Noto & Modica
The south-eastern area of the island is also the baroque capital of Sicily, another grand season in Sicilian art. A UNESCO Heritage site, Noto is, quite simply, the apotheosis of Baroque town planning and architecture. Completely destroyed by the terrible 1693 earthquake, it was rebuilt from scratch on a new site, a few miles away from the old centre.
from Syracuse Port
Meet your private Driver Guide at the port and board a Premium Mercedes vehicle. Next drive (1h) to the baroque town Modica with its medieval center and steep atmospheric streets.
Modica, like the other towns in the Val di Noto, was badly damaged in the 1693 earthquake and largely rebuilt in Sicilian Baroque style. It is divided into two parts which are connected by numerous flights of steps. The city possesses a large Baroque Cathedral dedicated to San Giorgio. While the cathedral was rebuilt following the earthquake of 1693, like many other parts of the city its roots are in the Middle Ages. Modica is also custodian of a 400 year tradition of Sicilian chocolate-making. Chocolate shops abound and, for the real chocoholic, it is sometimes possible to watch the “chocolatiers” at work.
This baroque town represents for the colors of the stone and marble and architectural features, a southern twist on this impressive scenic style. Apart from the wonderful pale golden-yellow stone used for the buildings, the town is remarkable for its planning and its theatrical views and perspectives. One of the most beautiful palaces is Nicolaci-Villadorata Palace. It is located on the most stimulating street of the city. Which has the Church of Montevergine as its scenographic backdrop. And don’t miss one of the best Gelato in Sicily.
Drop off at The Port
Modica is compact and beautifully preserved, it is best known for its artisan chocolate production. Magnificent churches, with their inspiring domes, bell towers and intricate facades, punctuate the red-tiled roofs and one is struck by the uniform beauty of the whole. Modica is custodian of a 400 year tradition of Sicilian chocolate-making. Being part of the Spanish kingdom for so many years meant that Sicily was often one of the first recipients of the new foodstuffs being brought back from South America.