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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  • Fried Ricotta Balls

Fried Ricotta Balls

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Meatballs are a mainland staple. But for a distinctly Sicilian flavor, try fried ricotta balls. Served as street food in Agrigento, they pair well with the complex yet approachable flavors of a Perricone.


  • 1 egg separated, plus 1 egg
  • Salt and pepper
  • 2 to 3 cups extra-virgin olive oil
  • 2/3 cup fresh bread crumbs
  • 1 1/2 cups ricotta
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 bunch parsley, finely chopped
  • At least 2 cups neutral cooking oil, such as canola


In a large bowl, combine ricotta, cheese, parsley, and 1 egg yolk, combine. Season with salt and pepper. Form mixture into one inch balls and let sit on a rack in the refrigerator for one hour.

Heat oil in a saucepan to 350 degrees.

While the oil heats, in one shallow bowl, mix the egg white with remaining whole egg. In a second bowl place bread crumbs. When the oil is hot, dip each ricotta ball into egg to coat lightly, then roll balls in bread crumbs. Fry the balls in the oil until golden brown. Eat immediately.