Lights, colors and scents of Sicily are present in every corner.
The air is imbued with the aroma of wild rosemary, seasonal fruit that ripens on the trees, the smell of the sea or eggplants and peppers grilled by grandma when you venture into the villages.
A cascade of delights and infinite colors.
The Sicilian food and wine heritage comes directly from history, and Greek, Arab and Norman legacies are still alive and throbbing.
Syracuse was the culinary capital of the classical world since the fifth century: here was born the first school of cooks and a cookbook.
We take you to discover the history of flavors such as sweet and sour recipes, so widespread throughout Sicily, like raisins and pine nuts from the Greek food culture, like the Arabs heritage of citrus, ice cream, couscous and the famous cassata, which comes from the Arabic word casserole: quas-at.
Let’s live the contamination, live and fascinating culture in all Sicilian itineraries.
Not to mention the noble and ancient tradition of sweet wines, strong and flavored, such as Malvasia delle Lipari, Passito and Moscato di Pantelleria, Zibibbo and Marsala, famous all over the world.
Join this overwhelming for the senses, join a journey through history and flavors.