Museum of the Mediterranean


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  • Palermo, Museum of the Mediterranean: if you want to know what has passed on these blue waves, come to Palermo. It is a delicious city, a sweet city, a fragrant city. Her piazzas, her roads, her gardens, her monuments are magnificent. This is Sicily - nature's masterpiece, the center of the world, this illustrious land who's destiny is so moving and so mysterious." (Gabriel Hanotaux, noted diplomat from the French Academy, 1853-1944).











  • This beautiful park at the foot of Pellegrino mount was created in 1799 by Ferdinand III of Bourbon when the napoleonic troops drove him out of Naples (where he had reigned as Ferdinand IV). It is the largest green area of the city of Palermo. The park was given to the king by noble Palermo families and became his private hunting estate.

  • The park is rich of shady paths, little open spaces with beautiful fountains and benches, oil mill, storage basements. The thick wood was full of: pheasants, partrige, woodcock, rabbit, but today rabbits and migratory birds are still seen here occasionally.





















































Arancina is a specialty of sicilian cuisine; it’s a deep-fried rice ball of 8-10 cm of diametre Its name derives from the shape and the typical colour of an orange. The most popular arancine are filled with meat sauce and

  • Arancina is a specialty of sicilian cuisine; it’s a deep-fried rice ball of 8-10 cm of diametre Its name derives from the shape and the typical colour of an orange. The most popular arancine are filled with meat sauce and

  • peas or with butter, ham and mozzarella cheese, sometimes bechamel is added too. In Catania arancine

  • are also filled with aubergine and tomato sauce ( Norma style) or with pistachio from Bronte.

  • There are many other types of arancine made with different ingredients : mushrooms,, salmon, chicken, vegetarian. You also can find sweet arancine sugar-coated with chocolate filling or black cherry cream.



Cuccia is a traditional cooked wheat dish,

  • Cuccia is a traditional cooked wheat dish,

  • served only on St. Lucy's day in Sicilian

  • households. Santa Lucia is honored in

  • every town in Sicily. On her feast day they

  • observe a “no pasta, no bread” rule and

  • cuccia is made in all the towns.

  • The tradition comes from a time when

  • during a famine, the people of Syracuse

  • prayed for the intercession of St. Lucy. A

  • ship arrived laden with grain. People were

  • so eager to eat that they boiled the wheat

  • without waiting for it to be ground and ate it

  • simply dressed with olive oil. This was the

  • first Cuccia; nowadays cuccia is also made

  • with sweet ricotta cheese or with chocolate

  • Cream.









The history of “P. Borsellino” begins in 1954 when it was a section of the professional school of Amalfi (in Naples). In 1963 it obtained its autonomy and took the name of IPAS. It was originally located in a old building, ”Palazzo Jung”.

  • The history of “P. Borsellino” begins in 1954 when it was a section of the professional school of Amalfi (in Naples). In 1963 it obtained its autonomy and took the name of IPAS. It was originally located in a old building, ”Palazzo Jung”.

  • Today the school’s name is IPSSAR Paolo Borsellino and it is located in Piazza Bellissima 3. It has three branches: one in Via Spedalieri and the others one in the Pagliarelli and Ucciardone prisons.

  • Adult courses are also offered in the evening.





  • GEOGRAPHY

  • HISTORY

  • MATHS

  • FOREIGN LANGUAGES: ENGLISH,GERMAN,FRENCH, SPANISH

  • PHYSICS

  • CHEMISTRY

  • FOOD SCIENCES

  • EARTH SCIENCE

  • BIOLOGY

  • LAW AND ECONOMY

  • ITALIAN

  • LAW AND ADMINISTRATION

  • FOOD AND BEVERAGE SERVICES WORKSHOPS:

  • kitchen section restaurant section tourism section

  • P.E. ( PHYSICAL EDUCATION )

  • R.E. ( RELIGIOUS EDUCATION ) OR ALTERNATIVE
















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