Recipes and wines:
Sicilian cuisine is the result of the alternation in the island
of many civilizations which sometimes superimposed one upon another.
The contrast between sweet and salted, that we normally find in the
local gastronomy, comes from the Arab cuisine. The Arabs improved
agricultural techniques and introduced news spices which gave to the
Sicilian cuisine the complexity and the refinement of taste that still
distinguish what is better if a fish soup or pasta with vegetables.
As a matter of fact Sicilian cuisine offers a delightful variety of
dishes. It's the sun which makes the fruit tasty. The sea is full
of fish. The confectionery is sweet and colourful. All flavours mix
in harmony and give birth to somptuous dishes and all of them should
go with the right wine trying to avoid risky improvisations. The password
is " harmony ": strong dishes, reach in protein and fat, should go
with strong wines; light dishes should go with white wines or " rosati
" and sweets, except those with chocolate, should go with the so-called
meditation wines like Marsala or Moscato.