Since Roman times Sicily has been the bread-basket of Italy. The industrial revolution passed by the island without stopping. The result today is an agricultural landscape of small family farms abundant with vines, olives, almonds, lemons, oranges and grain. These together with cheese from livestock and fish from the sea have produced a delectable and healthy cuisine that harks back to the days of the Greeks, Carthaginians, Romans and Arabs. 

In order to more fully appreciate Sicilian cuisine, DonQui Oaty is spending a bit of time exploring its sources. He starts with wine.

The sweet fortified wines from Marsala on the west of the island were made famous in northern Europe by the English in the 18^th century.

At the Alagana winery DonQui has the opportunity to see the grapes being delivered from the surrounding vineyards to make this most well known of Sicilian wines.

DonQui had thought that Marsala was Marsala — strong, sweet wine. He learns that there are actually many types of Marsala wines. Although the sweet ones are the most well known there are also dry and semi-dry versions, tasting a little bit like dry sherry. Marsala ranges in colour from oro (gold) to ambra (amber) and rubino (ruby). The latter is made from red grapes while the others are from white. The amber wine gains its darker colour from simmering the grape must until it reduces and caramelises.

DonQui is rather impressed by the Cotto which is the highly concentrated non-alcoholic grape must (musto). It can be used as an alternative sweetener in dressings, sauces and deserts. The locals recommend pouring it over chunks of rustic bread for a simple sweet treat.

The west of Sicily is best for its white wines. DonQui particularly likes the dry yet fruity Grillo made from a grape unique to Sicily and particularly well suited to the climate and conditions of the Marsala region. 

He is also rather fond of the sweet Zibibbo. This is an ancient grape variety related to Muscat.  The name is derived from the Arabic word for grape. It is as good a desert wine as DonQui has ever sampled. It is said that this is the wine favoured by Cleopatra and it is sometimes called Muscat of Alexandria.

The volcanic slopes of Mount Etna in the east of Sicily are particularly good for red wines. In the past these were produced in bulk and exported to mix with northern Italian and French vintages. Over the past 40 years there has been a move away from quantity in favour of quality — something DonQui utterly approves of.

At Gambino Vini, on the northeastern slopes of Mt Etna, DonQui has the opportunity to sample several excellent wines along with some rather tasty titbits.

He particualrly likes the Tifeo, named after Typhon, the monster of ancient Greek mythology whom, according to legend, is the source of Mt Etna’s volcanic eruptions. This full-boddied wine has earthy, mineral tastes derived from the volcanic soil in which it is grown. The 2016 is just ready to drink but would benefit from a bit more time in the bottle. It would keep well for up to up to another 8 years according to the vintner.

Even better (and quite a bit pricier) is the elegant Petto Dragone made from the Nerello Mascalese grape, originally brought to Sicily by the ancient Greeks.

Later at a caffe DonQui samples a local brandy (Brandy Siciliano). It is quite rough and not at all up to the standards of a basic Cognac or Armagnac. The Sicilians still have a bit of work to do in this department.

After a few tastings DonQui is anything but an expert on Sicilian wine. He has, however, had his taste buds awakened by delicious new flavours from ancient and nearly forgotten grape varieties. He vows to learn more.