I’m obviously still on a high from my recent trip to Sicily.
Anytime I travel to a new city or country I get inspired to try new recipes at home. But there’s something about Italy that inspires me more than any other country I’ve visited. And Sicily is no different.
“When I recently visited Sicily, I was impressed by not only the wines I tasted, but also the food and the people hosting us. From the simple, fresh ways they prepare their seafood to the unique uses for eggplant, or the signature Arancini di Riso (fried rice balls), I was exposed to many staples in Sicilian cooking that I’m not accustomed to in the Pacific Northwest, USA. One thing that was present at nearly every meal (sans breakfast) was platters full of meatballs.” – from Sicilian Meatballs and Nero d’Avola Wine Pairing
So what makes a meatball distinctly Sicilian?
Is it a particular style or tecnique?
Is it the people who make them, giving each meatball a special touch?
Find out on my latest article for Wine4.Me
Read the article Sicilian Meatballs and Nero d’Avola Wine Pairing HERE
For more Sicilian inspired recipes, check out Sicilian Arancini di Riso: Sicilian Rice Balls & Wine Pairing
For more recipes check out the Recipe Index.
Want more? If you liked what you read you can subscribe to Vindulge and have new posts delivered directly to your inbox.
Or just follow along here:0