Fly And drive- 3 giorni/ 2 notti
Struttura:
Agriturismo & Fattoria Didattica– ROSOLINI ( SR)

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Built in a 19th-century farmhouse in southern Sicily’s countryside, this farmhouse offers self-catering apartments with air conditioning. Bikes are available for free hire. Set 10 minutes’ drive from the town of Noto, it has its own gardens with a patio area and sun loungers. Sicilian specialities made with products grown on site can be tasted. The nearest sandy beach is 9 km from the residence and you can reach the historical city of Syracuse in around 40 minutes. Parking is free.

Rate per person – minimum 2 people ( from April to September) :
( 3 days/ 2 nights)+ b&b service
Brochures
Insurance
Car rental ( 3 days+ full insurance)
€ 156,00

***Prices may vary depending on the season.

WHAT TO DO:

Day 1 : Visit to Ispica and Rosolini
Rosolini-Ispica
Distance : 12 min (8 km)
ispica

Ispica is a town on a hill in the south-eastern corner of the island of Sicily, at about 200 meters above sea level and six kilometers from the coast. The immediate region around Ispica is most visited for its prehistoric caves, or of course the nearby coastal resorts such as Santa Maria del Focallo and Ciriga.Although Ispica is especially well known for the extensive prehistoric cave system it also has a couple of churches and palaces that are interesting from the artistic point of view so we suggest you start your visit with them.

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Rosolini is a town in the province of Siracusa, whose place name derives from “Rus Elinorum”, meaning the place where rises Elori, the ancient VII century Siracusan colony. Rosolini was founded in 1713 by Francesco Moncada Prince of Larderia who was entrusted the fief of Rosolini following his marriage to Eleonora Platamone.It is a very interesting city, both from the artistic point of view (the Cathedral of San Giuseppe, built between the XVIII and the XIX century, the Fontana dei Tritoni in Piazza Masaniello, the Hermitage of Croce Santa) and from the archaeological one (A large ancient cemetery at the Stafenna district, within the Cava Grande di Rosolini area).

Day 2: Visit to Scicli
Rosolini-Scicli
42 min (30 km)

scicli

Scicli (pronounced sheek-ly) is one of the UNESCO-listed Baroque towns of south-east Sicily, but it is rather off-the-beaten-track compared with its more visited neighbours Noto, Ragusa and Modica. This overlooked town has a scenic location and charm that at least matches its rivals, though, along with an enjoyable sense of discovery for the visitors who explore its streets. It does have an up-and-coming feel about it, so future visitors may find more tourist development, though hopefully that will not detract from its pleasant aura of exclusivity.Scicli shares its architectural heritage with other towns in the area, but it also has some unique attractions of its own, including a neatly-kept centre, fine clean stonework, and a dramatic situation in a basin overhung by churches and monasteries on high crags.Scicli is one of the filming locations for popular Sicilian detective drama Il Commissario Montalbano, which is exported to several other countries, and viewers will enjoy spotting familiar scenes.


Day 3 : Visit to Modica and Ragusa
Rosolini-Modica : 29 min/ 22 Km
Modica-Ragusa : 23 min/ 20 km
Ragusa – Rosolini : 48 min / 42 km

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Modica, like the other towns in the Val di Noto, was badly damaged in the 1693 earthquake and largely rebuilt in Sicilian Baroque style. It is divided into two parts, “higher” Modica and “lower” Modica, which are connected by numerous flights of steps. Palazzi and houses rise from the bottom of the gorge seemingly stacked one on top of the other. Magnificent churches, with their inspiring domes, bell towers and intricate facades, punctuate the red-tiled roofs and one is struck by the uniform beauty of the whole.The centrepiece is undoubtedly the beautiful Church of San Giorgio, though the “Castello dei Conti”, surveying the town from atop a rocky outcrop, is also very impressive.Typical of so many Sicilian towns, Modica has a long and varied history, complete with the usual toing and froing of successions of invaders. Being part of the Spanish kingdom for so many years meant that Sicily was often one of the first recipients of the new foodstuffs being brought back from South America. Cacao was one of these and today Modica still specialises in making granulous chocolate, often flavoured with chilli pepper, cinnamon or vanilla, that is based on Aztec methods and recipes. Chocolate shops abound and, for the real chocoholic, it is sometimes possible to watch the “chocolatiers” at work.

Ragusa is one of the most picturesque towns in Sicily. The view from the upper town over. Ragusa Ibla on its own separate hilltop is quite breathtaking. One of the UNESCO-listed Baroque towns of south-eastern Sicily, Ragusa is also one of the for the Sicilian detective drama Il Commissario Montalbano (Inspector Montalbano), a series which has done wonders for publicising the beauty of this area. With a new airport at Comiso, ten miles away, due to open, this is a tourist destination which is definitely up and coming. Ragusa is in the Monti Iblei, a large area of high ground, divided up by dry stone walls and incised with ravines. The town was originally built on a small steep-sided hill with deep valleys on three sides separating it from the high plateau. After the earthquake of 1693, which destroyed many of south-eastern Sicily’s buildings, it was decided to rebuild Ragusa on higher, more level ground nearby. This new planned town was built, with straight streets and a rational layout, but local aristocrats didn’t want to move, and instead built themselves new palazzi on the ruins of the old town. So nowadays Ragusa has two parts: Ibla (or Ragusa Ibla), the older nucleus on its hilltop, and Ragusa Superiore, the more modern upper town which spreads from the post-earthquake streets into more recent developments. Ragusa Ibla is the magnet for tourists, though the upper town is still worth a visit.

Extra activities: Chocolate tasting in Modica

cioccolato

Modica’s chocolate is one of the most famous products of South-East Sicily. A tour of Modica’s dolcerie is a must.This tradition of the cioccolato modicano dates back to at least the 16th century, when Modica had a river flowing through its centre and was also known as the Venice of the South.The technique what brought over by the Spanish who in turn learned about it in what is now Mexico. In Modica those original techniques from the 16th century where maintained much truer to original intents so you get chocolate with peperoncino, canela, etc, that is made straight from the cacao beans (well now the dolcerie get the cacao paste ready rather than start from the beans).One step of the process requires that the chocolate is warmed in a container made from lava and I guess the fact that lava stones are in abundance both in Modica (due to its proximity to Etna) and in Mexico provides another strong link between Modica and Mexico.The heating in lava stone containers is not done to avoid over cooking the chocolate, but simply to facilitate the mix of the chocolate with whatever ingredient is being added to it.

€ 10,00

Visit to a “massaro” ( farmer cheesemaker) and ricotta cheese tasting
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Ricotta is much loved by Sicilians who like to eat it very fresh. It is an essential ingredient, eaten on its own or used in cooking, both is savoury and in sweet dishes. Whether it’s baked into an awesome ricotta torta, stirred into pasta, or eaten straight off of a spoon by the flickering light of the refrigerator in the middle of the night (seasoned only with Maldon salt and guilt), ricotta is one of the great dairy products of the world. Seldom does a week go by when Ed doesn’t stop by Di Palo’s across the street for curds of some form or another—fresh mozzarella or stracciatella, perhaps—but it’s the fresh ricotta days I look forward to the most. Spread a spoonful of their ultra-creamy stuff on a slice of pizza bianca, sprinkle it with salt and cracked black pepper, drizzle it with great olive oil, and go to town. Old-fashioned ricotta is made by taking the curds left over from cheese production (traditionally parmesan), adding an acid to them, then heating them until whatever proteins are leftover coagulate. The curds are then strained, drained, and sold. The word ricotta means “twice cooked,” in reference to this process. Modern ricotta, on the other hand, is generally made with fresh whole or skimmed milk to which acid is added directly. As a result, most packaged ricottas are a bit fattier and creamier than ricotta made by the traditional method. This is totally cool by us.
€ 15,00 p.p.

Cooking class at the farmhouse and tasting of the dishes prepared

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There is no better way to learn the cuisine of a region than by taking a cooking class from someone who knows the local food and produce.  Sicily is delicious so immerse yourself in the flavors and tastes of its pecial places . The courses are now held by Mrs Giuseppina Milceri and Giuseppina Civello Eleonora’s and take place in a typical Sicilian farmhouse of surrounded by green countryside. The courses are based on the more famous Sicilian recipes, focusing on pasta, fish and pastries .
€35 p.p – Cooking class time : 4/5 hours

Game fishing

A great way to try out fishing and get a taste for the experience in an agricultural and fishing farm which dates back to the early twentieth century and it is surrounded by the enchanting scenario of Cava Stafenna.

€ 40,00 p.p.

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