Sicily

The island is the largest one in the Mediterranean sea (it is also the largest Italian region). It has undergone during the centuries strong influences from various people and traditions; in this sense it holds several traditions from other cultures: the Greek one witnessed by the ruins in Siracusa, Agrigento, Taormina and Selinunte; the Norman buildings as in Palermo, Monreale, Cefalù. Oriental and bizantine ruins can be found in several cities of the region such as in Catania, Ragusa, Acireale, Comiso, Noto (also famous for its bizantine cathedral).

The region is widely known for its particular scents and flavours such as the orange flowers the so called zagare The typical regional dishes are: fish dishes, tuna, swordfish, anchovies, pasta con le sarde (spaghetti with sarde), pasta di mandorle (biscuits with almonds paste), cannoli siciliani (cannoli filled with ricotta cream and candied fruit). The most important cheeses include: Pecorino siciliano, formaggio ragusano, caciocavallo. Among the best and most characteristic wines the following ones can be listed: Marsala, Moscato di Noto, Malvasia delle Lipari, Moscato e Moscato passito di Pantellleria.