Exquisite dishes from the Sicilian table to be enjoyed with the region’s finest wines
The art of food and wine pairing fascinates for its peculiarities and specificities, and it is no coincidence that wines are always best enjoyed together with the traditional foods produced in the same area. The international reputation of Sicilian cuisine speaks for itself, a gastronomical tradition which is inseparable from that of its wines. A seafood salad to be enjoyed with a chilled glass of Catarratto; eggplant involtini with Inzolia, or perhaps a hearty dish of pasta alle sarde with a locally produced Syrah or a glass of Perricone with Sicilian pecorino, sauteed mussels or game dishes such as rabbit. The area of the Monreale Doc is a treasure trove of culinary, as well as oenological, delights. From the typical Vastedda del Belice (a stretched curd ewe’s milk cheese) to the delectable white plums (called “sanacora” for their proverbial sweetness), from zucca virmiciddara to the local biscuits and bread, made exclusively from durum wheat semolina and baked in wood ovens. To top it off, we cannot recommend enough Monreale’s typical sweet treats such as cannoli, and everything that true Sicilian culture and seasons have in store for a varied food and wine experience, in the name of quality.
Exquisite dishes from the Sicilian table to be enjoyed with the region’s finest wines
The art of food and wine pairing fascinates for its peculiarities and specificities, and it is no coincidence that wines are always best enjoyed together with the traditional foods produced in the same area. The international reputation of Sicilian cuisine speaks for itself, a gastronomical tradition which is inseparable from that of its wines. A seafood salad to be enjoyed with a chilled glass of Catarratto; eggplant involtini with Inzolia, or perhaps a hearty dish of pasta alle sarde with a locally produced Syrah or a glass of Perricone with Sicilian pecorino, sauteed mussels or game dishes such as rabbit. The area of the Monreale Doc is a treasure trove of culinary, as well as oenological, delights. From the typical Vastedda del Belice (a stretched curd ewe’s milk cheese) to the delectable white plums (called “sanacora” for their proverbial sweetness), from zucca virmiciddara to the local biscuits and bread, made exclusively from durum wheat semolina and baked in wood ovens. To top it off, we cannot recommend enough Monreale’s typical sweet treats such as cannoli, and everything that true Sicilian culture and seasons have in store for a varied food and wine experience, in the name of quality.
