You are on holiday in Syracuse, a beautiful city that has so much to offer in terms of history, art, culture and nature. But not only, because this trip will also be an opportunity to discover some of the most typical culinary specialties of Sicily. And all you have to do is follow this food and wine journey in three stages.
- Step number one: Sortino. It is about forty minutes drive from Syracuse (car that we advise you to board on the ferry). Sortino can be considered as an authentic Baroque style jewel located on the Iblei Mountains. The inhabited center is enriched by several religious buildings, such as the Mother Church of St. John the Apostle and Evangelist, the Church of Santa Sofia Virgin and Martyr, the Church of the Souls in Purgatory. Do not miss the evocative rocky necropolis of Pantalica. Turning to food and wine, Sortino is famous for its exquisite and particular honey, of which Virgil already spoke.
- Step number two: Avola. From the peculiar hexagonal plant, the history of Avola, overlooking the Ionian coast, is very old and, according to some, it dates back to the Hybla Major that was in this part of Sicily. Ancient history that has left several testimonies, such as various dolmens and numerous churches. But if we talk about taste and flavors, this is the city of Nero d’Avola, a black wine with a particularly intense flavor, and Pizzuta d’Avola, a typical almond and very sought after especially for the production of confetti.
- Stage number three: Pachino. Unlike the other two stages, in this case we must dutifully start from the food and wine specialty: we are talking about the Pachino tomato, of which there are four varieties that are used to prepare very good dishes. And after nothing better than a little healthy relaxation on its beaches of Pachino or a pleasant walk through the streets of the village of Marzamemi.
