Recipes & Pairings

With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.

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  • Baked Ricotta Frittata

Baked Ricotta Frittata

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This basic dish is found across the island, and its ricotta and mint flavors are the perfect complement to a white wine blend featuring Sicily’s signature grapes.


  • 2 Tablespoons extra virgin olive oil
  • 6 Large eggs
  • 1 Cup fresh ricotta
  • 4 Tablespoons chopped fresh mint, or other herbs.
  • 1 Garlic clove, minced
  • Salt
  • Pepper


Preheat the oven to 350 degrees. Place the oil in a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Whisk the eggs in a large bowl, add salt, pepper, ricotta, mint and garlic. Pour the mixture into the hot skillet and bake for 30 minutes.

Allow frittata to cool for 10 minutes and serve. Can also be served at room temperature. Makes 6 servings.