Pasta and typicality
Pasta is considered a must in the Mediterranean diet. The possibilities are
endless: with mussels, sawfish, cuttlefish and "nunnata" small fish served with
Sicilian cheese and tomato sauce.
Pasta with ‘ncascita' with pork meat, tomatoes and prosciutto lard. Second courses
include a vast quality and choice of fresh fish.
One of its typical fish dish is "stoccafisso", dried cod fish from northern Europe,
prepared in numerous ways: "Alla gghiotta" served with tomatoes, green olives,
capers, celery, pine seeds and raisins is the most requested.
A typical meat dish is veal roulade Messina style with Caciocavallo cheese, raisins,
pine seeds, bread crumbs and laurel leaves or meatballs sweet and sour, stewed
lamb with black olives, pecorino cheese or roasted rabbit.
Thanks to its climatic conditions, mild temperatures, fertile territory, sea
breezes and warm sun Sicily has the ideal conditions for cultivating fine wines.
Its culture of fine wines dates back to the ancient Greeks, who handed down the
techniques and introduced the knowledge of producing an excellent product that
consequently became synonymous with Sicily and wine.
To name a few of these wines, Nero D'Avola, Cerasuolo di Vittoria, Bianco d'Alcamo,
Eloro red and white, Etna, Faro, Menfi, Monreale, Santa Margherita di Belice,
Sciacca and Sambucco di Sicilia.
Wines produced with aboriginal grapes and white berries such as: Carricante,
Cataratto, Grecanico, Grillo, Inzolia, Malvasia, Moscato Bianco, Zibibbo, and
Wines produced with white grapes and red berries are: Frappato, Nerello, Cappuccio
and Nerello Mascalese.
Wine produced from international grapes are: Chardonnay, Cabernet Sauvignon,
Merlot, Muller Thurgau, Pinot Nero and Syrah. The Italian varieties are: Trebbiano,
Sangiovese, e Barbera.
Sicily produces sweet wine and liquors: Marsala, Malvasia delle Lipari, Moscato,
Passito and Zibibbo.
Its most prestigious wines are Mamertino di Taormina with its amber colour, sweet
taste and intense perfume and Myle, a white and red wine I.G.T.
Extra virgin olive oil is an essential and important element of the Mediterranean
diet. To obtain this precious element the fruit is squeezed not the seeds. This
process conserves a high nutritional value of elements in the product. In the
Mediterranean diet, oil is the condiment most widely used; in frying, salad dressing,
main and second courses, to flavour soups, vegetables and even in making sweets.
Olives are also present in the Mediterranean cuisine. Green olives are used in
the typical dish "la caponata", in rice salads and "ghiotta". Black olives are
used in dishes like "baccala alla ghiotta", pizzas, and in simple dishes like
cauliflower, broccoli, and salads.
A dressing called "salmoriglio" is used on grilled meats and fish, prepared with
abundant olive oil, warm water, lemon juice, chopped parsley, salt, pepper and
Among the many things Sicily is famous for, we can not forget, its famous "cannoli"
made with ricotta cream, its "pignolata" biscuits made with pine seeds, almond
paste sweets, and "la cassata".