Sicily Main | Description | Hotels | Map WHY SICILY? Possibly more preserved Greek ruins than exist in Greece! Walk through the Valley of the Temples in Agrigento Adventuresome types can get up close to Mount Etna See the Taormina Greek amphitheater from the 3rd century BC History buffs will not want to miss Palermo, Syracusa and Ragusa Visit Marsala for wine; Caltagirone for pottery (pictured right: Lipari) Nature and history have combined to give Sicily its most striking feature: impressive monuments of the past set against backgrounds of astonishing natural beauty. Climb the hill to the 3rd century BC Greek amphitheater at Taormina and experience a setting where nature enhances art: on one side stretches the dramatic, jagged coastline of the azure blue Ionian Sea, on the other, snow capped Mt. Etna. The 12th century cathedral at Monreale, a masterpiece of Norman architecture famous for its dazzling mosaics, commands unsurpassed views down the Conca d’Oro Valley, with Palermo and its bay visible in the distance. With its location in the middle of the Mediterranean Sea, Sicily became a bridge between the civilizations of the East and West. Peoples from the southern Mediterranean, including the Phoenicians, were the earliest settlers, but the island’s growth, prosperity and cultural development began with Greek colonization in the 8th century BC. The powerful city-states of Syracuse, Catania, Selinute and Agrigento competed with each other to construct the most spectacular temples. The hauntingly beautiful Valley of the Temples, built parallel to the sea at Agrigento, are some of the best preserved outside of Greece. The Romans arrived in the 2nd century BC, followed by the Arabs, Normans, French, Spanish and finally the Bourbons. Churches, temples, gardens, palaces and theaters from these civilizations are scattered throughout the island. However, it was during the Arab domination in the 9th and 10th centuries when Sicily’s influence in trade and culture expanded, while the Norman occupation in the 11th and 12th centuries was a major artistic influence, leaving behind exquisite churches and palaces of Arab-Byzantine style. Sicily has a remarkably varied landscape, with a mountainous interior, hills and plateaus, and a wildly beautiful coastline of rocky promontories, sheer cliffs, fine sand beaches, tiny coves and clear waters. Off shore are groups of smaller islands, some of volcanic origin; Stromboli, off the northern coast, has an active volcano. Breathtaking vistas abound: the semi-tropical landscape of lemon groves and pine forests; miles of sparkling sea shore dotted by small fishing villages; and towering mountains framed by a brilliant blue sky. With its mild climate and volcanic enriched soil, Sicily is an important agricultural center, growing vegetables and citrus fruit, including the famous blood oranges, and producing olive oil and wine. Luxuriant gardens with exotic plants grace the major cities, including Palermo, the capital. Sicilian cuisine is an adventure in history. Its cooking speaks of its complicated history of invasions and occupations as well as of the fresh flavors of the land and the bounty of the sea. There is cuscus (couscous) from Trapani, an Arab legacy, served with a fish stew. Pasta con le sarde, with fresh anchovies, is traditional. Bottarga, tuna roe that has been salted and pressed, tops pasta in the renowned spaghetti alla siracusana. Sfinciuni di San Vito, a stuffed focaccia, is not to be missed, nor is caponata, a sensuous dish of eggplant, celery and onions that are fried separately and cooked briefly in a sweet and sour sauce that includes tomatoes, raisins, pine nuts, vinegar, and a pinch of sugar. Farsumagru, a meat roll filled with cheese, sausage and boiled eggs is one of the island’s classic meat dishes, and piscispada alla ghiotta, an exuberant swordfish preparation, its most famous fish dish. Cassata, a sponge cake with ricotta, chocolate, candied fruits and pistachios, is the most beloved Sicilian dessert; ricotta-stuffed cannoli are known throughout the world. Cubbaita, a nougat with honey, almonds, and sesame seeds, speaks of Arab influence. Some of Italy’s best ice cream is made in Sicily, and little can rival the sweetness of its fruit. Sicily produces a number of great wines, most of them sweet: Marsala, Malvasia delle Lipari, and Moscato. Excellent table wines are made on the Regaleali estate; other outstanding ones are Etna, Alcamo, Corvo, Faro, and Ombra.