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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  • Sarde en Beccafico Alla Menfi

Sarde en Beccafico Alla Menfi

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Menfi is a seaside gem where they serve sardines with everything. Try a locally-inspired appetizer by mixing with traditional Sicilian bread crumbs, raisins and citrus. And don’t forget the Grillo from Sicilia DOC.


  • 1 pound fresh sardines
  • 1/2 cup breadcrumbs
  • 2 tablespoons raisins
  • 2 tablespoons pine nuts
  • 1 tablespoon sugar
  • 1/4 cup finely chopped parsley
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 1 cup white vinegar
  • Salt
  • Pepper
  • Extra Virgin Olive Oil
  • Bay leaves


Bone the sardines, open flat and marinate in vinegar and a splash of water for one hour. Dry and lay flat.

In a small pan, toast the breadcrumbs on medium heat, when golden, add 3 tablespoons of olive oil and combine well. Set aside to cool.

In a bowl, combine the raisins, pine nuts, sugar, salt, pepper, parsley, and citrus juices thoroughly. Roll a ball of the mixture and place in the middle of the sardine, fold it over and seal carefully.

Place the sardines in an oiled pan, alternating with bay leaves, and sprinkle with breadcrumbs. Roast in a 400-degree oven for 5 minutes. Makes 4 servings.