Movie tourism is a fun way to explore a city, discovering the places where some of our favorite scenes were filmed and where our favorite actors ever acted.
No one can deny the close relationship between Sicily and the cinema when 60 kilometers from Palermo, we come across a city like Corleone that makes the island a world tourist destination for curious and moviegoers.
Let us therefore take a tour around the locations of one of the most famous trilogies in movie history!

1.- Massimo Theatre

The Masimo Theatre in Palermo is located in Piazza Verdi and is the largest of the opera houses in Italy and the third largest in Europe, a neoclassical building dating from the nineteenth century.

On the front steps of this Opera House in Sicily, Coppola filmed the final scene of the film The Godfather III, one of the highlighted moments, in which Mary, Michael Corleone’s daughter, is killed by a gunman while the Intermezzo for Pietro Mascagni Cavaleria’s Opera Rusticana is played on the background .

2.- Villa Malfitano

This neo-Renaissance villa style is found in Via Dante Alighieri, 167 and is home to the Whitaker Foundation. The art collections compiled by the owner during his travels, like furniture, paintings, porcelain and Flemish tapestries from the sixteenth century garnish the rooms in the inside. Its beautiful garden is rated 5 hectares with curious plants from around the world, such as Tunisia, Sumatra, Australia, and some 150 different kinds of orchids. You can visit Villa Malfitano every morning from Monday to Saturday

Here took place the toast to Anthony‘s debut as opera singer. Anthony is the son of Michael Corleone.

3.- Castello degli Schiavi

Castello degli Schiavi, a Sicilian villa into decay already used in 1968 by Pier Paolo Pasolini to shoot some scenes for the movie The orgy is located  in Via Marina Fiumefreddo,  in the other end of the island. But surely, appearing in The Godfather I and II, has made the castle famous. Coppola used it for various scenes, especially is remembered for being Michael Corelone‘s death place.

4.- Corleone

Even if the name makes this famous family come to your mind, Corleone was not the real place for the film’s shooting. Want to know why? By the time of filming “The Godfather”,  a judge’s murderer was nearby so they had to find new location for filming scenes corresponding to Corleone. They finally took place in two small coastal towns: Savoca and Forza D’Agro.

Despite his fame, today Corleone is a key city in the fight against the Mafia. The proof of this is Laboratorio della Legalità, a museum center founded by organizations involved in fighting the mafia, and dedicated to Magistrate Paolo Borsellino, killed during the mafia’s massacres. At the time, this building provided shelter to Bernardo Provenzano, the head of the Sicilian Cosa Nostra until his arrest in 2006.

Do not leave Corleone without trying their famous cannoli, a Sicilian origin dessert prepared here as nowhere else! This is a tube-shaped pasta filled with sweet creamy made of ricotta . “Leave the gun, take the canoli” says Peter Clemenza in a movie scene.

5.- Other Sicilian movie sites

If you are interested in this type of film tourism, you can also get close to Chiusa Sclafani, the magical village that inspired Giuseppe Tornatore to create Giancaldo in Cinema Paradiso as well as Bagheria, Castelbuono, Cefalu, Palazzo Adriano  or Santa Flavia de Sicila.  Piazza Bellini in  Palermo was the scene of some sequences for Talented Mister Ripley.

Imagen de Michael Urso

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Going out for an aperitif is unquestionably all the rage in Barcelona. Here, it is a pre-lunch ritual, revolving around that heart-warming beverage with herbs and its supporting cast of gastronomic classics such as olives, crisps, mussels, banderillas(pickled appetizers on a cocktail stick), gildas, anchovies and a host of other tasties. A number of cutting-edge gastro varieties have also come into their own, as have a reworking of the classics.

The long-standing, traditional slew of bars for indulging in this not so hidden pleasure has been augmented by new proposals, making Barcelona a veritable paradise for revelling in this “gastro sport”. You can practically tour the city by going from one taproom to the next, although we decline all responsibility for any ensuing hangover or blowout you are likely to experience. We now turn to a selection of venues for giving yourself over to this pleasure on the palate.

Senyor Vermut

Running for just over two years, this bar has managed to elbow its way in among the respectable venues in town. One of its secrets is its broad selection of vermouths – there are up to 40 options to choose from – particularly those they make themselves. Another key to their success is their tapas, notably the papas bravas, a genuine delicacy.

El Xampanyet

Located at 22 Calle Montcada, in the heart of the Born, this is a classic among classics, where tourists and locals mingle in uncanny harmony. This small wine cellar with its classical air is usually packed, so you are advised to get there early if you want a seat. Their anchovies are the best in town and their ham is sheer delight.

Vermuteria el Tano

A real classic in the Gracia district, with appropriate decor included – casks, old-fashioned fridges and countless objects from the past. They have a magnificent array of cold tapas to accompany your vermouth or beer. This bar has a grass-roots atmosphere, continually livened up by the congenial service dispensed by Tano, its current owner.

Morro Fi

This tiny bar on Calle Consell de Cent harbours an intense pleasure – that of savouring a glass of well pulled beer. Manel, the most prominent figure in this bar, takes great pains to serve up a fine vermouth – they are sourced in Reus, the classical purveyor and most noted vermouth-producing town. He also has excellent munchies, like the French fries with mussels and olives and a touch of pungent sauce, which is finger-licking delicious. The family has grown in recent years, so die-hards of this venue have two other alternatives in the Sant Gervasi district, namely Mitja Vida and Dalt de Tot. And, here you can also pick up an aperitif kit wrapped in a simple, original design.

Bodega 1900

As mentioned above, some spots have splashed out on new trends in tapas, and this wine bar, with Albert Adrià at the helm, has endowed the appetizer ritual with an avant-garde flourish. His vermouth – La Cala – is homemade and his tapas are both innovative and top-notch. Interestingly, this innovation strikes a contrast with the classical decor in the bar.

Gran Bodega Saltó

This unusual bodega is located in Poble Sec, another district to bear in mind if you’re into appetisers. On entering, newcomers are struck by the decor, featuring old barrels clashing with a host of interspersed , ill-matched objects cramming the display cabinets and the area at the back of the tavern. It is well worth visiting, but not only for its outlandish decoration, as here your aperitif and tapas are accompanied by live music.

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Text by Los Viajes de ISABELYLUIS

Holy Week coincides with the onset of spring, a season associated with milder temperatures. Although you should still pack some warm clothes – jerseys, jacket, raincoat, gloves, cap and scarf – it’s unlikely to snow in Warsaw, unless you’re in the higher mountain areas. And, by early April, the days are quite long and sunny. Unlike in other European countries, during Holy Week in Poland both the Thursday and Friday are working days and most of the museums and shops are open to the public. Visiting hours at churches may be different, however, as in Kalwaria Zebrzydowska, where the largest Good Friday procession of all Poland is held.

As in other areas where the Catholic festivities are traditionally observed, Palm Sunday is celebrated here in style. Like in Spain, in Poland the faithful carry palms, but here they are far more elaborate. Dried flowers and paper flowers go into their careful making by hand. They are so popular here that many towns and villages organise palm contests. We recommend taking the two-and-a-half-hour drive to Łyse, in the region of Masovia, where you can find palms of up to 6 metres high.

Cultural activity also revolves around Easter. The keynote event is the Ludwig van Beethoven Easter Festival. Held in Warsaw, as well as in Krakow and Gdansk, it attracts classical music virtuosos from all over to perform a number of works based on Holy Week themes. The festival alone makes it well worth visiting the city. Over the festive period churches host classical music concerts. The programme features religious works, pride of place going to the staging of the Lord's Sepulchre. This is undoubtedly a good reason for visiting the holy precincts of Poland’s capital city. Even under the Communist regime the uncensored sepulchres stood for the most important political events of the time.

Another high moment of the holy celebration is the blessing of the food. Starting on Easter Saturday morning, crowds of people congregate at the churches bearing adorned baskets containing, in addition to the classical hand-painted Easter eggs, bread, salt, pepper, sausage and an endless assortment of Easter pastries to have them blessed. Once the ritual has been completed, they may then eat meat. In bygone days the baskets’ contents were indicative of the purchasing power of the various families – the greater the amount and variety of food, the high their economic status.

Easter eggs are decorated in different ways and this is often the favourite activity of the younger members of the household. Once boiled, the easiest thing is to colour them with polychromed powders dissolved in water. These colours are sold in small sachets at this time of year. A more natural technique is to boil the eggs in a pot with onion skins, giving the eggshells a dark tinge and, the more onion skin you use, the darker the colour. After the eggshell has dried out, it can be drawn on or incised using a sharp needle.

Easter Monday is noticeably more playful in character and closely linked to rural traditions. In Polish it is known as Lany poniedzialek – “Water Monday” – as Slavic tradition has it that throwing water over the girls is believed to ensure their health and fertility. So, make sure you keep your eyes skinned because even today you can have a bucket of cold water thrown over you.

Cuisine is important in Poland at Easter and tables are decked out with Easter eggs, symbols of a new life. Confectionery also plays a major role, particularly mazurek, a cake based on butter and very thick cream, eggs, sugar and flour. It is also stuffed with nuts, chocolate and fruit (orange or lemon). Another cake typically made during this festive season is kaimak. Although similar to mazurek, the dough contains liquid toffee.

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Text by ISABELYLUIS Comunicación

Images by Polish National Tourist Office

The province of Catania offers to travelers a wide range of landscapes, passing by small bays and bucolic trails, from Etna, the highest volcano in Europe, to the waters of the Ionian coast. And, as in landscapes, gastronomy of Catania is formed by great diversity of traditional recipes where converge Mediterranean tastes and textures.

Herbs, spices and products make a journey of flavors on the palate. From oriental spices like cinnamon and saffron - that flavored so many dishes-, to the sweet and sour or citrus contrasts.

The Etna volcanic soil is rich in minerals which, alongside with its characteristic climate, allows the cultivation of excellent fruits like lemons and oranges, tangerines, apples, olives, almonds, strawberries, cherries, hazelnuts, chestnuts and the production of quality wines worldwide recognized.

One of the great products of this dark and fertile land is the Bronte pistachio, the "green gold of Sicily", which is used for making ice cream, sauces and in many recipes.

Historic markets 

Perfect to discover the land's products, nothing better than to visit its historic markets, the Fescheria and the Piazza Carlo Alberto Markets, who from early hours swarm at a frantic pace.

In Fescheria, located in Duomo Square, the visitor can try some of the products in site , such as clams, mussels, sardines, anchovies, oysters, sea urchins or mauru, an algae of the area which is eaten raw and dressed with a few drops of lemon.

Granita

To start the day, especially in summer, you should try the typical Catanese breakfast with lemon granita, almond, strawberry or chocolate, accompanied by a brioche called Tuppu. The granita is a Sicilian icecream that has little to do with the typical Italian icecream; it is similar to the typical granita but more creamy and refreshing, and is made ​​with natural fruit.

Pasta alla Norma

The most traditional dish is "Pasta alla Norma", which is normally prepared with macaroni or spaghetti, tomato sauce, crispy fried eggplant, fresh ricotta, albahaca, and is named after the most famous opera composer Vincenzo Bellini, born in Catania.

Arancini

Taste as well the typical arancini for a snack or a light meal. It is a ball of fried rice prepared in Sicily in a thousand ways: filled with meat, spinach, ham or eggplant. It must be eaten by holding the tip. They are very good at restaurantes such as Etoile d'Or (the Piazza Umberto), Spinella (Via Etnea 298) or Da Ernesto. (Via Ruggero di Lauria 91/93)

Catanese pastry

Do not forget the famous Catanese pastry and, especially, the popular cannoli -a flaky pastry filled with ricotta and nuts-, the cassata alla ricotta or almond and pistachio pastries. They can be found in many local street Etnea, as in Pasticceria Savia, one of the most prestigious bakeries in Catania. (Via Etnea 300 http://www.savia.it/)

Chioschi

One of the attractions of the Catanian cuisine are its chioschi , a octagonal shaped booths at strategic shadowy places, where thirst and temporary fatigue are relieved. Some refreshments are traditionally served based in fruit syrups mixed with carbonated water time.

Each neighborhood has its own chioschi. It comes to be the place where people get together at any time as they are open almost 24 hours a day. Here you will appreciate the habits and customs of the Catanese.

The first chioschi called Costa, opened in 1986 in Piazza Stesicoro, and later opened Vezzosi in Piazza Duomo. The Costa moved to Piazza Santo Spirito and Vezzosi moved to Piazza Vittorio Emanuele III, where they are today.

Picture Pasta alla Norma by Paoletta S.

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