Story

Vittoria stands out in the Sicilian panorama for its "young" and planned foundation, which officially took place on 3 April 1607 at the behest of the Countess Vittoria Colonna Henriquez. Born with a rigorous urban chessboard design to encourage the population and cultivation of the fertile surrounding plains, the city immediately differentiated itself from the medieval centers perched on the Iblean mountains. Between the end of the 19th century and the beginning of the 20th century, Vittoria experienced a true "golden age" thanks to the explosive rise of the wine trade, which led to the construction of splendid noble palaces in Liberty style and the elegant Municipal Theatre. Over time, this strong entrepreneurial drive has made it the economic and agricultural heart of the province, a fundamental bridge between the nobility of the past and commercial modernity.

Tradition and Historical Festival

The moment of highest emotional involvement for the community is the celebration of Good Friday. The Vittoria tradition is renowned for "The Parthians", a sacred drama of the Passion written in the nineteenth century by the playwright Alfonso Ricca, which is recited outdoors in front of thousands of faithful. In a setting of profound silence and contemplation, local actors stage the deposition of Christ from the Cross, transforming the central square into an immense living Calvary. It is a ritual that masterfully blends theatre, faith and collective identity, handed down from generation to generation with such rigor and solemnity as to make it one of the most evocative Easter events on the entire island.

Gastronomy and Typical Dishes

The Vittoria gastronomic brand is a hymn to the earth and to the wisdom in preserving the flavors of the sun: the symbolic dish is the Pasta al Capuliato. "Capuliato" is a rustic pesto made of dried tomatoes (dried rigorously in the sun on the roofs of houses), finely chopped and preserved in oil with garlic and basil. This intense and authentic sauce is sautéed in a pan with spaghetti and completed with "muddica atturrata" (toasted breadcrumbs). It is the dish that celebrates the essence of local agriculture and finds its perfect combination with the Cerasuolo di Vittoria DOCG, the only Sicilian wine to boast the Controlled and Guaranteed Designation of Origin, a blend of Nero d'Avola and Frappato that comes right from the golden rows of this territory.