Sicilia; Is a magical island full of perfumes, color and lots of sunshine. Sicily’s huge citrus plantations with the fragrance of asphodel and orange blossom could exist only in a land of sunshine. Sun means grapes and grapes mean wine. One of the most famous wines is Marsala wine produced at the end of the eighteenth century by an Englishman who arrived to the port of Marsala. Tuna, swordfish and sardines have insipired many famous Sicilian dishes. Although there is plenty of fish in Sicily, there is not much meat and most of the recipes are for rabbit and pork. However, fruit and cereals of every kind abound. Sicilians serve pasta in many different ways. It is frequently eaten with fish and invariably flavored with olive oil and tomatoes. Butter is not used in cooking for there are very few cows. The quality of the local fruit, almonds, honey and aromatic roots which are the basic raw materials of confectionery have helped to give the Sicilians their great reputation as pastry cooks.
Menu
Antipasto- “Capone” Eggplant Ratatouille in Sweet and Sour Sauce served on Toasted Crostini OR “Insalata Siciliana” Stuffed Sicilian Tomato with Mushrooms/Pickles/Olives/Capers/Cooked Peas & Haricot Beans and Mayonaise
Primo- “Spaghetti con le Melanzane” Spaghetti with Eggplants and Pecorino Cheese
Secondo- “Farsumagru; Falso Magro” Sicilian Meat Loaf served with Vegetables OR “Scaloppe di Maiale al Marsala” Polk Filet with Marsala OR “Ragu di Tonno” Fresh Tuna Fish Stew
Dolce- “Spumette di Nocciole” Hazelnut Meringues
Wine varietals to enjoy with your meal
Whites
Corvo, Partinico, Monreale, Pachino, Pachin, Albanelo, Zibibbo Muscatel, Marsala and Passito
Reds
Nero d`Avola, and Menfi Bonera