Culture, art, history and archeology in the heart of western Sicily. Mazara del Vallo with its old town, once enclosed by the Norman walls, and a neighborhood to the Islamic city plan, called the Casbah, is a city rich in culture, monuments and works of art such as the cathedral and the famous bronze statue of the Satyr dancing. An ideal place to visit in Western Sicily, Mazara is a few kilometers from the archaeological park of Segesta and Selinunte, with its beautiful temples overlooking the sea, from the enchanting medieval town of Erice, and from the salt windmills Stagnone Mothia and the city of Marsala.
The coast boasts beautiful and unspoiled coastline Mazara crystalline water with white sand beaches or tuff rocks, offering the most attractive and transparent sea, the entire western Sicily. A short distance from Egadi, reachable by ferry, Mazara is also an excellent starting point for visiting the North Lagoon of Mothia and the Zingaro Reserve, with its unspoiled landscapes, and South Reserve of the Belice river, with the its long stretch of beach and bays of Porto Palo of Memphis. The weather, location and tradition have also made the site an important destination for surfers (Pozzitello), scuba diving (Scherchi Tour) and fishing. So a holiday in Sicily between the natural splendors.
A trip in Western Sicily can not be defined as such if it does not include the discovery of what are the flavors of a rich and valuable raw materials territory and traditions. Red shrimp from Mazara del Vallo (to which each year is dedicated the event I Giorni del Gambero, the couscous with fish, oil, salt from Mothia, many are the typical products that can be enjoyed during your stay. Not to mention the vineyards that stretch around the city, giving rise to great wine Nero D'Avola, Insolia, Grillo and many more. We can book tours and tasting in nearby wineries (This email address is being protected from spambots. You need JavaScript enabled to view it. gor more information )
Each Sicilian city is full of very different culinary traditions. And these, of course, are poured on street foods. So much choice goes to the history of Sicily and its many dominations over the years has enriched the simple origineegiziae road plates, Fenic, Greeks, Romans, Arabs, Germans and Spaniards. Here are some of the dishes from the road with which to whet your palate exploring Sicily: pani ca 'meusa (bread with spleen) Spleen (boiled in a large pot) is served in a sesame bun, in two versions. "Schietta," with lemon, or "maritata", with fresh ricotta and the grated cheese. Panelle: Bread and sandwich stuffed fritters made with chickpea flour fritters. Stigghiole: skewers of lamb intestines. Once very well washed in water and salt, rolled up around a leek and then cook it all on the grill, almost to burn. A final sprinkling of salt and thus consume very hot. Arancine: delicious rice balls "accarne" or "abburro". Sfincione Palermo: no pizza, eather bread, a soft and fluffy dough seasoned with sauce made from tomatoes, onion, anchovies, oregano and pieces of typical Sicilian cheese (called caciocavallo Ragusano).
