DK Travel : Sicily : Editor's choice

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Ricotta

A cheese by-product used for sweet and savoury dishes. Available fresh, baked, or salted and aged (ricotta salata ).
Risotto

Rice dishes are as plentiful as pasta, and are particularly good with Sicilian lemons, nero di sepia (cuttlefish ink), greens or prawns. A real treat is the elaborate Rippiddu Annivicatu : rice is blackened with squid ink and shaped in a mound to resemble Mount Etna, a topping of ricotta cheese evokes the snowcap, and tomatoes the flames and lava flows.
Saline, Salt Pans

Exceptional sea salt is produced here using 16th-century windmills. The Museo del Sale explains production.
Salt

Richly flavoured salt has been harvested from the sea near Trapani since Phoenician times (see Saline, Salt Pans).
San Vito lo Capo

On this dramatic promontory on the northwestern tip of Sicily is a resort with a long sandy beach and a promenade action-packed in summer.
Santissima Trinità di Delia

This splendid 12th-century Christian chapel mixes European, Arab and Norman styles.
See

Everybody checks out everybody else for everything from physical attributes, to fashion sense, to well-behaved children.
Small Producers

Many small producers are making excellent wines. Look out for Fondo Antico, Cusumano, Racalmare di Morgante, Rudinì and Calabretta, among others.
Solunto

The Greek village of Solus was built on a grid plan in the 4th century BC, high above the sea. Lacking natural springs, it had a highly developed water conservation method. Among the ruins find cisterns, channels and pools.
Spectator Sport

Feel free to sit and watch the passeggiata go by, but sit side by side facing the action.