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20<br />
Terroir<br />
The convents have been depositories<br />
of culinary wisdom and of many<br />
recipes for Sicilian sweets, of which<br />
frutta martorana, small pieces<br />
of marzipan in fantasious form.<br />
A typical sicilian “salina”. Here, the sea<br />
water is allowed to evaporate completely.<br />
The result is the best salt in the world.<br />
with an elegant aroma and a pleasing floral<br />
and fruity flavour.<br />
Pantelleria is the island, extending into<br />
the Mediterranean towards Africa, where<br />
the Greeks imported and cultivated the<br />
Moscato of Alexandria, or Zibibbo, and<br />
which still today gives origin to the most<br />
famous raisin wines in the world.<br />
The visiting card of this North-Western<br />
Sicilian territory is the numerous DOC<br />
(controlled designation of origin) wines:<br />
Marsala, Pantelleria, Erice, Alcamo, Delia<br />
Novelli, Salaparuta (Menfi, Sambuca di<br />
Sicilia, Sciacca, Contessa Entellina).<br />
An extended range of vines, autochthonous<br />
and international, find here ideal soil and<br />
climatic conditions: Nero d’Avola, Perricone,<br />
Cabernet, Syrah, Merlot, Pignatello,<br />
Sangiovese, Frappato, Inzolia, Catarratto,<br />
Grillo, Grecanico, Trebbiano, Chardonnay.<br />
The Sicilian gastronomy is rich in fish<br />
recipes. Here an octopus simply boiled and<br />
seasoned with olive oil, lemon and parsley.<br />
Tasting Sicily n.01/2013
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