The sea

acitrezzaThe coast of Catania is characterized from the golden sands of Playa, with tourist facilities and bathing facilities, and the typical beach of black sand and lava pebbles of San Giovanni Li Cuti. A few miles away you can plunge into the crystal sea of Aci Castello, where you can see the remains of the sixteenth-century fortress Norman, or one of Aci Trezza renowned for its stacks (islands of Cyclopes) and the island Lachea, reserves nature of geological interest. Capo Mulini is just one of the beautiful seaside resorts of the whole coast (like Fondachello, Giarre, Santa Tecla, Fiumefreddo, etc.) where you can enjoy fish and seafood just caught, up to arrive in Taormina, Sicilian pearl known throughout the world .

The mountain

etna_vulcanoEtna, with its more than 3000 meters above sea level, is the highest active volcano in Europe. You can access its magical scenery from two pretty towns such Nicolosi and Zafferana. Baroque town on the slopes of Etna, Zafferana is famous for honey and apples mountain, which can be enjoyed along with many other Sicilian delicacies such as pistachio of Bronte (most valuable to world), during “Ottobrata”. 

The feast of the patron of Catania
Sant'AgataFebruary 1 to 5 Sant'Agata Patroness Day:
February 3, Sant'Agata’s Trophy international walking competition and fireworks show with music opera in Piazza Duomo;
February 4, Dawn Mass and procession of the holy relics preceded by candelore;
February 5, Procession through the historic centre and fireworks in Piazza Cavour.


     We recommend that you enjoy olivette di Sant'Agata, small grape-like nuggets made from almond paste, crispelle, crispy rice with honey or salted crispy (ricotta or anchovies), "calia e simenza" and nougat.<!--[if !supportLists]-->



Among the dishes of the rich culinary tradition we recommend… Breakfast: granita (lemon, almond, pistachio, coffee, mulberries, etc.) and brioche; panzerotti or iris with cream or chocolate; raviole with ricotta. First courses: pasta alla Norma; pasta 'cca muddica (grated and anchovies), spaghetti with black cuttlefish. Second courses (fish): Sardinian a beccafico; masculini fried or marinated with lemon. Seconds meat dishes: roasted meatballs in lemon leaf; meat roasted horse; cipuddata. Side dishes and Rusticheria: caponata and eggplant parmigiana; bread with ciciulena  (sesame seeds); arancini, fried rice; cipollina; cartocciata; Sicilian pizza; scacciata with tuma (cheese), broccoli or potatoes.

Sweets: Sicilian cassata; cannoli; crispy rice with honey, almond paste and fruit martorana, assorted pastries and other sweet Arabic origin.





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