Sicily has wine, and what a wine there is! After staying on the sidelines for centuries, Sicilian wines are making their way to the starting team of the international wine scene.
Sicily is more like a small continent rather than an island. There is the sea, there are the mountains. There is the hinterland with wheat fields. There are lush hills, fertile plains and arid plateaus, as well as volcanic islands. Above all, there is an incredibly rich culture, fruit of a history marked by the passage of numerous civilizations of the Mediterranean area: Phoenicians, Latins, Greeks, Byzantines, Saracens, Normans, Spaniards. Sicily is a wonderful “patchwork” of traditions, stories, men and landscapes that have blended together to give life to an authentic, joyful and picturesque soul, well represented by the complex architecture present in its capital city, Palermo.
Sicily has wine, and what a wine there is! After staying on the sidelines for centuries, Sicilian wines are making their way to the starting team of the international wine scene. Native vines such as Nero d’Avola, Frappato (red grape) or Grillo, Catarratto and Grecanico (white grape) are revealing their true vocation. But international grape varieties like Syrah, Chardonnay, Merlot and Cabernet Sauvignon bring out exceptional expressions in this Region.
Among the main wine regions of Sicily are Etna and Marsala. Clinging to the highest volcano in Europe are grapes that yield great white wines endowed with perfect acidity and aromas of the Mediterranean; as well as reds marked by the “battle” between body and freshness. The lively world of Etna wine has become an important point of reference on the international wine scene thanks to the steadfast work of its producers. While in Marsala, wine “roots” go back to the 18th century and are linked to the trade with the British Empire. English sailors had learned to “cut” local wines with spirits in order to preserve them during the journey. This practice produced a wine that is somewhere between Sherry and Madeira: the «Marsala», loved both in London and throughout the entire continent.
The Sicilian cuisine deserves praise for its flavors and creativity. The island boasts iconic desserts: cassata, granita (eaten with brioches), almond paste, Modica chocolate and timeless cannoli with ricotta cheese. We cannot forget the arancini, pasta with sardines, caponata, fish couscous and panelle, fritters made with chickpea flour that are an iconic local street food.
