FOOD & WINE IN SICILY

Sicily’s diverse cultural heritage is reflected in its eclectic cuisine. Cuscusu (couscous with fish stew) was a Moorish import in the 8C. Baccalà (salted stock fish) is a relic from the Norman occupation, and the Sicilians have the French to thank for their wide selection of pastries – cassatella (ricotta and chocolate encased in flaky pastry) in particular has to be tried!

The mild sunny climate here means that fruit and vegetable dishes are plentiful. Sicily is also known for its fresh fish including tuna, swordfish, amberjack (the local white fish), mussels and clams. Antipasti could be breaded mussels or zucchini fritte (deep fried courgette in batter). Typical pasta dishes are pasta alla norma (aubergines in a tomato sauce) or spaghetti alla siracusana (spaghetti with grated tuna roe). Fish is often a main course. Involtini di pesce spada (rolled strips of swordfish cooked with pine nuts and anchovies) is a classic. However meat lovers need not despair: costoletta alla siciliana (beef coated in parmesan and garlic and fried) is also justly popular. Desserts are either light - melon, strawberries or a refreshing granita (crushed ice with lemon) - or very heavy! To indulge, try cassata (layered sponge cake drenched in Marsala and filled with ricotta cheese).

Wine has been made here since the Greek’s occupation. The most famous vintage is Marsala (fortified wine similar to Madeira). Nelson used to give this to his crew instead of rum rations. The North Western tip of the island produces the best white, Alcamo. Best drunk young it’s an excellent accompaniment to fresh fish. The flanks of Etna yield excellent reds and whites, both named after the volcano. Another good full bodied red is Corvo and white wine lovers should also try Donnafugata.