Savoring Sicily
- theuxlocale
- Nov 14
- 5 min read
Updated: Nov 18
With heartfelt gratitude, I want to thank each of the guests who joined us. Your presence truly makes all the difference—sharing food, laughter, and stories is what brings life to the table, and I am humbled by the trust you place in me.
I am deeply grateful to the farmers, producers, and dedicated salespeople whose hard work and devotion allow us to bring these ingredients from the fields and markets to your plate. Their hands and efforts are at the very root of every dish.
A special thanks goes to my cousin Frank, whose accordion playing filled the evening with joy, warmth, and a touch of tradition. I can’t help but feel that our fathers are smiling down on us.
To my incredible team, thank you for your creativity, dedication, and tireless energy. And to my husband—thank you for supporting every idea and indulging me when my dreams spill over into our everyday life. I couldn’t do this without you.
With gratitude,
Elaine
Browse the Menu:
THE UXLOCALE
Tonight, we celebrate the vibrant cultural influences that define Sicilian cuisine! A curated
menu that captures the essence of this beautiful island, paired with exceptional wines that
enhance each dish.
Sicilian cuisine blends Mediterranean and Italian traditions, influenced by Arab, Spanish, Greek,
and Norman cultures. This diversity results in vibrant and varied dishes.
Sicilian wines are equally remarkable, showcasing the region's unique terroir. The volcanic soils and varied climates contribute to exceptional wines, from bold reds to crisp whites.
The combination of Sicily 's culinary delights and wines creates a dining experience that is both
delicious and memorable, celebrating the island's rich culture and history in every bite and sip.
We have selected six wines for this five-course dinner to highlight the diversity, featuring both
red and white wines that are paired beautifully. All of these wines are from Planeta Vineyards. My
goal is to give Sicilian wines the attention they deserve. Since this dinner is focused on terroir,
Planeta was the clear choice, as it has five vineyards located at different points across Sicily.
COURSE I
ANTIPASTI
ARANCINI
Crispy risotto balls filled with ragù, peas, and fontina cheese
CAPONATA
A sweet and sour eggplant dish with celery, capers, olives, and celery, and a dash of cocoa
PANELLE
Chickpea fritters seasoned with parsley and served with a squirt of lemon.
WINE
GRILLO (MENFI)
Tasting Notes: Bright and zesty with citrus, white peach, and floral aromatics. A saline minerality gives it freshness & lift.
Location: Menfi, on Sicily’s southwest coast, where sea breezes and sandy soils enhance the wine’s vibrancy.
NERO D’AVOLA (MENFI)
Tasting Notes: Juicy and velvety with dark cherry, plum, and hints of spice. Soft tannins round out a smooth finish.
Location: Menfi vineyards near the sea, providing balance and elegance to Sicily’s most famous red grape.
COURSE II
SPAGHETTI CON LE SARDE
A Sicilian specialty that beautifully balances land and sea. Golden strands of bucatini are gently tossed with tender fresh sardines, whose delicate richness is lifted by the perfume of wild fennel, offering an aromatic sweetness that is unmistakably Mediterranean.
Toasted pine nuts add a buttery crunch, while plump raisins bring a subtle, honeyed note that plays against the savory depth of the fish. The dish is finished with a generous dusting of crisp, toasty bread crumbs — known in Sicily as muddica atturrata, the “poor man’s cheese” — adding texture and a rustic charm.
Each bite captures the soul of Sicilian cooking: humble ingredients transformed into something both
elegant and deeply satisfying, evoking the flavors of Palermo’s bustling markets and the island’s sunlit shores.
WINE
ETNA BIANCO, CARRICANTE
ETNA
Tasting Notes: Mineral-driven and crisp, with citrus, green apple, and herbal notes, underscored
by smoky volcanic hints.
Location: Etna’s volcanic slopes, high-altitude vineyards that yield pure and expressive Carricante.
COURSE III
PESCE SPADA ALLA GRIGLIA
A succulent medallion of swordfish, grilled to enhance its meaty, ocean-fresh character, is
elevated with a vibrant gremolata Siciliana. This gremolata draws inspiration from Sicily's rich
culinary traditions, and provides a bright acidity that cuts through the richness of the fish..
Each bite offers a balance of smoky char, briny depth, and subtle sweetness, evoking the sundrenched coastal flavors of the Mediterranean.
Served with refined simplicity, this dish is a celebration of Sicilian tradition and the island’s
mastery of land and sea.
WINE
FRAPPATO
VITTORIA
Tasting Notes: Light-bodied and perfumed, offering red berries, pomegranate, and subtle floral notes.
Location: Vittoria in southeastern Sicily, known for sandy soils that give Frappato its delicate character.
CONTORNO
SIDE DISHES
INSALATA DI ARANCE
Orange salad with red onion, olives, and mint is a fresh side dish illustrating the island's citrus heritage.
SLOW AND SAUCY ROMANO BEANS
extra-virgin olive oil, garlic, red onion, romano beans, pepperoncini, san marzano tomatoes, smoked paprika
A LITTLE HISTORY
The Trinacria (pronounced tree-NAH-kree-ah) is one of the most enduring symbols of Sicily, representing both its mythology and geography. The name itself comes from the Greek word Trinakrios, meaning “three-pointed,” a direct reference to the triangular shape of the island formed by its three prominent capes: Capo Peloro in the northeast, Capo Passero in the southeast, and Capo Lilibeo in the west.
At its center is the striking image of the Gorgon’s head—sometimes depicted as Medusa—surrounded by three bent, running legs radiating outward like a wheel. This design symbolizes motion, unity, and the perpetual cycle of life, while often accompanied by a crown of wheat, honoring Sicily’s long history as the “granary of the Mediterranean.”
Beyond its artistic form, the Trinacria embodies Sicily’s layered identity, combining Greek mythology, Roman symbolism, and Norman heraldry into a single emblem. It is both a protective talisman and a proud reminder of resilience, reflecting how the island has endured centuries of conquest while retaining its distinct cultural spirit. Today, the Trinacria is found everywhere from the Sicilian flag to ceramics, jewelry, and local art, serving as a constant reminder of the island’s ancient roots, natural abundance, and enduring cultural pride.
COURSE IV
VEAL INVOLTINI
Also known as Braciole Messinese are delicate rolls of tender veal are carefully wrapped around a savory Sicilian-inspired filling of golden breadcrumbs, Pecorino Romano, fresh parsley, sweet onion, and garlic.
Each bundle is lightly seasoned and threaded with fragrant bay leaves, which infuse the meat with their herbal essence as it cooks. Gently sautéed to achieve a golden exterior while remaining juicy within, the involtini are finished with a drizzle of rich, fragrant extra virgin olive oil and a white wine pan sauce.
The result is a dish that harmonizes rustic tradition with refined flavor, evoking the warmth of Messina’s kitchens and the timeless simplicity of Sicilian cuisine.
WINE
NOCERA
CAPO MILAZZO
Tasting Notes: Bold yet elegant with blackberry, mulberry, and herbal notes. Structured with lively acidity.
Location: Capo Milazzo, a coastal promontory in northeastern Sicily, where breezes and volcanic soils create complexity.
COURSE V
GRANITA DI CAFFÈ
A quintessential Sicilian summer indulgence, this refreshing coffee granita captures the bold intensity of freshly brewed espresso, slowly frozen into delicate, icy crystals. Its texture is light yet flavorful, offering a cooling contrast to the island’s sun-drenched days.
Served with a pillow of softly whipped cream enriched with a touch of heavy cream and coconut milk, the dessert gains a luscious creaminess that balances the granita’s invigorating bitterness. Each spoonful blends bright coffee notes with velvety sweetness, creating a finish that is both elegant and revitalizing — a true celebration of Sicily’s most iconic warm-weather treat.
WINE
PASSITO DI NOTO
NOTO
Tasting Notes: Lush and honeyed, with apricot, candied citrus, fig, and almond. Sweet but balanced by freshness.
Location: Noto, in southeastern Sicily, a land of sun and limestone ideal for Moscato grapes dried for passito wines.
