from the island “An exploration of Sicily’s flavors, from wines to pistachios, as autumn brings harvests and festivals to taste the island’s products.”

Sicily, Italy – A journey through the flavor and taste of Sicily awaits visitors this fall season. From the chestnut woods on Mount Etna to the vineyards on the island of Pantelleria, Sicily offers a unique culinary experience that combines tradition with the cultivation of rare and special products.

With the island’s harvest season in full swing, visitors can embark on a trip filled with delicious food and exquisite wines.

Sicily is home to 23 recognized DOC (Denominazione di Origine Controllata) varieties, one DOCG (Denominazione di Origine Controllata e Garantita) and seven IGTs (Indicazione Geografica Tipica). These include the famous Pantelleria DOC, which produces moscato wines from sapling vines planted in basins to protect the grapes from the island’s strong winds. Other notable DOCs include Malvasia delle Lipari, Mamertino di Milazzo, Marsala, Sambuca di Sicilia, Alcamo and Etna. There are also several IGTs, such as Avola, Salina, Terre Siciliane, and Valle del Belìce.

Visitors can also indulge in the island’s delicious cuisine, starting with the DOP Aeolian caper. The caper harvest, which ended in late summer, is the perfect opportunity to taste this protected-origin product. The Aeolian Islands and the Messina area are filled with capers, which can be enjoyed in various ways such as in a pasta sauce with tuna and mint or simply desalted and seasoned with garlic, chili, oil, oregano, and vinegar. The islands also offer cucunci, the fruits of the caper plant.

Fall is also a time for olives, with Sicily producing six PDO (Protected Designation of Origin) varieties of extra virgin olive oil. These include Monti Iblei (in Ragusano), Valli Trapanesi, Val di Mazara (in western Sicily), Monte Etna, Valle del Belìce (between Agrigento, Palermo, and Trapani), and Valdemone (in the Messina area).

One of the rare and special products of Sicily is the Bronte pistachio, which is harvested biennially in odd-numbered years. This fall, visitors can taste this unique pistachio in dishes such as pesto and various sweets. However, it is important to beware of imitations and look for the authentic product with its distinct elongated shell and emerald green seed with a ruby film.

For those looking to taste Sicilian delights in a more authentic setting, local festivals and markets offer the perfect opportunity to meet producers and sample their products. In October, the Ottobrata di Zafferana Etnea festival takes place, featuring a variety of local delicacies such as honey, liqueurs, chestnuts, apples, almonds, mushrooms, and quince.

Other food festivals and markets around the island include those dedicated to pistachios, mushrooms, grape harvests, walnuts, prickly pears, and Nebrodi truffles. And for those who prefer a more intimate dining experience, the island’s traditional “putìe” (stores) offer a range of local products for purchase.

“There is no better way to experience Sicily than through its food and wine,” says Ms. Daniela Lo Cascio, Head of the Department of Tourism, Sport and Entertainment of the Region of Sicily. “We invite visitors to come and discover the unique flavors and tastes of our island this fall season.”