Sicilian wines: from the pleasure to the healthy properties

 

What do you know about Sicilian wine? Would you like to discover more? Eve Pierce has written a brilliant new piece for the Sicilian Cuisine Blog about our wines and their superb properties. So if you are a wine lover, or just a curious person, don't miss it! Here she is in her own words: 

"Sicilian wines are having a boom right now so it’s a good time to start sampling the wonderful range on offer not only for pleasure but also for health reasons. According to a new book by Robert V. Camuto the number of commercial wine producers in Sicily has grown from around 60 to nearly 300 since 1990. Palmento: A Sicilian Wine Odyssey (University of Nebraska Press, 2010) attributes the boom in boutique style quality wine production to the rediscovery and appreciation of the unique “terroirs” of Sicilian wine.

There are more vineyards and grapes grown in Sicily than in any other region in Italy. Sicilian vineyards have been producing wine since at least 750 BC. The island’s main wine production focused in recent history on their famous fortified Marsala and cheap blends of wine as a major export. Nowadays their wines are winning awards and turning heads across the world.

What’s making some of the Sicilian wines even more special is the impressive number of biodynamic and organic wines being produced. It is made easier by the amazing farming conditions on the island where around 300 days of plentiful sunshine beams on vineyards and the 90 plus day harvest is one of the longest in the world. Frank Cornelissen who ages his natural wines in clay amphorae on Mount Etna says that “Thanks to our climate, Sicily is ‘organic’ by definition”.

Most wine drinkers will be also pleased to hear that Sicilian wines in particular are providing positive health benefits. The effects of a Mediterranean diet with a little red wine thrown in are widely believed to be beneficial but researchers at the Institute of Clinical Medicine at the University of Palermo in Italy have found some interesting results when testing Sicilian red wines in particular. 
Some Sicilian reds had a positive effect on many risk factors of atherosclerosis, or hardening of the arteries. The University of Palermo has also been involved in a study into why cancer incidence rates in Sicily are 20 per cent lower than the rest of Italy and 33 per cent lower than the USA. The results of the study are found on an Italian cancer website and the significantly reduced cancer rates are being attributed to a substance found only in Sicilian wines called Picetannolo which is commonly used in cancer medicines and treatments. There is a school of thought that also insists washing your hair in wine will reduce hair loss, not to mention make your hair glossier. Red wine is supposed to be more effective than white wine. Whether Sicilian wines will make your hair thicker and shinier we will leave up to you to find out. In the meantime we suggest you taste some of the fabulous Sicilian wines before it potentially goes to waste in the bath.

There is a huge choice of Sicilian wines to choose from. By far the most well known red grape is Nero d’Avola offering flavours ranging from jammy to full and spicy, sometimes blended with the fruity raspberry sweet grape Frappato also lovely on its own. The pinot noir like Nerello mascalese is one of the most appealing reds produced in Etna and Carricante is leading the charge for the whites from the region with a robust flavour.

Whether you choose to sample Sicilian wines for pure and simple pleasure or you want to discover the health benefits for yourself, you certainly won’t be disappointed by the great range and unique local wines of this amazing region."

Thanks again to Eve for her very interesting post. If you want to check also the healthy properties of the Mediterranean Cuisine click here.

Pears cooked in 'Nero d'Avola' served with whipped cream

 

Do you know how to cook pears in Sicilian red wine and serve them with soft delicious whipped cream? Ok... I will tell you! As Christmas is very close by now, here there is a lovely idea to make a dish with juicy fruits that can also count as a great dessert for one of our upcoming festivities: Christamas Eve, Christamas day, St. Stephen's day (which is boxing day), New Years Eve, Capodanno (New Year day) or Epiphany. See how many occasions we have? 

Infact to be honest... we often forget about fruits when we prepare big meals. We are usually (here in Italy at least) concentrated on the first dish (fresh pasta? baked pasta? lasagne?), the second one (pork? turkey? beef roll?) and the dessert (cake? pie? pudding?), so we tent to miss out the 'fruit course'.

But, if you like the idea, this recipe is elegant and easy at the same time, as you can cook the pears in wine the day before and whip the cream on the big day!!!

Ingredients & Preparation for 4 people: 4 pears cut in halves - 1/2 lt Nero d'Avola (Sicilian red wine) - 200 gr double cream - 200 gr caster sugar - 2 big pieces of lemon zest - cinnamon

1. Wash the pears under running water, cut them in halves and remove skin and inside.

2. Place them in a sauce pan on a medium heat with the red wine to cover them all, plus 100 gr caster sugar, the lemon zest and a sprinkle of cinnamon.

3. Let them cook like this for about 25 minutes, time is also related to the quality of the pears, if they are pretty ripe and soft (but not too much!) probably 15-20 minutes would do, but if they are hard better 30 minutes. You need to check them anyway from time to time!

4. In the meantime whip the cream with the remaining sugar until smooth and soft.

5. As soon as the pears are ready (try them with a fork to test how tender they are) take them out of the sauce pan and place them on a dish to cool down, while keep the sauce going on the heat to restrain a bit more. We are looking at a red wine syrup of some sort that will be poured onto the pears when served so it has to be more juicy than watery.

6. Once the sauce is ready place the pears on a serving tray and the whipped cream in a bowl so that you can serve them separetely. Pour the Nero d'Avola syrup onto the pears and serve straight away.

If you want to try this recipe on a normal Sunday lunch and want to keep it low fat just serve them with plain white yogurth instead of the cream. It will be as delicious as the first one!

Enjoy :-)))

Saint Martin's day, his cookies and the Moscato wine!

Have you ever heard about the  S. Martin festivity? Well, November the 11th is the day of Saint Martin and in Sicily is usually accompanied by a lovely tradition. We eat some crusty dry rounded cookies sold in bakeries (and now supermarkets), usually broken in pieces and sopped up in the extraordinary Sicilian Moscato wine.
Ingredients for 8 people: 500 gr flour - 200 gr caster sugar - 100 gr lard - 200 gr brewer's yeast - Aniseeds - Cinnamon powder - Butter - Salt

Preparation:
Preheat the oven at a temperature of 200° degrees. On a kitchen surface put the flour and make a hole in the middle of it. Mix 1 dl of warm water and a pinch of salt, plus the lard, mixing everything together carefully. Add the brewer's yeast, the sugar and a teaspoon of aniseeds with a pinch of cinnamon. Knead the dough well until is soft, smooth and homogeneous.
From the dough make some sticks long about 5-6 cm, then try to bend or fold each stick on itself,  giving a kind of spiral shape. Put them on a buttered baking tin. Cover them and leave it there to rise for at least 3 (or 4) hours in a warm place (it really depends on how warm is the place). As soon as the cookies are risen and ready to be cooked put them in the oven at 200° degree for 10 minutes. 

 
Take them out and reduce the oven temperature at 160°degrees. Put them inside again for about 20 minutes for a second baking carefully checking that they won't get too brown. 

Of course because in Sicily we never miss a single occasion to get fatter we do also have the "patisserie version" which is slightly different from the original recipe, obviously softer because it cooks less and it's filled with ricotta cream and has icing sugar and cinnamon on top.

Then we have a third version that I like to call the "baroque" one because is all decorated with a frosting and little chocolates on top, just like in the picture below.

So, if you happen to be in Sicily on the 11th of November (or near that date) try at least one of the three Sammartinellis. And don't forget the Moscato wine.

You won't be disappointed!!!

Sicilian Wine Pairings with Sicilian Cuisine, 2nd part

As I promised some days ago here it is the second part of the pairing between Sicilian wines and Sicilian recipes. The article is written by Jacqueline, sommerlier and wine lover. Here you may find her blog.

"It wouldn’t be a proper discussion of Sicilian wine without Nero d’Avola, and one of my favorite Sicilian red wines is the Corvo Rosso, a blend of Nero d’Avola, Nerello Mascalese, and Pignatello. 

Nero d’Avola, quite possibly the most important red grape in all of Sicily, originated in the southeastern part of Sicily as it prefers hot and dry climates, but it is now widely planted throughout the island.  The grape produces wines with characteristics of dark fruit, berries, and plum, and hints of spice and pepper, and a smooth texture. Pignatello, also known as Perricone, is a red grape grown in Sicily and Sardinia, and is used mainly for blending with Nero d’Avola and Nerello Mascalese. 


Corvo Rosso is a very dependable red wine with both red and dark fruit characteristics and a bit of peppery spice to add another dimension to the flavor. The wine is smooth yet a bit on the rustic side, and is best for enjoying with a casual Sicilian dish. The Sfincione (traditional pizza of Palermo) featured in the Sicilian Cuisine Blog is a delicious “pizza” consisting of a soft dough and topped with tomato and onion and caciocavallo cheese, and often enjoyed as street fare. Such a casual dish should be paired with the unpretentious yet equally delicious Corvo Rosso.

One of the most unique and fascinating Sicilian wines I’ve tasted is the Scilio Phiale Etna Rosso. Phiale is a blend of Nerello Mascalese and Nerello Cappuccio, also known as Nerello Mantellato. Nerello Cappuccio grows in the volcanic soil near Mount Etna, and is known for producing wines with notes of red and dark fruit and a pleasant spiciness. Phiale is a dark and complex wine, with characteristics of the ashy soil where its grapes are grown, as well as very dark fruit, spice, wood, and a slight bitterness. The texture is full and dense with a very long finish.

I believe this wine would be an excellent choice with the Brociolone, a wonderful recipe posted on the Sicilian Cuisine Blog which is a sort of pinwheel of pounded beef, and stuffed with salami and caciocavallo cheese, and cooked with red wine. This hearty Sicilian dish calls for a substantial wine, and the Scilio Phiale Etna Rosso would make for an ideal pairing."

Sicilian Wine Pairings with Sicilian Cuisine, 1st part

Hi everyone, do you know what kind of Sicilian wine would match some of the recipes of the Sicilian Cuisine? Keep reading and you will find out. My blog recently reached 30,000 visitors in about four months and I think there is no better way to thank my readers than posting a great guest article written by a wine lover and expert. Check her blog out here. Thank you very much Jacqueline!

Here she is in her own words:

"I recently came upon the Sicilian Cuisine Blog and instantly loved the recipes posted. Being Sicilian-American and a sommelier who loves to cook traditional Sicilian dishes, I thought this would be a great opportunity to spotlight some fascinating and dependable Sicilian wines, paired with recipes posted in the Sicilian Cuisine Blog.

Crisp white wines are a great way to start, and a favorite Sicilian white wine is the Corvo Bianco. Corvo, a very reliable producer in Sicily, uses Inzolia, Catarratto, and Grecanico grapes to produce their very enjoyable white wine.

Inzolia, also known as Ansonica, is a white grape grown in the western part of Sicily; it has characteristics of citrus fruit and nuttiness and floral aromas, and contributes a crisp acidity. Catarratto is a white grape widely planted in Sicily mainly near the western coast, known for contributing robust aromas and flavors reminiscent of citrus and orchard fruits. Grecanico is the smoothest and most elegant of the three, adding to the blend its notes of apple, and soft texture. 

The Corvo Bianco is a pale straw colored wine with bright characteristics of white flowers and notes of lemon, apricot, and green apple. The wine leaves the palate feeling clean.

When pairing, this wine would accommodate lighter fish and vegetable dishes.  When browsing through the recipes posted in the Sicilian Cuisine Blog, I felt this wine would mirror the flavors of the lemon flavored artichokes as the wine pairs very well with vegetables and the lemon flavors in the artichoke dish would be reflected in the citrus characteristics in the wine.

When thinking of Sicilian wines, Rose is probably the last style of wine to come to mind. However, last year I was introduced to a lovely Rose from a well-respected producer in Sicily. The Tasca d’Almerita Regaleali Rose, produced by the Tasca family at the Regaleali estate in the hills of central Sicily, is made of Nerello Mascalese.

Nerello Mascalese is an important red grape grown at high altitudes in Sicily, and displays characteristics of red fruits and berries with a slight smokiness and is relatively tannic. The Tasca d’Almerita Regaleali Rose is a salmon-pink wine, full of red fruit aromas and flavors including strawberry, raspberry, and cherry, with just a hint of smoke that reflects the volcanic soil present where the grapes are grown. The wine is soft and subtle with a modest finish, and is best paired with light pasta and seafood dishes. I would be interested in trying this wine with the mussel soup posted in the Sicilian Cuisine Blog which consists of fresh mussels, red pepper, plum tomato, and other ingredients. I believe the freshness and light fruitiness would compliment the mussels and tomato nicely, and the slight sweetness of the wine would provide a very good contrast to the red pepper.

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Thanks again to Jacqueline! A second part of this excellent pairing will come soon. Stay tuned and in the meantime... enjoy a glass of wine, obviously a Sicilian one!!!

In Palermo Marsala wine and Art nouveau have only one name: FLORIO!

There is nothing better than sipping a fine Florio Marsala wine with a nice dessert or at the end of a rich lunch. The Vecchioflorio, the old dry one, is a wine of very ancient tradition, made from two qualities of grapes: grillo and catarratto, that grow in the province of Trapani. It is aged for 2 years in ancient oak casks to become one of the best incomparable wine of all times for sweets and desserts.

The Florio family is undoubtedly considered the most industrious and enlightened family of entrepreneurs in Palermo's modern times. Originally from Calabria, they arrived in Sicily at the end of the XVIIIth century starting the production of wine, the famous Marsala that took the name from the area in which the wine cellars were located: Le Cantine Florio.

Vincenzo Florio started the production in 1833 becoming the biggest competitor of the English companies that had started to produce and sell the Marsala wine some years before in the same region: Woodhouse, Ingham-Whitaker, Hopps.

Florio had their fingers in many pies: not only wine, but also tuna-fisheries, shipping company, a spinning mill, foundries and ceramics factory, and last but not least they created a car race across Sicily that still boasts their name: Targa Florio.

But this is not the end of the story. Infact, they were so important that made build many mansions for their family: from Villa Igiea to the precious Villino Florio (in the picture). This villa was commissioned by the head of the family Vincenzo Florio, an art lover, to the famous architect Ernesto Basile who started the construction between 1900 and 1902. 

The building is situated near corso Olivuzza and is an exceptional testimony of the Art Nouveau style and architecture. It has a garden, a pond and is surrounded by trees. Besides at the entrance there is a wrought iron gate. It is still considered one of the best jewel of architecture and originality of the Palermitan "Stile Liberty" (the name we call the Art Nouveau in Italy.) 

After an arson in 1962 it had several restorations both in the building and in the decorations.

So now it's easier to understand why the Florios became symbols of a wealthy Sicily, centre of culture; modern, proactive and extremely civilised, and it is definetely for these reasons that their legend was so well consolidated during centuries and it remains strong until today.