Sicilian Food, Wine, and La Dolce Vita – Part Three

This article is Part Three in a series on Sicilian foods, wines, and culture. Part One of this series was a focus on Sicily as “The new darling of wine culture.” Part Two of this series was a focus on the young, dominating wine industry of the Etna DOC (Denominazione di Origine Controllata) on east coast of Sicily, on and around Mount Etna.

To fully experience the foods and wines of Sicily one might spend some time reflecting on the Mediterranean island’s history, its place on the World Map – at the point of three seas and various trade routes – or its harsh geography, and the fact it has been colonized by various civilizations for millennia who introduced and cultivated unfamiliar foods and traditions. Or, we could do what the Sicilian population does: enjoy it!

Sicily has been a crossroad of cultures since Antiquity. Its foods confirm the influence of Arabia, Africa, Eastern and Western Europe.

Consider that as far back as the 5th century BCE, Greek and Punic colonies were battling for sovereignty of the island which had likely by then been introduced to the olive and a rare wild vine that could be cultivated to make wine.