To visit in half an hour's drive:
Cefalù, Palermo, Monreale, San Nicola, North Coast SS 113, Norman Tower, Altavilla Milicia, Porticello, Santa Flavia, Sant' Elia, Aspra, Mongerbino, Bagheria.
The B&B is in a strategic point to visit in 90 minutes:
Segesta, Erice, Castellammare del Golfo, Scopello, Zingaro Reserve, San Vito the 120th, Selinunte, Agrigento, Scala of the Turks.
Venga a’ li lidi tuoi fè d’opre alte e leggiadre, o isola del sole, o tu d’eroi Sicilia antica madre.
Di fronte m’eri Sicilia, o nuvola di rosa sorta dal mare! E nell’azzurro un monte: l’Etna nevosa. Salve o Sicilia! Ogni aura che qui muove pulsa una cetra od empie una zampogna e canta e passa…Io era giunto dove giunge chi sogna.
Nulla mi dài, non dài nulla tu che mi ascolti. Il sangue delle guerre s’è asciugato, il disprezzo è un desiderio puro e non provoca un gesto da un pensiero umano, fuori dal’ora della pietà. Dare e avere. Nella mia voce c’è almeno un segno di geometria viva, nella tua, una conchiglia morta con lamenti funebri.
In October 2002 an official delegation from the Municipality of Trabia participated in the "Pasta Show" taking place in Naples. On that occasion the municipal administration had given the prints a small brochure, which, on the cover, reported this headline: Trabia ... the country where the spaghetti were born. In fact, to claim for the first time this "paternity" was a well-liked lover of local traditions, Piero Zizzo, who already in his publication dedicated to the historical events of Trabia, appeared in 1982, signaled the now famous piece of the Arabic geographer At Idrisi, connected to the production of “Itriya" . Since then, in all the major website dealing with pasta history and even in qualified scientific food and culinary publications, Trabia is inevitably remembered as the place, or at least one of the oldest places in which the direct ancestors of our current “Spaghetti” were produced. Once again, on the occasion of the "Nespole Festival", the Municipal Administration, the Cultural and Recreational Activities Department and the Trabia Association and ... the Lanza’s street, want to bring back and value this precious heritage, not as an ephemeral belfry, but as an important opportunity for economic and employment development. As has long been understood, behind every culinary product, behind every plate, behind every taste, you can perceive, as someone wrote, a "strong historical aftertaste". Therefore it is always worth studying these stories, preserving and enhancing these products, these dishes, these flavors, as well as the "Cultural Heritage". The most authoritative food historians who have been involved in investigating the origins of pasta agree to attribute it to the Arabs, through the two privileged channels of Spain and Sicily, the introduction into Europe of this new product. The first testimonies go back to the 11th-12th century, probably even before, and it is in Sicily of Arab tradition that we bump into the first dry pasta industries for export.