Tourism is a growing activity  in the island, favoured by the presence of natural beauty in the land that arouse the interest of visitors (Etna, Alcantara Gorges) and several archaeological sites (Morgantina, Valley of the Temples, Selinunte, Segesta ). The Sicilian territory is rich in history, traditions, but also and especially in art, culture, forts, theatres, churches, necropolis, woods and naturalistic places of importance.
Many tourist destinations on the Island: Catania, Taormina, Favignana, Caltagirone, Acireale, Agrigento, Siracusa, Palermo, Monreale, Cefalù, Piazza Armerina.
Few people know that Sicily is home to the largest number of UNESCO heritage of humanity by region in Italy, such as:

• “Villa del Casale” - Piazza Armerina;
• Landscape and Archaeological Park of the Valley of the Temples in Agrigento;
• Aeolian Islands;
• Eight municipalities belonging to the “Val di Noto”: Caltagirone, Militello Val di Catania, Catania, Ragusa, Modica, Noto, Palazzolo Acreide, Scicli;
• The old town of Syracuse and the Necropolis of Pantalica.

Indeed territories such as the “Val di Noto” (between the provinces of Ragusa and Syracuse), but also the Province of Catania, are characterized by the so-called Sicilian Baroque, an architectural style recognizable from its typical curved lines and decorative motifs and apparently particularly showy .

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Important and famous throughout the world is the Sicilian cuisine that is part of a regional food culture complex and articulated, due to the contributions of all cultures that have settled on the island over the past two millennia. Oils, citrus products, jams and preserves, wines, honey and typical products of isle are a lot.  Among the most popular “cannoli”, “cassata”, the slush, “arancini” (rice balls stuffed with minced meat in sauce), many of the catanesians dishes : “caponata”, the Parmesan, pasta with sardines, pasta with standard, “falsomagro” (thin veal stuffed with eggs, cheese, crumbled sausage and ham). Typical dishes of Palermo are the “panelled” and the so-called “pani cà meusa” (bread with spleen); of Messina: the rustic and the fish (“stocco”) said to "Messina.