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Welcome to my homepage! My name is Barbara and I am a Freelance Tour Guide in the Province of Ragusa.
Come with me, together we will discover the beauties of the Hyblaean district, a land which offers its visitors... beautiful late-baroque churches with high belfries, noble houses adorned with funny masks making fun of the passer-by, breathtaking and enchanting views.
On this website you will find information about the major tourist destinations in the south-east Baroque District as well as some suggested itineraries which can also be customized to your needs. My tours, for Italian and foreign guests, are held both in Italian and in English. Do not hesitate to contact me for more information.
I'm waiting for you...we will make your visit an unforgettable experience!
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Brewery Tour & Beer Tasting |
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 For beer lovers... guided tour of a brewery and exclusive tasting of locally brewed hand crafted raw beer alongside with experts who will take you on a journey through new tastes.
Perfect for both the novice and the experienced beer connoisseur. |
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Scent journey: see, touch, smell, taste… |
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 Be seduced by the Hyblean countryside and its heady perfumes. Ideal tour for nature lovers and for people who wish to improve their knowledge. The tour includes the visit to a farm dealing with aromatic herbs, specialized in Sicilian aromatic and medical herbs, a fragrant walk through the garden and a tasting of local dish flavoured with herbs.
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Old Mafia lairs now peaceful Sicily B&Bs |
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( The New York Times - 2010 - by Joshua Hammer )
The confiscated homes of Mafia bosses in Sicily have been turned into bed-and-breakfasts.
It could have been the rural retreat of a hedge-fund magnate or an Italian prince: a two-story villa of beige stucco and stone, perched in isolation on a rise overlooking the Jato Valley in northern Sicily. The front doors opened onto a refurbished dining room with high ceilings, terra-cotta tile floors and a row of stone arches that suggested a Roman amphitheater. Soft light filtered through the windows.
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A history lesson on a plate |
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 If you want to understand Sicily's colourful past, just immerse yourself in its cuisine. Food writer Matthew Fort goes on a culinary odyssey.'Extra virgin olive,' read Nato Sanguedolce's recipe for salmoriglio sauce, 'lemon juice, oregano and salt.' Then, as a coda: 'The extra virgin olive oil should be from Sant'Agatese olives, the lemons from Pettineo, and the wild oregano from the Nebrodi. And brush it on to the pork chops after they have finished cooking.' |
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