Wine and Food
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As we know eating is not only a physiological necessity; when you travel, visit new places and encounter new customs, it becomes very evident. Food, in most parts of the world, is a language, a manifesto and a communication channel that can sometimes set words aside. Here it is so, and for very ancient reasons. It is so, because this was a giant breadbasket and grain has remained a key player in the food culture of this place, as the “cuccìa” from Enna, the Bread from Dittaino or the Macco di grano from Centuripe shows us. Or because certain fruit (like the peaches from Leonforte or the prickly pear from San Cono) or certain vegetables and beans (large fava, black lentil), have shapes and flavors that are not found elsewhere and the culinary artistry gained in the District knows how to “speak” on the plate as a loose and fluent tongue. Cheeses, like the yellow Piacentino Ennese, or desserts, like Buccellato, the Mostarda di Fichidindia, the Guammelle, the Cubbaita and Giuggiulena, Panareddi, Cuddureddi, Cucciddati, the “Bersagliere”, Mastazzola, the Pignolata… and we could go on. These are not only food or exotic names but, a way of explaining cooking or farm production, a way to socialize around the table or at a Sagra feast.
  Click to listen highlighted text! As we know eating is not only a physiological necessity; when you travel, visit new places and encounter new customs, it becomes very evident. Food, in most parts of the world, is a language, a manifesto and a communication channel that can sometimes set words aside. Here it is so, and for very ancient reasons. It is so, because this was a giant breadbasket and grain has remained a key player in the food culture of this place, as the “cuccìa” from Enna, the Bread from Dittaino or the Macco di grano from Centuripe shows us. Or because certain fruit (like the peaches from Leonforte or the prickly pear from San Cono) or certain vegetables and beans (large fava, black lentil), have shapes and flavors that are not found elsewhere and the culinary artistry gained in the District knows how to “speak” on the plate as a loose and fluent tongue. Cheeses, like the yellow Piacentino Ennese, or desserts, like Buccellato, the Mostarda di Fichidindia, the Guammelle, the Cubbaita and Giuggiulena, Panareddi, Cuddureddi, Cucciddati, the “Bersagliere”, Mastazzola, the Pignolata… and we could go on. These are not only food or exotic names but, a way of explaining cooking or farm production, a way to socialize around the table or at a Sagra feast.

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