It is the cooking of the Sicilians at the time of festivals with a few borrowings from the aristocratic kitchen, that is the popular food found today. It is based on the produce of the land such as Carrota di Ispica, Pistachio di Brenta, Cioccolato di Modica, Mandorle di Avola, Pomodorini from Pachino in the province of Siracusa and seafood from Marzamemi close to Pachino. Despite the arid complexion everything that grows in Sicily, more so in the south, has a pure intense flavour from the sun and the rich volcanic soils. Some of our favourite dishes include Caponata, Insalata di Tonno e patate, Busiate Pasta con Pomodorini e Bottarga, Swordfish, Sardines, Scaloppini and Rabbit. The same can be applied to the wines of Sicily. Full flavoured Carricanti and Grillo for whites and a broad selection of Nero d’Avola, fresh, unadorned all the way to vinification with wood to single vineyard wines with extraordinary personality and complexity. Just imagine charred tuna steaks with a complex red wine - it is a sublime experience. Here is a magical selection covering many of the styles available today - pure, clean and hand made!

Sicily - The Cult of family and food