5 Delicacies to pair with Firriato’s wines

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Gambero Rosso di Mazara and Gaudensius Blanc de Blancs


The Gambero rosso di Mazara, “ammaru russu” as Sicilian people uses to say, is the quintessence of the shrimp you can find in the Mediterranean sea, close to that Sicilian coast where this shrimp has found the most siutable habitat for its species. A refined and craved delicacy which tenderness is appreciated by the most important cooker at Italian level.  Maybe, the marinated version is the best way to taste it in order that all its marine and briny treats naturally explode on the palate.Its ease makes this shrimp an ideal strater or a sublime apertif finger food. Taste it with a glass of Gaudensius Blanc de Blancs, Firriato’s bubbles realised on the richest land of the Etna volcano.

Snail Caviar from the Nebrodi Mountains and Gaudensius Blanc de Noir

Another precious food asset, 100% unique worldwide, among the typical Sicilian gastronomic universe: the Snail Caviar from the Nebrodi Mountains is an unmatched refined product, able to forever change the taste of any  lucky foodlover. Mineral aromas linked to the damp and herbaceous  soil is the magic giving to a canapé a special treat. A trascendental experience to celebrate with an unmatched toast! So make way for the other version of Gaudensius Blanc de Noir, a white vinification of Nerello Mascalese grapes, a real flagship in the Sicilian winemaking.

Favignana Tuna Fish and Favinia La Muciara

The affair between Tuna fish and Favignana island is a long, unforgettable love story. The icon product of this magical island, most known as the “ The butterfly of the Egadi archipelago”, its intense taste is known as well as the “mattanza”the famous and old catching method almost most abandoned nowadays. A real metatheatre recalled by Firriato over the travel of fishermen boats loaded of all grapes harvested in the Calamoni di Favignana Estate sailing towards the mainland. From this hard work a peerless wine comes up: Favinia La Muciara. This Grillo, Catarratto and Zibibbo blend has surprised some of the most authoritative wine critics at national and international level. The ideal food and wine marriage is with tuna fish.

Pasta with sea urchin and Quater Vitis Bianco

Remaining in the Favignana island surrounded by its sublime seascape, as good gourmet advisors we have to suggest after a teste of tuna, another plate not to miss out: Sea urchin sauce, maybe one of the most tasty Sicilian sauces.  A perfect plate of spaghetti with sea urchin is almost a mandatory taste experience for a Sicilian traveller as well as visits in the most typical and loved places of Sicily. A delicate gift coming from the sea, an object of attentive care on behalf of Firriato that among its wine portfolio has decided to pair with Quater Vitis Bianco, blend of some of the most famous and well-known  native vines, such as Grillo, Catarratto, Zibibbo and Carricante: a perfect wine with a perfect course.


Modica Chocolate and Grappa Harmonium


A chocolate rich of aromas coming from a natural aging process. Thanks to its fat component, cacao naturally absorbs its aromatic bouquet. A complicated technique ensuring great results: this is the exciting sensorial experience for the most demanding palates: the answer is Modica chocolate, one of the most craved Sicilian delicacy. A real challenge faced by Firriato, that decided to pair a sip of Grappa Harmonium, unique product at Sicilian level. A spicy liqueur able to twist the chocolate on the palate in a endless and harmonious game.