Sicily, the largest island in the Mediterranean Sea, is known for its rich culinary tradition. Winemaking in Sicily has deep historical roots, with local wines such as Nero d’Avola and Marsala recognized worldwide for their unique taste and quality. Thanks to ideal climatic conditions and fertile soil, vines are grown here, from which wines full of intense aromas and flavors are produced.
Sicily is also a major producer of salt, especially in the Trapani area, where ancient salt pans are located. Salt from this area is known for its purity and fineness and is sought after by gourmets for its exceptionally fine taste. The traditional harvesting and processing methods used here give the salt an extraordinary quality and character.
Cheeses from Sicily, such as Pecorino Siciliano and Caciocavallo, are among the jewels of Italian cuisine. These cheeses are made from sheep’s and cow’s milk and are often matured under the strict supervision of the producers. Cheeses are often combined with local wines and delicious appetizers, creating unforgettable gastronomic experiences.
Each of these specialties is connected to the cultural heritage and natural wealth of the island. Cheese production is no exception.
Cheeses with a rich tradition
Carolina Lala from the Prelibatezze del Feudo Pollichino sheep farm told the Aktuality.sk portal that they decided to invest in this type of business because it is an activity inherited from our ancestors: “I am a third generation cheese maker. We produce cheeses, for example ricotta or pecorino. Fresh and sheep’s cheeses and the traditional Sicilian pecorino, which is a strong and aromatic cheese, sell the most,” she said during our visit, adding:
“What I like most about my job is when I can show people our daily life, cheese making and our products. When tourists come and understand the cheese-making process, that it is the work of human hands and a strong spirit.”
Martin Hubinský, segment manager for agriculture of VÚB banka, added that dairy products have a deep tradition in our country as well: “Perhaps only a few people know and realize what quality products are produced in our country, especially from Slovak milk. Thanks to this, dairies can produce great, traditional and Slovak products.”
However, we should come to our senses and promote our Slovak products a little more.
Salt pans and sea salt mining
During our report directly in Sicily, we also looked at salt production. By visiting Ettore Inversa’s salt pans in Marsala, we only confirmed that there is a great story behind the birth of salt:
“We harvest salt by hand three times a year and we collect all organic sea salt that contains magnesium, potassium, fluorine and iodine. And we also produce another type of salt, which is fleur de sel, translated as salt flower. It is a film on the surface of the water that we can only collect when there is no wind,” vysvetlila Antonella Centonze zo SEI Isola Lunga.
Martin Hubinský from VÚB banka added that we also had a great tradition in the salt industry in Slovakia, but today it is basically a thing of the past. “In Sicily, we had the opportunity to visit the production and extraction of salt from seawater sources, which has a tradition of tens to hundreds of years. It was once used as a chemical-free preservative. And it is the salt produced in Sicily that is used in the preservation of the well-known product, which is prosciutto San Daniel. This vertical connection is very interesting and can sell the story of the Italian agri-food industry perfectly. I think this can also be a good inspiration for us.”
Wine, drink of men and gods
In addition to cheese, Italy also has great wine. Sicily was one of the first Italian regions to grow grapes and process them into the popular and delicious juice.
Guide Gianni Grillo explained to us on the island of Mozia, in the locality of Marsala, that archaeologists discovered that thousands of years ago, people in Sicily cultivated grapes and made wine from them.
“Marsala was the most famous wine region in Italy in the 19th century and at least in the first half of the 20th century. For example, the grillo variety is traditional here. This area is known for its quality certificate issued for the soil – Denominazione d’Origine Controllata, and it is one of the first such areas in Italy.”
During our visit, the guide Anna from the Donnafugata winery revealed that they produce different types of wine at the Contessa Entellina site. In total, there are 19 varieties and 38 biotypes.
“It is important to remain sustainable within our production. We are happy to have such cooperation. We also cooperate with the Dolce & Gabbana brand, starting in 2020,” she explained. As she continued, their best-selling wine is Mille Una Notte, which is one of the best-selling wines in Italy and also worldwide.
The production of the winery is approximately 4 million bottles per year.
See more in our video, which was created in cooperation with VÚB banka.
