Caponata di melanzane
Caponata is an icon Sicilian dish.
Eggplant, originally from China and India, found ideal growing conditions on the island, becoming the prime ingredient of many typical recipes.
The origins of the word Caponata are unclear, although some say that dish born as sauce for the fish Capone.
This typical Sicilian appetizer or side dish has a precise protocol for frying the eggplant and cooking the green olives and capers.
The characteristic sweet and sour flavor come from the capers and olives with pine nuts and sultana raisins, and is also accentuated by preparing a base of sugar and vinegar,as is traditional in some parts of Sicily.
Italian Wine Firriato Sicily
Classification: IGT Sicilia
Grape variety: Cabernet Sauvignon 60% and Merlot 40%
Vineyard location: countryside of Trapani – Baglio Sorìa estate
Characteristics: a wine vibrant with pleasure and intensely dynamic that offers a taste of its native land with every sip. This wine of eternal pleasantness is a Sicilian homage to the eternity of the literary art of the eponymous legend.