The Noto we see today was founded only after the earthquake of 1693, while the old Noto was 8Km further north on Mount Alveria, according to the historian Diodoro Siculo. "Neeton" was founded in 448 AC by Ducezio, who was a man endowed with great charisma and who managed to conquer the soul of the Siculans by establishing a colony of Siculi coming from Nea. During this time he was opposed to the Greeks while with the advent of the Romans came up with them getting his own senate. Towards the end of the Roman period the Villa Romana del Tellaro was built, which we still witness today. By the arrival of the Byzantines the first churches also arrived. While the Arabs, having seen its strategic importance, fortified it, organized the agriculture and started silk production. With the occupation of Grand Conte Ruggero d'Altavilla, the first Christian churches were built, while during the period of Count Isinbardo Morengia, the Cistercian monastery of Santa Maria dell'Arco was erected. Duke Pietro d'Aragona, the King's brother, erected in 1431 the Maestro Tower of the Castle of Noto Antica. In 1693 a devastating earthquake destroyed the city and they decided to rebuild it in another place. Characters from all over Europe participated. Beyond the urban plan, it is worth noting that the present city is the result of the work of many architects (Rosario Gagliardi, Paolo Labisi, Vincenzo Sinatra, Antonio Mazza), capimasters and stonecutters, who throughout the eighteenth century, realized this exceptional urban environment.
Today's Noto is defined as the capital of Baroque, and was declared a World Heritage Site by UNESCO in 2002.
But Noto is also famous for its wines, such as Muscato di Noto Doc, Noto rosso Doc, or Nero D'avola, also Doc. These wines are even better when paired with the products of the land that this part of Sicily offers. If you find yourself passing through these parts, taste the sweet black wine, Dolce Nero. Although not a Doc, it is worth tasting. It is a dessert wine produced with Nero D’Avola grapes dried in the sun, the same technique used to produce Passito. Visit the restaurant bar, Anche gli Angeli, which was built under a church, here you will surely find it.