Without seeing Sicily it is impossible to understand Italy. Sicily is the key of everything. (Johann Wolfgang Goethe, 1787- Viaggio in Italia) True is that this incredible and complexe island includes the Italian typical characteristics. Like the ancient Phoenicians who came to Sicily trading with other people from everywhere in the Mediterranean,ancestors of the actual sicilians, people here consider ospitality and acceptance for others sacred concepts. They feel proud to let visitors discover the myths, the history and the nature. To be fascinated by the Roman, the Greek, the Norman and the Arab art treasures. To be captured by the intact beauty of the so called 14 jewels of the sea, like the Pelagie Lampedusa, Linosa and Lampione, or Pantelleria, the Egadi Islands Levanzo, Favignana, Marettimo, or Ustica, and the unmissable Aeolians Panarea, Stromboli, Filicudi, Alicudi, Vulcano and Salina.Not to forget the beautiful Palermo, Syracuse and the ancient sites of Erice. Segesta, Selinunte, Scopello and Mothya. The Sicilian cuisine is a blend of three different traditions: the patrician, the popular and the one deriving from the street, called "buffittieri", a term coming from the French buffet. Here a real keen passion for the aubergines, widely famous for the recipe "aubergines parmiciana", which means in dialect shutter, nothing to share with the parmesan cheese. Nice to note that the popular appetizer "caponata" made with the aubergines, comes from an ancient pre-islamic recipe. Very popular and delicious the "pasta con le sarde", spaghetti with a sauce made with sardines, garlic and breadcrumbs, once unique resource for the poor people, now a ,symbol of what good taste and creativity can make out of poor ingredients