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Sicily – the largest island in the Mediterranean Sea. Several islands are located near the island are considered part of Sicily. The island has a triangular shape and its three sides by three seas – the Tyrrhenian, Ionian and Mediterranean, and from the mainland it is separated by the Strait of Messina. For most of its history, Sicily was of great strategic importance due to its advantageous location on the Mediterranean trade routes. Wines of Sicily existed doVII century BC. e .: Evidence of this is found the coin, which depicts Hera, the serving glass of wine to Zeus. Of course, the wine produced in those days, did not make any comparisons with the fact that we can try today. For a long time Sicily was identified with the production of ordinary dry and dessert wines. For a long time the only and main wines from the island felt Marsala (Marsala) and Moscato di Pantelleria (Moscato di Pantelleria). The production of wine in Sicily is over 11 million. Hectoliters per year, and the quality of the wine is getting better and better. Over the past five years, especially increased levels of quality dry red wines. International grape varieties – Merlot, Cabernet Sauvignon and Chardonnay – give in this climate, and on this basis stunning results. The most honored, traditional Sicilian grapes are Nero d’Avola, Nerello. From the white varieties is Inzolia and Kataratto. These unique varieties with their leaves have learned to hide from the sun grapes. The most striking creation of Sicily is a Passito di Pantelleria (Passito di Pantelleria) of the varieties Moscato, born on the island of Pantelleria. This wine is available in two versions: Naturale and Passito. The difference lies in the number and quality slightly dried grapes.

Kitchen Sicily cuisine of Sicily indelibly influenced by 3000 years of history of the island. This land of sun and sea, the green plains and snow-capped peaks, fertile orchards and dry climate was colonized by the Greeks, Romans, Arabs and Normans, followed by 6 centuries of Spanish colonization. All of them brought to Sicily its plants, which are well take root in the rich volcanic soils. The Greeks brought to Sicily wine, olives, and maybe later it Greeks first prepared ricotta (cheese-a cross between sour cream and cottage cheese). The Romans brought with them the wheat. Thanks to them, there was a Sicilian bread, sprinkled with sesame seeds, often stuffed and dried bread crumbs sprinkled on pasta, instead of using cheese (with the time that it was forced to move because of poverty, it has become a tradition, and now the pasta with bread crumbs (and sometimes pieces of fish) – a separate dish). The Arabs brought with couscous (wheat semolina special treatment), planted citrus groves, introduced Sicily with aubergines – they have become symbols of the Sicilian cuisine. Also, the Arabs planted palm trees, melons, sugar cane, almonds, pomegranates and jasmine. They brought to Sicily cinnamon and saffron, they launched pasta, ice cream and marzipan. From the New World, the Spaniards brought to Sicily chocolate, potatoes and tomatoes. In Sicily, I like to cook. Each village has its secrets and dozens of recipes that are passed on through the ages from generation to generation. They have everything, without which it is inconceivable kitchen south: tomatoes, burning spices, artichokes, mussels, shrimp, tuna, all kinds of meat. Not a Sicilian table is complete without olive oil and wine, which in turn are the basis of most local dishes. Sauces, which are prepared in Sicily, able to turn the plate simple spaghetti in a culinary masterpiece. In the seas near Sicily is rich in fish, the most famous of them – the swordfish and tuna. Also extracted cuttlefish and squid. The list of common food in Sicily – Insalata di mare – Seafood salad; Cuscus – Couscous with fish; Braciole di pesce spada – rolls of swordfish; Nasello alla palermitana – pike with rosemary; Caponata – Eggplant with tomatoes and olives; Spaghetti col pesto alla trapanese – Spaghetti with pesto with almonds and tomatoes; Olive fritte – Olives in oil; Pasta alla Norma – Pasta with eggplant; Budino di ricotta – pudding with ricotta; Carciofi ripieni – Artichokes stuffed; Carne in foglie di limone – meat in lemon leaves; Farsumauru – Beef stuffed; Frutta candita – Candied fruit; Melone mantecato – Sorbet of melon; Melone al Marsala – Melon with Marsala wine; Patate al Marsala – Potatoes with Marsala wine; Peperonata – Ragout of sweet pepper; Reperoni grigliati – peppers on the grill; Pesche ripiene – Peaches stuffed; Pollo alla messinese – Chicken with tuna sauce; Pomodori alla siciliana – Tomatoes stuffed with Sicilian

This region is represented by the following manufacturers:

- Principi di Butera

- Cusumano