Sicily - Culinary Pairings
Pasta alla Norma with Nero d’Avola
Pasta alla Norma is a classic Sicilian dish made with eggplant, tomatoes, ricotta salata, and fresh basil. This hearty, flavorful dish pairs perfectly with Nero d’Avola, Sicily’s most famous red wine. The wine’s rich, dark fruit flavors, balanced acidity, and hints of spice complement the savory notes of the roasted eggplant and the tanginess of the tomato sauce. Nero d’Avola’s bold structure also stands up well to the intensity of the dish, making this a quintessential Sicilian pairing that celebrates the island’s culinary heritage.
Grilled Swordfish with Etna Bianco
Sicily’s coastal cuisine features an abundance of seafood, and grilled swordfish is a staple. The firm texture and mild flavor of swordfish pair beautifully with Etna Bianco, a crisp white wine made primarily from Carricante grapes. The wine’s bright acidity, citrus notes, and mineral undertones enhance the freshness of the fish, while its subtle smokiness from the volcanic soils complements the grilled preparation. This pairing highlights the coastal and volcanic influences that define both Sicily’s wines and its cuisine, offering a refreshing and elegant match.
Arancini with Frappato
Arancini, crispy rice balls filled with ragù, peas, and mozzarella, are one of Sicily’s most beloved street foods. These golden delights pair excellently with Frappato, a light and aromatic red wine known for its fresh red fruit flavors and floral notes. The wine’s bright acidity and soft tannins cut through the richness of the fried arancini, while its vibrant fruit character complements the savory and creamy filling. Frappato’s approachable and lively profile makes it a delightful companion for this popular Sicilian snack.
Caponata with Grillo
Caponata is a traditional Sicilian dish made from sautéed eggplant, tomatoes, olives, capers, and vinegar, creating a sweet and tangy flavor profile. Grillo, a versatile white wine with crisp acidity and notes of citrus, green apple, and herbs, pairs beautifully with caponata. The wine’s refreshing character balances the rich and slightly acidic flavors of the dish, while its herbal undertones complement the Mediterranean ingredients. This pairing is a perfect representation of Sicily’s ability to combine bold flavors with refreshing wines.
Cannoli with Passito di Pantelleria
Cannoli are one of Sicily’s most iconic desserts, featuring crispy pastry shells filled with sweet ricotta, often flavored with citrus, chocolate, or pistachios. Passito di Pantelleria, a luscious dessert wine made from sun-dried Zibibbo grapes, is an ideal pairing for cannoli. The wine’s intense flavors of dried apricots, honey, and orange peel complement the sweet, creamy filling, while its vibrant acidity keeps the pairing from becoming overly sweet. The combination of this rich dessert wine and the delicate crunch of cannoli is a luxurious ending to any Sicilian meal.
Sarde a Beccafico with Catarratto
Sarde a Beccafico is a traditional Sicilian dish made with fresh sardines stuffed with breadcrumbs, pine nuts, raisins, and herbs. The sweet and savory flavors of the stuffing, combined with the richness of the sardines, pair wonderfully with Catarratto, a white wine native to Sicily. Catarratto offers crisp acidity, citrus notes, and a hint of salinity that enhances the flavors of the dish while balancing its richness. This pairing captures the essence of Sicily’s coastal cuisine and its ability to create harmony between sweet, salty, and savory elements.