Nero d’Avola
Nero d’Avola is an indigenous Sicilian red grape, whose name, meaning the black of Avola, refers to its distinctive dark color. For most of the 20th century, Nero d'Avola was used as a blending grape, but in the 1990s winemakers started making high-quality, bold varietal wines.
Nero d’Avola wines are typically produced as dense and dark, with flavors reminiscent of black fruit and chocolate, or as young and fresh wines that are characterized by cherry and herbal notes. They are high in tannins and pair well with rich meat dishes, hearty stews, and barbecued meat.
Serve with
Pasta alla Norma
This Sicilian classic is traditionally made with tomato sauce, eggplants, ricotta salata cheese, and fresh basil. The dish is said to be named in honor of La Norma... Read more
Parmigiana
Found throughout southern Italy, parmigiana di melanzane is a type of gratinated vegetable casserole traditionally made of fried or grilled slices of eggplant layered ... Read more
Spaghetti alla puttanesca
A classic Neapolitan entrée locally known simply as aulive e chiappariell (lit. olives and capers), spaghetti alla puttanesca is a southern Italian pasta ... Read more
Caponata
Even though it is prepared throughout southern Italy, the flavorful caponata is a typical Sicilian vegetable dish whose origins date back to the early 18th century. In ... Read more
