Sicilian cuisine and wine

Sicilian cuisine is distinguished by its richness and variety of dishes as it absorbed all the traces of the cultures that inhabited the island for the past two thousand years. Although it is a variety of italian cuisine still it contains a significant influence of Spanish, Greek and Arab cuisine. So, who and what presented to Sicily? The Greeks brought to Sicily wine and olives, now Sicily is famous for its olive oil which has long surpassed the quality of the Greek one. Probably later the Greeks have prepared the ricotta, famous italian cottage cheese. The Romans brought the wheat, thanks to which there appeared the Sicilian bread, sprinkled with sesame seeds which is often stuffed, while the toasted bread crumbs were used to sprinkle the pasta instead of cheese. Later it became a tradition and now the pasta with crumbs and sometimes fish became a particular dish. The Arabs brought couscous with them, planted citrus groves, presented the eggplant to Sicily which became the symbols of Sicilian cuisine. They also brought cinnamon, saffron, started to make pasta, ice-cream and marzipan. From the New World, the Spaniards brought chocolate, potatoes and tomatoes to Sicily. The most famous Sicilian dish is arancini (rice balls with fillings), pasta alla norma (prepared mostly in Catania), caponata and couscous al pesce. As elsewhere in Italy in Sicily cook pizza called Sicilian pizza. Among the sweets are particularly popular frutta martorana, pinolata, buccellati, cannoli, cassata and granita. However you shouldn’t go past the delicious wines of Sicily, which has become a leading wine-producing region of Italy in recent decades. Here you’ll fing a wine to suit every taste, you will be pleased with international varieties: Chardonnay, Cbernet Sauvignon, Merlot, Syrah. But the true pleasure for connoisseurs are the original local varieties which distinguished Sicily among other wine-producing regions. For red wines stand Nero d’Avola, Nerello Mascalese, Pericone, Frappato, for white ones are Cataratto, Inzolia, Grillo, Carricante, Damaschino. Furthermore you shouldn’t forget about dessert wined, because properly here was born th famous fortified wine Marsala, as well as unique sweet white wines such as Moscato di Noto, Moscato di Siracusa, Malvasia and Zibibbo.

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