(Some parts are taken from www.ragusaonline.com)

Donnalucata stays near the sea at 8 KM from Scicli (RG). It's a bery acient village: its name, maybe comes from the arabic word "Ainlu Kat", that should mean "source that it gushed out five times to the day", [...]

The historical importance of the village is due to the semplicity of the approdes. Up to the village you can find also the church of the "Madonna delle Milizie" (baroque), with a big arc at the entrance. The church has been modified during the year but it's still beautiful. Another important monument of the village is the Duomo.

Donnalucata has wide beaches with white and soft sand: It's the perfect place for a wonderful holiday in sicily. Fishing and Turism are the major activities in this village.

[from ragusaonline.com]

The high gastronomic level of the Sicily is the result of centuries of inter-relationship among various civilizations. Rich of multiple flavours, from the spicy to the sweet, the way of cooking typical of Ragusa is genuine and tasty at the same time. Characteristics are

• the pastieri, mini cacke of meat of lamb and kidskin, flavored with pepper, cheese and eggs, used a lot in the Modica Town;
• the scacce, constituted by thin leaves of paste of flour, with vegetables or annealed or broccoli or tomato, eggplants, etc.

In Ragusa we can taste the rabbit to partuisa, the ceci cooked with pig meat and the macco, a pasta of fave.

In this province is possible to taste the caciocavallo , a typical cheese of latte vaccine, modeled in shapes of parallelepipedo. In Modica there are a lot of possibilities to find and to taste various typical cakies. One of these specialties is "affucaparrinu" Tasty are the cakes with the almonds, like the torrone, the macaroons and the characteristic ones 'mpanatiggi, than beyond to the almonds they contain chocolate, calf and several spezie. Lovers of the good wine can taste the typical ones:

• Cerasuolo di Victoria,
• Amber of Comiso,
• Albanello.

In the coastal zone the coming from fresh fish from the porticcioli of Donnalucata, Scoglitti and Pozzallo can itself easy be appreciated, while kilometers of cultivations in greenhouse assure the possibility to have primizie of ortaggi for all the year