The Lands of Nisseno, located in the heart of Sicily, are one of the ideal destinations for those seeking an authentic rural tourism experience. Here, every journey becomes an immersion into unspoiled hilly landscapes, farming traditions, local craftsmanship, and genuine flavors. Still far from mass tourism, this area is perfect for travelers looking for a direct connection with the region’s nature, culture, and people.
In the Lands of Nisseno, visitors are not mere spectators but active participants. They can:
These activities are designed to fully immerse visitors in an authentic rural lifestyle, ideal for couples, families, and small groups seeking experiential tourism in Sicily.
The heart of the experience is food. The agri-food products of the Lands of Nisseno tell the story of the land: extra virgin olive oil, wine, ancient Sicilian grains, and traditional cheeses. Many local farms offer:
Perfect activities for those who want to closely explore the excellence of sustainable Sicilian agriculture.
Staying in the Lands of Nisseno means joining a network of widespread rural hospitality: farm stays, countryside holiday homes, restored farmhouses, and eco-museums that tell the story of the land. Walking, cycling, or horseback riding along the Sicilian rural trails allows for a slow and meaningful exploration of the region.
Among olive groves, vineyards, and wheat fields, every view becomes an invitation to reconnect with the landscape — and with oneself.
Discover itineraries, farms, events, and immersive experiences on Discovering Rural Sicily, the dedicated portal for rural tourism in Sicily.
Let yourself be guided by the land’s slow rhythm. The Lands of Nisseno are waiting for you.
Visitare le Aci significa scoprire un concentrato di tipicità uniche attraverso offerte che spaziano dalla tradizione della pasticceria all’innovazione della cucina di chef di primo piano: dalle classiche colazioni con granita e brioche, così note ai locali e così uniche rispetto al panorama italiano e internazionale, ai pranzi di pesce fresco; dalla rosticceria introvabile altrove nella sua forma autentica, come la “tavola calda” siciliana, ai dolci della tradizione. Ogni angolo delle Terre di Aci racconta un gusto, una storia ed un’identità. Ti raccontiamo come potresti impreziosire ogni gustosa giornata e… dove, scorrendo la pagina.
Especially in summer—which in the Aci area lasts climatically between four and six months—the day often begins in the sweetest way: with artisanal granita served with a brioche col tuppo. It is much more than a breakfast: a ritual shared across generations. Among the most beloved pairings are almond and chocolate or coffee, but there is no shortage of flavors such as black mulberry, pistachio, peach, and strawberry, and above all the unmistakable granita made with Etna Lemon PGI. Celebrated on many occasions by the consortium of the same name, it showcases the mastery of true “artisans of the craft” and stands as an emblem of a classic method of preparation that wins over tourists, enthusiasts, and TV hosts time and again. The classic brioche col tuppo, soft and fragrant, takes its name from the traditional Sicilian women’s chignon hairstyle. The custom is to tear off the tuppo first and dip it into the granita, following local tradition. Every pastry shop has its own version: richer in butter, sweeter, with long leavening times, or flavored with vanilla and orange.
Tra una capatina al mare e una passeggiata tra le strade barocche delle Aci, è inevitabile lasciarsi tentare dalla pasticceria locale, dove ogni dolce ha una storia. Corredano le esposizioni cannoli di ricotta, cassatelle e paste di mandorla, tesori di sapore legati a feste religiose e folclore, come anche a ricorrenze e tradizioni familiari tramandate da generazioni. Ma accanto alla tradizione, diversi creativi maestri hanno saputo innovare con originalità e rispetto per il territorio. Tanti meritevoli pasticceri e maestri gelatai hanno saputo elevare a simbolo locale il limone verdello, agrume tipico delle Aci grazie alle “forzature” condotte dagli agricoltori in fase di maturazione. Con semifreddi gelati artigianali, diversi produttori storici locali danno golosa voce a un frutto che parla di estate, di freschezza, di Sicilia jonico etnea autentica. Ogni morso può diventare una scoperta, quasi una porta aperta su un racconto di terra, passione e memoria.
From noon onwards, the Lands of Aci and its cuisine intertwine in a narrative of taste and identity that spans landscapes, villages, and traditions. There are two distinct gastronomic souls, each offering a variety of table delights: the maritime cuisine typical of the seaside villages, and the rustic, convivial cuisine of the historic heart of the Aci area. Among the renowned seaside restaurants, where the fresh catch of the day takes center stage, it’s easy to enjoy Mediterranean seafood with shellfish and cliffside specialties, presented in tasting experiences that are always new and challenging.
And how could one not mention the osterias that have marked Acireale’s history—historic local establishments, celebrated by both residents and tourists for their hospitality, genuine cuisine, and generous portions, almost like living archives of memory. Fresh fish dishes, homemade pasta, and traditional specialties make the Aci area a must-visit for anyone wanting to savor authentic flavors in a familiar, welcoming atmosphere, as if time had paused in this slice of Eastern Sicily, perfect for a memorable snapshot.
Nel cuore del pomeriggio, ma per la verità a qualunque ora utile ai tempi digestivi nostrani, la risposta agli appetiti più golosi è la citata tavola calda, se possibile con rivisitazioni in chiave moderna che custodiscono storia e sfidano la modernità. Re indiscusso è l’arancino (nelle Aci il genere maschile non si discute), ripieno di ragù, burro ma anche in varianti creative come funghi o salmone. Un esempio d’eccellenza innovativa? Senza dubbio quello al cavolo trunzo, peraltro come presentato anche al G7 di Siracusa nel 2024, portando in una sede internazionale un prodotto che è emblema del territorio. Accanto agli arancini, non mancano cipolline, cartocciate, pizzette e bombe salate: un vero tour del gusto in formato tascabile, che esiste solo qui in Sicilia e ha trovato in diversi locali una perfetta sintesi di peculiarità tradizionale spinta verso creatività a base di presidi slow food e nuove frontiere della “tavola calda” nostrana.
Among many distinctive offerings, there are restaurants that deserve a spot in the Michelin Guide, leaving nothing to chance in terms of courtesy, elegance, and presentation. Renowned chefs in the Aci area stand out on multiple occasions for their territorial cuisine paired with ambitious innovative paths, particularly in the delicious use of Cavolo Trunzo di Aci, a Slow Food presidium, interpreted in refined and authentic dishes. Cavolo trunzo, with its bold flavor and rich beneficial properties, has become the symbol of a new gastronomic awareness, combining remarkable organoleptic qualities—now the subject of advanced studies—with a centuries-old sense of identity pride. For a tasty pizza, the Aci area offers numerous typical and panoramic venues: some stand out for their dedication, winning awards for long-fermented doughs and near-zero kilometer ingredients, embodying a slow food philosophy where pizza becomes a canvas telling the story of the territory, featuring pistachio, wild thyme, cavolo trunzo, and many other standout ingredients.
Visiting the Aci area is not just about admiring the sea stacks or strolling through Baroque alleys. It is also about letting your palate guide you, from the renowned cheeses of Aci Bonaccorsi to the enviable fresh catch, all the way to discovering the most authentic soul of these Ionian-Etnean corners of Sicily, among which stand out the lupini di Aci Catena, a local “superfood” from the Piano Reitana area. From the fragrant brioche of the traditional tavola calda to the creations of contemporary chefs, every flavor holds a story of memory, land, and passion. The advice for the curious traveler is simple: sit down calmly, exchange a few words with those who cook, and let yourself be guided. Here, food remains intimate and convivial—an invitation to explore local traditions, seasonality, and the creativity that can reinvent even a humble vegetable like cavolo trunzo. Dining in the Aci area is, ultimately, one of the most profound ways to truly experience it.
Here is a selection of recommendations from local operators who have made their contacts available to travelers thanks to GAL Terre di Aci:
In 1776, a French traveler, Jean-Marie Roland de la Platière, economist and future Minister of the Interior under Louis XVI, lamented not finding the famous Aci that flowed in front of the hermitage of St. Anna and which some lava, as barbaric as the Cyclops, would have destroyed again.
He, recalling that he had been kindly hosted by the hermits, was enchanted by the stunning panorama he glimpsed from above, immersed in the forest which, according to his description, stretched to the gates of Aci. Roland de la Platière spoke of 15 hermits and described them as vigorous men who plowed the fields, carded, spun and wove wool, worked wood, and used the lathe.
In a deed by notary Francesco Rossi of Aci Sant’Antonio and San Filippo, mention is made of a small church dedicated to Saint Anna, located in the Aci San Filippo district. In the Menologio of the hermitage, a manuscript by one of the first hermits—Fra Andrea Musumeci of Acireale—it is written that in 1740, the founder of the hermitage, Fra Rosario Campione, and Father Mariano Patanè went to that place where two hermits lived, Fra Mario Finocchiaro and Fra Giuseppe Piscitelli, and there found a small church, poor and lacking everything, covered inside and out with ivy, with one or two rooms poorer than the church itself and in very poor condition.
Thanks to the generosity of Canon Mario Finocchiaro, cantor of the Collegiate Church of Aci S. Filippo, who in 1744 had donated a plot of land to Campione, other cells began to rise around that church. There were further donations: even the Princes of Campofiorito, according to Monsignor Salvatore Bella, contributed significantly to the construction of the hermitage.
The work, completed in 1756, was carried out by the hermits, who in the meantime had followed Campione, under the guidance of two masons from Aci S. Antonio: Alfio Grasso and his son Concetto, who in 1761 also became a hermit, taking the name Fra Arcangelo.
The hermitage of Saint Anna is mentioned by Canon Giuseppe Recupero in his Storia naturale e generale dell’Etna (1815): “I cannot help but mention a church that stands above Aci S. Filippo with the title of St. Anna, which, although surrounded by a dense oak forest, is still in a very elevated and pleasant place, because it overlooks the underlying countryside, from where one enjoys a delightful and wide perspective. In 1734, a very devout man, dressed in hermitic attire, called Fra Giuseppe Piscitelli from the city of Cerreto, Kingdom of Naples, retired there. He led an exemplary life there until 1740, when Fra Rosario Campione, then a hermit of the Church of Loreto near the city of Acireale, arrived”.
In September 1904, an article appeared in the magazine Emporium, Luoghi romiti: su e giù per il Bosco Etneo by Giovanni Paternò Castello, in which the Hermitage of Saint Anna was discussed.
“And now we come to the Hermitage of Saint Anna, the quintessential solitary and picturesque place. The road from Valverde leading there is a continuous succession of superb views and marvelous chasms. Holly and oak everywhere, clinging among the gaps of erratic boulders forming the hills on the right and left of the path, if one can call it a road, a steep and rocky trail difficult even for pedestrians, but making the place even more solitary. The position of the hermitage is enchanting. From the terrace of the church one enjoys a splendid horizon! The towns of S. Filippo, Aci-Catena, Aci-Reale, S. Lucia, and Platani lie cheerfully among the dark tropical vegetation like pure white patches of snow. In the distance, Capo Mulini stretches into the sea with the watchful tower of Saint Anna, still ready to signal corsairs. To the left, Taormina, over which rises the cliff of Mola always surrounded by clouds, reflects gently on the waves. Behind, majestic Etna, the mountain of the Cyclopes, dominates with its peak, land, and sea, and serves as the backdrop to the scene below; in front, at noon, the Ionian Sea, the bluest of seas, and the far-off mountains of the Calabrian coast, barely visible as faint clouds between atmospheric layers. A more fitting place for a man to remain ecstatic before the divine work could not have been found by the founder of the hermitage.” The Hermitage, recently restored and owned by the Episcopal Curia of Acireale, still stands today as a unique place in all of Sicily and is visitable by appointment or on certain liturgical occasions.
Nel cuore del territorio etneo, tra l’Etna e il mare, sorge Aci Sant’Antonio, la “Città del carretto siciliano”. La leggenda vuole che, come le altri Aci che sorgono nel verde più lussureggiante della Sicilia, tragga le sue origini dalla mitica Xiphonia, e il suo nome sia collegato a quello del pastore Aci citato dai classici. Al di là della leggenda, le notizie storiche risalgono al 1169, quando il primo insediamento della zona di origine greca (“Jachium”) venne distrutto da un’eruzione: gli abitanti dei luoghi devastati ritirandosi in parte in una contrada ricca di vegetazione diedero vita al borgo del Casalotto.
Quasi cinquecento anni dopo, in seguito a una sempre più forte necessità d’autonomia, il borgo ottenne dal Vicerè di Palermo la scissione da Aquilia (oggi Acireale) che crescendo aveva inglobato diversi centri, che nel tempo riuscirono ad autodeterminarsi. Nacque quindi Aci Sant’Antonio, che crebbe sempre più, tanto da meritare l’appellativo “totius Acis mater et caput”. Nel 1826, poi, un Regio Decreto la separò da Aci San Filippo e Aci Catena, conferendo alla prima l’investitura di capo del mandamento. Il XVIII secolo rappresentò un periodo fiorente, soprattutto nell’ambito del commercio, con il prospero sviluppo dei carrettieri che fece nascere l’arte del carretto, dalla costruzione alla decorazione, portata nei decenni al massimo livello dal maestro di fama internazionale Domenico Di Mauro, morto a 103 anni nel 2016. Il carretto, divenuto quasi una tela per artisti il cui nome ha valicato mare, Alpi e continenti, ha oggi un museo dedicato, che oltre a diversi esemplari di grande pregio e valore conserva anche una piccola bottega nella quale operano alcuni giovani e già affermati maestri. La connotazione definitiva del Comune, infine, risale al 1951, anno del distacco del territorio di Valverde.
Today, the historic center radiates from one of the most important palaces, which has also served as a film set: Palazzo Riggio-Carcaci, from which a street, Via Vittorio Emanuele, begins and, if traveled in its entirety, would lead all the way to Mount Etna. Ideally, however, the street, passing through an intersection known as Quattru Cantuneri (with buildings featuring a typical Sicilian urban motif, with symmetrical windows, corbels, and balconies), a former cloistered convent from 1812, and a marvelous example of Baroque architecture such as Palazzo Puglisi (with a main entrance whose stone bears the year 1799), culminates with the façade of the Church of San Michele, which on its right faces the Church of San Biagio (with an irregular façade that makes its structure captivating) and on the left Piazza Maggiore and the third and most important of the nearby central places of worship, the imposing Mother Church with its façade (designed by architect Battaglia) divided into two levels with semi-columns connected by pediments.
The church is dedicated to the patron saint, Anthony the Abbot, celebrated on January 17 and honored every other summer with a grand event capable of attracting thousands of devotees: in August, with its ancient statue, the four candelore—enormous works of art typical of the Catania area—are carried through the streets by several bearers. One of these, considered the most imposing in the territory, is called ’U Tronu, and its bearers are admired as much as the structure itself.
Finally, numerous historic and religious buildings are scattered throughout the territory, which, with its fifteen square kilometers, almost reaches the Ionian coast and enjoys the mountain air.
Today, the historic center radiates from one of the most important palaces, which has also served as a film set: Palazzo Riggio-Carcaci, from which a street, Via Vittorio Emanuele, begins and, if traveled in its entirety, would lead all the way to Mount Etna. Ideally, however, the street, passing through an intersection known as Quattru Cantuneri (with buildings featuring a typical Sicilian urban motif, with symmetrical windows, corbels, and balconies), a former cloistered convent from 1812, and a marvelous example of Baroque architecture such as Palazzo Puglisi (with a main entrance whose stone bears the year 1799), culminates with the façade of the Church of San Michele, which on its right faces the Church of San Biagio (with an irregular façade that makes its structure captivating) and on the left Piazza Maggiore and the third and most important of the nearby central places of worship, the imposing Mother Church with its façade (designed by architect Battaglia) divided into two levels with semi-columns connected by pediments.
The church is dedicated to the patron saint, Anthony the Abbot, celebrated on January 17 and honored every other summer with a grand event capable of attracting thousands of devotees: in August, with its ancient statue, the four candelore—enormous works of art typical of the Catania area—are carried through the streets by several bearers. One of these, considered the most imposing in the territory, is called ’U Tronu, and its bearers are admired as much as the structure itself.
Finally, numerous historic and religious buildings are scattered throughout the territory, which, with its fifteen square kilometers, almost reaches the Ionian coast and enjoys the mountain air.
The feast of the patron saint of Aci Sant’Antonio, Saint Anthony the Abbot, is a deeply felt celebration that takes place every year in January, on the solemnity of the hermit of the Thebaid, and every two years in August, on the third Sunday of the month, when the event known by the locals as “’A festa ranni” is celebrated.
It is a patronal festival with very ancient origins, actively involving the entire local community. During the celebrations, managed every two years by a different organizing committee, the statue of the Saint is carried in procession through the streets of the town, accompanied by songs and prayers, and includes, among other things, the blessing of animals, over which Saint Anthony is traditionally considered protector.
The central festive day begins with the ringing of the bells and cannon fire. This is followed by Eucharistic celebrations and the blessing of bread, with the climax being the unveiling of the statue of the Saint, which is displayed for the veneration of the faithful.
The evening procession then sees the statue of Saint Anthony the Abbot carried on an artistic “vara,” a decorated platform with Corinthian columns, arches, and silver lamps. Along with the “vara,” the four cerei—the “candelore,” enormous wooden works of ancient historical memory—parade through the streets of the town center, representing four civic categories: the Peasants’ Cereo, also known as “’U Tronu” for its size, making it the largest in the territory, dating back to 1896; the Master Artisans and Workers’ Cereo, dating back to 1911, also called “’A Signurina”; the Cart Drivers/Merchants’ Cereo, also from 1911, which preserves elements recalling the Sicilian cart; and finally, the Farmers’ (or Employees’) Cereo, built in 1947, also called “La Bomboniera” for its refined style. It is customary that, during a grand fireworks display, the cerei perform dances, with the bearers almost competing to execute the best movements for an extended duration, despite the weight of the works they carry. At the end of the fireworks, each cereo is positioned in front of the saint’s platform as a sign of devotion. A truly spectacular event, capable of attracting a large number of visitors.
Lo Shinrin Yoku, o "bagno nella foresta", è una pratica giapponese che promuove il benessere attraverso l'immersione consapevole nella natura. Camminare lentamente tra gli alberi, respirare profondamente e ascoltare i suoni del bosco aiuta a ridurre lo stress, migliorare l'umore e rafforzare il sistema immunitario.
Gaspare Armato, psicologo e psicoterapeuta cognitivista, ha introdotto lo Shinrin Yoku in Sicilia, in particolare tra Palermo e Montevago. La sua formazione, influenzata da esperti come Stefano Mancuso e Gianni Liotti, lo ha portato a integrare la Psicologia Ambientale e la Medicina Forestale per promuovere il benessere attraverso la connessione con la natura.
Montevago, situata nella Valle del Belice, è un luogo simbolo di resilienza. Dopo il devastante terremoto del 1968, la comunità ha lavorato per ricostruire non solo le strutture, ma anche il legame con l'ambiente circostante. Oggi, Montevago offre un contesto ideale per praticare lo Shinrin Yoku, grazie ai suoi paesaggi naturali e alla tranquillità che li caratterizza.
Praticare lo Shinrin Yoku a Montevago significa vivere un'esperienza autentica nella Sicilia rurale. È un'opportunità per rallentare, riconnettersi con se stessi e con l'ambiente, e riscoprire il valore del silenzio e della contemplazione.
Scopri come la natura può diventare una fonte di benessere e spiritualità, e pianifica la tua esperienza immersiva nella Sicilia più autentica.
Le cooking class di Casa Planeta offrono un'immersione nella tradizione culinaria siciliana, guidate dallo chef Angelo Pumilia. In una cucina luminosa con vista sui vigneti e sul mare, i partecipanti apprendono ricette tramandate da generazioni, esplorando l'arte della preparazione e della presentazione dei piatti.
Partecipare a una cooking class di Casa Planeta significa vivere un'esperienza autentica, dove la passione per la cucina si fonde con l'amore per la terra. Un'occasione per scoprire i sapori, i profumi e le storie che rendono unica la tradizione gastronomica siciliana.
Un'opportunità imperdibile per esplorare la Sicilia più autentica attraverso la sua cucina.
Situata a 6 km da Sambuca di Sicilia, MaMaTerra Casa SanGiacomo è un'azienda agricola biologica a conduzione familiare che si estende su 18 ettari di colline coltivate a grano, sulla, ulivi e ospita 15 animali tra pony, asini e altri. Dal 2004, l'azienda adotta pratiche agricole sostenibili e, dal 2024, ha intrapreso un percorso per diventare una fattoria sociale, offrendo esperienze educative e inclusive per tutte le età.
MaMaTerra propone una varietà di attività che combinano apprendimento, manualità e contatto con la natura:
Le attività di MaMaTerra sono pensate per un massimo di 14 partecipanti, garantendo un'esperienza personalizzata e coinvolgente. Le giornate in fattoria sono ideali per famiglie, scuole e gruppi che desiderano vivere un'esperienza autentica nella campagna siciliana.
Un'opportunità unica per avvicinarsi alla natura, apprendere pratiche sostenibili e vivere la Sicilia rurale in modo autentico.
Nel cuore della Valle del Belice, dove il paesaggio racconta storie millenarie di pietra, ulivi e luce, nasce Salemi Ceramics: un laboratorio di ceramica internazionale che unisce il fascino dell’<strong’artigianato contemporaneo con l’atmosfera unica di uno dei borghi più affascinanti della Sicilia.
Gli spazi del laboratorio sono ospitati all’interno del Chiostro di Sant’Agostino, un gioiello architettonico risalente al XV secolo. Tra colonne in pietra, archi gotici e silenziosi cortili interni, prende forma un’esperienza creativa profonda, che si nutre del ritmo lento della natura, della cultura siciliana e dell’energia dell’argilla.
Salemi Ceramics propone corsi intensivi per ogni livello, pensati per trasformare il tempo in Sicilia in un momento di scoperta personale. I programmi includono:
Ogni percorso è accompagnato da momenti di relax, con pratiche di yoga, passeggiate nella campagna trapanese e degustazioni locali.
A Salemi si incontrano viaggiatori, artisti e appassionati provenienti da ogni parte del mondo. Il laboratorio è anche uno spazio di dialogo, dove la tradizione ceramica siciliana si intreccia con linguaggi contemporanei e visioni globali, restituendo oggetti unici che raccontano esperienze, emozioni e connessioni.
Partecipare a un corso di Salemi Ceramics significa molto più che apprendere una tecnica: è un invito a rallentare, a toccare con mano la bellezza della semplicità e a lasciarsi ispirare dai ritmi autentici della Sicilia rurale. Dalla terra nasce la creta, dalla creta nasce la forma, e dalla forma nasce una storia che profuma di Mediterraneo.
La Valle del Belice è un territorio dove il tempo sembra scorrere al ritmo delle stagioni agricole. Qui, l’olivo Nocellara del Belice domina il paesaggio con il suo fogliame argentato e i suoi tronchi nodosi. Da questa varietà pregiata nasce uno degli oli extravergine più rinomati al mondo, DOP dal 1998, simbolo di un’identità culturale ed economica profondamente radicata.
L’oleoturismo in questa parte di Sicilia offre molto più di una semplice visita guidata: è un’immersione nella vita contadina, un dialogo silenzioso con la terra. Si può partecipare a:
Il periodo migliore per vivere l’oleoturismo nella Valle del Belice è tra ottobre e novembre, durante la raccolta delle olive. In questo periodo molte aziende aprono le loro porte ai visitatori, offrendo esperienze partecipative come la raccolta a mano e la molitura tradizionale.
L’olio qui non è solo un prodotto, ma un patrimonio culturale. Ogni bottiglia racconta una storia fatta di fatica, conoscenza tramandata e rispetto per l’ambiente. L’oleoturismo diventa così un mezzo per valorizzare l’agricoltura sostenibile e promuovere un turismo lento, consapevole, rispettoso delle comunità locali.
Con Rural Sicily puoi scoprire esperienze oleoturistiche autentiche nella Valle del Belice: itinerari personalizzati, visite in aziende agricole a conduzione familiare, eventi stagionali e percorsi didattici. Un modo per entrare in contatto con l’anima più vera della Sicilia, camminando tra ulivi millenari e assaporando il frutto più prezioso di questa terra.
The Sanctuary of the Madonna di Valverde, Between Faith and Legend The Sanctuary of the Madonna di Valverde, located in the inland area of the Aci territory, is one of the oldest Marian places of worship in Sicily. Its origin is intertwined with a fascinating legend: the conversion of the bandit Dionisio, who was touched by divine grace following an apparition of the Madonna.
This story, handed down through the centuries, has made the sanctuary a pilgrimage destination and symbol of spiritual rebirth, deeply rooting it in Sicilian folk tradition.
Nel giugno del 1038, durante l’ultimo periodo della dominazione araba in Sicilia, un viandante di nome Egidio fu assalito da un brigante, Dionisio, nell’altopiano della Vallis Viridis. Egidio, devoto della Vergine Maria, invocò la sua protezione. Una voce celeste risuonò nella valle: «Dionisio, deponi quell’arma… e cessa questa vita di brigantaggio».
Il miracolo avvenne: Egidio fu salvo e Dionisio si convertì, scegliendo la via dell’eremitaggio.
Dionysius had three visions of the Virgin Mary: in the first, she asked him to build a church and involve the priests and the people; in the second, she showed him a miraculous spring that can still be seen today in the Fontana district; in the third apparition, the Virgin Mary appeared to him on a cloud, crowned and holding the Child in her arms. Her image was miraculously imprinted on a pillar of the sanctuary, which is now venerated with great devotion.
The sanctuary has its roots in the 13th century, when the population built a small church around a votive shrine dedicated to the Virgin Mary. The presence of the Confraternity of Mercy is documented as early as 1223, confirming the long history of worship.
In 1296, the sanctuary was consecrated at the behest of Frederick II of Aragon. In 1446, it was granted the title of sacramental church. A major expansion followed in the 16th century and, after the disastrous earthquake of 1693, it was rebuilt with the addition of a convent, at the behest of Prince Stefano Riggio, and entrusted to the Discalced Augustinians. The miraculous pillar remained intact, with only a single crack on the Virgin's halo.
The current architecture of the sanctuary is the result of various interventions between the 16th and 18th centuries. Among the most characteristic elements are:
The colonnade with columns in lava stone and thirteen convent windows;
The harmonious façade with arches and columns;
The late 15th-century portal, decorated with floral motifs and twisted columns;
The white stone crest of the Riggio princes.
Next to the bell tower is a lava stone base engraved with the date 1559, evidence of the complex's long history.
Inside, the sanctuary houses numerous polychrome marble altars. Among the most important are:
The high altar is made of precious marble, while the altar of the miraculous pillar is in Baroque style. The painting is protected by a finely crafted silver door.
Also worth mentioning:
The cloister contains monochrome paintings on the Mysteries of the Rosary, a statue of St. Augustine, and modern panels dedicated to pilgrimages.
Every year, on the last Sunday of August, Valverde celebrates the Madonna with three days of festivities that blend spirituality and tradition. The procession, liturgical celebrations, fireworks, and illuminations transform the town into a vibrant center of devotion.
The Santuario di Maria Santissima di Valverde represents a veritable unicum in the Sicilian religious panorama. A place of history, art and faith, it continues to be a point of reference for the faithful and a treasure chest of collective memory.
A place that tells a story of conversion, resilience and hope, handed down from generation to generation.
The lupin bean of Aci Catena represents an agricultural and cultural excellence of eastern Sicily, a symbol of a farming tradition that has its roots in time. Belonging to the Fabaceae family, it finds a particularly favourable natural habitat in the Aci area. From an agronomic point of view, it stands out for its extraordinary adaptability: we are talking about a real “superfood”. It grows in almost all climates, is resistant to cold and thrives even in poor, sandy and loose soils; it prefers sub-acidic or acidic soils, avoiding sub-alkaline or alkaline ones. Thanks to the volcanic nature of the soil of Mount Etna, with its fertile and mineral-rich soils, and a mild climate, this crop thrives easily in the area.
Historically considered a poor man's food, it is now recognised as a valuable source of nutrients. Rich in vegetable protein, it also contains a good amount of soluble and insoluble fibre, which is beneficial for intestinal regularity and cholesterol control. It is naturally gluten-free and is a suitable choice for those following vegetarian, vegan or gluten-free diets. From a nutritional point of view, lupin also offers a balanced combination of omega-3 and omega-6, as well as vitamin E and minerals such as manganese, iron and zinc. It also contains gamma conglutinin, a protein with an insulin-mimetic effect that can help regulate blood sugar levels. These properties make lupin an ally in the prevention of cardiovascular and metabolic diseases. It is no coincidence that in recent years it has also been re-evaluated in the medical and zootechnical fields. It is considered a natural alternative to soya in organic feed.
Lupin seeds require careful processing before they can be consumed, as they contain bitter alkaloids which, if present in high concentrations, can be toxic: traditionally, they are soaked for a long time, then boiled and left to rest in salted water. This removes these unpleasant substances and makes the legume safe and tasty. In recent years, thanks to the spread of sweet lupin varieties, the presence of alkaloids has been significantly reduced, simplifying their preparation. In addition, modern hygiene standards require them to be sold in sealed packages, unlike in the past. Previously, lupins were sold loose in characteristic “bachi” and packaged by hand with straw paper, according to an ancient tradition.
In the heart of the Reitana area, in Aci San Filippo, a hamlet of the Municipality of Aci Catena, the artisanal processing of lupines has been passed down for over 250 years, thanks in large part to the historic commitment of the Chiarenza family. During the difficult times of the war, processed lupines even served as a form of barter between families in the towns of the Etna area. This legume, symbol of the Aci valley, was for a long time considered a food of the less affluent social classes. Cultivation was mainly concentrated in the Reitana district, where lupines grew spontaneously or with minimal care, and a few artisanal establishments managed their processing. Today, only one such establishment remains in the area, open mainly on weekends, preserving this ancient tradition, located in Piazza Reitana, within the territory of Aci Catena. Lupines are also still available at the historic market in Piazza Marconi, Acireale, known as ‘a piscaria’. The area is further connected to the famous writer Giovanni Verga, who, during visits to his friend the poet Francesco Guglielmino in Aci San Filippo, found inspiration for his novel “I Malavoglia”. In 2016, to promote this typical product, the "Golden Lupine" Award was established, a recognition celebrating its value at both local and national levels. Today, the lupine of Aci Catena embodies the essence of a territory where peasant memory intertwines with contemporary valorization. The rediscovery of this ancient crop not only preserves a precious agri-food heritage but can also become a driver for new opportunities in cultural and gastronomic promotion across eastern Sicily.
Il Limone dell’Etna IGP si distingue in diverse varietà, ciascuna con caratteristiche morfologiche e organolettiche specifiche:
Tutte le tipologie si distinguono per il tipico aroma agrumato dato dal citrale e un succo dal colore giallo brillante.
Il Limone dell’Etna rappresenta un legame profondo tra agricoltura e territorio.
La sua coltivazione, frutto di una tradizione secolare, è custodita dalle comunità della fascia jonico-etnea.
Il riconoscimento IGP ha permesso di tutelarne le varietà, rafforzarne l’identità e garantirne la qualità sul mercato nazionale e internazionale. Il marchio non solo ne certifica l’origine, ma protegge un patrimonio culturale e ambientale.
Apprezzato per le sue proprietà terapeutiche e per l’alto contenuto di citrale, il Limone dell’Etna è ideale fresco, come condimento o ingrediente in ricette dolci e salate.
La sua buccia profumata è perfetta per la preparazione di granite, gelati, dolci e bevande.
Tipica delle Aci è la bevanda a base di seltz, limone e sale, da gustare nei tradizionali chioschi della zona.
Tra i maestri che valorizzano questo agrume:
Franco Patanè, storico gelatiere, e Andrea D’Anna, autore del celebre dolce al Limone Verdello,
reperibile nella sua rinomata pasticceria di Acireale.
Il Cavolo Trunzo di Aci, antica varietà autoctona siciliana e oggi Presidio Slow Food, è diventato un simbolo di rinascita agricola e culturale e un segno distintivo delle Terre di Aci. Quasi scomparso negli anni Ottanta — ma ben presente nei ricordi degli anziani del posto — è tornato a crescere nei campi grazie alla tenacia di agricoltori e associazioni che hanno riconosciuto il suo valore culturale, nutrizionale e gastronomico. Oggi il Cavolo Trunzo racconta una Sicilia che guarda al futuro con consapevolezza, tra sostenibilità, innovazione e tradizione.
Deeply linked to the volcanic origin of the Ionian-Etnean soil, the Cavolo Trunzo di Aci grows in mineral-rich terrain that enhances its development. This native variety is cultivated in the Aci area at the foot of Mount Etna and is recognizable by its round shape, fleshy leaves, and thick stems with purple streaks. Its flavor is intense, with a sweet aftertaste and a fresh, savory aromatic note. It is rich in minerals and vitamins, has detoxifying effects, and a low-calorie content.
This unique organoleptic profile also makes it a very versatile ingredient in the kitchen. Once a staple of the local peasant diet, Trunzo also inspired the nickname “testa di trunzu”, humorously used to describe the proverbial stubbornness and slowness of the people of Aci. Over time, it was replaced by other varieties, but today—thanks to the growing interest of aware chefs and farmers—it is experiencing a renewed season of appreciation. It is also a sustainable crop: every part is used, reducing waste and promoting a more conscious and environmentally friendly consumption.
Cultivated in the lava soils of Mount Etna, Cavolo Trunzo has a fascinating history intertwined with the culture, language, and local traditions. Its origins date back to the period of Spanish rule in Sicily, and it is even mentioned in Goethe’s travel diaries. The name “trunzo” is debated: some say it derives from the Spanish “trompicar” (“to stumble”), referring to the plant’s fibrous texture; others from “troncho” (“stump” or “stem”), in reference to its thick base. There is also a dialectal interpretation: “trunzu” as a synonym for “big head,” a saying still used today by the people of Catania to gently tease the residents of Aci.
The rediscovery of Cavolo Trunzo is a story of resilience and vision, led by small producers who prevented its extinction and built a sustainable supply chain. Among the key figures in its revival, alongside GAL Terre di Aci, are Enzo Pennisi (Slow Food Presidium representative), Salvatore Marino (coordinator of the ATS Cavolo Trunzo delle Aci), and Giovanni D’Avola. Thanks to their dedication, this once-forgotten vegetable has returned as a symbol of conscious agriculture that enhances biodiversity and local knowledge. As recently reported by Gambero Rosso, its recognition as a Slow Food Presidium marked a turning point, paving the way for research and development projects in collaboration with the University of Catania.
Today, production is distributed across three seasonal cycles, with approximately 20,000 plants per year cultivated mainly for the local market. A still modest number, but one that tells a brave story: the return of Cavolo Trunzo to Sicilian tables</strong—and beyond.
From a marginal vegetable to a star of the table, Cavolo Trunzo di Aci has become the spokesperson for a Sicily that is rediscovering itself through the land. A symbol of resilience and identity that tells the story of a territory capable of preserving tradition while opening itself up to reinvention. Its rebirth is not only agricultural, but also cultural and gastronomic. A virtuous intertwining of memory, innovation and vision that restores dignity to rural knowledge and opens new paths towards authentic, sustainable and conscious eating.
The results can already be seen in the dishes created by chefs in Acireale, who welcome guests with creative offerings based on this signature ingredient. Valeria Raciti (winner of MasterChef 2019) and Salvo Sardo, both from Aci Sant'Antonio, serve it at the Alloro restaurant in Acireale, the first restaurant in the Aci area to be included in the Michelin Guide. Also worth mentioning is Emanuele Serpa and his restaurant Frumento, famous for its gourmet pizzas made with Slow Food Presidia ingredients and ancient flours. On special occasions — including the G7 2024 in Syracuse — Serpa has also offered an arancino with Cavolo Trunzo di Aci, elevating it to the rank of haute cuisine.
C'è un ricco patrimonio gastronomico da scoprire nel cuore della Sicilia: quello delle Terre del Nisseno, dove la cucina si intreccia con la memoria e la terra. Questa regione, custode di antiche tradizioni culinarie, offre un’esperienza sensoriale unica che racconta la storia e l’anima di un territorio generoso e autentico.
Le colline dorate del Nisseno ospitano grani antichi come Russello, Timilia (Tumminia), Perciasacchi (Farrolungo), Maiorca e Bidì, coltivati con metodi tradizionali e rispettosi dell’ambiente. Questi grani sono la base per un pane dal sapore intenso, impastato a mano e cotto nei forni a legna secondo la tradizione.
L’olio extravergine d’oliva del Nisseno, ottenuto da varietà autoctone come Biancolilla e Nocellara, sprigiona profumi intensi di macchia mediterranea e un gusto fruttato con note piccanti che arricchisce ogni piatto.
I vigneti del territorio producono vini di alta qualità grazie al clima mediterraneo e ai suoli argilloso-calcarei, ideali per vitigni come Nero d’Avola e Syrah. Identità, sapore, profumo e tradizione si fondono in autentici percorsi del gusto che evocano un passato ancora vivo.
I pascoli rigogliosi della regione danno origine a formaggi d’eccellenza, prodotti con tecniche tramandate da generazioni. La tuma, primo formaggio ottenuto dal latte, si trasforma nel celebre caciocavallo palermitano, dalla forma tipica e sapore deciso. La ricotta, fresca o salata, è un simbolo del territorio, usata tanto nei piatti salati quanto nei dolci come il cannolo siciliano o la cassata: veri capolavori della pasticceria locale.
I formaggi di capra delle Terre del Nisseno hanno origini antichissime. Il latte di capra, nutriente e facilmente digeribile, è stato per secoli una risorsa preziosa per le comunità rurali, contribuendo alla loro sussistenza e cultura gastronomica.
Il celebre torrone di Caltanissetta merita una menzione speciale. Prodotto artigianalmente secondo antiche ricette, unisce miele locale a mandorle e pistacchi del territorio per un equilibrio unico di consistenza e sapore—né troppo duro né troppo morbido. Durante le festività, in particolare a Natale, il profumo del torrone appena fatto invade le vie dei borghi, segnando l’inizio di un rituale gastronomico secolare.
Visitare il Nisseno significa intraprendere un viaggio che nutre corpo e anima. Specialità tradizionali come:
Ogni boccone racconta una storia di famiglia, terra e passione—un’esperienza gastronomica che resta impressa nel cuore e nella memoria.
Che tu sia un viaggiatore gourmet o un semplice amante del buon cibo, il Nisseno ti aspetta con esperienze autentiche dove il cibo è il mezzo per scoprire l’anima più profonda della Sicilia centrale.
Su Discovering Rural Sicily puoi esplorare itinerari enogastronomici, scoprire eventi a tema, prenotare esperienze e conoscere chi ogni giorno coltiva, cucina e custodisce l’eccellenza di questa terra.
In the heart of the most authentic Sicily, the Terre del Nisseno offer a fascinating itinerary through medieval castles and sulfur and salt mines. A landscape marked by perched fortresses, rural paths, and mining heritage sites, where every stone tells centuries of history. Discover a unique thematic journey among Norman architecture, industrial archaeology, and breathtaking landscapes—ideal for those seeking cultural, slow, and immersive tourism in the true Sicily.
In the heart of Sicily, the Lands of Nisseno preserve a constellation of medieval castles that tell stories of centuries of battles, dominations, and legends. These are not just monuments, but stone sentinels that still overlook valleys, ridgelines, and coastal stretches. Discovering them means embarking on a cultural and scenic journey, where military art, architecture, and myth intertwine along quiet, memory-filled trails.
The sulfur and salt mines of the Nisseno region tell a story of hardship, resilience, and identity. For centuries, they shaped both the landscape and the lives of local communities. Today, they stand as true historical sanctuaries, a heritage to be preserved and passed on, offering a unique insight into Sicilian industrial archaeology.
A perfect route for those who wish to combine historic architecture, industrial heritage, and authentic landscapes with slow and immersive tourism.
The journey begins with a must-see destination: the Manfredonico Chiaramontano Castle in Mussomeli, one of the most captivating castles in Sicily. Built in the 14th century on a rocky spur at 778 meters above sea level, it overlooks the entire valley below. Its halls, towers, and legends—such as that of the “lady walled alive”—draw enthusiasts and travelers year after year. You can reach it on foot from the historic center via a panoramic trail, perfect for light trekking and photography lovers.
Continuing eastward, you reach Mazzarino, home to the evocative remains of the Grassuliato Castle, also known as “U Cannuni” for its cylindrical tower. Little known but highly atmospheric, it lends itself to on-foot explorations through olive groves and rural trails. Once a Norman stronghold, it retains a mysterious aura that captivates hikers and scholars alike.
The final stage leads to the coast, where the Falconara Castle rises—the only coastal fortress in the Nisseno region. Overlooking the Mediterranean, it belonged for centuries to the noble Chiaramonte Bordonaro family. Today, it can be admired from the outside or during special events. It marks the perfect conclusion to a historical route that combines medieval architecture and seaside beauty.
A journey through Sicily’s sulfur and salt mines is an immersion into industrial history, geology, and local identity. A key stop is the Trabia Tallarita Sulfur Mine Museum, located on the gypsum-sulfur plateau between Riesi and Sommatino, along State Road 190. The museum offers the chance to explore a fascinating landscape shaped by centuries of mining activity.
Along the “Via delle Zolfare” in Caltanissetta lies another invaluable stop: the Mineralogical and Paleontological Museum of the Sulfur Mine. Nestled among olive groves and wheat fields, it recounts mining activity in the Gessolungo, Junco-Tumminelli, and Trabonella mines. The museum features rare minerals, fossils, vintage tools, and scale reconstructions of Sicilian mining structures.
Named after writer Angelo Petyx, the Montedoro Sulfur Mine Museum stands near the former “Nadurello Sociale” mine. It hosts the permanent exhibition “Zolfare e Zolfatari di Montedoro”, featuring ethno-historical testimonies, tools, photographs, and minerals. Once bustling with life, these places now also serve as natural art galleries, where shapes and colors tell stories of labor and landscape.
This itinerary through medieval castles and sulfur mines is much more than a historical route: it is a profound experience of trekking and cultural tourism. Perfect for independent travelers, families, and small groups interested in:
On Discovering Rural Sicily, you can explore itineraries dedicated to the medieval castles and sulfur mines of the Nisseno area, complete with maps, recommended stops, and tips for themed experiences. Plan an authentic journey through the most hidden side of Sicily, where every trail tells an ancient story.
The southeastern coast of Sicily is one of the island’s most captivating and family-friendly beach destinations. Here, crystal-clear waters meet long golden beaches and sandy dunes perfect for little ones. Ideal for those seeking a relaxing and authentic holiday, this stretch of coastline represents the heart of the most genuine and accessible Baroque Sicily.
From Marina di Ragusa to Punta Secca, famous for Inspector Montalbano’s house, and on to Torre di Mezzo, Marina di Modica, Sampieri, Santa Maria del Focallo, and Marina di Marza: each location offers wide sandy beaches with shallow waters, perfect for children and less experienced swimmers.
For those seeking a closer connection with nature, the coves of Punta Cirica offer a wilder and more secluded experience, set in an unspoiled natural landscape.
Many of the beaches in this area boast important recognitions: the Blue Flags awarded to Ragusa, Modica, Ispica, and Scicli certify environmental excellence and the sustainability of the services offered. Additionally, destinations such as Santa Maria del Focallo, Marina di Ragusa, Casuzze, Caucana, Punta Secca, and Sampieri have been awarded the Green Flag, a symbol of quality and safety for children.
Il litorale del sud-est siciliano non è solo mare: il territorio è punteggiato da affascinanti centri storici in stile tardo-barocco, siti UNESCO come Scicli, Modica e Ragusa Ibla, e una ricca tradizione gastronomica che rende ogni soggiorno un’esperienza completa.
Do you want to experience a vacation focused on relaxation, nature, and local traditions? Explore the southeastern territories of Sicily with Discovering Rural Sicily, the project that highlights rural experiences, food and wine tourism, culture, and the natural wonders of the island.
A unique cheese in the world, a valley steeped in millennia of history, and a project that boldly looks to the future. This is the beating heart of Sicily Rural Lab, the initiative promoted by the GAL Valle del Belìce as part of the Discovering Rural Sicily program, dedicated to the promotion of Vastedda del Belìce DOP: the only filata sheep's milk cheese to have obtained the European Protected Designation of Origin (PDO) mark.
Presentato presso il MAC di Gibellina, il progetto ha coinvolto sei aziende locali in un percorso virtuoso di certificazione ISO 22000, volto a garantire elevati standard di sicurezza alimentare e rafforzare la competitività dei prodotti rurali siciliani sui mercati nazionali e internazionali.
Tra le azioni più innovative, spicca la realizzazione di un packaging moderno e identitario: una scatola nera elegante ispirata alle maioliche siciliane, pensata per posizionare la Vastedda del Belìce tra le eccellenze gastronomiche nei negozi gourmet e botteghe del gusto. A questo si affianca la creazione di un e-commerce dedicato, con un sito web che racconta la storia, la lavorazione artigianale e la filiera corta della Vastedda, offrendo un’esperienza autentica di acquisto online dei prodotti tipici siciliani.
La Vastedda del Belìce DOP è molto più di un prodotto caseario: è una testimonianza viva della tradizione pastorale siciliana. Lavorata interamente a mano – dalla trasformazione del latte crudo alla filatura su strumenti in legno – rappresenta un unicum nel panorama agroalimentare italiano. Grazie al suo gusto delicato ma deciso, e alla presenza di fermenti lattici attivi, è un ingrediente versatile e sempre più scelto anche dai cuochi gourmet come alternativa alla mozzarella, soprattutto nel mondo della pizza d’autore e dell’alta cucina siciliana.
The initiative is part of the broader Discovering Rural Sicily project. The goal? To enhance rural areas through integrated actions between tourism, agriculture, local traditions, and digital innovation.
Tra le campagne lussureggianti di Aci Catena, nel territorio delle Aci, si nasconde un tesoro poco noto ma di straordinaria importanza: l’area archeologica di Santa Venera al Pozzo. Un sito unico nel suo genere, dove le antiche terme romane si intrecciano con culti greci, leggende cristiane e un paesaggio naturale rigoglioso. Scopri uno dei più affascinanti siti archeologici della Sicilia, emblema perfetto del dialogo tra cultura e natura nel cuore dell’isola.
On a verdant hill in the territory of Aci Catena, near the area known as Piano Reitana, lies the archaeological site of the Terme di Santa Venera al Pozzo, which extends over approximately nine hectares, reaching as far as Capo Mulini, a coastal hamlet of Acireale.
This landscape, where nature and history intertwine, is rich in sulfurous water springs and holds a millennia-old memory of ancient cults, thermal settlements, and religious traditions. Beyond its archaeological and scenic value, the site is deeply connected to Greek myths and Christian traditions. The archaeological area, now managed as part of the Archaeological and Landscape Park of Catania and the Vallata delle Aci, preserves a strong cultural identity deeply rooted in the territory.
It was the Greeks, between the 5th and 4th centuries BC, who settled around the springs in the area, likely constructing spaces intended for thermal use. Around the spring, a sanctuary dedicated to Demeter and Kore arose, as evidenced by the discovery of votive figurines.
Among the most important findings is the so-called “House of the Pithos”, a sacred building from the 4th century BC located next to an ancient watercourse. Inside, a large terracotta container (pithos) was found, fed by a channeling system.
With the arrival of the Romans, the Greek buildings were demolished to construct a thermal complex, dating back to after the 1st century AD, which is still visible today. The site, identified with the ancient Acium, was one of the mansiones along the route between Catania and Messina. According to Christian tradition, Saint Venera was martyred right in this place: her head was thrown into the thermal well, whose waters were considered sacred. The sulfurous spring, regarded as one of the finest in Europe, was long a vital therapeutic resource, although it is no longer in use today.
Over time, the area underwent numerous transformations: next to the baths, a Roman rural villa was converted into a production facility with 37 rooms and three kilns for ceramic and brick manufacturing, active until the 5th century.
In the Middle Ages, the Church of Santa Venera was built, documented as early as 1192 and officially dedicated to the saint in 1397.
In 1422, Alfonso the Magnanimous established the fiera franca, a duty-free fair that remained active for two centuries and contributed to the area's economic and religious development.
The thermal pools were closed in 1895 for health reasons and replaced by the modern facility of the Terme di Acireale.
Today, the former residence of the Pennisi family hosts an antiquarium displaying artifacts that trace the settlement phases of the site.
A recent discovery revealed that the baths extend over an area at least four times larger than previously known, including facilities for the sterilization of therapeutic muds.
The area’s ecosystem, marked by gas emissions that color the waters, also inspired the myth of Acis and Galatea, as told by Ovid. Next to the spring, a Greek temenos—a sacred space for water-related rituals—was discovered, along with artifacts from daily life dating back over 2,500 years.
From 2005 to 2011, the area hosted the CineNostrum festival, thanks to the installation of an amphitheater.
In January 2014, a decree reintegrated the area into the regional park system, defining the boundaries of the “Valle dell’Aci” Archaeological Park and ensuring the site's protection against urban expansion.
Regional archaeological parks enjoy administrative autonomy and can reinvest locally the resources they generate.
In July 2023, a fire damaged part of the site, but it also prompted a prompt institutional response: the Regional Department, the Catania Superintendency, the Catania Archaeological Park, and the Municipality of Aci Catena signed a Collaboration Agreement for shared management and the site's revitalization.
Santa Venera al Pozzo is a precious fragment of history and identity for the territory of the Aci.
A place where memory and nature intertwine, deserving to be passed down to future generations.
Trepidation, colors, faith, and explosive joy: this is how Easter in the Iblei is experienced, in the heart of southeastern Sicily. In this unique territory, where Baroque art meets popular devotion, Easter celebrations become overwhelming spectacles, capable of involving the visitor in an exciting journey through ancient rituals, folklore, and authentic spirituality. Every year, thanks to the Enjoy Barocco initiative, the Iblean region, and particularly the province of Ragusa, transforms into the ideal stage for religious and cultural events that attract thousands of visitors from all over Italy and beyond.
© Enjoy Barocco
The journey begins in the splendid Ragusa Ibla, a UNESCO World Heritage site and a key stop on the Baroque Routes. Here, on Palm Sunday, a captivating procession takes place: the 80 confreres of the Church of Santa Maria dell’Itria accompany the effigy of the Addolorata to the majestic Chiesa Madre of San Giorgio, an icon of Sicilian Baroque architecture. In the following days, the other churches of the city continue with rituals and celebrations, culminating on Holy Thursday with the arrangement of the traditional Sepolcri.
Our journey continues to Ispica, another hub of Baroque Easter in Sicily. Here, Holy Thursday is marked by the procession of the cavàri, which carry the effigy of Christ at the Column. Good Friday is instead dedicated to the nunziatàri, who accompany Christ to the Cross in an atmosphere of intense popular participation.
Easter Sunday represents the pinnacle of the celebrations. In Modica, a city known for its IGP Chocolate, the emotional ritual of the Madonna Vasa Vasa takes place. From dawn, the central Corso Umberto fills with locals and tourists ready to witness the "noon kiss": the symbolic meeting between the Madonna and the risen Christ, marking the transition from mourning to joy with the removal of the black veil.
© Enjoy Barocco
In Scicli, the celebrations explode in the collective cry of “Gioia!”. The effigy of the Risen Christ, affectionately called U Gioia, is triumphantly carried through the streets of the town, accompanied by songs, fireworks, and the contagious enthusiasm of the crowd. It is a moment of genuine celebration, truly embodying the spirit of Baroque Sicily.
To conclude this Easter itinerary in the Val di Noto is U Ncuontru of Ispica: the poignant meeting between the Madonna and the Risen Christ, also celebrated on Easter Sunday morning. A deeply felt event, capable of merging faith, tradition, and a strong sense of community.
Scopri i riti più intensi della Pasqua nella Sicilia barocca con Enjoy Barocco e lasciati emozionare da un’esperienza autentica tra arte, spiritualità e folclore.
Organize your itinerary with Discovering Rural Sicily, the project that enhances the cultural and religious heritage of Sicily's rural areas.
The Riserva Naturale Orientata della Timpa in Acireale is one of the most captivating places in eastern Sicily. Located along the Ionian coast, this protected reserve is a true paradise for nature lovers, biodiversity enthusiasts, and sustainable tourism.
A journey through the Timpa means immersing yourself in a unique landscape, where geology, flora, fauna, and tradition blend in perfect harmony.
© Gal Terre di Aci
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Established in 1999, the Timpa Reserve stretches across a 150-meter escarpment formed by millennia of volcanic activity and tectonic movements. Its sheer sea cliffs offer breathtaking views and reveal the geological history of Mount Etna.
The landscape is diverse and captivating: volcanic rocks, freshwater springs, Mediterranean scrub, and citrus groves alternate across the terrain. Geological formations like tuff, lahars, and ancient lava flows make this area a natural open-air laboratory.
© Gal Terre di Aci
The Reserve hosts a remarkable biodiversity with species typical of the Sicilian landscape. Among the most representative plants are:
The wildlife is equally diverse: wild rabbits, foxes, hedgehogs, reptiles, and raptors like the Buzzard, Kestrel, and Peregrine Falcon. In spring, hoopoes and swallows join in, painting the sky with their flights and songs.
Uno dei percorsi più suggestivi è la via delle Chiazzette, antica mulattiera che collega Acireale con Santa Maria La Scala. Il sentiero è circondato da cappelle votive, tornanti panoramici e dalla storica Fortezza del Tocco.
Al termine, si può scegliere se:
The Riserva Naturale della Timpa di Acireale is an ideal destination for those seeking authentic experiences and direct contact with Sicilian nature.
Where coastal panoramas meet protected biodiversity and vibrant traditions, the Timpa stands as one of Sicily's crown jewels of rural tourism.
Explore the Timpa through Discovering Rural Sicily where authentic, sustainable adventures begin.
Mount Etna, Europe's tallest active volcano and UNESCO World Heritage Site, offers breathtaking landscapes and an extensive network of hiking trails. On its southern slopes, paths wind through volcanic craters, ancient forests, and lava flows, creating the perfect setting for trekking enthusiasts, nature lovers, and those seeking authentic local traditions.
Exploring Mount Etna on foot means living an authentic experience, filled with spectacular landscapes, surreal silences, and typical flavors. Let's discover together the two must-see itineraries on the southern slope.
Among the most scenic trails on Etna's southern slopes, Schiena dell'Asino offers a panoramic route suitable even for less experienced hikers. The trail begins at approximately 1,800 meters altitude, winding through pine forests and broom fields with continuous views of the spectacular Valle del Bove - a volcanic depression formed over millennia. Highlights along the route:
Un’esperienza ideale per chi desidera coniugare natura e fotografia in un contesto paesaggistico unico.
The Rifugio Sapienza, at 1,900 meters above sea level, is the perfect starting point for exploring Etna's craters and lunar landscapes. From here, a trail leads to Montagnola, one of the highest areas reachable without alpine guides.
The hike traverses:
Il percorso, seppur più impegnativo, è perfetto per chi cerca un’esperienza immersiva nel cuore del vulcano.
Southern Etna isn't just about hiking. After a day on the trails, it's worth discovering the local food and wine traditions.
Among the typical products:
These flavors tell the story of a profound bond between people and land, completing the experience of authentic, sustainable tourism.
Grazie ai percorsi accessibili e alla varietà delle esperienze offerte, questa zona rappresenta una tappa imperdibile per chi ama la natura e la cultura.
Exploring the trails of southern Etna is much more than a hike: it's a journey through volcanic craters, breathtaking landscapes, and ancient Sicilian traditions.
Discover Etna with Discovering Rural Sicily: experience an authentic journey through land, fire, and identity.
The Alcantara Valley is one of the most fascinating places in Eastern Sicily, located between the slopes of Mount Etna and the Ionian coast. This territory, rich in wild nature, millennia of history, and authentic villages, is the ideal destination for those wishing to experience sustainable and experiential rural tourism.
Thanks to the Discovering Rural Sicily project, we invite you to discover the wonders of the Alcantara Valley: from the famous lava gorges to the ancient local traditions, in
Among the most iconic attractions of the valley, the Alcantara Gorges represent one of the most striking geological spectacles in Sicily. The tall basaltic lava walls, shaped over centuries by the river's waters, create a unique landscape, perfect for nature lovers and photography enthusiasts.
Here, you can go on naturalistic trekking along the river, practice rafting and canyoning in the gorges, and admire waterfalls and rock formations that are unique in the world. The valley's trails wind through beech and oak forests, fragrant citrus groves, and ancient lava rocks, in a constantly changing and fascinating landscape.
The valley is not only nature; it is also a custodian of an authentic rural culture. The villages of Castelmola, Gaggi, and Graniti are small gems suspended in time, with cobblestone alleys, ancient churches, and unforgettable views.
Among the experiences you shouldn’t miss, we recommend:
Discovering these villages means connecting with the local communities and experiencing true Sicilian hospitality.
The Valley of Alcantara is perfect for those who love adventure and outdoor activities. Among the most appreciated experiences:
Ogni esperienza è pensata in ottica di turismo responsabile, valorizzando il territorio e rispettando l’ambiente.
Scoprire la Valle dell’Alcantara significa vivere una Sicilia autentica, fatta di paesaggi spettacolari, tradizioni millenarie e comunità accoglienti. Che tu cerchi avventura, relax o cultura, questa valle ti saprà sorprendere.
Come and discover the Alcantara Valley with Discovering Rural Sicily: your next trip to Sicily starts here.
In the geographical heart of Sicily, the Terre del Nisseno hold a heritage made of history, architecture, and authentic landscapes. A region little affected by mass tourism, but rich in cultural heritage, popular traditions, and ancient crafts.
Thanks to the Discovering Rural Sicily project, we take you on a journey to discover five must-see stops: medieval castles, baroque palaces, sulfur mines, and contemporary art centers will guide you through a journey into the truest Sicily.
In the historic center of Caltanissetta, the Palazzo Moncada is an unfinished baroque masterpiece that today hosts cultural events and exhibitions. A symbol of the historical richness of the city, it is located alongside other important landmarks such as the Castello di Pietrarossa, the Abbazia di Santo Spirito, and the Cattedrale di Santa Maria La Nova.
Orari: Lun–Dom (09:30 – 13:00, 17:00 – 20:00)
Accessibilità: Totale
Ingresso: Gratuito
A journey through Sicily’s mining memory. The Gabbara Mining Park in San Cataldo is a site of historical and environmental significance that tells the story of sulfur extraction, one of the most important economic activities in the region until the 20th century.
A perfect destination for lovers of industrial archaeology and nature hiking.
Opening hours: Tue–Sun (1 AM – 1 PM, 3 PM – 7 PM) – Closed on Mondays
Accessibility: Full
Admission: Free
Perched on a cliff, the Manfredonico Castle is one of the most fascinating in Sicily. Built in the 14th century, it overlooks the landscape of Mussomeli and offers breathtaking views. The surrounding village is a treasure trove of Baroque architecture, enriched with historic churches, traditional cheeses, and local sweets such as the ricotta-filled cassatella.
Hours: Tue–Sun (09 AM – 00:45 PM) – Closed on Monday
Accessibility: Fully accessible
Admission: €4.00
In the Baroque historic center of Mazzarino, Palazzo Tortorici is now home to Farm Cultural Park, a space dedicated to contemporary art and social regeneration.
Events, exhibitions, and creative activities make this place a true example of cultural innovation in the Sicilian context.
Hours: Tue–Sun (10 AM – 1 PM, 3 PM – 7 PM) – Closed on Monday
Accessibility: Fully accessible
Admission: Free
Between Riesi and Sommatino lies the Trabia Tallarita Mine, now converted into a museum. Once a hub of the sulfur industry, the mine employed thousands of workers, including young “carusi” who were forced to endure harsh underground labor. Today, the museum tells the story of mining in Sicily, the lives of the miners, and the economic and social transformation of the region.
Hours:
Mon–Tue–Thu (2:30 PM – 6:30 PM); Wed–Fri–Sun (9 AM – 1 PM)
Accessibility: Fully accessible
Admission: €6.00
The Terre del Nisseno represent a different Sicily, far from the more touristy routes, but extraordinarily rich in stories, landscapes, and traditions.
A journey that combines mining history, architecture, spirituality, and artistic innovation.
Discover the authentic face of central Sicily with Discovering Rural Sicily: explore, taste, and let yourself be surprised.
Gibellina, in the heart of the Belìce Valley, is much more than a tourist destination: it is an example of how art can be a tool for rebirth. Gibellina lies in the heart of the Belìce Valley, amidst the hills of western Sicily, and tells a story of destruction and creativity, becoming a true open-air museum.
Today, it is one of the most interesting destinations for those seeking cultural and sustainable tourism in Sicily, a place where art merges with memory, landscape, and everyday life.
In 1968, a violent earthquake razed the old Gibellina to the ground, leaving behind ruins and pain. But it was from these ruins that a visionary project was born: to rebuild the city through art. Thanks to Mayor Ludovico Corrao, Gibellina became a laboratory of avant-garde ideas, involving artists, architects, and intellectuals from Italy and abroad. Thus, Gibellina Nuova was born, a city symbolizing the artistic and urban experimentation of the 20th century. The most iconic work is Grande Cretto by Alberto Burri: a white cement flow that covers the ruins of the destroyed city, transforming them into a monument to memory and silence.
Visitare Gibellina è come camminare dentro un’opera d’arte. Il MAC – Museo d’Arte Contemporanea custodisce una vasta collezione di opere, fotografie e documenti legati alla ricostruzione della città ed è il punto di partenza ideale per comprendere la visione che ha animato la ricostruzione di Gibellina.
A dominare la città la Chiesa Madre, progettata da Ludovico Quaroni, con la sua imponente cupola, simbolo della fusione tra sacro e moderno. Il Sistema delle Piazze, ideato da Franco Purini e Laura Thermes, rappresenta il cuore urbano della nuova Gibellina, dove architettura e spazio pubblico si fondono.
Tra le grandi opere all’aperto:
Oltre all’arte, Gibellina è immersa in un contesto rurale autentico: vigneti, colline e sentieri panoramici la rendono ideale per un turismo lento e consapevole. Le cantine locali offrono degustazioni di vini pregiati accompagnati dai piatti tipici della tradizione siciliana, un’occasione unica per scoprire i veri sapori della sicilia. La Strada Provinciale 105, che collega Trapani a Siracusa, attraversa paesaggi incantevoli perfetti per chi ama viaggiare in bici alla scoperta dei borghi più caratterisatici della Sicilia.
Gibellina is also an ideal destination for those who wish to rediscover their roots, immersing themselves in a land that preserves the soul and history of past generations.
Today, this city is a powerful symbol of resilience, culture, and innovation, a place where art is not just beauty, but also a tool for memory, identity, and local development.
Discovering Gibellina means living an immersive experience between contemporary art, tradition, and breathtaking rural landscapes. Visit our blog for more itineraries or book your experience with Discovering Rural Sicily.
The Terre di Aci, on the eastern coast of Sicily, encompass a unique heritage of history, nature, and culture. Nestled between Mount Etna and the Ionian Sea, these lands offer a perfect mix of volcanic landscapes, Baroque architecture, and ancient traditions.
Thanks to the Discovering Rural Sicily project, we take you on a journey to discover 5 must-see stops for an authentic experience in the heart of rural Sicily.
Acireale is a Baroque gem known for its monumental basilicas and its charming historic center. Don’t miss:
Cathedral of the Duomo, dedicated to the Blessed Annunciation, famous for its Solar Meridian.
Basilica of San Pietro and Paolo, a sublime example of Sicilian Baroque.
Basilica of San Sebastiano, with its decorated façade and deep religious history.
Visiting hours: 9:00 AM - 1:00 PM (recommended to check official websites)
Admission: Free. Bell Tower of the Duomo: €2.50
© Gal Terre di Aci
This reserve extends over a lava cliff overlooking the sea, with breathtaking natural views and panoramic trails. Not to be missed:
Perfect for those who love trekking and nature photography.
Visiting hours: Always open, recommended in daytime
Entrance: Free
© Gal Terre di Aci
A spiritual and historical journey along the ancient Pompean consular road. Recommended stops:
Visiting Hours: 9 AM- 6 PM (variable)
Entrance: Free
© Gal Terre di Aci
Founded in 1671, the Zelantea Library holds ancient books and unique museum collections. What to see:
Visiting hours: 9:00 AM – 1:00 PM (some afternoon openings)
Admission: Free
© Gal Terre di Aci
Symbol of Sicilian craftsmanship, the Sicilian cart tells stories and traditions passed down through generations. In the town's museum, you can admire a unique collection of carts painted by local masters.
Visiting hours: Mon–Fri 9 AM–00 PM and 4:30 PM–7:30 PM. Sat–Sun by reservation. Admission: Free
© Gal Terre di Aci
The Terre di Aci are much more than a tourist destination: they are a journey into the soul of authentic Sicily.
History, nature, and culture await you at every stop on this itinerary.
Want to discover more destinations like this? Explore the articles on our blog or book an authentic experience with Discovering Rural Sicily!
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