Catania is Sicily’s second largest city for number of inhabitants (300,000 dwellers) and population density (urban area 600,000 inhabitants), it is also the most densely populated regional non-capital city in Italy. It is situated at the foot of the Mount Etna and on the shores of the Ionian Sea, therefore it enjoys a prime tourist position. In Catania, in fact, it is possible to spend relaxing days on the beach and alternate them with memorable and adventurous excursions on Europe’s greatest active volcano (3,340 mts) offering extreme landscape and environmental contrasts. The Baroque old city centre, designated by Unesco a World Heritage site, is really fascinating.

Danilo Castro Photographer

The magnificent 18th century Piazza Duomo – in the heart of Catania – with its famous and newly restored Elephant Fountain standing in the middle, is the symbol of the city. The Fountain is built on an elegant marble base, where a lava stone elephant – dating back to the Roman age – supports an Egyptian obelisk. The piazza is dominated by the plastic and spectacular façade of the Cathedral, built in the XI century and rebuilt in the XVIII century. Catania is the ideal “entryway” to the Etna with its natural park: an active volcano, unique in Europe, with a spooky and fascinating environment like no others.

The tourist offer of Catania is further completed by the local traditional cuisine. In no other places like in Sicily, talking about cuisine means starting a “trip inside a trip” encountering rich dishes with scented products and tastes equally balanced between the earth and the sea, just like the island’s geographical position. Sicilian gastronomic culture belongs to the Mediterranean tradition. The variety of dishes of Sicilian food tradition with its products, spices and scents testifies that the island has always been the target of different peoples. The several foreign rules have left monuments and remains witnessing their ancient splendour, have deeply affected the island’s landscape though the introduction new cultivations and left their marks in habits and customs that can be easily traced nowadays, and – above all – in cooking. Such a magnificent past has left a multicoloured landscape full of remains and gastronomy keeps up with this tradition.