Sicily Wine & Food

Sicily Wines
Introduced by the Phoenicians, mastered by the Greeks and the Romans, the Sicilian wines have been treasured for thousands of year. These are the quintessential routes to discover the most authentic Sicilian wines:

The route of the Alcamo D.O.C.
This is one of the most ancient D.O.C. wines of Sicily; it is produced in the rolling hills around the town of Alcamo, near Trapani. This clear, straw-yellow white wine has a witty and fruity taste, true to its origins - the vines of Catarratto. The Alcamo D.O.C. goes well with generous vegetable soups, pasta with seafood, baked or grilled white fish, hearty frittate, and creamy goat cheeses.

The route of Marsala and Moscato di Pantelleria
Marsala, perhaps the most famous and prestigious liqueur-like wine, has been recognized as one of the most esteemed wines since the XIX Century. Marsala colors range from golden, amber and ruby depending on the type of vine. The aging also varies from 1 to 10 years, the latter becoming the supreme Vergine Stravecchio Riserva. The ‘young’ Marsala (aged up to 2 years) is served as a dessert wine, with creamy or dry pastries, gelato and fruit. The Marsala Superiore Riserva (at least 4 years of aging) is usually enjoyed in between meals, shared during a social event, while the Stravecchio is the perfect companion of a solitary contemplative moment.
The Moscato di Pantelleria is produced on the small, beautiful island of Pantelleria, located between Sicily and Tunisia. Its color is golden yellow and amber, with a fragrant, sweet and aromatic taste,  and will be enjoyed at its best with fresh fruit pastry (crostate and paste fresche).

The route of Nero d’Avola and the Cerasuolo di Vittoria
Nero d’Avola is widely produced in the eastern part of the island, even making its way across the Straits of Messina to the neighboring region of Calabria. Nero d’Avola has a dark, cherry-like color and a rotund taste – the best choice to serve with the many delicacies of the Sicilian cuisine. 
The combination of Nero d’Avola and Frappato di Vittoria make the Cerasuolo di Vittoria, another local favorite and perfect option to accompany about anything but white fish.

The route of Moscato di Noto and Moscato di Siracusa
These exquisite wines are absolute classics, golden in color, with a delicate and harmonious taste guaranteed to put the people who enjoy them in the merriest mood.

The route of the Etna wines
The surroundings of Mount Etna, the tallest mountain in Sicily and an active volcano, are one of the most important natural places in Italy. Vines were cultivated in this area as early as the fifth century B.C. Today, these stunning slopes offer us a unique product, the Etna D.O.C. - a mountainous vine, with a witty and pungent taste. Etna D.O.C. may be red, rosy or white.

The route of Malvasia di Lipari
A local product of the Aeolian Islands, this sweet and aromatic ancient wine is perfect to savor with the local pastries made from almonds.

Sicily Food
Sicilian cuisine shows the heritages of the many cultures and people alternating on the island: whether the Greeks, who introduced the concept of ‘grill’, or the Saracens who influenced the art of pastry, Sicilian recipes always find their origins intertwined with history.

Pasta: Pasta is the main focus on any Italian table, and this is no exception for Sicily. Saracen invaders first brought pasta to Italy here in the Dark Ages, carrying these easily transportable rations with them on campaign. Pasta shows its versatility at its best in local cooking, often accompanied by seafood, vegetables (especially eggplant) or beans.

Fish: Sicily’s most unique natural resource, the sea, offers a wide variety of delicious fish and seafood - the protagonists of many of the most favorite recipes: smoked swordfish carpaccio,  frittelle di neonata (newborn-fish pancakes), sardine soup, pasta with mussels and squid, giant fried gamberoni…Sicily strives to give you a memorable culinary experience!

Fruits: Besides the production of several types of citrus fruit (for which Sicily is largely renowned), other exotic fruits and nuts grow spontaneously and in cultivation on this generous island: almonds, pistachios, hazelnuts, Indian figs olives and, of course, prestigious vines.

Desserts: Sicilian pastry is perhaps the most elaborated and diverse of all Italy. Cassata Siciliana (Sicilian Cream Tart) is considered one of the symbols of Sicilian cuisine. Its original recipe, as well as its name (which means ‘round pan’ in Arabic), comes from the Saracens.
Marzapane (marzipan) is usually shaped and molded to become the very well-known Frutta di Martorana, whose origin goes back in the XII Century. The extremely realistic-looking fruit (and vegetables) was first made by the nuns living in the Martorana Convent in Palermo, as a present for King Roger II. Cannoli alla Siciliana are another pride and glory of Sicily: a dessert widely exported all over the world, whose recipe includes many local and personal variations, but always a guarantee to success. Gelati and Granite are absolutely a ‘must’ after or during a bicycle ride; you can be sure to find the one that best meets your taste: whether the more traditional coffee or lemon or the exquisite almond and jasmine flavors.

Sicily’s ‘street-food’: Sicily is renowned for its “street-food”. You cannot miss the many street vendors and their alluring, fragrant products: bread with panelle (a sort of chick-pea fried pancake, served warm in a sandwich), fried calamari, bread with spleen (a true delicacy!), sfincione (stuffed bread with onions, anchovies and pecorino), and, of course, the most famous Arancini. The arancini, called arancine (feminine gender) in Palermo, is a local favorite. Almost each family has a different recipe and “theory” on the best way to make arancini - usually adding one or more unique and “secret” ingredients to the basic mix. Enjoying a crunchy, fragrant arancino is not only the best way to savor a “bite” of Sicily, but it’s a true voyage through the different cultures and influences that touched the island’s coasts: the Saracens, for having introduced rice and saffron, the French for the ragout, the Spanish who introduced the tomato and, even earlier, the Greeks for the Canestrato, the spicy and intense cheese which is one of the main ingredients used in the filling.