Bon timpu e malu timpu non dura tuttu 'u timpu.
Good time and bad time do not last forever (prover from Enna)
The Land
In a land kissed by sun for nine months a year it is surprising that there is an area (except from Etna) where there is fog in wintertime, the ice and sometimes the snow.
Thus we want to deal with a different Sicily, less known but very charming.
The city of Enna, the only one among the nine Sicilian provinces not touched by the sea, offers his visitors some art treasures, culture and food and wine with no similarities. 
It is famous in the whole “Boot” for being the higher head town over the sea level in Italy. It lay upon a cliff of 1000 mt high.
Before arriving Enna, seen by beneath, rises up in the sky and soon you can see the cliff Sanctuary of Demetra, the equivalent of Ceres for Roman people, that in ancient times was prayed by pilgrims coming from all over the island.
The story of Enna is the same as Sicily's and all it dominations, bu the one that represents the most the town is certainly the Aragonese one that left important treasures such as the Castle of Lombardia that still nowadays represents one of the most important defensive fortresses in Medieval Sicily; the tower of Frederick 2nd, as high as 24 mt lays inside the Public Park and the Dome, full of Architectural styles and rightly considered one of the most beautyful churches all over Sicily.
It was originary of 14th century and has been recovered in Baroque eve, after a ruinous fire.
Whoever has promenades in Enna is attracted by the many small streets and the elegance and austerity and churches (above all we quote Saint Cataldo, Saint Thomas and Saint Frances), but even by dinamicity and will of living of its people.
What is not to be lost is the participation to the rites of Holy Week, of a clear hispanic origin and above all the procession of Holy Friday when more than 3 thousand devoted people with a cowl, gathered in 13 confraternities, pass along the central streets by creating an atmosphere that is suspended in time and space.

Food And Wine: 

The cooking tradition in the Province of Enna has its origins in agriculture and sheep farming.
Thus all its specialities have the vegetables as their maximum common denominator, above all the wild ones and the cheeses.
The typical products of that area are many and we try to list them all as best as possible.
Thus let's start by the September Peach (so smelling) and the large pod of Leonforte. 
The Piacentino is the cheese with a half-tender dough flavoured by saffron and black pepper, the Olive Oil of Barrafranca, the Mulinello Salami and the wild aromas such as the wild fennel, chicory and mushrooms, so present thanks to the dump climate in Autumn time.
The typical recipes of that area are the Frascatula, a kind of polenta with wild herbs, vegetable or legumes soups, roasted meats or with homemade tomato sauce.
As far as wine is concerned, because of the altitude, the area is not so suitable for quality wine production, nevertheless in the land between Piazza Armerina and Caltagirone, an exceptional micro climate along with important investments by agricultural entrepreneurs have done so that some important wine were produced and had won prizes and positive critics by all the best experts of this domain.