TORONTO – Last time I tried visiting Sicily, Mount Etna was on my radar.
Mamma Etna however, decided to welcome my summer visit with blasting strong blizzard winds.
A Canadian unprepared for these elements made her laugh!
All she wanted me to see behind my protective sunglasses was the vast city of Catania 1800 meters below the clouds. Just as the mythical Greek gods once controlled this land, Mamma Etna showed me who was in charge.
Months later I found myself in Trecastagni Catania. At Tenute Nicosia, a winery up along Mount Etna, a new group of friends attend a lunch and wine tasting.
Maitre Francesco La Rosa welcomes us in. Speaking both freely in English and Italian, he sets the stage for our wonderful lunch. Our sommelier, Chiara Drago brings the selection Vulka’ wines to life with her charismatic charm and elegance. Chef Salvo Baudo backstage patiently prepares our meals with care. Food intolerances, allergies and needs are accommodated without hesitation.
The ambiance is magical. Large windows make it feel like we are sitting outside in the company of the volcano. It is tranquil, peaceful and energizing.
Service begins with carpaccio set on a bed of rucola and topped with Tuma cheese (a sicilian cheese that is a smooth velvety version of parmiggiano reggiano – ) toasted almonds from Avola and tiny dollops of mustard. Nothing compares to the taste of this carpaccio that dissolves in your mouth. From someone who swore to never eat raw meat, my mind has changed forever!
Next, pasta casareccia alla norma topped with sheep ricotta cheese. Being gluten free, I opted to not mention it and skip the course. Francesco would not allow it! The chef turned my dish into homemade potato gnocchi. The pasta absorbed the sauce of sweet pomodoro, siccagno, and ricotta so well. The harmony of flavours in my mouth brought a smile to my heart.
The meal continued. Served with Vulka’ Rosso, a red wine of Nerello Mascalese grapes, we were given a “small” portion of succulent pork tenderloin with mushrooms from Etna and mixed berry coulis.
For the finale, Chiara brings out Zibibbo dessert wine. An amber- gold chilled late harvest wine made from muscat grapes .
Grapes typically found in the Trapani Region of Sicily.
Zibibbo has a citrusy and floral note to it. Coincidently these grapes have been documented to be a favourite grape and wine of Cleopatra.
One sip I couldn’t agree more with the most powerful woman in history. It cleans your palate and perks you up.
Just what is needed to bring the joy and laughter of the lunch meal into the beautiful mountain side gardens of La Tenuta Nicosia.
This region of Sicily never seizes to amaze. With the mighty active volcano always boiling in the background, life in this area is just like a poem. A perfect balance of negative nuances that build character for the positive lighter moments in life.
I hope she welcomes me back again!
(Photos: Fruit and Veg from Europe and Corriere Canadese)
