Donnalucata, 1 km from the villa, is a lovely sea village that has inspired writers, painters and philosophers.
In Donnalucata you can breathe the scent of sea and enjoy some of the astonishing sunsets you have ever seen.
This is the reason why the painter Guccione painted some of his masterpieces just here in Donnalucata, where the sea and the sky join together as a universal embrace.
In Donnalucata there is the most renowned outdoor fish market (photo) of this area and from here you can also get the ferryboat to Malta.
Just few kilometers away here it is the wonderful Scicli (3 km’s), Unesco’s for Baroque style.
Scicli is located inside a canyon and is surrounded by three hills that one can walk up to the top, through narrow anmd romantic streets: real Sicily!
Scicli is the main spot of the renowned fiction Inspector Montalbano and that’s because here you can have a real taste of Sicily.
Ragusa Hybla (wonderful!) and Modica (both Unesco’s for Baroque style) are about 15 km’s away.
In Modica don’t forget to enjoy its typical chocolate, prepared since centuries by the Modicani.
Close to Donnalucata is the natural reserve of Irminio river (2 km’s).
Worth a visit the beautiful beach Marina di Ragusa, with its goregeous sandy beaches (photo).
If you love adventure, nature and archaeology, here it is the Cava d’Ispica a canyon 13 km’s in lenght full of surprises.
Syracuse (Unesco’s), the strongest town of the past (V b.C.) is 70 km’s away
A paradise: Vendicari (40 km’s), birds, Greeks, Byzantines, Romans and beaches !
Now, I give the pen to my wife Silvana: it's time for food.
“Ciao this is Silvana. Fish is my first advice if you are in this places. And also the "testa di turco", the typical sweet in Scicli. Also, the "scacce", a sort of pizza that you can taste also in this area. You are in Sicily and you can’t miss ice-creams (along the promenade of Donnalucata) and a breakfast with granita with brioche. My favourite quick Sicilian meal ? Arancino and Cannolo of course! And if you want to taste something really strange take whatever you want done with the carob that in this area is very popular. Some years ago I realized a documentary, for Italian Public Network (Rai), in which I prepared a menù where the carob was present in all dishes. Even the beer!!!”