Tourism is one of the main resources of the Eloro District, as evidenced by the positive development trend that has taken place in the last decade, also thanks to the enhancement activities financed by the LAG Eloro. Starting from the Baroque city of Noto, recently included in the Unesco World Heritage Site, to the Natural Reserves of Vendicari (which is now also a S.C I.. – Site of Community Interest and a S.P.A. – Special Protection Area) and Cavagrande dal Cassibile; from the splendid southern coasts of Portopalo and Pachino, with the Capo Passero Island Nature Reserve, to the archaeological areas of considerable historical interest, the Eloro District boasts an environmental, artistic and cultural heritage of inestimable value and unique in the world.

The Tourism Section, complementary to the Territory Section (i.e. a guide to places and destinations in the Eloro District), intends to act as an operational tool available to the tourist or visitor for the organisation of his stay and the choice of routes to be taken.

Deepening the analysis of the main economic sectors, the development of tourism activities and services over the last 10 years is evident. In particular, non-hotel facilities have almost tripled, thanks also to the LEADER Programmes. At the same time, there has been a notable growth in entrepreneurship linked to tourist services and a new liveliness is visible in the sectors connected to tourism and this is due to the synergistic policies implemented by the organisms operating in the area, thus passing from a situation of characteristic marginality. of the past to a much better one, also thanks to the positive effects that the LEADER Programmes have left on the territory. In addition to the tourist offer linked to natural, historical, archaeological and architectural resources, an interesting food and wine offer continues to gain ground. The refinement of Syracuse cuisine was, since the time of the tyrant Dionigi, renowned throughout ancient Greece, as evidenced by Miteco of Syracuse (4th century BC) in his “Sicilian Cook”, the first scientific treaty on gastronomy and the art of serving on the table in the history of humanity.

In fact, the local cuisine is particularly rich and varied. Thanks to the vastness of the territory and therefore to the considerable variety of agricultural and dairy products, it is possible to prepare numerous healthy and tasty traditional dishes. Along the Ionian coast, of course, seafood cuisine prevails, characterised by various preparations based on tuna, octopus, dolphin-fish.

Some companies, in particular in Marzamemi (Pachino) have long since begun a discreet fish processing activities, with the production of precious products, linked to local and Mediterranean tradition (bottarga, tunnina, musciame, etc.).

The locally processed tuna is fished in the Ionian and Mediterranean Sea, exclusively by hook: this increases the value of its meat and its incomparable flavour and is still hand-worked today, respecting the most ancient artisan traditions. A great variety of products are obtained from the tuna: the highly prized Bottarga, the Ventresca, the most precious and soft part of the tuna, the Tarantello, obtained from the most muscular central part, the Fillet and the Buzzonaglia, the darker part in small pieces, much appreciated by connoisseurs of taste.

Moving on to the internal area, cheeses, cured meats and sausages produced from selected pork meats deserve particular mention. Particularly renowned is the Rosticceria: from the inevitable arancini to the typical richly stuffed scacce, it is a succession of tantalising proposals for all tastes.

The Elorina pastry represents one of the oldest aspects of local culture: each dessert tells the history of the territory, the traditions and customs of the peasant families who prepared auspicious recipes in special occasions, the painstaking manual skills of the cloistered nuns, the indelible trace of the Arab domination which has bequeathed the use of pistachio and almond, cinnamon and honey. The richness of the desserts is evident in the colours, in the opulence of shapes, in the combination of textures, in the imagination, in the completeness of flavours. Among the desserts, the cannoli, the cassatine of ricotta cheese, the martorana fruit and, for its delicate taste, the biancomangiare, delicious sweets for which the almond of the Noto hills called the Romana of Noto is used. No less are the varieties of ice creams and the very tasty granite flavoured with lemon, almond, coffee, black mulberry, mandarin and strawberries from Noto.

Wines cannot be missing in a land where sun-kissed vineyards produce intense and strong grapes, wisely vinified.

The Nero d’Avola, originally from the area, is one of the best known grape varieties on the international scene, although it is mainly used as a blending wine to strengthen other fine wines, including the Cerasuolo. Recently some local producers market bottled Nero d’Avola.

Because of climatic conditions the harvest is carried out early, starting at the end of August, guaranteeing high organoleptic properties and high quality wines.

In fact, the high temperatures contribute to the concentration of the sugar content and to the natural increase in the alcohol content of the grapes, while the early harvest allows to preserve the fruit from the September storms that risk reducing the harvest and weakening the concentration of sugar and alcohol., as well as fading the fragrance.

Other important wines are the DOC Moscato di Noto (M.D. 14/03/74 – O.J. n. 199 of 30/07/74) and Eloro (M.D. 03/10/94 – O.J. n. 238 of 11/10/94), but the Rosso di Noto, born as a variant of the much more famous Eloro, is also at an advanced stage of recognition,

The Eloro is produced in an area that includes, in whole or in part, the administrative territory of the Municipalities of Noto, Pachino, Portopalo di Capo Passero and Rosolini, in the province of Syracuse, and the Municiplity of Ispica, in the province of Ragusa, with the grapes of the Nero d’Avola, Frappato and Pignatello vines and the possible addition of those of other vines (maximum 10%). It is produced in both the Eloro Rosso and the Eloro Rosato varieties.

The Moscato di Noto would be nothing more than the “Pollio”, a sweet haluntium wine of which Pliny said “it was born in Sicily and tastes like must”. It is produced in the municipalities of Noto, Rosolini, Pachino and Avola. It is a brilliant wine; it has a straw or pale golden yellow colour, a characteristic aroma of muscat, a delicately sweet and aromatic flavour.