Sicilian dishes and wines: what is the perfect combination?

Anciently at the center of the world, Sicily has always been a rich land, inhabited and embellished by dynasties and peoples that have left traditions and cultures, as well as unique products and tastes.

Not only dishes and culinary specialties, but also a precious enological culture. Sicily is, today, the region of Italy which produces the most amount of wine. Sicilian wines are countless, rich in nuances and capable of giving, each one, a different taste experience.

The viticultural traditions of Sicily date back, in fact, to about 3000 years ago. In this land, Phoenicians, Greeks and Romans have found an ideal habitat and climate in order to practice the cultivation of vine and the production of wine.

In Sicily, there are wines capable of exalting the organoleptic qualities of every dish and of every specialty, from appetizers to desserts. Discovering the wines of this island means making a journey through colors, aromas and flavors of a great and varied land. From street food to fish starters, let’s see how to match dishes and wines in order to discover perfect combinations!

Sicilian land and its local grapes

Every time a Sicilian wine is tasted, one enters in a world of traditions, rituals, stories and suggestions. Sicilian cooking has also greatly helped the enological sector, thanks to the richness of products and intense flavors.

Sicilian wines are almost always produced with autochthonous grapes and vines, sign of a tradition resulting from millennia of history which is still alive and flourishing. Every wine is matched to many local specialties, enhancing the taste and evoking genuineness, authenticity and research behind every dish.

It should be said Sicilian territory offers an extraordinary soil for the production of wine. In fact, there are four types of soil, which can be divided by color. Belice Valley, for example, is a white land and perfect for the cultivation of grapes such as Grillo, Catarratto, Zibibbo and Greganico.

The black soil of the province of Trapani is different, more humid and clayey, perfect for the cultivation of Nero d’Avola and Syrah.

Moving to the Agrigentino area, instead, the soil becomes red thanks to the presence of ferrous micro-elements. Here the soil offers a precious help for the cultivation of Perricone. The land of Etna, instead, is a volcanic land rich in minerals. Here, thanks to the frequent eruptions, are produced unique wines such as Nerello Mascalese, Carricante or Moscato dell’Etna.

Wineries exporting Sicilian wine all over Sicily and also in the world are numerous. Just to mention some of them, Florio, Vini Corvo, Pellegrino, Musita, Settesoli, Firriato, Tasca d’Almerita, Cusumano and Donnafugata.

Let’s start this journey to discover Sicilian wines, from the nuances of white to the ones of red, and the perfect matchings with the best dishes of Sicilian tradition.

Sicilian white wines, as bright as Sicily’s sky

From the wine of Phoenicians of ancient Mozia, which exalts the intense aromas of the sea, to the blend of white wines which gives life to one of the most famous fortified wines of Italy.

Sicilian white wines are, undoubtedly, characterized by intense aromas and flavors and they are mainly matched to freshly caught fish or white meat.

Among the most common white berried grapes there are:

• Grillo, born from the crossing of Zibibbo and Catarratto; Inzolia, which together with Grillo and Catarratto is the blend for the production of Marsala;
• Zibibbo, introduced by Phoenicians, is known as Moscato d’Alessandria and it has always been vinified after a period of drying grapes, today it is more often produced in the dry version, excellent for the matching with Sicilian cooking. Its cultivation with alberello system, typical of Pantelleria, has been declared by UNESCO in 2014 as a heritage of humanity and today it is mainly used for the production of the famous Passito di Pantelleria;
• Catarratto is the most common in Sicily and it is an ancient autochthonous grape; the ancient vine of Carricante and grapes such as Grecanico, Chardonnay, Viognier, Fiano, Trebbiano and Moscato Bianco in Sicily represent the prevailing variety of white berried grapes.

Talking about wines, among the main Sicilian autochthonous varieties there is surely Marsala, Alcamo DOC, Etna DOC. But let’s discover some of the most loved ones.

Alcamo Bianco (white) DOC

Alcamo is a DOC wine produced in the provinces of Trapani and Palermo, originating in the area of Alcamo. It is a white wine with straw yellow hues, an intense and fruity bouquet and a dry, crisp and balanced taste. For this reason, it is the perfect wine for a lunch or a dinner based on fresh fish, capable of exalting its taste in an extraordinary way.

Santa Margherita di Belice (white)

Santa Margherita di Belice is a DOC wine originating from the communes of Santa Margherita di Belice and Montevago Terme, in the province of Agrigento. It is a white wine having a very bright straw yellow color, a delicate and light aroma, basically fruity, and a balanced taste, very crisp and lively. This Sicilian white wine is often served with appetizers and aperitifs, in particular with grilled fish.

Salaparuta Bianco (white)

Salaparuta white is a DOC wine produced with grapes coming from vineyards within the territorial borders of Salaparuta commune. Its dry taste and floral notes make it perfect for appetizers made of fresh cheese and ricotta cheese, as well as for courses of shellfish and fresh fish, salads and vegetables.

Erice Grecanico

Erice Grecanico is a typical DOC from the Erice countryside, whose vineyards include the territories of Erice, Buseto Palizzolo, Valderice, Custonaci, Trapani and Castellammare del Golfo.
This white wine has a straw yellow color and it is a very delicate Sicilian wine with a dry and full bodied taste and a slightly fruity aroma.

The best matches, therefore, are fresh grilled fish, but also traditional dishes such as pasta with sardines or pantesca. Thanks to its delicacy and harmonious taste, it also goes well with some Sicilian desserts made of sweet ricotta cheese such as cannolo and cassata al forno (baked cassata).

Sicilian red wines, from the red earth of Sicily

Sicilian red wine is produced with three autochthonous red berried grapes. Among the most renowned Sicilian vines we can mention Nero d’Avola, the vine originating from south-eastern Sicily, precisely from Avola, the most renowned and spread in the island.

The alberello cultivation of which it is characterized was introduced by Greek settlers from the eighth century BC, who found in Sicilian soil and climate the perfect combination for the cultivation of vines. Nero d’Avola red wines are also different according to the areas where the vine is cultivated.

They are wines having different nuances of intense ruby red, an aromatic taste with fruity, floral and spicy notes, full bodied, balanced and smooth.

Another grape having ancient origins, coming from the Iberian peninsula, is Frappato. Frappato is now present in the whole Sicily, in particular in the provinces of Siracusa and Ragusa. Vinified with Nero d’Avola for the production of Cerasuolo di Vittoria, it also produces a pure wine with a brilliant ruby red color and fruity notes.

The third black berried grape for the production of Sicilian red wines is Perricone, an autochthonous grape of western Sicily active in the provinces of Trapani and Palermo. The red soil of this area is ideal for the Pignatello grape and for the production of Marsala Ruby and red wines with fruity notes recalling cherries and spicy notes evoking juniper and pepper. Perricone red wines go well with soups, cheeses and red meats.

Marsala DOP

Among the most renowned red wines of the island there is Marsala DOP, the first Italian wine to be known worldwide, thanks to Englishman John Woodhouse who in the 1700’s decided to modify the old recipe of the local sweet wine in order to find a valid substitute of Madeira or Sherry. He used the Soleras aging method, common in Portugal and Spain, which gave the wine a fortified taste so loved by English people.

Marsala wine was then produced by Cantine Florio from 1883, which became the first producer of Marsala in Sicily. Still today the Florio brand is one of the most renowned ones, together with Carlo Pellegrino and Casa Vinicola Buffa.

Marsala DOP wines have different names (Marsala DOP Oro, Marsala DOP Ambra or Marsala DOP Rubino) according to their color. As for Sicilian red wines, Marsala DOP Rubino, having an intense red color with amber reflections, is matched with creamy desserts and dried fruit, as well as cheeses with herbs.

Eloro Rosso (red) DOC

Eloro DOC originates in the southern side of Sicily, along the coast between Gela and Syracuse. Here the typical Mediterranean climate, warm but softened by cool breezes, allowed the birth of many grapes such as the one used for the production of Eloro DOC.

This wine, mainly produced in the provinces of Ragusa and Siracusa, is produced with Nero D’Avola, Pignatello and Frappato grapes. It is a crisp and light wine, with an intense ruby red color and violet hues, which goes well with red meats and game, as well as pasta with meat sauce and meat cooked on the grill.

Menfi Rosso (red)

Menfi Rosso is a DOC wine produced in the provinces of Trapani, Agrigento and Castelvetrano which comes from the Nero d’Avola grape. Menfi is a red wine with an intense and strong color, as well as its taste.
It is an elegant wine with a dry taste which is perfectly matched to cold cuts, cheese and white and red meat.

Etna Rosso (red)

From the volcanic soils and the black soil of Etna is born Etna Rosso, a DOC wine famous for its great qualities and for being one of the most ancient wines of the Sicilian territory.
Its vines are present in the whole eastern side, from Biancavilla to Zafferana Etnea, from Nicolosi to Linguaglossa. Etna Rosso has a ruby red color and a very intense aroma. The taste, however, is very balanced and robust and recalls the fruity notes of strawberry and vanilla. This red wine certainly goes well with meat dishes, in particular sauces with meat sauce, seasoned cheese and typical dishes of the mountain area.

Cerasuolo of Vittoria

Cerasuolo di Vittoria is the only one, among Sicilian wines, having a DOCG appellation. This Sicilian red wine is named after the Hyblean city of Vittoria, located in the south-eastern side of Sicily, and it is produced with prestigious grapes such as Frappato and Nero d’Avola.

An elegant and decisive wine. It has an intense cherry red color and a full bodied and round taste, pleasantly fragrant and balanced. The fruity notes of red fruits and the floral ones stand out and it is a white wine that perfectly accompanies fish and white meat, as well as roasts and kebabs.

Sicilian dishes and wines: how to match Sicilian enogastronomical specialties?

After having reviewed some of the most prestigious or renowned wines of the Sicilian territory, let’s see how to create the right match with traditional Sicilian dishes.

For your next vacation in Sicily, you will know exactly which wine to taste in order to fully immerse yourself in the local folklore, know the history of Sicily, and its magnificent past and live an authentic taste experience!

Baked anelletti and meat rolls

For anelletti al forno, a pasta made with pork and beef, pair with a Nero D’Avola or Etna Rosso. For involtini alla siciliana (sicilian rolls), soft slices of beef containing delicate ingredients ranging from pine nuts to raisins on a base of caciocavallo cheese, use a Nerello Cappuccio or Nerello Mascalese wine.

Pasta alla norma

Pasta alla norma is one of the most famous and tasty dishes of Sicilian cooking, made of fried eggplants, tomato sauce and salted ricotta cheese. A real treat that deserves an equally delicious wine. We suggest you to match it with Cerasuolo di Vittoria DOCG, a wine having an intense aroma and a balanced taste which goes well with fried eggplants and heavier dishes.

As an alternative to red wine, you can pair it with a Grillo di Sicilia DOC or a Salaparuta Bianco, both coming from the Grillo grape, they give freshness and balance to the palate.

Pasta with Sardines

Are you wondering how to match pasta with sardines to Sicilian wine? This is another dish which is hard to renounce to, but it surely deserves a matching which will exalt the dish and will create harmony of flavors.
A good match is the one with Erice Grecanico, a white wine having a delicate and fruity bouquet and a taste which gives balance to the dish. For the most enterprising ones, it can also be matched with a Zibibbo wine, dry and with hints of candied fruit, such as a Bianco di Pantelleria or an Erice DOC Zibibbo late harvest.

Street food and fried food

If you come to Sicily it is hard not to taste, at least once, the famous street food. From arancine to pani ca meusa, from panelle sandwich to stigghiola, for wine lovers this meal can become a real and proper sensorial experience.

For arancine accarne, and therefore also for street food dishes based on meat, it can be matched with a red wine from Nero D’Avola, whereas with dishes based on fish it is better to have a white wine from Catarratto grape.

The same is true for omelettes and scacciata siciliana, rich in vegetables and substantial stuffings. With asparagus and artichokes, besides Nero D’Avola, it can also be matched with a pleasing Frappato di Vittoria. In case of panelle, made of chickpea flour, the perfect match is a pleasing white wine obtained by Carricante and/or Inzolia grapes, perfect for pantesca salad as well!

Sicilian Cannolo and Baked Cassata

What if we wanted to match a wine to the most famous Sicilian sweets, such as the Sicilian cannolo and oven baked cassata, both made of sweet ricotta cheese? Well, it is necessary to end in beauty with such a delicious dessert and in order to do so the ideal match is Passito di Pantelleria DOC. A sweet, pleasing and aromatic wine.

Have you already tried these matching or do you have other ideas about the matching of Sicilian dishes with Sicilian wines? What are you waiting for? Share them with us!

Clara Amico

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