The pearl of Southern Italy, Sicily is the largest island in the Mediterranean, separated from Calabria (and the continent) by the Strait of Messina. It is predominantly hilly and washed by the Ionian, Tyrrhenian and Sea and the Sea of Sicily. It also includes the Aeolian Islands, the Aegadian Islands, the Pelagian Islands, Pantelleria and Ustica. |
ITS FOOD & DRINK
Cannoli, cassate, granite and almond milk in addition to many rustic dishes: you will find these and much more on the well-laid Sicilian table. To tempt your appetite, a long string of antipastos: from rice oranges, now an institution, to -cazzilli" (exquisite potato croquettes) and Catania's -crispeddi" (fritters). There are many dishes featuring aubergines (eggplant, such as -caponata," pasta alla Norma and parmigiana). As well as those based on fish. From cous cous alla trapanese to pasta with sardines and -.cca muddica" (honey and breadcrumbs). Not to mention delicacies made with tuna, swordfish, hake and dogfish. Meat plays the role of prima donna in -badduzze" (meatballs) and in -beccafico .nna cipudda" (sardines and onion). Ricotta is widely used, a little everywhere, especially in preparing sweets: it is one of the strong points of Sicilian fine cuisine. Among the sweets: -frutta alla martorana" (coloured, fruit-shaped sweets made of Pasta Reale or marzipan), cuccña (a sweet symbolizing affection that is shared with friends and relatives), -giuggiulena" and the -impanatiglie di Modica" (a sort of sweet ravioli, with a special filling made of chocolate, almonds, cinnamon, eggs, orange peel and a little bit of beef). All washed down with some good wine chosen from those produced in Marsala, Trapani, Búlice or Vittoria.
ITS SIGHTS
Sicily is more than the sea and offers its guests a wide range of alternative itineraries that appeal to different tastes and needs including nature, history and ethnic traditions. Those interested in scenery can choose from among the natures reserves of the Etna, Madonie and Nebrodi regional parks and the volcanic paradise of Pantelleria, dotted with enchanting glimpses, such as -Pertusa di Notaro" (a grotto that wafts cool air) and the characteristic -dammusi" (typical lava-stone constructions). Without, however, turning down an after excursion to Erice, where you can enjoy a spectacular sunset in religious silence over salts flats that, as the sun goes down, are transformed into a rainbow with shades from blue to ruby tending towards purple. For gourmands, there are gastronomic tours with obligatory stops in Palermo for cannoli (Sicilian pastry rolls with sweet filling), cassate (Sicilian cake containing cottage cheese, chocolate chips and candied fruit) and granite and in Modica for chocolate flavoured with chilli pepper or cinnamon from an ancient Aztec recipe. Those who want to dive into the past can choose from the Greek temples of Selinunte and Siracusa or Agrigento and Imera, the Greek-Roman theatre in Taormina and the Norman period cathedrals, especially in Palermo (Churches of the Martorana, of San Giovanni degli Eremiti and of San Cataldo). For those interested in ethnic traditions, there's the obligatory stop in Acireale to enjoy a performance of the Opera dei Pupi (Sicilian marionette theatre), which tells tales of Orlando Furioso (Roland). Etna, a volcano that offers natural spectacles that are always different, deserves a chapter of its own, as well as all of Sicily's marvellous coastline, characterised by pristine beaches and clear water, like those of the Pelagian, Aeolian and Aegadian Islands. |
