainland, not only for its dialect, but also for its cuisine and way of life. It is given historically, Sicily has been under the influence of perhaps all the important conquerors since the time of ancient Greece. They have left an incredible amount of monuments and impressive cities on the island, literally spread all over the country. The most important are Syracuse, Monreale, Agrigento, Noto, Catania, Palermo, Ragusa, but also the impressive town of Taormina near the often visited Etna volcano,  or the fishing town of Trapani on the opposite side of the island. But not only history and monuments are what attracts visitors from all over the world annually to come to  Sicily. There are also beautiful beaches, natural sights, seaside nature reserves, as well as Lipari or otherwise the Aeolian Islands, an archipelago of seven volcanic islands north of Sicily, headed by Lipari and Stromboli – with its ever-active volcano. From the Italian mainland, Sicily is just a 20-minute ferry ride away. In the past this place was one of the most sophisticated myths because there was almost continuous water swirl and the place was connected with the mythical monsters Skylla and Charybda. The most deliciouos from the local cuisine are probalbly desserts – ice cassata (ice cream allegedly originated on the island by a mixture of snow from Etna, sugar and fruit juices already in times of Arab domination) and cannoli (tubes filled with ricotta cheese and often chocolate-covered chocolate). Many fish and pasta are  consumed, often in combination with each other. At the stalls you can buy delicious arancini (fried rice balls filled in many ways), or taste excellent local wine – Marsala, Corvo or Regaleali.

More at http://pti.regione.sicilia.it/portal/page/portal/SIT_PORTALE.