Sicilian cooking has an unmistakable fascination, made of sun-filled aromas and flavours. Eastern flavours and aromas
predominate in many recipes: couscous Trapanese style, cassata, and granita show Arab inspirations. Very tasty dishes are obtained from the simple cooking of the fishermen, exalting the typical products of the sea, such as swordfish rolls. Contrasting sweet and salty tastes are found combined in the caponata, where the colours and aromas of the vegetables are combined with the sourness of vinegar. And to thoroughly understand the intoxicating Sicilian gastronomical culture, you must taste the sweets, from the sublime ricotta cheese in cannoli to the festive colours of almond paste. Not to be forgotten are the wines, not only the liqueur-like Marsala, Moscato, and Malvasia (malmsey) of international fame, but also the robust table wines that are emerging on the Italian oenological scene.