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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  • Pane Cunzato

Pane Cunzato

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The sea and the garden combine to make this simple Sicilian “poor man’s food”. With rosemary, olive oil, tomatoes and anchovies, it’s a late-summer treat that’s best enjoyed between sips of a bright and fruity Frappato from Sicilia DOC.


  • 2 sandwich-size focaccia, sliced horizontally
  • Extra-virgin Sicilian olive oil
  • 2 tomatoes, thinly sliced
  • Salt
  • 5 anchovies, chopped
  • ¼ pound primo sale or another soft pecorino cheese, grated or shaved
  • Sprigs of fresh marjoram
  • Sprigs of lemon thyme
  • 1 garlic clove, minced
  • Black pepper


Preheat the oven to 400 degrees.

Place the bottom sides of the focaccia on two large pieces of aluminum foil, cut side up (the foil should be just big enough to wrap up the panini when filled). Drizzle the cut faces of them and the top sides (all four pieces) with a generous amount of extra-virgin olive oil. Layer the tomatoes onto the face-up bottom sides, and season with a very little bit of salt. Scatter on the anchovies. Top with the cheese. Sprinkle with the herbs, garlic, and black pepper.

Close up the panini, and wrap them in the foil. Press lightly to flatten them a bit. Stick them in the oven for about 5 minutes, just to warm them through. Serve immediately. Makes 2 single servings.