Its name drifts from the Greek “Kefale”, that means cape, promontory, relating to the rocky mass that dominates the small city. The sea offered the habitants of Cefalů (cefalutani, in Sicilian) the long beach that spreads along the gulf and the bays of Aranciotto and Settefrasi, with its seven reefs. Cefalů, which is rich of natural beauties, is also a place of old history that left numerous traces. Even the visible walls in front of the sea go back to the Hellenistic and the Romans. During the Byzantine time, as most of the other centers of the coast, the city moves back toward the promontory to defend itself better.
In spite of it, it has been conquered by the Arabs, who governed it until the beginning of the XI century, when the Normans seized it and brought it back towards the sea. The traces of the Norman domination are so numerous that it is not for nothing that Cefalů is also called the Norman city. The most important building is certainly its cathedral that dates from the beginning of the XI century; the tradition says that its construction has been decided by Roger II, in thanks to the virgin for the dangers avoided during a huge sea storm.
A new defensive wall is raised during the XVII century; of the four doors built during that time, only one remains, the one of the Marina, whose bow opens up on the sea and on the port, surrounded with the former fishermen homes. The fishing and marine life has always been part of the history of this city; during the centuries the fishermen and peasants were the most widespread professions in Cefalů.
The most important feast is dedicated to Saint Savior in which the cathedral is dedicated. This feast takes place august six with the traditional 'ntinna at sea, a regatta at sea which requires a lot of cleverness maneuverability. Lately a new custom takes place, the one to celebrate the feast of the "blue" fish (sardines, tunas, anchovy, and mackerels.) that takes place in september.
Among the numerous specialties of fish that this region offers us, one in particular is named the duchess's anchovies, a sauce composed of anchovy, bread crumbs, garlic, onion, parsley, oil, vinegar, lemon, and also adding a little butter, to spread on a slice of bread.