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What to see in Marsala

LO STAGNONE

LO STAGNONE

A wide expanse of sea (over 2000 hectares), which extends into an inlet formed by the coast and a tongue of land that defends it from the open sea, with in the middle four small islands slightly outcropping (Santa Maria, Isola Lunga, Isola Schola, and Mozia): this is the Stagnone, that is that stretch of sea that from Punta d'Alga extends to Contrada Birgi-San Teodoro, and that since the most remote times was the scene of disputes but also of trade. Certainly it did not exist at the end of the Paleolithic when it is presumed that the islands of Mozia, Santa Maria, Schola and Isola Lunga were attached to the mainland and the geo-morphological condition of the area was different. But already in the historical age the Stagnone had the peculiar characteristics that it has today and already in the VIII century BC the Phoenician navigators discovered it and decided to found a trading station on Mozia.
Since then the Stagnone became part of history and enjoyed a special splendor, by the civilization that flourished on Mozia. In it atrocious battles were fought, strategists and great generals like Dionisio were bothered.
Today the most unmistakable aspect is that of its landscape remained intact in its natural and ecological elements. Here the visitor does not find only to enrich his cultural knowledge on the fantastic world of the Phoenicians, but also has the opportunity to find himself in contact with a green and uncontaminated nature, almost an oasis of tranquility. Along the coast of the Stagnone you can admire many active salt pans. The delimited basins for the collection of salt, the piles of white salt and covered with red tiles, the windmills working at the breath of the tramontana, as well as forming an evocative scenery, testify to a centuries-old activity that only in recent years has begun to be partially abandoned.

MARSALA CITY OF WINE

MARSALA CITY OF WINE

It was 1770 when John Woodhouse, son of a merchant from Liverpool, happened to be in business in the city of Lilibetana and marked the fate of Marsala. Remained admired by the unique characteristics of the wine, he exported it to England and later all over the world.
The profits made by the Woodhouse brothers grew rapidly, so as to introduce the town of Marsala to ask Ferdinand IV, King of Naples to be able to impose the fixed right of four tari per hectolitre exported. Despite this, the demand continued to grow. The Woodhouse, to facilitate the export of wine with its ships, began the construction of the pier of the new Marsala port.
Launched the wine industry from the Woodhouse, perfected and established by Ingham, another entrepreneur, Vincenzo Florio, who organized the tuna industry, also bought numerous tuna. Having become a friend of Ingham, Vincenzo Florio set up a shipping company with him, whose ships, used for the transport of wine, sailed the oceans. Behind these three great pioneers of the wine industry in Marsala, numerous other entrepreneurs increased the industrial activity by founding new factories, which today honor the tradition of Marsala with their products.
It has an average alcohol content of about 18 degrees and is considered one of the four great dessert wines, and is the first wine to have obtained DOC recognition in Italy in 1969. Depending on the amount of sugar Marsala can be dry, semi dry, sweet and flavored (with coffee, almonds, strawberry).

RELIGIOUS EVENTS

RELIGIOUS EVENTS

A sacred manifestation of origin, even of the sixteenth century, which has always had a positive response in the heart of Marsala, strong religious feelings and folklore impulses is that of Holy Thursday which originates from the liturgy of the passion of Jesus. The procession, divided in six groups, it starts from the church of Sant'Anna and winds through the streets of the center. It is attended by locals who wear spectacular clothes from the time of Jesus reciting passages from the Bible. The most important character is the Christ with the moving Cross at the time of the falls.
Other minor but not less important representations are: The Last Supper, which takes place on Palm Sunday and consists in the coming out of the twelve Apostles with Jesus.
Good Friday that collects not a few faithful and consists in the output of Our Lady of Sorrows from the Mother Church.
The Feast of St. John the Baptist on 24 June and the Madonna della Cava on 19 January.

CULINARY ART

CULINARY ART

There are numerous bars and restaurants, both at sea and in the city center where tourists can taste the gastronomic specialties of the territory, especially fish, cous-cous and sweets and of course drink marsala wine.
A typical Marsala dish of Arab origin is the Cous Cous. It was the Arabs who brought COUS COUS to the drilling tables.
Today the Couscous is a national dish for some countries of the Maghreb (North Africa) widespread throughout the Muslim Arab world.
In Palestine, Jordan and Lebanon, the name of Maftoul is given.
In these places it is a valuable product and different from the most traditional cous cous for the manufacturing process, all artisanal. This cous cous is based on whole wheat and chopped wheat boulgor (one of the most valuable wheat varieties).
The boulgour is rolled into wheat flour and kneaded with water and salt, until it becomes grainy.
It is then dried in the sun for 2-3 days. Once cooked, it has granules with a dark and warm color, typical of whole wheat.
The cous cous is a dish with a marked social value, around which a family or a community meets; they all draw from a single large vessel, sitting in a circle and often praying before consummation. In general, cutlery is not used but unleavened bread to be used.
In the "marsalese" u'cuscusu "accompanied by a good white wine is present in our tables on special occasions, especially during the summer.
You can cook in a fish soup (lobster, shrimp, swordfish, sea bass, cuttlefish) with garlic and parsley, with meat broth, or with a soup of mixed vegetables.
PREPARATION
Mix 500 grams (for 4 people) of durum wheat semolina with water and salt.
Boil in a steel colander with a pot of water underneath the dough and steam for 2 hours

LEISURE AND SPORT

LEISURE AND SPORT

During the day you can visit museums, churches and wine cellars or enjoy the day by spending it at the beach. Remarkable is indeed the presence of bathing establishments where you can take advantage of a complete catering service, shower service, beach chair-umbrella and pedal boat rental.
Among the recommended excursions in the immediate surroundings, do not forget that in the island of Mozia, the pearl of the Stagnone, easily accessible by boat (boarding takes place in Contrada Ettore Infersa).
On return you can decide to rent canoes and still enjoy nature or
visit the nearby salt flats, which offer a natural spectacle of rare beauty.
In the evening you can stroll in the center, attend the musical or theatrical shows organized by the City Hall, or attend the screening of films of the season at the San Pietro Monument Complex, visit bars and pubs.
If the temperature is high, you can enjoy some refreshment to reach the beaches, where you can dance until dawn.

The salt pans and windmill

The salt pans and windmill

The salt pans of the lagoon are located in western Sicily, on the coast that connects Trapani with Marsala. A unique territory facing the island of Mothia, along the famous "via del sale", which offers the visitor various opportunities to visit and stay. The visit of the Mill of Infersa and of the museum with the multimedia path; the experiences and activities inside the "Ettore e Infersa" salt pans; the visit of the Long Island;
 The salt pans of the lagoon have been elected FAI's "Place of the Heart", winning the special EXPO 2015 classification. A result made possible also by the foresight and conservation work of the company that manages the Ettore and Infersa saltworks and some of the surrounding places:
the Mill of Infersa (and the other two perfectly functioning mills), which houses the museum with the multimedia path, the visitor center and the salt shop;
the Ettore and Infersa Saline, still used today for the production of sea salt, where you can try unique experiences, even inside the tanks;
the Isola Lunga, solitary and fascinating, where "get lost" among the luxuriant nature, until reaching a pool dedicated to regenerating dives or lying on the salt crust.
A route to discover, in the heart of the Islands of Stagnone Oriented Nature Reserve. With the opportunity to participate in the exclusive tasting "there is salt and salt", an original and tasty experience.

 
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