Sicily, a paradise for food and wine lovers

I have just come back from Sicily and I am already missing it.

Sicily is not simply a region, a place; it is an experience, especially for anyone who loves food and wine. It is one of those places where you can spend days moving from one establishment to another on what can only be described as a tasting discovery journey. Everywhere you turn there is something new to taste, something with history, tradition, and soul behind it.

From arancini — and trust me, you end up eating far too many because there are so many different flavours — to proper gelato, to cannoli filled with real ricotta and candied fruit, cassata cakes, almond pastries, pistachio creams and sweets, Sicily constantly reminds you why Italian food is so loved around the world. The difference, however, is that there you experience the real thing, not the commercial versions people have sadly become used to.

One thing that surprised me during my visit was discovering how famous Catania is for horse meat. Yes, horse meat. In particular, Via del Plebiscito is lined with butchers, grills, and restaurants serving it in every possible way, from meatballs to roasted meat cooked over charcoal in front of you.

As a child growing up in Abruzzo, I remember horse meat being something very rare. Doctors used to prescribe horse meat steaks almost like medicine for children with low iron. My mum would have to ask the butcher in advance and almost bribe him to get hold of some because there was never much available. To discover that in Catania it is considered a delicacy and such an important part of local food culture was fascinating.

I know some people will disagree with eating it, and I completely understand that. But personally, I have always believed that when you travel you should respect and experience local traditions. When in Rome, do as the Romans do, as they say. And honestly, I loved every single part of the experience.

I was in Catania, a city I had visited once before around 25 years ago. Back then, it took me almost 24 hours by trains from my village to attend a Master’s programme selection. I only spent one day there, but even in those few hours I completely fell in love with the city, its energy, its people, and its food. I always said that one day I would return, and finally I had the opportunity to do so. I truly hope it will not be my last visit.

This time I was invited as part of a selected group of buyers to discover Sicilian food and wine, mainly from the province of Catania and the Etna area. It was an intense but fascinating few days spent meeting producers, tasting products, visiting companies, and learning more about the territory behind what is one of the most exciting food and wine regions in Italy.

The majority of the producers were presenting Etna wines, Etna extra virgin olive oils, pistachio di Bronte, traditional Sicilian sweets, almond biscuits, and the beautiful marzipan creations known as Frutta di Martorana. They are true works of art, reproducing fruits and vegetables so perfectly that at first glance you almost do not realise they are edible.

We already work with several small Sicilian artisan producers, but we are always looking for new products and new people who share our philosophy. Trips like this are not just about tasting food; they are about discovering stories, traditions, and passionate producers who put their heart into what they do.

The schedule was incredibly busy. I had even packed my swimming trunks hoping I might have time for a quick swim in the hotel pool, but every day by the time we returned to the hotel it was already dinner time. To be honest, the weather did not help much either. I never realised Sicily could be so windy. Temperatures were warmer than in England, of course, but nowhere near the sunshine-filled Sicily I had imagined before leaving. Then, almost as if Sicily wanted to tease me before my departure, the sun finally came out on my last day, the very day I was flying back. I honestly think it did it on purpose, just to make sure I felt I was leaving something behind.

Amongst the many products I tasted, the stars for me were definitely the wines, the olive oils, and of course the famous Pistachio di Bronte. Absolutely delicious.

Pistachio di Bronte is the only pistachio with DOP status and it grows on the volcanic lava soil around Mount Etna. I watched videos showing how and where the pistachios are cultivated and it was fascinating. The landscape almost looks unreal, with pistachio trees growing between black volcanic rocks created by centuries of eruptions. It is another example of how nature, climate, and territory shape flavour in Italy.

During my stay I also took the opportunity to visit one of the olive oil producers we already work with, Cunzatillu. I spent a few hours with Sebastiano, Francesca, and Eva visiting their olive groves and talking and tasting olive oil, something I could probably spend days discussing.

There is something special about standing amongst olive trees, hearing the passion producers have for their land, and understanding the amount of work, care, and patience that goes into making a truly great extra virgin olive oil. People often underestimate olive oil, but like wine, every oil tells the story of its territory, climate, olive variety, and the people behind it.

Trips like this remind me why I started Italyabroad.com over twenty years ago. It has never just been about selling products. It has always been about discovering and sharing authentic Italy, supporting small artisan producers, and bringing real food and wine to people who appreciate quality.

And Sicily, with its beauty, flavours, chaos, warmth, traditions, and incredible people, reminded me once again exactly why I fell in love with Italian food and wine in the first place.