The town of Marsala, which is quite near to the city of Trapani, is well known for the wine that it produces. This 1st and 2nd century BC underground tomb was created for the beloved wife Crispia of an important, possibly aristocratic town resident, Lulius Demetrius. The remarkable decorated tomb was only discovered during a building renovation in 1994. Organize your visit here through the Baglio Anselmi Archeological Museum.
Not for the faint of heart, these catacombs in Palermo are filled with the skulls, bones and preserved bodies of monks and local citizens. Literally thousands of mummified remains are housed in rooms underneath the Church of Santa Maria della Pace. You can learn about the process by which the bodies were preserved and the long history behind the practice during your visit. Photography is not allowed.
You are not likely to think of traditional Dutch style windmills when you think of Sicily, but along the shore of the tiny island of Mozia you will see exactly that. They were once used to filter the salt from the sea that makes this area so famous. Today, their main purpose is as props for a beautiful Instagram post.
Just outside the town of Realmonte is a vast underground mine that produces tons of salt. More than 300 feet below, there are bold undulating stripes that range from white to dark gray that were created millions of years ago by seasonal differences in the natural salt deposits. Carved into the salt and stone walls is a cathedral dedicated to the patron saint of miners, Santa Barbara.
Take a spin around one of Europe’s only active volcanoes on this railway line. The single track regional train line is a unique way to see the towns and villages that surround Mount Etna. You can take the approximately 75 mile journey from Station Borgo in Catania to Randazzo all at once, or in pieces stopping off along the way. You will see pistachio and olive groves, vineyards, lava fields and enchanting mountainside villages.
This highlight is much more delicious than a historical site. You can taste this popular snack that dates back to the 1900s at one of Palermo’s famous markets. Pane ca’ meuza translates to bread with spleen in local dialect. The epitome of fast street food where nothing is wasted, the veal offal is deep fried in lard and stuffed into a soft roll. Order it Maritatu (married) which comes with a sprinkle of grated caciocavallo cheese or schettu (single) with a squeeze of lemon but no cheese.