Pairing food and wine is an intriguing and complex, which some would call 'Art'.
a complex art that requires an examination of the wine and food, a combination art intriguing because, when successful, is a godsend that enhances both the food as the wine, bringing with him an intense pleasure whose memory remains in the mind and heart.
Italian cuisine, in a particular manner is the depository of a food culture that originated from different regions of the world, lending itself to a variety of food and wine pairings.
Sicily, traditionally a land of great wines, is a splendid example in this area.
the cashier and the cannoli combines the Marsala , the chocolate Passito di Pantelleria, grilled fresh tuna a robust Nero d'Avola, which demonstrates the great versatility of the wines of Sicily.
For this reason the wines have managed to conquer the island flaps food and wine from around the world: from London to Shanghai, the wines of Sicily are known and appreciated.
The success of these wines is largely due to the geography of the island: a year-round mild climate, soil quality and experience of growers in Sicily are a mix that has proved successful.
quality, taste and versatility: the secrets of these wines Sicily.
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