CaponataSweet-and-sour aubergine
Fried aubergine simmered with celery, tomato, olives and capers in a sweet-sour agrodolce of vinegar and sugar, served at room temperature.
aubergineceleryolivescapersvinegar
Sicily cuisine
Sicilian cooking layers Greek, Arab and Spanish influence over Mediterranean abundance: aubergine and swordfish, sweet-sour caponata, saffron and pine nuts, and a pastry tradition of ricotta and candied fruit. Its wines run from the volcanic reds of Etna and the Frappato-Nero d'Avola of Vittoria to the sweet Marsala, Pantelleria and Lipari that answer the island's famous desserts.
Antipasto
AranciniFried stuffed rice balls
Deep-fried saffron-rice balls with a molten filling of ragù and peas (or ham and cheese), the great Sicilian street food.
ricesaffronragùpeas
Wines to drink with it
- Cerasuolo di Vittoria DOCG The Nero d'Avola–Frappato blend has the fruit and freshness for the fried, meaty rice.
- Nero d'Avola Nero d'Avola's dark fruit and acidity match the ragù filling.
Primo
Pasta alla NormaPasta with aubergine and ricotta salata
Catania's pasta with tomato sauce, fried aubergine, basil and a snow of grated salted ricotta, named for Bellini's opera.
pastaauberginetomatoricotta salata
Wines to drink with it
- Etna DOC A volcanic Etna Rosso (Nerello) has the acidity and savour for the tomato and fried aubergine.
- Nero d'Avola Nero d'Avola's ripe fruit flatters the sweet tomato and salty ricotta.
Couscous di Pesce alla TrapaneseTrapani-style fish couscous
Hand-rolled semolina couscous steamed and served with a rich broth of mixed Mediterranean fish - the Arab-Sicilian signature of Trapani and San Vito.
couscousmixed fishgarlicalmonds
Wines to drink with it
- Grillo Grillo's body and citrus stand up to the fragrant fish broth of western Sicily.
- Catarratto The native Catarratto's freshness lifts the saffron-scented seafood.
Secondo
Pesce Spada alla GhiottaSwordfish in tomato, caper and olive sauce
Messina-style swordfish stewed with tomato, capers, olives, celery and onion into a sweet-savoury 'ghiotta' sauce.
swordfishtomatocapersolives
Wines to drink with it
- Cerasuolo di Vittoria DOCG Light and perfumed, it partners the meaty fish without overwhelming it.
- Nerello Mascalese Nerello's pale, savoury red suits swordfish in a rich sauce.
Sarde a BeccaficoStuffed rolled sardines
Butterflied sardines rolled around a filling of breadcrumbs, pine nuts, raisins and orange, baked in the shape of little songbirds.
sardinesbreadcrumbspine nutsraisinsorange
Dolce
Cannoli SicilianiRicotta-filled pastry tubes
Crisp fried pastry shells filled to order with sweetened sheep's-milk ricotta, candied fruit or chocolate and pistachio.
ricottafried pastrycandied fruitpistachio
Wines to drink with it
- Pantelleria DOC The Zibibbo passito of Pantelleria matches the sweet ricotta with apricot and honey.
- Marsala DOC A sweet Marsala's caramel and nut echo the candied filling.
Cassata SicilianaSicilian ricotta cassata
A sponge and marzipan cake filled with sweet ricotta and candied fruit, glazed and decorated - the baroque summit of Sicilian pastry.
spongericottamarzipancandied fruit
Wines to drink with it
- Malvasia delle Lipari DOC The Aeolian Malvasia passito's dried-fruit sweetness suits the rich, candied cake.
- Marsala DOC Sweet Marsala's depth stands up to the marzipan and ricotta.