Page 213 - pe2021

International/Overseas calls:
Enogastronomic Booking Italy: + 378 (0)549 975 300 Help Line: + 39 335 570 3575 pe o
Booking EU West: +378 (0)549 975 330
Accounting: +378 (0)549 975 345
Sicily Booking EU East: +378 (0)549 975 333 Fax: +378 (0)549 942 729 Eu r
Feel
info@podium.travel - incentive@podium.travel
podiumnetwork.com /Podium.Travel /podiumto /podiumtouroperator /PodiumWebTV

Arancini

The Sicilian arancini, delicious stuffed rice bal-

ls, wrapped in crispy breadcrumbs. The name

of this recipe derives from the morphological
similarity with oranges, which are also a sym-
bol of Sicilian cuisine. The arancino was born

in the period of Saracen domination in Sicily
and was prepared without tomatoes. Typical Food & Famous Wine Sicily

The discussion about its gender identity is
always open: from the western part of Sicily

(Palermo) it takes the female gender, in the eastern part (Catania) it is “masculu”. Giving it a pointed shape thin-
king perhaps of the most active volcano there is, the Etna in fact it has been and continues to be so convoluted the

identity of this culinary asset, heritage of the world, that it has been inconvenient nothing less than the Accademia
della Crusca. However, it seems that the opinion of learned scholars of the Italian language has not been sufficient

to resolve the issue, even if the dictionaries agree on the male gender of arancini.
Andrea Camilleri helped to strengthen it through the novel published in 1999 entitled “Gli arancini di Montalbano”.

Marsala

One of the most elegant and complex liqueur and
sweet wines in the world! The most accredited
version on the birth of Marsala as a liqueur wine
(or fortified wine) is centered on the figure of the
English merchant John Woodhouse who in 1773
landed with the ship on which he was travelling in
the port of Marsala. According to tradition, during
the stop he had the opportunity, together with
the rest of the crew, to taste the wine produced
in the area, which was aged in oak barrels, taking
on a taste similar to the Spanish and Portuguese
wines used in England at the time. The method of aging used by the local people, called “in perpetuum”, consisted
in topping up the barrels that contained part of the wine consumed during the year with the newly produced wine, 213
in order to preserve its characteristics. The wine treated in this way liked it so much that Woodhouse decided to put
on board about fifty barrels, but adding it with wine spirit in order to increase the alcohol content and preserve its
characteristics during the long sea voyage. That less expensive Sicilian wine was so successful in England that Woo-
dhouse decided to return to Sicily and start its production and marketing. In 1833 the entrepreneur from Palermo,
of Calabrian origin, Vincenzo Florio, started the production of Marsala wine in competition with English companies,
founding the Florio Wineries.
Talking about a single Marsala wine is reductive, there are different types obtained from the grapes
used, the different processing of the grapes and aging times that give different color, tone and aroma,
as well as the degree of sweetness.