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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  • Roasted Brussels Sprouts with Pancetta and Sage

Roasted Brussels Sprouts with Pancetta and Sage

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This savory dish accented with pine nuts would pair well with roasted poultry and a full bodied Nero d’Avola.


  • 1 large leek, white and light green part only, thinly sliced
  • 2 pounds Brussels sprouts, trimmed and halved (about 8 cups)
  • 1/2 cup chopped pancetta (2 ounces)
  • 2 tablespoons finely chopped fresh sage
  • 2 tablespoons extra-virgin olive oil
  • Pine nuts for serving
  • Capers for garnish
  • Salt and black pepper


Preheat oven to 450 °F. Rinse leek slices well to remove any grit, and then pat dry. Combine with Brussels sprouts, pancetta, sage, oil, salt and pepper in a large roasting pan. Roast, stirring once, until the Brussels sprouts are tender, 18 to 20 minutes. Top with pine nuts and transfer to a serving bowl. Garnish with capers. Makes 6 servings.