Inextricably bound to its land, Sicilian cuisine offers a variety of typical dishes that recall a history rich in cultural cross-pollination. Sicily is perhaps the Italian region that, more than any other, manages to bring flavours from distant traditions together in unique dishes. Even today, hints of Greek cooking can be found at the table alongside the spicy flavours typical of North Africa, handed down from generation to generation to the present day.
Nero d’Avola, which over the years has become Sicily’s signature wine, feels perfectly at home here. The warmth of the Sicilian land has given this wine its robustness and its fullness of aromas, which pair beautifully with the elaborate flavours of Sicilian cuisine.
Nero d’Avola has a long history too: born and raised in a place as welcoming as Sicily, it was in turn shaped by the succession of cultures that have inhabited the island over the last few millennia, to become today the favourite star of tasting experiences that pair it with recipes of very ancient origin.
Nero d’Avola: sensory profile
Nero d’Avola has an intense, bright, lively ruby red colour with violet or garnet reflections. It also tends to be deeply coloured and not very transparent. The glass it is served in should allow the taster to recognise these features at first sight.
With every sip the sensory experience becomes broad and complex, thanks to its sophisticated aroma, with notes of violet and spice and hints of prune, cherry, blackberry, blackcurrant, raspberry, chocolate, leather and tobacco.
Its intense scent, its harmonious, enveloping flavour and its powerful, structured character have made it the king of Sicilian wines. It would be a shame not to appreciate the complexity of one of the best-known Italian wines; its appealing ruby red shines in a wide glass, releasing the smell of ripe fruit into the air. On this subject, the perfect glass for sipping Nero d’Avola was chosen in 2016 by the president of Riedel Crystal, Georg Josef Riedel, together with local Nero d’Avola producers.
Pairings made in Sicily
To a greater or lesser degree, depending on how it is made, every Nero d’Avola is a tribute to the beautiful land of Sicily. For this wine has the character and vigour of its island, qualities we recognise in the robustness of its distinctive flavours.
This wine is also known as “Calabrese” – a name that should not mislead anyone about its origins – and it is perfect for bringing out traditional flavours. In general, Nero d’Avola goes well with Mediterranean dishes, but it shows its full potential when paired with certain typical recipes of Sicilian gastronomy.
Nero d’Avola and pasta ‘ncaciata
Perhaps because it is “full of cheese” – the feature this recipe is named after – but pasta ‘ncaciata seems made to be enjoyed with a good glass of Nero d’Avola. A true Sicilian, Nero d’Avola loves richly flavoured dishes like this one, and likes to be accompanied by the strong notes of cheese.
Hard-boiled eggs, fried aubergines, basil, tuma, pecorino and plenty of cacio: a mix that makes a wine of such sophisticated appearance lose its head. Pasta ‘ncaciata, a “dish worthy of Olympus” according to Camilleri, courts Nero d’Avola by bringing out its deep flavour and great suppleness.
Nero d’Avola and parmiciana i mulinciani
Another intriguing pairing suggested by Sicilians is Nero d’Avola with Mediterranean dishes that combine tasty vegetables and cheese. Parmiciana i mulinciani , made with aubergines, fresh tomato, basil and grated caciocavallo or pecorino, is more than a traditional recipe. It brings to mind the taste of the long Sicilian summer, with its intense scents and bright colours. When it is accompanied by a good glass of Nero d’Avola, this colourful picture of the warm season is enriched with delicious details such as the unmistakable scent of ripe cherries released by the Sicilian wine. Generous, velvety and spirited, Nero d’Avola becomes the star of this “glimpse” of Sicily.
Nero d’Avola and tonno ammuttunatu
Nero d’Avola and tuna is not an unusual pairing; you could say it has always been “the exception that proves the rule” of fish with white wine. Indeed, a thrilling, fleshy wine, powerful and elegant like Nero d’Avola, is perfect with tonno ammuttunatu in a sauce with garlic and mint, a classic of Palermo cooking.
Ever since the ancient ritual of the “mattanza” was first carried on, tuna – also called the “pig of the sea” – has been prepared in the most varied ways in Sicilian kitchens. When it is ammuttunato it means it is stuffed: cloves of garlic, flakes of aged caciocavallo and fresh mint leaves are pushed with a finger into small cuts in the flesh. The steak prepared in this way is browned in olive oil and then cooked in a good tomato sauce. Some say that when fish is dressed with a sauce, it prefers the company of a good red wine. Certainly Nero d’Avola is one of the best wines to pair with fish, especially with tuna prepared “the Sicilian way”. The exquisiteness of this dish and the full-bodied flavour of Nero d’Avola create an ecstasy of flavours that wins over even the most demanding palates.
Complex and multi-layered, Sicilian cuisine is often considered the richest in flavours and influences. Recipes of very ancient origin, still prepared today, live in perfect symbiosis with Sicily’s most eccentric wines. Nero d’Avola, the prince of Sicilian grape varieties, is now known and appreciated all over the world for its great elegance and refinement. Nero d’Avola and traditional Sicilian dishes are the perfect match for discovering the richest side of Mediterranean gastronomy.
Ananke, the Nero d’Avola by Federico Curtaz
Pleasant and elegant, Federico Curtaz’s Nero d’Avola is one of the most interesting of recent years. Ananke stays true to the intense red colour and the aromatic bouquet of red fruit and spice, and envelops you with a full-bodied sip and a long finish.
A man from the Aosta Valley in Sicily: Federico Curtaz came to the island after a long spell working on Barbaresco at Gaja, where he experienced first-hand the transformation of a classic farming business into a winery with an international character.
His Nero d’Avola is the expression of a new and personal interpretation of the Sicilian terroir, an excellent wine made by one of Italy’s finest wine professionals.
