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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  • Buccatini with Trapani-Style Pesto

Buccatini with Trapani-Style Pesto

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Fresh pesto is a summer essential. And in Trapani they pair regional favorites like almond and tomato with basil, parsley and lemon to get a flavor that’s one of a kind. Serve with a bright and acidic Sicilia DOC Grillo and buon appetite.


  • 12 ounces dried bucatini pasta
  • 1 1/4 pounds tomatoes, halved
  • 1/3 cup skin-on ground almonds
  • 1 cup packed fresh basil leaves, chopped
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 2 cloves garlic, minced
  • 3/4 cup grated Pecorino
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon finely grated fresh lemon zest
  • Kosher salt and freshly ground pepper


  1. Set a pot of water for the pasta on high heat and bring to a boil. In a large mixing bowl, grate the tomatoes on a large box grater, leaving behind the skins. Toss the tomatoes together with the ground almonds, basil, parsley, and garlic. Stir in the parmesan, olive oil, and lemon zest. Season with 1 teaspoon salt and pepper. Set aside 1 cup sauce.
  2. When the water is boiling, cook the past. Drain the pasta, reserving one-third cup pasta water, and toss with the remaining sauce. Add the pasta water.
  3. Divide the pasta among 4 bowls, top with the reserved sauce, and garnish with additional Parmesan. Makes 4 servings.