Excellent Combinations

We may proudly say that specialties of Sicilian gastronomy find their perfect partners in high-quality local wines in every Sicilian district. Pecorino cheese tastes delicious with a glass of Cerasuolo di Vittoria, or Menfi Bonera Riserva, or Faro, or an ancient Marsala vintage.

Ragusano and piacentino cheeses are well harmonized with varietals like Eloro Nero d’Avola, Eloro Rosso, Faro, Menfi Bonera, Sambuca di Sicilia Cabernet Sauvignon. The tasty salami of Sant’Angelo is ideal with varietals like Faro, Santa Margherita Belice Sangiovese and Eloro Nero d’Avola.

Experts suggest varietals like Eloro Pignatello, Menfi Feudo dei Fiori, Etna Rosato, Sambuca di Sicilia Rosato or Rosso, and Menfi Bonera with tuna and swordfish. Dishes prepared with Nocellara del Belice olives and capers from Pantelleria are well combined with the bouquets of varietals such as Contessa Entellina Sauvignon, Eloro Pignatelli, Eloro Rosato, Etna Rosato and Menfi Bonera.

Eggplants and Pachino tomatoes must be accompanied by Bianco d’Alcamo, Contessa Entellina Chardonnay, Santa Margherita Belice Bianco, Sambuca di Sicilia Rosato.

Last but not least, the dessert wines: cassata, torrone, cannoli and frutta martorana taste delicious with Moscato di Siracusa, Malvasia delle Lipari, Marsala or Moscato Passito di Pantelleria.