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  • Winery Farms Miceli Sicily

    Heat, earth, air, initiatives, ideas, actions: Nature and Man are inseparably joined in the creation of that unique and often irreducible phenomenon that is wine. Different places, different men make wines that are unique: the wine in the glass is the...

  • Bohemien b&b Sicily

    Located on the second floor of a traditional townhouse, dating from the 1920's, in the very heart of Cefalù, the Bohemien Bed and Breakfast is the ideal place to spend a holiday between sea and culture, tradition and amusement. The Bohémien B&B is centrally...

  • Cusumano Sicily Wine

    During 2003 work began on a new cantina for finishing and perfecting wines, at Partinico. It is situated in the area of an ancient baglio dating from the end of the 19th century, characterised by the 'San Carlo' tower from which the locality takes its...

  • Hotel Helios Sicily

    The Helios Hotel is a modern and elegant three stars category hotel of brand new opening that is located along the Main Street of San Vito lo Capo. The hotel enjoys a wonderful panoramic view on the city and is considered among the most beautiful holiday...

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Sicily Northern Coast

Description

Generally high and jagged, the northern coast of Sicily overlooks the Tyrrhenian Sea from Peloro Cape (near Messina) to Lilibeo Cape (near Marsala); it is also characterized by numerous large bays, as for example the Gulf of Castellammare del Golfo, that one of Palermo, Termini Imerese, Patti, Milazzo and many small others, with beautiful fine sand beaches.
Local oeno-gastronomic specialties are the Marsala DOC, a strong sweet wine, the orgeat (sweet), the almond milk (bitter-sweet), cannoli (a tube-shaped shell of fried pastry dough filled with a sweet filling usually containing ricotta cheese), cassata (a pound cake moistened with kirschwasser or an orange liqueur and layered with ricotta cheese, candied peel and chocolate), the arancini (fried rice balls, usually filled with ragù - meat sauce - but also with tomato sauce, mozzarella, peas and other things) and bread with spleen (panu cà meusa) - the latter two dishes are the gems of the crown of Palermo cuisine - and the fish cous cous, a typical course of Trapani area, imported by Maghreb.

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