Curated by Michele Edington, Certified Sommelier
Sicily feels like several wine regions packed onto one island. Around Mount Etna, vineyards climb black volcanic slopes high above the sea, while farther south and west the landscape opens into sunlit hills, citrus groves, olive trees, and vineyards stretching toward the coast. Palermo, Messina, and Catania all make easy gateways into this world. This is the kind of place where drinking local can mean a mineral white at lunch, a fragrant volcanic red with dinner, and a glass of Marsala afterward!
Grapes
white: Carricante, Catarratto, Grillo, Inzolia, Zibibbo
red: Nerello Mascalese, Nero d'Avola, Frappato
Wines & pairings
Etna Rosso/Bianco
Starters
- Crispelle catanesi with anchovy — These little fried dough bites filled with anchovy are such a Catania thing, and Etna Bianco is exactly what I’d pour beside them. Carricante brings lemon, herbs, and that stony volcanic character that works beautifully with the salty anchovy and crisp fried dough.
- Scacciata catanese — Scacciata is basically Catania’s answer to a stuffed savory pie, layered with cheese, vegetables, sausage, or other fillings inside golden bread dough. I’d reach for Etna Rosso here because Nerello Mascalese brings red cherry, herbs, and spice that fit right into all those roasted, savory flavors.
- Fried tuma cheese with oregano — Warm tuma cheese with a golden exterior and plenty of oregano is simple and ridiculously good with Etna Bianco. The wine’s citrus and mineral edge brighten the creamy cheese while the herbs bring out a more savory side of Carricante.
Entrées
- Pasta alla Norma — Eggplant, tomato, basil, and salty ricotta salata are wonderful with Etna Rosso. Nerello Mascalese has enough red fruit for the tomato while its herbs and earthy volcanic character seem made for the eggplant.
- Salsiccia al ceppo with roasted potatoes — The traditional sausage from the Etna area is seasoned by hand and shaped using an old wooden chopping block called a ceppo. Etna Rosso is gorgeous beside it because the wine’s cherry, pepper, herbs, and smoky mineral character all come alive with the juicy pork and charred edges.
- Maccheroni al ferretto with Etna mushroom ragù — Wild mushrooms from the slopes of Etna give this pasta an earthy depth that Nerello Mascalese loves. The mushrooms pull forward the wine’s smoky, herbal side, while the bright red fruit keeps the ragù feeling lively. This is the kind of pairing I’d want after a day spent around the volcano.
Desserts
- Bronte pistachio cake — Pistachios from Bronte grow on the western side of Etna and have this incredibly concentrated, almost buttery flavor. A lightly sweet pistachio cake is beautiful with a rounder Etna Bianco because the nuts bring out the wine’s texture while Carricante’s citrus keeps everything bright.
- Rame di Napoli — These soft chocolate-covered cookies are a Catania specialty traditionally made around All Souls’ Day. Cocoa, spice, and a tender cake-like center are surprisingly fun with a mature Etna Rosso, especially when the wine is showing dried cherry, spice, and a little smoky earthiness.
- Almond granita with brioche — Sitting down to granita and brioche is one of those things I’d want anyone visiting eastern Sicily to do at least once. Almond granita has enough nuttiness and perfume to bring out the softer side of Etna Bianco, while the fluffy brioche picks up the wine’s rounder texture.
Nero d'Avola
Starters
- Scacce ragusane — These thin folded breads from Ragusa are filled with tomato, cheese, onion, herbs, or vegetables and baked until the edges turn crisp. Nero d’Avola’s ripe cherry and plum work beautifully with the tomato, while the herbs and toasted dough bring out the wine’s savory, spicy side.
- Arancini al ragù — A hot arancino filled with meat ragù, peas, and melting cheese gives Nero d’Avola plenty to work with. The wine’s dark fruit settles right into the tomato and beef, while its acidity and spice make the crisp fried rice taste even better.
- Olive cunzate alla siciliana — Sicilian olives dressed with garlic, oregano, citrus, chile, and olive oil are such an easy plate to put beside Nero d’Avola. All those herbs and spices bring out the wine’s Mediterranean character, while the ripe fruit gives the salty olives a juicy contrast.
Entrées
- Coniglio alla stimpirata — Rabbit cooked with olives, capers, celery, vinegar, and a touch of sweetness is a classic southeastern Sicilian preparation. Nero d’Avola’s dark cherry and plum fit beautifully with the sweet-savory sauce, while its herbs and spice echo the capers and olives.
- Cavati with pork ragù — These hand-shaped pasta curls from the Ragusa area are wonderful with a slow pork and tomato ragù. Nero d’Avola brings ripe blackberry and plum into the sauce, while its structure works beautifully with the pork and all those long-cooked, savory flavors.
- Falsomagro alla siciliana — This rolled beef dish is stuffed with ingredients like cheese, herbs, cured meat, and egg before simmering in tomato sauce. Nero d’Avola has the richness for the beef and filling, while its cherry, spice, and herbal notes fit naturally with the tomato and slow cooking.
Desserts
- ’Mpanatigghi di Modica — These unusual Modican pastries combine chocolate, almonds, spices, and a small amount of meat inside a delicate pastry shell. Nero d’Avola’s dark fruit and spice feel right at home with the cocoa and almonds, giving the wine a deeper, almost velvety side.
- Torrone di mandorle di Avola — Avola’s famous almonds are toasted with sugar or honey into a crisp, nutty sweet. The almonds bring out Nero d’Avola’s warmer spice and earthy character, while the caramelized sweetness makes its ripe plum and cherry feel even more generous.
- Biancomangiare alle mandorle — This silky Sicilian almond pudding is gently sweet and beautifully fragrant. The almond brings forward Nero d’Avola’s softer, nuttier side, while a little citrus zest or cinnamon picks up the wine’s spice and ripe fruit.
Marsala
Starters
- Pane cunzato trapanese — Warm bread dressed with olive oil, tomato, oregano, anchovies, and local cheese is exactly the kind of simple western Sicilian food I’d want with a dry Marsala. The salty anchovy and herbs bring out the wine’s savory side while the tomato and olive oil make its dried citrus and nutty flavors feel even more expressive.
- Bottarga di tonno with lemon and olive oil — The Trapani coast has a long tuna tradition, and thin slices of bottarga need very little beyond lemon, olive oil, and bread. A dry Marsala is gorgeous here because its salty, nutty character fits right in with the cured roe while the citrus keeps everything bright.
- Panelle with lemon — These crisp chickpea fritters are simple, salty, and incredibly easy to eat. Dry Marsala brings enough freshness for the fried edges while its toasted almond and savory flavors work beautifully with the earthy chickpea center.
Entrées
- Couscous di pesce alla trapanese — Western Sicily has its own incredible couscous tradition, with seafood broth, fish, spices, tomato, and herbs all coming together in one bowl. A dry or semisecco Marsala has enough depth for the broth while its spice and dried citrus notes fit beautifully with the couscous.
- Busiate al pesto trapanese — Twisted busiate pasta with tomatoes, almonds, basil, garlic, and Pecorino is one of the foods that instantly puts you in the Trapani area. Marsala’s toasted nut flavors love the almonds, while the tomato and basil bring out a brighter, more aromatic side of the wine.
- Grilled swordfish with salmoriglio — Swordfish with lemon, oregano, parsley, garlic, and olive oil is exactly the kind of coastal dish I’d put beside a dry Marsala. The wine has enough body for the meaty fish while its citrus, herbs, and savory nuttiness seem to slide right into the salmoriglio.
Desserts
- Genovesi ericine — These pastries from nearby Erice hide a warm custard center inside buttery shortcrust pastry. Sweet Marsala is beautiful with them because its dried fruit, caramel, and toasted nut flavors turn that simple custard filling into something that tastes even more indulgent.
- Cassatelle di ricotta trapanesi — These fried pastries filled with sweet ricotta and chocolate are a Trapani classic. A richer Marsala brings dried fruit, caramel, orange peel, and nuts to the creamy ricotta, while the crisp pastry makes the whole pairing ridiculously satisfying.
- Mustazzoli siciliani — These firm spiced biscuits are traditionally scented with honey, citrus, cinnamon, and other warm spices. Sweet Marsala fits right into those flavors, especially when the wine is showing fig, raisin, toasted almond, caramel, and orange peel.
Featured along
- Italy — Palermo
Common questions
- What wine is Sicily known for?
- Sicily, in Italy, is known for Etna Rosso/Bianco, Nero d'Avola, Marsala, made from grapes such as Carricante, Catarratto, Grillo, Inzolia.
- What grapes are grown in Sicily?
- Carricante, Catarratto, Grillo, Inzolia, Zibibbo, Nerello Mascalese, Nero d'Avola, Frappato.
- What food pairs with Sicily wines?
- Classic local pairings include Genovesi ericine, Scacce ragusane, Pane cunzato trapanese, Couscous di pesce alla trapanese, Bronte pistachio cake.