This city started as a Siculians settlement in prehistoric times. Around the fourth century BC, the Carthaginian general Nicia built some fortifications and called it Nicia after himself.

The Romans named it Castrum Nicia, and when the Saracens occupied the city, they renamed it Qualat al Nissa, or Castle of the Women (nissa in Arabic means women), later vulgarized as Qualtanissa and transformed into Caltanissetta.

This city has over 60,000 inhabitants called Nisseni.

The rich farmland produces grain and a variety of vegetables, making agriculture an important contributor to the local economy. In Caltanissetta, Amaro Averna is produced, a well known after-dinner drink, exported all over the world.

High-quality wine and olive oil are produced, and in the mountains, almonds are grown and harvested in great quantities.

In the twentieth century, Caltanissetta was an important center for mining sulfur, employing over 30,000 people in the 275 mines, until the modern and less expensive system of extraction used in other locations reduced the price of the sulfur and local production could not compete in the open market.

Oil refineries are located in the coastal towns where crude oil is processed into petroleum product.

The province of Caltanissetta offers some beautiful churches and some castles of historic interest.

Tourism is in a phase of development, the mountainous and rocky terrain is a preferred destination for a limited number of nature lovers.

The farmhouses transformed into lodging offer the opportunity to live close to nature and sample some original dishes made with genuine natural ingredients not spoiled by modern science.

Some famous dishes: Fuata Nissena is a small thin pizza covered with tomatoes, anchovies and pecorino, baked in a very hot oven. Cavatelli are small dumplings made with semolina, served with a ragout of pork, tomato and herbs. Matalotta is a way of stewing rabbits, chickens or fish with garlic, olives, capers, anchovies, celery, garlic and wine.

Pollo alla Nissena is chicken cut in pieces, boiled with herbs, dipped in a mixture of cheeses, breadcrumbs and lemon, baked until it is crispy.

Arancine con Amarene are miniature rice balls, stuffed with sour black cherry preserve.
Rollo is rolled sponge cake filled with ricotta and almond paste.
Torroni are made with pistachio, almonds, honey and cinnamon.