The flavours of Sicily
A journey through food, wine and traditions: Sicily is first discovered at the table.
Here food is more than nourishment: it is a language that tells of centuries of history and of encounters between peoples. Greeks, Arabs, Normans and Spaniards left a unique culinary heritage, deeply rooted in the land.
Every dish is a balance between sea and land, between peasant simplicity and the refinement of the great noble houses. Flavours change from province to province and from village to village, but share a common thread: good ingredients, respect for the seasons and conviviality.
Dishes, sweets and street food
FoodA gift for someone who loves Sicily: winery experiences and wine
FoodSicilian sweets: history, traditions and recipes of the island’s best-loved treats
FoodSicilian sweet and sour and caponata: history, variations and identity of an iconic dish
FoodArancina or arancino? Sicily’s most famous food rivalry
EventsCous Cous Fest in San Vito Lo Capo: the festival that brings peoples, flavours and cultures together
Quattrocieli, in Alcamo
This magazine was born from the experience of Quattrocieli, a family winery in the hills of Alcamo, between Palermo and Trapani. We tell the story of Sicily starting from the land and the daily work in the vineyards: if you are in the area, come and visit us for a tasting or an experience among the vines and in the cellar.