|September 13, 2013 5:00 pm||to||September 15, 2013 5:00 pm|
September in Sicily is the month of festivals and events related to late summer harvests and traditions. This coming weekend an event called “Harvest Fest – Vendemmia in Piazza” takes place in Scopello-Castellammare in the province of Trapani.
Scopello is a gorgeous ancient fishing town located on the slopes of Mount Sparagio overlooking the Zingaro Nature Reserve with breath-taking views of the Castellammare Gulf.
The three-day event organized by IRVOS (Sicilian Regional Institute for Wine and Oil) and the Scopello Culture and Tourism Association includes wine and local product tastings, guided tours, conferences, exhibitions, cooking classes, music and folklore.
On Sunday morning tourists, visitors and locals can participate to the grape harvest organized in a nearby vineyard. In the afternoon, the highlight of the festival: the fountain at the center of the town square is filled with grapes like in a crushing tank. Zealous volunteers can then participate to the bare-foot grape stomping, just as in the old times. Great fun and entertainment together with lively music will create a festive atmosphere.
Post by Maria Lina Bommarito
For full program in English visit:
|July 30, 2013 8:00 pm||to||August 3, 2013 8:00 pm|
Castelbuono, beautiful medieval town just 55 miles from Palermo, hosts the 7th Edition of the DiVino Festival, renown food and wine tasting event. The event is organized by the Amici PerBacco (Friends of Bacchus) Association and sponsored by IRVOS (Regional Institute of Wine and Oil) to promote food and wine and the territory. More than one hundred producers present the best of their wines and typical culinary specialties. Five days of tastings, conferences, exhibitions and music performances to entertain tourists and visitors. Highlight of the event is the great wine-tasting that will take place within the Cloister of San Francesco on August 2 from 6:00pm to 11:30pm. Special guest star of the evening will be Luca Martini, World Champion Sommelier 2013.
Participating wineries: Abbazia Sant’Anastasia, Alessandro di Camporeale, Murgo, Carlo Pellegrino, I Vigneri, Planeta, Occhipinti, Brugnano, Entellano, Tenuta Gatti, Baglio del Cristo di Campobello, Donnafugata, Tasca d’Almerita, Caruso e Minini,, Duca di Salaparuta, Tola, Avide, Baglio di Panetto, Bisol, Fina, Colletti, Terre di Gratia, Tenuta di Vita, Barone Montalto, Di Sisa, Mandraffino, Buceci, Costantino.
Tickets for the tastings available on site at €13
Post by Maria Lina Bommarito
|June 21, 2013 5:00 pm||to||June 23, 2013 8:00 pm|
A weekend to enjoy a foretaste of the Cous Cous Fest. It is time for the Cous Cous Fest Preview in San Vito Lo Capo from June 21 to 23. This is a 3-day cous cous experience with workshops, cooking classes and tastings of gastronomic delicacies. Different preparations of cous cous prepared with fish, lamb, meat and also vegetables will please the palates.
Free concerts will take place on the beautiful San Vito beach in the evening. The cou cous competitions and workshops are open to the public free of charge.
Tickets for the cous cous tastings available on site at €10 and include two samples of cous cous, a dessert and a glass of wine.
For more information:
|June 15, 2013 8:30 am||to||June 16, 2013 9:30 pm|
Villa Airoldi Golf Club in Palermo organizes Sicily Golf Wine and Food. This upcoming weekend all participants can play golf, taste delicious Sicilian food and enjoy a glass of wine.
In the heart of Palermo within a historic 18th century garden, Villa Airoldi Golf Club is Western Sicily’s most attended golf club. The villa also hosts events such as concerts, art exhibits, book presentations and cocktail parties.
Program of the event:
Saturday, June 15
8:30 AM – Sicily Golf Wine & Food Tournament (four-ball formula Stableford 9-hole)
9:00 AM – Start of Golf Open Day
11:00 AM – Wine House Aperitif (participating wineries: Brugnano, Corvo, Duca di Salaparuta, Feudo Montoni, Feudo Arancio, Florio, Mandarossa, Marchesi de Gregorio, Planeta, Rapitalà, Tasca d’Almerita)
4:45 PM – Opening of Coldiretti Area (oenogastronomic excellency-tastings)
5:00 PM – Beginning of Cooking Contest with three junior chefs
6:30 PM – Wine/Coffee Sensorial Experience (mini tasting courses by:
Giovanni Giardina, Master Wine-Taster and ONAV national vice-president,
Arturo Morettino, Master IIAC Coffee-Taster)
7:00 PM – 9:00 PM – Musical Entertainment
Sunday, June 16
8:30 AM – Sicily Golf wine & Food Tournament (four-ball formula Stableford 9-hole)
9:00 AM – Start of Golf Open Day
10:00 AM – Coldiretti Area Opening with tastings
11:00 AM – Wine House Aperitif
4:45 PM - Opening of Coldiretti Area (oenogastronomic excellency-tastings
5:30 PM – Book Presentation: “Chiaracucina” by Chiara Chiaramonte
6:00 PM – Cooking Competition Awarding
6:30 PM – Golf Tournament Awarding
6:45 PM – Instanbike Palermo Award
7:00 PM – 9:00 PM – Aperitif Buffet and Musical Entertainment
For more information:
Post by Maria Lina Bommarito
|June 9, 2013|
|6:30 pm||to||10:30 pm|
Rosé & Trend, a wine tasting event dedicated to Sicilian rosé wines, takes place at the exclusive location of Officine Baronali inside Villa Scovazzo, a restored 18th century villa in Palermo.
Wineries from the different areas in Sicily showcase more than forty different wines. Rosé & Trend is not just a wine-tasting, Officine Baronali will serve finger-food and Sicilian gourmet specialties prepared by the restaurant’s chef.
Sicilian rosé wines have become more appreciated because their crisp taste and easy to match ability to blend with food. Whenever a red wine would be too much and a white too shy, the best pairing is rosé.
Tasca d’Almerita, Regaleali, Planeta, Corvo, Firriato, Milazzo, Gorghi Tondi, Caruso & Minini, Barbera, Orestiadi, Rapitalà, Marabino, Settesoli, DiPrima, Paolo Calì, CVA, Spadafora Francesco, Bonavita.
Tickets available on site €15
Post by Maria Lina Bommarito
Officine Baronali – Via Villa Rosato, 20
|June 13, 2013 10:00 am||to||June 16, 2013 12:00 pm|
Granita is a frozen dessert made with water and a syrup base, much like sherbet. It’s origins date back to the Arab domination in Sicily which has left so much to the island in spite of its relatively short period (827-1091 AD).
In the past the granita was a privilege only for the rich and aristocratic families as it was made using the snow gathered on Mount Etna and on the Peloritani and Nebrodi mountains, then stored in natural caves and extracted during the summer.
Acireale celebrates this frozen dessert with its own festival from June 13 through 16. For more details and program, please visit www.anivarata.it (ITALIAN).
Photo © Franca Calderone
|May 17, 2013 10:00 am||to||May 19, 2013 7:00 pm|
The Mediterranean diet – declared by UNESCO “Intangible Cultural Heritage” in 2010, is the protagonist of a cultural project created by some Sicilian students. The Rassegna Vino & Olio (Wine & Oil Festival) organized by the students of the P. Mattarella-D. Dolci Institute in Alcamo has the purpose of promoting the Sicilian culinary tradition.
Students, public institutions, wine and oil producers are all working together to promote local products and sustain economic development. Three days of exhibitions, music, sport and culture starting on Friday, May 17 at 10:00 AM with the conference - The typicality of the Sicilian territory and the Mediterranean Diet - at the Marconi Congress Center (free entrance). Friday and Saturday at 6:00 PM (and Sunday starting at 10:00 AM) everyone is invited to the trade show in Alcamo’s gorgeous Piazza Ciullo, the heart of the town’s historic center. Local producers offer tastings of traditional food, olive oils and wines.
“The Mediterranean diet” says Sebastiano Bonventre, mayor of Alcamo “must not simply be considered nutrition, but a lifestyle”. It is a combination of habits, knowledge and traditions that go from the countryside to the table.
Sicilian food follows the Mediterranean diet, which is characterized by olive oil as the dominant fat source and a high to moderate consumption of fruit and vegetables, grains, legumes and fish in combination with small amounts of meat and – of course – wine with meals. Studies confirm the positive health effects of the Mediterranean diet and let’s not forget that the Mediterranean way of eating is tasty, flavorful and enjoyable!
Post and photos by Maria Lina Bommarito
For information, email email@example.com
Address: Municipio Centro Congressi Maroni
Corso Sei Aprile, 119
91011, Alcamo (TP)
By Natalie Cammarata
This Sicilian city is full of secrets, but its street food isn’t one of them. Monday through Saturday, the locals follow the smells and sounds to any one of Palermo‘s open-air markets for a taste of regional fare.
My experience eating mozzarella and gelato in central Italy did not prepare me for the entirely unique animal I encountered in the Sicilian capital. The foods I found here were simple — some simply delicious and others simply best left to those with strong stomachs.
Behind the Teatro Massimo, Italy’s largest opera house, lies a spider web of alleys that make up Mercato di Capo. I started along Via Sant’Agostino and made my way through the hanging linens lining the narrow streets, past the tables of socks, baby clothes and Sicily-shaped magnets, the “Buffy the Vampire Slayer” DVDs, the ceramics stand and the tables of earrings, and came to a narrow street filled with fresh fish, homemade pastas and butchers awaiting my order. On this street, a young woman named Arianna and her brothers served the most heavenly arancini (Sicilian rice balls) in Palermo for 1.5 euros (about $2).
More at ChicagoTribune.com
Four important Sicilian associations (Sicily Hotels and Tourism Industrial Association, Streets of Sicily Wine and Flavors Federation, Sicily Wine Tourism Organization and Enterprise Europe Network) have combined their competences and expertise into the “Sicily Tasting Network”, a new initiative that aims to promote food and wine tourism. The network will focus on tourist-local marketing actions involving wine cellars, accommodation capacities and farm entities.
The Hotels of Sicily Industrial Association will improve communication with tourists thanks to the staff training provided by FISAR and ONAV professionals and will be instrumental to increase network cellars exposure through the exhibition and the presence of oils and wines on hotels menus. Streets of Sicily Wine itineraries will complement the offer with cellar tours and provide the contents for holiday packages in collaboration with Sicily Wine Tourism Organization. The Enterprise Europe Network will finalize the internationalization of these proposals.
There are many external partners which decided to support the “Sicily Tasting Network” with their professional free contribution. “One of our objectives” – says Ornella Laneri, Sicily Hotels and Tourism Industrial Association president – “is to give form new young professional figures, and we are working on protocols of agreement with the universities in Catania and Palermo”. Through training and information, and sharing a huge cultural, food and wine heritage, Sicily Tasting Network will represent a complete tourist offer on international scenery. It will be worth a taste!
You can discover Sicily following the itinerary of its seducing flavors, scents and scenery. For example, “Mamertino” DOC wine is one of the oldest in the world and it has been produced for centuries. It was Julius Ceasar’s favorite. You will be captivated by the strength of the elements which characterize Mount Etna. Wonderful towns rise at its slopes within a breathless natural scenery: woods, valleys and extinct volcanoes such as Monte Ilice, situated between Zafferana Etnea and Trecastagni. It’s here you can taste the sweet aromatic flavor of the honey. You can go a little further on and discover Bronte, birthplace of the green gold, the pistachio, which reigns among the desserts of Sicilian tradition. From Nelson Castle to Caltabiano and Randazzo you will find the ancient splendors of medieval towns, panoramas and cultures only this Mediterranean island could offer.
Summer’s sunny days and breezy nights are studded with events which enrich tourist proposal with taste. During Cantine Aperte on May 26, you can discover wine world and culture in this area. For Calici di Stelle on August 10, you can enjoy food and wine tasting and open-air shows under the stars. Benvenuta Vendemmia on September 8 is a unique opportunity to discover and live the feast linked to grape harvesting.
More information at www.sicilytasting.it
During the summer season when fruits and vegetables are plentiful, Sicilians prepare their provisions for the winter. This tradition dates back to ancient times and still the same methods are in use today.
Tomatoes – protagonists of Sicilian cuisine – are stored in various ways, cooked and prepared for delicious sauces or even sun-dried using salt as a natural additive. Sun-drying tomatoes is possible only in those regions where the sun shines generously as in Sicily. The method requires much patience and dedication.
First of all it is necessary to choose nice big tomatoes perfectly ripe. The tomatoes are then cut in half lengthwise leaving the parts attached on one side. They must then be laid cut-side up on a wooden board and sprinkled with plenty of salt. The tomatoes are then left in the sun for a few days, depending on the intensity of the heat, then turned on the other side until nice and dry but not crisp.
When the tomatoes are sun-dried they must be attached in pairs and stored either in a large glass jar or, according to tradition, in a wicker basket.
In Sicily it is possible to buy sun-dried tomatoes at fruit and vegetable markets, but they can also be found at any deli.
These sun-dried tomatoes can be prepared in many different ways and the result is always delicious and irresistible.
20 sun-dried tomatoes
¼ cup olive oil
2 cups bread crumbs
a pinch of salt
1/3 cup grated caciocavallo or parmesan cheese
1 Tbs. chopped parsley
1 clove chopped garlic
1 Tbs. raisins
1 Tbs. pine nuts
olive oil for frying
The tomatoes need to be soaked in water overnight to remove the exceeding salt. Drain the tomatoes and let dry on paper towels. Mix the bread crumbs with all the ingredients excluding the oil. Dip the inside of the tomatoes first in the oil then in the bread crumb mixture. Join together the two halves of the tomatoes then gently fry on both sides in a pan with ¼ inch of olive oil.
Due to the intense flavor of this traditional Sicilian dish, it is best to match with a wine of the same territory. Inzolia, a typical Sicilian white wine, soft, well-balanced with just a touch of insipidity well matches with the acidity of the tomatoes and the spiciness of the bread-crumb filling.