Sicily is the largest island in the Mediterranean. Formerly called Trinacria by the Greeks, she managed over time to forge a genuine cultural and gastronomic identity influenced by its numerous invasions by the Greeks, the Romans, the Normans, the Swabians, the Angevin and the Aragonese. Sicily is covered with citrus groves exhaling all around a delicious fragrance of orange blossoms. This region of Italy offers many contrasts in architecture, seascapes, mountain and volcano country.


The regional gastronomy of Sicily is very different from the rest of Italy. The numerous invasions suffered from the island over the centuries left each a trace on the culinary traditions of Sicily, contributing to create a rich and diverse gastronomy. As a matter of fact, from time immemorial, fishermen, shepherds and farmers from all sides of the island have used different ingredients for their cuisine. Nevertheless all the different traditions in Sicilian gastronomy have one thing in common: the passion for colours, creativity and fantasy. Today’s Sicilian cuisine is in part based on a skilful balance of salty-sweet and sweet and sour tastes. Oriental influence can be noticed on Sicilian bread (frequently covered with sesame seeds) and in pastry-making (the cassata siciliana). Find more information in our gastronomic guide…



Sicily is a large island; it is preferable to arrange the itinerary in advance and choose between the western and eastern part of the island if you don't have enough days.

Egadi Islands are located 15 minutes from Trapani and therefore allow greater flexibility. In contrast, the Aeolian Islands are more remote from the coasts and so require more organization. The car is in any case essential to travel to Sicily.

By plane: Palermo, Catania, Trapani, Comiso (Ragusa) airports
By train: Palermo and Messina harbours

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