Angimbe, Cusumano, 2001
$30 bottle $7.75 glass $4.00 1/2 glass

The Cusumano family produces this medium-bodied white wine from 70% Inzolia, a grape native to Sicily, and 30% Chardonnay. This unique blend results in a complex and fragrant wine with aromas and flavors of apple and melon, and a long, well-rounded finish. It goes well with Carpacciu di Pisci Spada and Risu Profumo di Sicilia.

La Segreta Rosso, Planeta, 2001
$32 bottle $8.50 glass $4.25 1/2 glass

Sicily is becoming the new frontier for top-quality Italian wines, and Planeta Winery is at the forefront. This medium-bodied red wine, produced from 60% Nera d’Avola, 20% Merlot and 20% Syrah, is supple and full of ripe cherry fruit, violets and spice. Its good balance and lingering finish make it a wonderful pairing with Involtini di Pasta, Cuscus ‘a Trapanisi and Agneddu cu Pesto di Mennuli.

Averna Amaro, Siciliano
$4.00 glass

Averna Amaro is a favorite Italian digestivo (herbal liqueur) derived from an ancient monk recipe, with hints of vanilla, apricot and chocolate. Delicious served neat or over ice with a lemon twist. Salute!

The largest island in the Mediterranean, Sicily is a cultural melting pot. Its heritage —both historical and culinary—is as much Greek, Arab and Norman as it is Italian. When you cross over from the Italian mainland to Messina, you are only 90 miles away from Tunisia, and North African influences permeate Sicilian cuisine. The Ancient Greeks also made their mark, but it is a strange mixture of Norman and Arabian influences, coupled with a sunny climate and fertile soil that gives Sicily its abundance of unique foods and culinary traditions.

Many ingredients were introduced to Italy via Sicilian ports. Rice, brought to Italy by Arabian merchants is featured in Risu Profumu di Sicilia. Semolina is another ingredient brought to Italy through Sicily. Semolina stars in the bread we offer tonight, aptly named Pani Sicilianu.

Sicily is home to over half of all of Italy’s registered fishing boats, so much of the Sicilian diet is based on seafood. The vast migration of tuna and swordfish past the island were recorded as far back as Aristotle in the 4th century BC. This, paired with the vast bounty of fish harvested from surrounding waters has inspired the fish dishes on tonight’s menu: Pisci Spada ‘Mpanatu (mesquite-grilled swordfish steak) and Cuscus ‘a Trapanisi (fish stew with couscous).

There is not much grazing land on the island, so whatever sheep are raised are mostly used for milk for the variety of cheeses that Sicilians love, especially ricotta and pecorino. Because of the climate, much of any year’s first vegetables in Europe are grown in Sicily. Springtime on the Continent is announced by the arrival of the first of many boatloads of Sicilian eggplant, peppers, and peas. Eggplant is used liberally in many regions of Italy, but much of what is bought in the north comes from the south. Sicily also has long cultivated a surplus of wheat. Pasta, while believed to have been invented in China, was introduced to Italy by merchants arriving in Sicily.