DK Travel : Sicily : Editor's choice

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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 Eurialo

This Greek military castle was built in 402 BC and is notable for its 15-m (50-ft) keep. Spectacular views of the coastline can be had from its fortifications (see Castello di Eurialo).
Castelvetrano

The “City of Olives and Temples”, known for its olive oil production, can thank the Arabs for its urban plan and its central maze of piazzas. The bronze Ephebus (c.470 BC) is the pride of the Museo Civico.
Catarratto

A white grape all over the island, changing character depending on the micro-climate. Grown from Marsala to Alcamo, Salina and Etna.
Cave d’Ispica

An ancient river carved out this gorge, which is now an open-air park with good walks and climbs. The cliff sides are hollowed out to form ancient tombs of religious hermits; in one cave is a Byzantine fresco of the Madonna.
Ceramics

Traditional ceramics are still made in various centres, notably Sciacca where the designs are in green, yellow and blue.
Cerasuolo di Vittoria

The cherry-red, dry and fruity wine is made from a blend of Frappato, Calabrese and Nerello grapes grown near Vittoria in the province of Ragusa. Established producers are buying vineyards in the area to produce their own versions of Cerasuolo.
Cheese

Sicilian cheese comes from cows’ or sheep’s (pecorino ) milk. Look for primo sale , aged pecorino, tuma, caciocavallo and Ragusana .
Ciane River

The river’s source is a pool formed by the tears of Cyane, who tried to prevent Persephone’s abduction into the underworld. The river banks are thick with papyrus. Take a boat tour past the Olympieion.
Cistercian Monastery, Agrigento

The nuns at the monastery of the Santo Spirito still offer pastries from behind the grate. They may look like something you’ve seen at other shops, but take a bite and taste how special they are. Order ahead for the speciality, “cous cous” (see Abbazia di Santo Spirito).