Can you believe that almost half of the great wines of Sicily, the production is made from white grapes? Not many of these wines are available in North America, at least not yet. So I have some good or fair, moderate whites, who come from other regions of Italy proposed. One more reason to make a trip to this island great plan. Just to take my advice, do not go into the summer, if you love the heat.
If you like anchovies and you want to donuts that you go for Crispeddi (and anchoviesDill fritters) are stored and peppers, Italian peppers. Featured wines include Verdicchio dei Castelli di Jesi DOC of brands, a wine that is often coupled with northwest seafood and Vermentino di Sardegna DOC of the island of Sicily, Sardinia.
Sicily was once part of the Arab world, and you can the Arab influence in many dishes such as couscous con pesce (fish stew couscous) to see. Sicilians do tend to couscous with fish such as grouper or red snapper,whereas the North Africans tend to vegetables, mutton or lamb merguez sausage known to prefer. Again Vermentino di Sardegna DOC is proposed, but so is Fiano di Avellino DOCG from the region of Campania in southern Italy. I am a real fan of Fiano not sue me think that if you are not satisfied with it.
Involtini di Pesce Spada (swordfish rolls) can be difficult to build, but they are delicious. It goes well with sauce, cooked in an Italian sauce that you will not find in many local supermarkets.Once you have worked hard on the fish and the sauce, you will be satisfied with the wine. Two of the choices are Greco di Tufo DOCG or its close neighbor, Fiano di Avellino DOCG.
Some say that Pasta con le Sarde (Pasta) is Sicily's signature dish of sardines. I'm not all that partial to sardines and even less for raisins but many Sicilians it to eat. If you do it right, use Bucatini and al dente. That really surprised a dish and Sicilian so do not let usthat the best wines are not likely to find you here. The best is probably the Verdicchio di Matelica DOC. If you do not get to try your luck with his cousin, Verdicchio dei Castelli di Jesi DOC that most people put down in the pecking order sipping wine (?) Order.
For dessert, you may want to try to con ricotta cannoli (ricotta-filled rolls), which are available in many Italian pastry shops. Otherwise it is difficult to make, but they can delicious. It is also difficult to find asuitable to accompany a dessert wine. The best choice is probably Passito Moscato di Pantelleria DOC from the tiny island of Pantelleria, south of Sicily. In 1971 this was to be awarded the third wine, the once famous DOC classification. You can also try your luck with the once great, now trying to claw their way back Marsala. Take my advice, do not even think about a Marsala cooking wine, not even for cooking.
