The Sicilian Horse and Sicily. More than a true breed we should talk about horses with a strong east footprint due to the presence of two distinct ethnic groups: the horse of the eastern provinces exhibits more decisively dolicomorphic characteristics, the inner horse has a more conformational type mesomorph, also showing some difformity and lack of character.
It is, however, a breed of ancient origins, admired by the ancient Greeks, who in the 7th century BC reached a very high level so as to make this breed superior to the horses of the Greek world.
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The fame of the Sicilian Horse will continue under Roman domination for another 800 years to the point of being praised for strength, brio and resistance.
At the beginning of the year 1000 the Normans introduced heavyweight and robust German stallions that, with the intersection with the horse Spanish will make the Sicilian horse even more elegant, superior in stature, distinct.
Towards the end of 1600, economic decay, internal struggles and the dominant politics of the rulers would impoverish all Sicily with deleterious effects on the Sicilian Horse, and the last herds on which genetic improvement will be those of the Prince of Belmonte, Prince of Butera, Prince of Cutò, Baron Colluzio and Marquis Artale.
By the middle of 1700, by the intervention of Charles III, king of the kingdom of the two Sicilies, the breeding of the Sicilian horse will begin to up.
Saddle breed, used as a country horse and obstacles, was used in the past as a horse carriage and also from work.
Now we discover Sicily, though it is difficult to describe on a page the wealth of this beautiful island in the shape of a triangle, rich in nature, art, food and wine.
Among the riches of Sicily are the islands of Sicily, a fantastic archipelago, the northern shores, the Ionian coast, the southern coast and Etna, the highest active volcano of all Europe, inserted by UNESCO into the World Heritage Site of Sicily, Humanity without we can forget the Valley of the Temples.
The Valley of the Temples
A visit to Cefalù is a must as Piazza Armerina, rich in medieval monuments, Baroque palaces, religious buildings and gardens and Sciacca with its Palaeolithic tombs, and Taormina, whose origins date back to prehistoric times with its Ancient Theater and Palermo, the capital of the island.
But to truly understand Sicily, you should enjoy its cuisine and its wines: from arancini of rice (in the photo) and appetizers such as cardi and artichokes fried in pan and fried, to the first dishes where the pasta is baked in the oven and the pasta with the sardines or with the tenerumi, sprouts of long zucchini.
The second courses are of course fish in all possible ways, baked, grilled … accompanied by baked bread in the wood oven, which has an unmistakable scent.
At the end of the meal, after the fruit, here is the sweet with the famous cassata but also the less well-known sweets based on jam or stuffed with honey and ricotta … but on all the famous Sicilian cannoli.
Let’s finish the article with wine because there are seven wine roads in Sicily, and if three is the perfect number, and three are the vertices that enclose the Sicilian island, seven is the number of the Creation, of the wonders … and of the wine roads in Sicily. Seven, therefore, the extraordinary itineraries that, from toasts to toasts, lead to the discovery of a land blessed by the sun, whose fertile land has generated, together with the many classic myths, an extraordinary agriculture that is substantiated in one of its most popular products appreciated in the world: wine.
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