Excellent Combinations
Some specialties of Sicilian gastronomy are perfectly harmonized with high quality local wines.
Pecorino tastes delicious with a glass of Cerasuolo di Vittoria, of Menfi Bonera Riserva, of Faro, or of an ancient vintage of Marsala. Ragusano and piacentino cheeses are well accompanied with the varietals Eloro Nero d’Avola, Eloro Rosso, Faro, Menfi Bonera, Sambuca di Sicilia and Cabernet Sauvignon.
The tasty salami of Sant’Angelo is ideal with the varietals Faro, Santa Margherita Belice Sangiovese and Eloro Nero d’Avola. Experts suggest the varietals Eloro Pignatello, Menfi Feudo dei Fiori, Etna Rosato, Sambuca di Sicilia Rosato or Rosso and Menfi Bonera with tuna and swordfish.
Dishes prepared with the Nocellara del Belice olive and the capers from Pantelleria are well combined with the bouquets of the varietals Contessa Entellina, Sauvignon, Eloro Pignatelli, Eloro Rosato, Etna Rosato and Menfi Bonera. Eggplants and tomatoes from Pachino must be accompanied by the varietals 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 the Muscat di Siricusa, Malvasia delle Lipari, Marsala or Moscato Passito di Pantelleria.
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