DK Travel : Sicily

The island of Sicily is Italy’s largest region and is also its most varied. In terms of geography, there are offshore islands, endless coastline, rugged mountains, rolling wheatfields and volcanos, but its history and architecture are also of note. Sicily formed a significant portion of the Greek empire, was strategically vital to Rome, and was invaded in succession by the Byzantines, Arabs, Normans, French, Spanish and Bourbons, before unifying with Italy. Each conquest left its mark, to create a palimpsest of cultures on the island.

Carthaginians

Carthage invaded repeatedly and many Punic War battles were fought on Sicily.
Casa dell’Accoglienza Don Giustino by the Padri Vocazionisti

About 16 km (12 miles) from Agrigento in a little seaside village. The modern hotel, run by priests, sits right on the beach, and many rooms have a terrace. Simple restaurant, bar and parking.
Casa Migliaca

A 17th-century estate with stone buildings, terraces and organic farm.
Casa Museo di Antonino Uccello, Palazzolo Acreide

Among the exhibits of Sicilian tradition here are puppets, decorated carts and work room and living quarters of a peasant home (see Casa-Museo di Antonino Uccello, Palazzolo Acreide).
Casa-Museo di Antonino Uccello, Palazzolo Acreide

The mission of Antonino Uccello was to preserve what he saw as the fast disappearing culture of peasant farmers. Every item used in the home, workroom, farm, for transportation, entertainment or devotion, was traditionally handmade. The result are elegantly crafted tools, illustrating a very personal and unique aspect of Sicilian history.
Cassata

Layers of sponge cake and ricotta cream covered with colourful marzipan and candied fruits (see Cassata and Cannoli).
Cassata and Cannoli

These classic Sicilian desserts are both made with lightly sweetened ricotta. The cassata combines creamy ricotta and sponge cake covered with green and white marzipan and decorated with candied fruits. Cannoli are lightly fried pastry shells filled with ricotta.
Cassateddi

Fried pockets filled with ricotta flavoured with chocolate, lemon or cinnamon, eaten at breakfast time.
Castello della Zisa

From the Arabic al-Aziz (splendid), the palace lives up to its name. Arab craftsmen incorporated stalactite ceilings, interior fountains, mosaic decoration and an ingenious ventilation system.
Castello di Donnafugata

Donnnafugata is truly a hodgepodge of architectural styles. The Arabs first fortified the site around AD 1000; it then became a castle around 1300. In 1865 it was turned into a far grander building, and a Venetian Gothic loggia was added.

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Hotel price categories

For a standard, double room per night (with breakfast if included), taxes and extra charges.
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