Our impressions of the places we visit are often defined by the food and wine experiences we had when traveling. Last summer I spent my days in Sicily filled with plenty of sunshine, good wine, exquisite cuisine, and the most gracious people. All the essentials for the most memorable experience.
Sicilian wines are just as exciting as its cuisine. Grillo is a cool indigenous Sicilian grape variety that has gone from being entirely obscure to becoming one of Sicily’s most popular wine in a short period of time. Grillo is a genetic cross of two indigenous Sicilian grapes, Catarratto and Muscat of Alexandria.
Donnafugata SurSur Grillo
Donnafugata is one of Sicily’s most highly esteemed producers. They make a fresh vibrant Grillo that is versatile and food-friendly. The Donnafugata SurSur Grillo 2019 is 100% Grillo from Contessa Entellina on the west coast of the island. Grillo is made in various styles throughout Sicily. SurSur is made in stainless steel, so the wine is light, fresh, fruity and savory. It is elegant and clean with fresh grassy notes.
The name SurSur, which means cricket, comes from the classical Arabic language which was once spoken in Sicily. The voice of spring, with its scents and colors, is depicted on the label. It shows Gabriella (founder of Donnafugata, with her husband Giacomo) as a girl in flight, running barefoot through the flowers and fresh grass, following the singing of crickets that sounds sweet to her ears, like a thousand “SurSur… “.
A light crisp Grillo is a delectable pairing with a fresh summer pasta. An ideal pairing is the Donnafugata SurSur Grillo with a classic Mediterranean pasta – Spaghetti with Zucchini and Ricotta Sauce.
Spaghetti, Zucchini And Ricotta Sauce
- Ingredients – 4 servings
- 13 oz spaghetti
- 20 oz small very fresh zucchini;
- 6 oz Ricotta Cheese
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic
- grated Parmesan or pecorino cheese
- salt and pepper
- Rinse the zucchini, cut off the ends and thinly slice. Heat the oil in a saucepan that can hold the pasta and lightly brown the peeled, lightly crushed cloves of garlic. When the garlic has colored, discard, and add the zucchini. Keeping the heat high and mixing continuously, fry them until they turn golden and then salt.
Put the ricotta into a deep serving bowl and mash with a fork to reduce it to a cream. Cook the spaghetti al dente, drain and cook over high heat in the saucepan with the zucchini. Pour into the serving bowl with the ricotta, add the grated cheese, a generous amount of freshly ground pepper, and minced basil leaves. Mix well and serve piping hot.