Sicily is Italy’s southernmost wine region and home of the iconic fortified Marsala.

It is the largest island in the Mediterranean Sea and is blessed by an abundance of sunshine and moderate rainfall. Coastal breezes also contribute to its warm, dry climate which is ideal for wine grape production, coupled with the soil of Mount Etna. Mildews and rots are minimal, so chemical sprays are minimal, resulting in vastly organic grapes from this region.

Alongside its wine, cereals, olives, and citrus fruits are key exports. Sicily’s economy has been based on these commodities for centuries. Sicily is one of the oldest locations on record where long, thin pasta (spaghetti) is part of the local cuisine. 

Meat and fish are second to this, always enjoyed with fresh red and white wines. Interestingly, Sicilians love street food, namely arancini or fried rice balls. And they will never miss their digestif of limoncello or amaro at the end of a meal.