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A land of citrus fragrances: Sicily is the largest Italian island, surrounded by a crystalline sea that has nothing to envy to others. It is the seat of the Etna volcanic complex, still active today, and is home to numerous ancient monuments, islands, castles and temples. Marvel at admiring the natural beauty of the Aeolian Islands, Pelagie, Egadi, Pantelleria and Ustica, which embellish the already divine landscape in itself.

Visit the historic Taormina Theater, the natural formations of the Scala dei Turchi, the Monte di Monaco of San Vito lo Capo, the Isola dei Conigli, the Riserva dello Zingaro and the white beaches of Cefalù.

Explore the majestic castles and domes in the great cities of Palermo, Noto, Ragusa, Catania, Modica, Messina and inhale the smell of salt air from the wonderful salt marshes of Marsala and Trapani. Immerse yourself in the verdant Etna Park, in the Madonie's Park and in the Nebrodi's Park: the Nectar of the Gods awaits you.


The exuberance and warmth of this land also season good Sicilian cuisine, which with its specialties tells us about the passion and care that its people have towards good food and genuine flavors.

To whet your appetite a long string of appetizers, from rice balls, to cazzilli (delicious potato croquettes), to Catania's crispeddi (fritters).

Great attention also to rich first courses.

There are also many dishes featuring aubergines (caponata, pasta alla Norma and parmigiana), as well as those based on fish: from couscous alla trapanese to pasta with sardeo 'cca muddica. Without disdaining delicacies full of tuna, swordfish, hake and dogfish. The role of primadonna in the badduzze (polpette) and in the beccafico 'nna cipudda belongs to the meat.

And finally the famous Sicilian pastry shop where ricotta and almond paste reign supreme. Just think of the delights prepared for the Christmas holidays.