Sicily is the largest island in Italy and in the Mediterranean, a surprising country rich in history and tradition, where art and culture blend with beautiful natural beauty. As Federico di Svevia, King of Sicily, exclaimed, “I do not envy the heavenly God, for I am very pleased to be able to live in Sicily.” It boasts beautiful sea and beautiful beaches, such as the island of Králikov, whose beach is ranked among the most beautiful in the world. San Vito Lo Capo, the western end of the island has beautiful beaches, unique archeological sites and spectacular nature, such as the Zingaro Reserve. Sicily also includes seven inhabited Aeolian islands, the most famous of which is the island of Vulcano.


Sicilian cuisine is known and loved all over the world. Typical Sicilian food begins at best with a very rich menu of appetizers. From a simple combination of olives, cheese and salami to the classic Capponata (fried vegetables flavored with tomatoes and sweet and sour sauce), or Parmigiana, fried eggplants, baked with tomatoes, basil, garlic and one or more cheeses. The most typical pastas are Pasta alla Norma, which originate in Catania (usually macaroni with tomato sauce, eggplant and salty risotto), pasta with sardines or Trapanese pasta, which you can enjoy with a local pesto prepared from tomatoes, basil, garlic, almonds and Pecorino cheese. The best Sicilian specialties include fish. You should definitely try the Beccafico sardines, a tasty fish roll with Pecorino cheese and raisins. Those who prefer meat should taste Falsomagro or “Bruciuluni” stuffed with cheese and vegetables or Arancini, fried rice balls stuffed with tomatoes, meat sauce or fish. Does anyone offer you dessert? In Sicily, it is better not to decline the invitation, because desserts are real delicacies. The most famous is Cannolo, filled with fresh sheep roe, chocolate chips and orange peel or pistachios, no less famous is Cassata Siciliana prepared from roe, chocolate chips, candied fruit and marzipan. Among the wines are the most famous brands Nero D’Avola, wines from Mount Etna, such as Etna Rosso, Faro and Etna Bianco, Alcamo in the Trapani and Palermo regions, Moscato di Noto, Marsala and Zibibbo from Pantelleria.