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36 100% Made in Sicily Terre Sicane, great flavours and an ideal climate Vastedda del Belice, melon, artichoke and great wines. An area to discover and savour season by season. Terre Sicane [Sicanian Lands] is the Sicilian coastal area facing Africa, in the central-western part of the Province of Agrigento. Here are to be found Menfi, Sciacca, Santa Margherita di Belìce, Montevago, Sambuca di Sicilia, Ribera, Burgio, Villafranca, Caltabellotta, Cattolica Eraclea, Contessa Entellina and many other towns and villages that fascinate by their history and their historical buildings. The zone is characterized by sustainable agriculture and enjoys a micro-climate that is extraordinarily favourable to breeding and agriculture. The result is a range of high-quality local products centred around wine and its celebrated producers. But the territory’s culinary excellences are not limited to wine. One of its most typical products is Vastedda del Belice DOP, a cheese well matched with a glass of Inzolia by Marina Bellati Tasting Sicily n.01/2013
or Grecanico. The only sheep’s cheese with spun curd, it is fresh, soft and with a delicate, slightly acidulous flavour. It is produced only with unpasteurized sheep’s milk of Belìce. A rarity to enhance your selection of local cheeses. Equally precious is the thorny artichoke of Menfi, produced in an area covering about 600 hectares, almost entirely within the Municipality of Menfi. The Sicilian purple thorny artichoke grows from November to April. It is small but fragrant and tasty, excellent both for eating raw and for conservation. And then there is the winter melon, so much loved by the Arabs that centuries ago they insisted on growing it on the island. Today it is appreciated as it is or used for stews, ice creams, granite and desserts. Five main varieties are cultivated: Cartucciaro, with yellow peel, Madras, Amarillo and Helios. They are harvested in the summer and then conserved for consumption. They keep until spring. The town of Ribera, in the heart of the Terre Sicane, is famous for the cultivation of small, fragrant strawberries and for the Orange of Ribera DOP, the only citrus fruit in the world with EU recognition. It has a crisp, juicy pulp and is often used in gastronomy, both for its pleasing flavour and low acidity, and for the fact that its peel needs no treatment after harvesting except simple washing with drinking-water. The Lago Arancio is a reservoir of Sicily. It is located in the municipalities of Sambuca di Sicilia, Santa Margherita di Belice and Sciacca, Province of Agrigento, in the Sicani mountains. Menfi DOC Wines of the Menfi zone obtained DOC recognition in 1995. The regulations envisage various typologies. Menfi white can be based on Chardonnay, glistening white Catarratto, Grecanico or Inzolia, alone or with 25% from other vines. Single-vine wines that can bear the DOC label together with the name of the grape are Chardonnay, Grecanico and Inzolia. There is also late-harvest Menfi and Menfi from the subzone of Feudo dei Fiori (Chardonnay and Inzolia, at least 80%, alone or combined). Menfi red must be obtained from grapes of Nero d'Avola, Sangiovese, Merlot, Cabernet Sauvignon or Sirah, alone or with other grapes. Menfi reds with named vines are Nero d'Avola, Sangiovese, Cabernet Sauvignon, Sirah and Merlot. Lastly, there is Menfi rosso from the subzone of Bonera, using Cabernet Sauvignon, Nero d'Avola, Merlot, Sangiovese and Syrah grapes, alone or with other vines. Tasting Sicily n.01/2013 37
Page 1: TASTINg SICILY wine and more 01 YEA
Page 4 and 5: n.01 / YEAR I / APRIL 2013 Editor (
Page 6 and 7: 4 My Sicily Sicily in my heart by L
Page 8 and 9: 6 My Sicily Maria Grazia Cucinotta
Page 10 and 11: 8 Terroir DOC Sicilia by Guido Mont
Page 12 and 13: 10 Terroir Supporting the quality a
Page 14 and 15: 12 Territori Tasting Sicily n.01/20
Page 16 and 17: 14 Products of Guaranteed Origin Wi
Page 18 and 19: 16 Terroir WhERE TO EAT AnD SLEEP S
Page 20 and 21: 18 Terroir Unforgettable flavours T
Page 22 and 23: 20 Terroir The convents have been d
Page 24 and 25: 22 Terroir Grillo, the traditional
Page 26 and 27: 24 100% Made in Sicily Tasting Sici
Page 28 and 29: 26 100% Made in Sicily Capers, herb
Page 30 and 31: 28 100% Made in Sicily The DOC cove
Page 32 and 33: 100% Made in Sicily Capital of trad
Page 34 and 35: 32 100% Made in Sicily Sclafani, a
Page 36 and 37: 34 100% Made in Sicily Cured meats
Page 40 and 41: 38 Tasting Sicily n.01/2013
Page 42 and 43: 40 100% Made in Sicily Vittoria DOC
Page 44 and 45: 42 Cooking school Sweet and savoury
Page 46 and 47: foto di Clelia Amato 44 The receipt
Page 48 and 49: 46 Taste ambassador Tasting Sicily
Page 50 and 51: 48 Taste ambassador “Pizzeria e t
Page 52 and 53: 50 Taste ambassador The Girarrosto,
Page 54 and 55: 52 Buying guide Sicilian wineries B
Page 56 and 57: MY SICILY La Sicilia nel cuore Mari
Page 58 and 59: che ci convivono, domina uno dei te
Page 60 and 61: 58 Abstract settanta chilometri dal
Page 62 and 63: 60 Abstract conservazione, e sanaco
Page 64 and 65: 62 Abstract anche al III secolo a.C
Page 66: 64 Abstract pareti i ricordi dell

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