Meat dishes and cold cuts

WHITE MEAT

For chicken, turkey, roasted or baked capon I suggest an INSOLIA DOC, if fried a SICILIA DOC ROSATO; If cooked cacciatora or with peppers better an ETNA ROSSO DOC.

RED MEAT

For baked or roasted red meats I suggest a SICILIA DOC SYRAH, for the cutlet alla Palermitana a SICILIA DOC MERLOT, for stews and meatballs with tomato sauce NERO D'AVOLA DOC.

PASTA WITH MEAT SAUCE

I suggest a PERRICONE SICILIA DOC or an ELORO DOC.

NEBRODI BLACK PORK SALAMI

I suggest the MENFI DOC ROSSO for almost everyone. For the mortadella instead a SPARKLING EXTRA DRY SICILIAN ROSÉ; For the most seasoned Prosciutto Crudo, the combination in contrast with the MALVASIA DELLE LIPARI DOC is amazing.

SAUSAGE

I suggest a SICILIA MERLOT NERO D'AVOLA DOC if roasted or baked; a PERRICONE SICILIA DOC if cooked with tomato sauce.

BAKED RINGS

Very rich and complex dish, we suggest the combination with a NERO D'AVOLA SICILIA DOC.

SICILIAN ROLLS

Ideal combination with a NERELLO CAPPUCCIO DOC.