Please join us on our next stop of our Culinary Experience:
An Evening in Taormina The food and wines of Beautiful Sicily
Sicilian cuisine is a melting pot of all the different cultures that have occupied the island. Sicilian cuscus, is identical to its Middle Eastern cousin cuscus, however you are much more likely to find it served with a rich fish stock in Sicily. Rice is used to make arancini, or stuffed, fried rice balls, that are also of Arab origin. Wheat is a major crop in Sicily and has been used in pasta production since the 11th century.
Swordfish and tuna are caught off the coast and used in many regional recipes that include tomatoes, olives, capers from Pantelleria, lemons and other citrus. The local tuna is also preserved as bottarga, or dried fish roe, or salame di tonno, a cooked tuna sausage.
Sheep’s milk is the predominant source of dairy in Sicily and is used to make Pecorino Siciliano DOP, Ragusano DOP and Piacintinu, which is colored with saffron.
Ricotta is a main ingredient in the regional desserts and is often paired with almonds, pistachios, fruit and honey. Stuffed Cannoli and Cassata are the two primary examples. Sicilian marzipan, sorbets and gelato are all produced with local ingredients.
Sicilian wines are known to be strong and syrupy, like Marsala, Malvasia and Moscato from Pantelleria.
Menu and wine parings will be posted soon.