INDUSTRIAL ARCHAEOLOGICAL ITINERARY: LE TONNAREBETWEEN TONNARA OF AVOLA AND TONNARA OF PORTOPALO OF C.P. Tuna: a symbol of opulence and hard work. Symbol of fear, anger and joy. The tuna, the red one of Sicily, was the most sought after prey: the one with the most firm meat, with the bags full of eggs, with the biggest heart. It was the fish from which the population that lived in the villages of the Tonnara gained sustenance and life. Tuna fishing in Sicily has very ancient origins, above all the slaughter. The first to teach the techniques of capture were the Arabs, followed by the Spaniards. In southeastern Sicily, just in the Terre dei due Mari, until the 1960s many Tonnare were produced. Spectacular processing factories, located at sea and near brackish areas. Before Florio invented tuna in olive oil, the best way to preserve this extraordinary fish was salt. That is why almost all the tuna processing plants were built in the areas of sea salt production, near the salt pans or brackish lakes. The tuna fishermen of Vendicari, Marzamemi and Portopalo had their salt pans nearby. The tuna processing industry now no longer needs these places, which have now…

CULINARY ITINERARY: HISTORY AND TRADITIONS OF COOKINGBETWEEN AVOLA AND POZZALLO This is a journey without borders, unique and inimitable. A real sensory itinerary, emotional, palatal, that enters the heart of a territory through the element that more than any other characterizes it: food. The dishes of the culinary tradition of these places are inextricably linked to the sea: primary source of food, as well as well-being and healthy air. The products of the catch, different for season and area, have become over time the undisputed protagonists of the gastronomic stories of the two seas. The itinerary starts from the northernmost town of these lands, Avola, where the local seafaring draws different products according to the seasons and the techniques. During the spring, especially in March, the stalls of the fishmongers fill with cuttlefish, one of the most delicious molluscs: appreciated for its white and hard-boiled meat, while with its bag of "ink" thick tomato sauces for pasta dishes are flavored excellent. The cuttlefish just caught is excellent cooked roasted or on the grill, accompanied by a precious extra virgin olive oil, fresh parsley and a dash of red pepper. In Noto, we recommend tasting a soup with the catch of…