Best Things to Do in Sicily, Italy

Sicily’s 25,000 years of human habitation have left an archaeological density unmatched in Italy outside Rome: Greek temples at Agrigento and Segesta that rival Athens for preservation, Roman mosaics at Villa Romana del Casale that are among the finest in the world, Byzantine-Arab-Norman architecture in Palermo and Monreale that is UNESCO World Heritage, and baroque town centers across the southeast. The things to do in Sicily layer this historical richness over extraordinary natural beauty: the active volcanic landscapes of Etna (3,357m) and the Aeolian Islands, the chalk cliffs of Scala dei Turchi, the crystal sea around the Egadi Islands, and the salt flats and windmills of the Trapani coast. The food — a synthesis of Arab, Norman, Greek, and mainland Italian traditions — is the most diverse and interesting regional cuisine in Italy.

Best time to visit

May, June, and September are the best months: warm (25-30°C), not yet peak-summer crowded, and with the best market produce. July and August are extremely hot (35-42°C in the interior), the most crowded, and the most expensive for accommodation on the coast. April is pleasant and less crowded, though the sea is cold for swimming. October through March is mild on the coast but some tourist services in smaller towns reduce hours; this is the best period for exploring Palermo, Agrigento, and the archaeological sites without crowds. Easter Week (Settimana Santa) in Enna and Trapani has processions among the most moving in Italy.

Getting around

The main international airports are Palermo Falcone-Borsellino (PMO) and Catania Fontanarossa (CTA). Catania is the better gateway for Etna, the southeast baroque towns, and the Aeolian Islands (ferry from Milazzo, 1.5 hours from Catania). Palermo is better for the northwest (Agrigento, Trapani, Segesta). A car is essential for exploring the island; the road network is generally good on the autostrade, potholed on secondary roads. Trains connect Palermo to Catania (3.5 hours) and Agrigento (2 hours from Palermo) but are slow and infrequent. Renting a car at either airport is strongly recommended.

What to eat and drink

Sicily has Italy’s most diverse and historically layered food culture, shaped by Arab influences (citrus, almonds, pistachios, couscous in Trapani, sweet-sour agrodolce preparations), Norman traditions, and exceptional local produce. The key foods: arancini (fried rice balls with meat ragù or other fillings, the best street food in Palermo’s Ballarò and Capo markets), granita con brioche (the Sicilian breakfast: almond, coffee, or pistachio granita eaten with a soft brioche, particularly good in Catania and Messina), pasta alla Norma (pasta with eggplant, tomato, and salted ricotta, invented in Catania), caponata (sweet-sour eggplant relish), and cannoli (crispy fried pastry tubes filled with sweetened sheep’s milk ricotta). Nero d’Avola (the signature red grape, from the southeast) and Etna Rosso and Bianco (wines from volcanic soil on Etna’s slopes) are the wines of the island; Etna wines have become internationally celebrated.

Top things to do

Valley of the Temples, Agrigento – The most spectacular Greek archaeological site outside Greece: seven Doric temples from the 5th century BC arrayed along a ridge above the sea, the best-preserved ancient temple complex in the world outside Athens. The Temple of Concordia is the most complete (intact enough to have been converted to a church in the 6th century AD); the Temple of Zeus would have been the largest ancient Greek temple ever built. Allow a full day; the archaeological museum is essential for context.

Mount Etna – Europe’s most active volcano (3,357m) in near-constant eruption — lava flows are a regular occurrence. The summit craters can be reached by cable car from Rifugio Sapienza (2,500m) plus a guided trek (summit access varies with volcanic activity). The lava landscapes on Etna’s flanks — frozen lava fields, parasitic cones, lava tubes, and the lush vineyards of the Etna DOC wine zone at lower elevations — are extraordinary. Etna is best approached from Catania.

Palermo and its street food – Sicily’s capital has the most atmospheric street food culture in Italy: the Ballarò, Capo, and Vucciria markets are the setting. The key dishes: pane e panelle (chickpea fritters in a bread roll), sfincione (Palermitan thick pizza with tomato, onions, and cheese), stigghiola (grilled lamb or kid intestines on a skewer, pungent and extraordinary), and frittola (deep-fried offal). The Cappella Palatina (the Norman royal chapel with Byzantine mosaics) and the Cathedral at Monreale (the greatest mosaic cycle of the medieval world, just outside Palermo) are the cultural anchors.

The southeastern baroque – The Val di Noto UNESCO site: eight towns (Noto, Ragusa Ibla, Modica, Scicli, Caltagirone, Piazza Armerina, Militello, Palazzolo Acreide) rebuilt in unified Sicilian Baroque style after the 1693 earthquake. Noto’s main street (Corso Vittorio Emanuele) is the finest baroque streetscape in Italy. Ragusa Ibla’s hillside setting is the most dramatic. Villa Romana del Casale (near Piazza Armerina) has the finest Roman hunting mosaic floors in the world.