Why I Love Autumn in Sicily 🍂🍁

It is very hard to choose which is my favourite season in Sicily …

At the moment we divide our time between London and Giardini Naxos and twice a year we drive with our dog to our Sicilian home in Spring and Autumn and fly in for short breaks in Summer and Winter time. Sicilian summers are not suitable for our dogs and their little English paws and winter is very quiet and most places are closed for the season, although it is a great time to have our town back to ourselves. So we get the best of both worlds, a Sicilian Spring and Autumn in Sicily and an English Summer and a traditional English Christmas in UK.

With temperature in mind the best time of year to visit Sicily is in May, June, September, October and November. Every season is beautiful even winter when you can ski on Mount Etna. Summer is wonderful but it is very hot in July and August and the beaches are very crowded.

Autumn, or as my followers across the pond in America called it “Fall”, is harvest time, in Sicily this means there are many food festivals honouring local delicacies like the famous Bronte pistachios, olives, and grapes for Sicilian wines.

In Ancient Greek mythology the Legend of the Abduction of Persephone by Hades teaches us how the seasons come and go. Each time at her daughter Persephone’s departure back to the underworld Demeter's sadness would cause the trees to shed their leaves and a dull time would cover the world. After six months Persephone would emerge again from Hades domain and the world would bloom and be sunny once more. And so this is how the seasons came about, the autumn and winter of Demeter's grieving and the spring and summer of the joy at her daughter’s return. Lake Pergusa is located in the province of Enna in Sicily and was supposedly the site of Hades abduction of Persephone. According to the myth the lake was used as the portal for which Persephone used to enter the underworld for Autumn and Winter and emerge back to the world for Spring and Summer.

Demeter may have not enjoyed the arrival of Autumn on the island but I think it is a magical time in Sicily and the thing that makes it most special for me is Mount Etna.

With Taormina so busy with tourists at the moment we decided to spend more tranquil time with Etna on this years Autumn trip.

For me my Autumn vibes start as we drive from London through France down to the Port of Genova. In Spring the fields along the motorway are full of bright yellow Dijon mustard flowers, from September the fields give out the aroma of French onions waiting to be harvested which makes me think of the hearty Autumnal dishes that await me in Sicily …

Here is Why I love Autumn in Sicily.

The Weather … September, October and November are very pleasant months to visit Sicily. The weather is still fantastic but the island is not as crowded as it is in the summer months. During our Autumn trips we can expect plenty of clear blue skies and lots of Sicilian sunshine and temperatures of up to 26℃ making it possible to visit the beach and swim in the sea right up to November. As leaves turn from bright green to brown, russet red and orange in the countryside and mountains, bougainvillea is still blooming bright pink flowers. Like most places in the world there is always a chance of rainfall, autumnal storms or a rare Medicane (Mediterranean hurricane) when you must be vigilant, but we make the most of these weather conditions with cosy time in our Sicilian house with home cooking and rewatching episodes of Inspector Montalbano, The Godfather Trilogy and other films and TV series filmed on the island.

Mount Etna … Mount Etna is the largest and most active volcano in Europe and its awesome presence dominates eastern Sicily. The volcano has several vast craters and a height of 3,330 metres. To the Greeks it was home to Hephaestus the god of fire who used the volcanoes flames and lava to forge Zeus’s thunderbolts. To the Arabs it was known as Mongibello (Mountain of Mountains). Today the Parco dell’Etna encompasses much of the volcano, encouraging locals to produce wine, cheese, honey and fruit in the rich lava soil. I love Etna in Autumn and watching her flora and fauna change in colour and shade before she gets her winter coat from a dusting of snow. We are fortunate to have one of the best views of Etna from our Sicilian home and it takes us less than hour to reach the lower slopes of the volcano to enjoy what Etna offers us for Autumn and there are many ways to enjoy our volcano.

Saffron … A few autumns ago we were invited on an off road 4x4 jeep experience with our friend Simona founder of Tripping Sicily and Lorenzo from Etnafinder. At one point Lorenzo took a sharp left turn onto a rough track and we felt like we had been propelled into an episode of Top Gear. As the track went through a wooded area we were surrounded by the most beautiful purple flowers, Lorenzo explained that these were Saffron flowers with their vivid crimson stigmas. Saffron is the most expensive spice in the world. In Italian Saffron is Zafferano like the nearby Etna town of Zafferano Etnea, known for its honey and annual Ottobrata Feste.

Olive Harvesting … Sicily’s olive oil is like liquid gold. Olive picking in Sicily starts from the middle of September until the end of November. Nets are placed under the olive trees after which the farmers use a wooden fork to rake the olives from the trees. The farmers use wooden ladders to reach the highest branches. The olives are then collected from the nets and put into crates or buckets ready to be pressed to make olive oil. On our autumn walks we see trees laden with this amazing fruit and I can never resist picking up rogue ones that have dropped astray from the trees. Sssssh it’s my little secret.

Wine Harvest … The wine industry in Sicily has been going through a period of rapid change over the past twenty years and the popularity and prestige of Sicilian wine is rapidly on the rise. Autumn is the perfect time for us to go wine tasting to experience Vendemmia, this is the Italian word for harvest but not just any harvest but the harvest of grapes. Legend says that the word derives from the word vendémiaire which came from a language that was universally known in the medieval times. Annual wine festivals celebrate viticulture and usually occur after the harvest of the grapes which generally falls in Sicily at the end of September and runs until well into October or sometimes later.

Feste di San Martino … On 11^th November Sicily and the rest of Italy celebrate San Martino when everyone enjoys the new wine from the barrel. This time of year is also called Estate di San Martino (the summer of San Martino) as the first few weeks of November usually boasts fine warm weather something that us English would call an Indian summer. Whether it is homemade wine or at winery we can be sure to enjoy some delectable new wine this time of year.

Mostarda … Mostarda is a very thick marmalade made from cooked wine grapes called must. This must is called in Italian 'Mosta' and in Sicilian dialect 'Mustu'. The must is created after the grape harvest and Mostarda is usually prepared in October or November especially around Feste di San Martino. Sugar, cinnamon, orange peel, almonds and cloves are added to grapes that have been peeled and chopped then cooked for four more hours at a medium bubbling boil adding flour to thicken. Then the mixture is put into moulds and left out to dry in the autumn sun for about two days. Mostarda has a very unique taste and texture and it is not for everyone's palate.

Walking and Hiking … There are many great hiking trails for us nearby, whether we feel like a strenuous climb up Mount Etna, a walk through the volcanos forest, a walk in the countryside, along a deserted beach or visiting ancient sites. On the first Sunday of each month in Sicily all museums, cultural and archaeological sites have free entry all day and so we take full advantage and usually take a walk with our dog in the Archaeological Park of Giardini Naxos or the Ancient Greek Theatre of Taormina which becomes less busy later in Autumn.

Citrus Fruits and Etna Apples … Having an active volcano means that Sicily’s earth is extremely fertile and therefore we have the most sumptuous local produce. Sicily is famous for its citrus fruit, the lemons are sweet and we have wonderful blood red oranges.Winter is largely celebrated as citrus season in Sicily and so during Autumn we watch as oranges, clementine's, tangerines and lemons start changing colour on their trees from green to vibrant orange and bright yellow. The Mele dell'Etna (Etna apple) are small in size and thrive at an altitude of 1300 meters on the volcano and the fertile soil gives these apples a unique flavour. We can often stop and buy these apples from trucks parked on the side of roads from local producers. I love an apple with a volcanic crunch.

Prickly Pears … If you are at a market in Sicily and you hear "Il Bastardino" (Big Bastards) being shouted out do not be offended as this is the Sicilian word for big prickly pears and the big ones are always in season in Autumn. Fica D'India have been in Sicily since the 15th century when they were introduced by the Spanish, legend says that they buried the fleshy succulent leaves, known as pads, all over the island for food subsistence which is why you see this cacti in such abundance BUT never try to pick one yourself, take it from one who tried and ended up having her husband tweezer the prickles out of her fingertips. We now buy, not try to pick, this juicy fruit which we peel and eat raw. There are two seasons for the prickly pear and the fruit always starts with a beautiful delicate bright yellow flower.

Persimmons … Persimmons (Cachi) are usually in season between October to January, so are considered an autumnal winter fruit and they usually ripen when the temperature drops. You will see them in abundance in Sicily at this time of year in markets and being sold on the side of the road on fruit and vegetable trucks. When ripe and firm they can taste unpleasant and are best enjoyed fully ripened when the inside of the fruit resembles a satin like jelly and can be eaten by hand or with a spoon. They have a yellow orange flesh and some would say that they resemble a tomato. We are often gifted persimmons by our lovely neighbour and I use them to make a delicious jam infused with lemon.

Pomegranates … In the Legend of the Abduction of Persephone we learn that Hades actually really did love her and was sure that he could not let her go. He went to her room and explained that Zeus had prevailed upon him to send her back into the world of light. He said he hoped that she did not think ill of him and asked her to share some pomegranate seeds to show that there was no ill feeling. Persephone took six seeds from him and enjoyed the sharp sweetness of the fruit. Zeus sent the god Hermes down to the underworld to retrieve his daughter but when Hermes arrived Hades told him "Persephone has eaten fruit from my kingdom. It is ordained that all who have tasted the food of hell must return. She has tasted six pomegranate seeds so she must come back to me for six months of the year". Pomegranates (Melograno in Italian) were first thought to have been introduced to Sicily by the Arabs or Spanish way after the legend of Persephone's abduction. The fruit does not grow in abundance as many other fruits on the island but are always available in Autumn. I love to eat the seeds like sweets and I definately eat more than six.

Pistachio Harvest … Sicily is home to the world’s most famous variety of pistachio, the pistachio Verde di Bronte (Green Pistachio of Bronte). Centred around the town of Bronte, which sits under the shadows on Mount Etna, the pistachio trees grow across some 3,000 hectares (7,400 acres) on the slopes of Etna. The pistachios of Bronte are so precious that they need police protection to stop people stealing them. The Bronte pistachio harvest is every two years and is done in odd years and there is a festival dedicated to pistachios in Bronte in Autumn where we can taste and savour products made with this delightful fruit. The festival date varies but usually takes place at the end of September or the beginning of October.

The Sicilian Day of the Dead … The Sicilian Day of The Dead or in Sicilian, 'U Juornu re Muorti' is celebrated on the 2nd November. All Saints Day known as 'Ognissanti' in Italy falls on November 1st and it is a national holiday. All Saints Day is also known as All Hallows Day which makes the 31st October All Hallow's Eve or as most of us know it Halloween. As we are usually in Sicily at this time of year I always go to visit our cemetery on 2nd November with our lovely English friend Norma who lives close to us. I can remember my first visit and it always brings tears to my eyes because the Sicilians view All Souls Day as not a day of sadness but a day of celebration and love because they believe that their loved ones awaken and celebrate with them. The atmosphere is always quite emotional.

Halloween … Halloween is not generally celebrated in Sicily but in modern times Sicilian children do like to enjoy the fun by dressing up as witches and ghosts, amongst many other colourful costumes and themes to go Trick or Treating and where could be a more better place to Trick or Treat than in Sicily, one of the most famous places in the world renowned for its sweet delights? For me October equals Halloween and I have always loved to carve a lantern out of a pumpkin since I was a little girl and now I have a home in Sicily it is the perfect excuse to use up all the left over flesh to make a delicious pumpkin dish. However this year I improvised and made my lantern out of a Sicilian orange. Also it is our friend Sabrina’s birthday on the 31st October and so we are always invited to her Halloween themed birthday party in her restaurant, Spizzicanu in Giardini Naxos.

Pumpkins … You will see this vegetable (Zucca) with its round ribbed skin and deep orange colour, being sold at markets or at the roadside by farmers with their precious produce piled up on their 3 wheeled Ape vehicles, a bit like you would find watermelons in the summer season. Like a lot of vegetable dishes in Sicily pumpkins were used in poor times to replace meat and were used as an equivalent to liver. There are many popular Sicilian dishes that you can make using them, sweet and sour pumpkin, pumpkin risotto, pumpkin ravioli, pumpkin soup, pumpkin bread, there are so many tempting recipes.

Rami di Napoli … Rame di Napoli are soft chocolate spiced biscuits and I can never eat enough of them. Despite the name they are not from Naples, in fact they hail from Catania and the name means (Copper of Naples). They are made using ingredients such as sugar, milk, flour, cocoa powder, honey, orange marmalade and cinnamon then covered in melted dark chocolate and decorated with chopped pistachios or almonds. Are you dribbling yet? We usually hotly await their arrival each October in the bakery opposite our house. I am still dreaming of some we bought in Linguaglossa in a small bar, on our way home from Etna, which were a pistachio version and tasted like a taste bud explosion in our mouths and were great paired with a glass of grappa. Rami di Napoli are traditionally eaten around 'U Juornu re Muorti' (the Sicilian Day of the Dead).

Hearty Meals and Home Cooking … In Autumn in Sicily we cook and eat hearty and cosy dishes in our Sicilian kitchen like caponata (a tomato, pepper and aubergine sweet and sour stew), zucca agrodolce (sweet and sour pumpkin), pasta dishes with the cream of chestnuts or walnuts, pasta with a meaty Ragù sauce, dishes using mushrooms, purple cabbage with garlic and parmesan, fennel dishes, pollo cacciatore (a country chicken stew), chickpea and rosemary soup and lentil soup plus lots of grilled meats. Being an island you can only imagine the seafood we enjoy in restaurants and of course this is available all year round in restaurants that stay open for the season.

Meat … You will find Meat (carne) on most menus in Sicily and in particular inland and mountainous areas. Lamb and pork are very popular. The pork is used to make Salsiccia (Sausage). There is no better scent of Sicily in Autumn than that of barbecued and grilled meats. I have my barbecue situated outside my Sicilian kitchen on our balcony and it wafts smoky delicious fragrances into the autumnal air. Yum !!! When we want to “chow down” on meat we head to our adopted Sicilian big brothers restaurant, Steakhouse di Molino Gianfranco, which is in Trapitello close to Giardini Naxos and he always chargrills Mr K an amazing steak and spoils me with Pork cooked in a Creamy Marsala Sauce. It is always a good excuse also to go and catch up with our adopted nipote e nipoti (nephew and nieces) who work there too !!!!!

Salsiccia … Sicilian sausages are thin or thick and made from coarsely chopped pork and fennel seeds (I love the taste of fennel, it is pure Sicily).They were once described as al punto del coltello, hacked sausage, as the meat was painstakingly cut into little pieces. In the street markets and butchers shops in Sicily they are sold skewered in continuous coils by weight and the best way to cook them is alla bracie, grilled on a barbeque. However they are also delicious fried. In smaller villages in Sicily it is not unusual to see Sicilians standing in the butchers watching to ensure that their salsiccia is made to their favourite family secret recipe. Often the meat is a combination of pork and veal whilst others might have a mixture of cheese, sundried tomatoes and white wine or just plain with parsley. The mixture should not be too fatty or too lean. So the best thing to do for a Sicilian is to watch the butcher make them to ensure you do not end up with an inferior recipe. Sicilians love their sausages. Me too !!!

Ottobrata … Every October Zafferana Etnea, a small pretty town on the slopes of Etna, plays host to Ottobrata a trade show and cultural event which happens every Sunday throughout the month. The peaceful atmosphere is invaded by visitors from all over the island who come to see traditional Sicilian arts and crafts and taste typical produce from Mount Etna such as Cheeses, Meats, Seasonal Fruits, Olive Oil, Wines and in particular Honey which the town is most famous for. The Honey (Miele) produced in Zafferana is made from the Sicilian Black Bee, these bees are very proactive even in high temperatures up to 40 degrees when other species of bees stop producing. This special honey has a unique taste.

Linguaglossa … Linguaglossa is located on the northern slopes of Etna. The town was founded on an old lava stream in 1566. Linguaglossa is the gateway to Etna Nord, our preferred side of Etna, and to the many volcanic vineyards in the area. The name literally translates to "Tongue Tongue" from Latin Greek due to the strips of lava it is built on and the formation of the surrounding pine forests. What always strikes me about this quaint town is the amount of macelleria (butchers shop) and salumeria (pork shop) there is, they are literally everywhere across town, it’s a carnivores paradise. One of the most popular is Dai Pennisi, this long standing family butchers shop has an adjoining restaurant and is a temple to all things meat!!! It is the perfect place to pick up a coil of salsiccia to grill at home or pick up some delicious salami.

Pinecones … In the forests of Mount Etna you will see huge tall pine trees and as we walk along with our dog large pinecones crunch under our feet and I can never resist picking them up. Some of them are HUGE!!!! I bring them home to London and paint them in Christmassy colours as natural decorations and as a reminder of our Autumn trips home to Sicily. Across the island you will often see ceramic pinecones (pigna) which are an object that is part of Sicilian tradition and are a sign of luck and prosperity. Being a fruit generated by an evergreen, the pinecones symbolised fertility and eternity in ancient times. For the abundance of its seeds, pine nuts, it signifies fruitfulness and new life. Since ancient times, they represent a very positive meaning so a ceramic pinecone makes a perfect gift or souvenir. They are used to decorate Sicilian homes to be a good omen for the family. In the peasant tradition the bedroom of newlyweds was adorned with pinecones to wish the formation of a large family. For this beautiful meaning ceramic pinecones are very suitable as a gift to newlyweds, to those who have just moved into a new house or to congratulate the birth of a new baby. In Sicily this tradition is so loved that the ceramic pinecone is present in almost all homes often on the pillars placed on entrance gates or on balconies, which is where ours are located on each corner of our house. Pine nuts are used in a lot of Sicilian dishes including Pasta con Sarde (Pasta with Sardines).

Figs … The fig has been cultivated in Sicily since ancient times and come into season in late summer into early Autumn. The two most common varieties of fig found on the island are the Sicilian white, which is actually yellowish green and the Sicilian black, which ripens to a deep purple. This fruit is very versatile and a few ways I use them at home in Sicily is to make jam, as an ingredient for cakes or crostata or serve them with Sicilian cheeses BUT the best way to enjoy them is picked straight off the tree and warmed by the Sicilian Autumn sunshine. Once dried they are used to make Cuccidati (Sicilian fig cookies) which are eaten at Christmas.

Fennel … In Italian Fennel is Finocchio. In Sicily wild fennel grows everywhere, by the sea, in the mountains, in pastures and along roadsides and motorways. It sprouts up in early Spring and blossoms into yellow flowers that yield seeds which propagate well which is why you see this plant in such abundance across the island. In autumn fennel bulbs are at their best. The bulb, foliage and seeds of the plant are used in many of the culinary traditional dishes of Sicily. Fennel seeds are an aromatic anise flavoured spice and are usually harvested by hand. The fronds, known as wild fennel, are delicately flavoured and similar in shape to those of dill. They have a texture that is quite feathery and I am sure if you tickled someone with them it would make them giggle. Wild fennel in Sicily is also known as Buzbiez, a word thought to be from Arabic times. It was most probably the Arabs who probably bought fennel to the island. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled or eaten raw. Fennel is actually my favourite flavour and taste in Sicily and I can never eat quite enough of it. It is delicious with a slightly sweet, almost liquorice-y flavour. One of my favourite homemade dishes using fennel is Pasta with Mascarpone and Salsiccia.

Purple Cauliflower … The purple cauliflower in Sicily has a wonderful flavour that you can enjoy fresh from October through to December. Called the "Sicilian Violet", also known as "the Purple of Sicily", this cauliflower is an heirloom variety that originate on the island. This cauliflower is not dyed. Its signature colour comes from the same antioxidant found in Sicilian red wine and blood oranges called anthocyanin which we can thank the fertile volcanic soil of Mount Etna for. Sun exposure exaggerates its effect on the cauliflower, resulting in bright purple heads. Many consider the Purple of Sicily flavour milder and sweeter than white types. I like to roast it with garlic and parmesan which makes a wonderful side dish.

Chilli Peppers … Chilli's (peperoncini) are generally ready for harvesting from mid-summer into autumn. Autumn is the best time to dry chilli peppers which is one of my favourite autumnal activities in Sicily and there is always a bulky batch gifted to me by the mamma of our friend Rosario, the owner of Ristorante Royale in Giardini Naxos. I dry my chilli peppers by stringing them and hanging them up on my outdoor utensil rail outside my Sicilian kitchen next to our barbeque. When stringing my peppers I make sure to use string that can support the weight of the peppers. The strong Sicilian sun dries the chillies. Once the peppers are dry, I use them in many ways, such as grinding them into a paste, infusing oil or vinegar with them. Or I love chopping them and putting them in a little storage jar to pop into a homemade pasta dish of tuna ragù. BUT they also make a lovely home decoration don't you think?

Etna Mushrooms … Autumn is the season for Etna Mushrooms. Mushrooms in Italian is Fungi. In the forests of Mount Etna several Mushroom species grow. Their aroma comes from growing on the volcanic terrain and with various species of plants and trees on the volcano from which they absorb perfumes and aromas, like resin from the pine trees, spicy aromas from beech trees and wild herbs growing in the undergrowth of the forests. Etna mushrooms are unique for their perfume and pungent depth of flavour which enhance all kinds of Sicilian dishes. Autumn is a wonderful time to visit Etna when it is mushroom time and as we drive up the roads of the volcano you will see locals picking them in the woods but we would never attempt to pick them ourselves as you need to know your mushrooms (pardon the pun) to know which ones are edible and which ones are not. I use Etna mushrooms in pasta dishes, fry them up in butter as a side dish to meat or even as a topping on just a slice of toasted bread.

Sweet Chestnuts and Hazelnuts … Just outside Sant’ Alfio, a small town on Mount Etna, you will find "Il Castagno dei Cento Cavalli" (Tree of One Hundred Horses). Legend says that Queen Joanna of Anjou with her one hundred knights took shelter beneath the impressive canopy of this ancient chestnut tree. According to scientific research, it could well be the oldest chestnut tree in Europe, and the largest in the world. In 1965 it was declared a national monument and 2006 UNESCO bestowed upon it the title Peace-Messenger Monument. It's sweet chestnuts are quite tasty too. You will find chestnut trees all the lower slopes of Etna along with hazelnut trees and we can never resist stopping to collect some volcanic nuts to roast at home. One of my favourite gelato flavours is nocciola (hazelnut).

Festival of Walnuts … Every year in September into October the Sagra della Noce (Festival of Walnuts) takes place in Motta Camastra, a small hilltop town in the stunning Alcantara Valley not far from our town Giardini Naxos. This town is renowned for its walnut trees and is known as "the village of walnuts". The town boasts three varieties, the largest is called "Punazzara" which is a giant sized walnut and the name in fact refers to bread since when the nut still has its husk the walnut is very large, "Pacenzia" owes its name to the word patience which is needed to pick them from the tree and "Currò" which is the name of those who produce this variety of walnut. During the festival, on stands on the streets of the town, we can taste all things nutty, like sweets, liqueurs, creams, walnut oil and of course buy big bags full of what I think are the best walnuts in the world.

Good Friends, Good Times … Whilst I adore Sicily at any time of year most of my Sicilian friends work in the tourism industry or wedding and event industry and so from Spring through to late Summer they are busy working long hours and many of my ex-pat friends go home to England for six weeks. So selfishly I have another reason for loving Autumn because I get to spend more quality time with my nearest and dearest friends.

Autumnal Sunrises and Sunsets … Sicily boasts the most spectacular autumnal sunrises and sunsets which cast a vibrant orange glow over the island and is breath taking watched from our Sicilian house. If I position myself right in bed I can watch the sun rise through our open bedroom shutter doors. As the sun rises it casts beautiful golden hues onto Etna. We watch the fiery sun set as it plunges into Mount Etna and it is the most magical part of the day especially best enjoyed after a day on our beloved volcano with a glass of Etna Bianco wine in my hand and barbecuing sizzling salsiccia.

Travel Planning … As Autumn comes to an end and the winter season beckons it is the perfect time for planning new adventures for the new year. Next Spring we hope to embark on a West Coast adventure with our dog Duke, we are looking forward to Marsala wine tasting, seeing all the stunning Arabic architecture, tasting Arabic style seafood couscous, seeing the salt pans and their windmills, seeing pink flamingos in their natural habitat and watching the legendary blazing sunsets that crash into the sea in the western hemisphere. After spending more time this year on Etna we have vowed that in Autumn 2025 we are going to book a log cabin on the volcano for an atmospheric overnight stay and fingers crossed I will finally be able to fulfil my mission to complete my Ziplining challenge in the Madonie Mountain range for our dearly departed dog Daisy and our new rescue pup Duke’s charity All Dogs Matter in London. Whilst in the Madonie Mountain Park we also hope to book a Truffle Hunting Experience joining a truffle hunter on a guided walk through the forest with his dog to sniff out these culinary delicacies.

Watch this space in 2025 !!!!!!!!!

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Please note: This Blog post is written from my own personal experiences living in Sicily

Ask me about Autumn Experiences, Tours and Excursions in Sicily

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If you enjoyed this Blog post then you might enjoy these from my archive to:

Persephones Island https://whitealmond-privatesicily.blogspot.com/2018/08/persephones-island.html

25 Sicilian Myths and Legends https://whitealmond-privatesicily.blogspot.com/2021/08/25-sicilian-myths-and-legends.html

The Sicilian Day of the Dead https://whitealmond-privatesicily.blogspot.com/2020/10/the-sicilian-day-of-dead.html

22 Ways to Experience Etna https://whitealmond-privatesicily.blogspot.com/2018/09/22-ways-to-experience-etna.html

14 Ways to Use Sicilian Fennel https://whitealmond-privatesicily.blogspot.com/2020/01/14-ways-to-use-sicilian-fennel.html

15 Ways to Enjoy Sicilian Pistachios https://whitealmond-privatesicily.blogspot.com/2023/01/15-ways-to-enjoy-sicilian-pistachios.html