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22<br />
Terroir<br />
Grillo, the traditional<br />
grape cultivated for<br />
Marsala, is processed<br />
with suitable<br />
techniques to create<br />
a white wine with an<br />
elegant aroma and a<br />
pleasing floral and<br />
fruity flavour.<br />
Grecanico, Grillo and Nero d’Avola,<br />
three typical Sicilian grapes used<br />
in the production of the classic<br />
wines of the island.<br />
Incredibly, the hills of Erice have proved<br />
congenial to Muller Thurgau, a vine found in<br />
Trentino and Alto Adige.<br />
Other native products provide the backing<br />
to this oenological wealth. Of high<br />
qualitative excellence are the extra-virgin<br />
oils, the salt, the cheeses, and, with their<br />
special features, the tuna fish products<br />
characterizing the rich local cuisine with<br />
excellent dishes that release unforgettable<br />
aromas and flavours.<br />
Its gastronomy is considered poor but<br />
unique. Traditional dishes are its soups:<br />
apple pips in chicken broth, cassatelle (a<br />
type of ravioli) of ricotta cheese in chicken<br />
broth, frascatole (a type of cuscus) in fish<br />
broth, ghiotta di babbaluci, or snails with<br />
mint and almonds, dried broad beans a<br />
cunigghiu (rabbit), with mountain fennel<br />
and beet, and the condiment of Erice par<br />
excellence: garlic, basil, tomato, oil, almonds<br />
and toasted pieces of bread.<br />
The convents have been depositories<br />
of culinary wisdom and of many<br />
recipes for Sicilian sweets, of which frutta<br />
martorana, small pieces of marzipan in<br />
Tasting Sicily n.01/2013
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