The Wine Trails of Sicily Through Culture and the Arts of Pleasure part III

 

trinacria bella how sicily was born

 

 The Wine Trails of Sicily Through Culture and the Arts of Pleasure  part III

 AGRIGENTO –   – MENFI –  SAMBUCA DI SICILIA – SANTA MARGHERITA BELICE

terre_sicane

 

Saline di MarsalaFollowing the curve, that from Capo Lilibeo, leads south on the shores of the Strait of Sicily, there  is the Route of the Lands of  Sicanians or Strade del Vino Terre Sicane, (Sicanians were one of three ancient peoples of Sicily present at the time of Phoenician and Greek colonization). 

 

Agrigento Greek temples copy 2This is the area of Agrigento, where, with the City of the  Valley of the Greek Temples, together with Selinunte can be considered the one of most extended archeological area in the world: here  the wine and food culture can be seen towing the economy of the area.

Very close to, in Gela a great Siceliot-Greek poet, Archestrato of Gela (IV century BC), Calamari ripieni VRC copywrote Hedypatheia” or “Gastronomy”, the first Poem of Gourmet. As a young poet Archestratus was disciple of the most famous Epicurus, becoming an Expert in the art of pleasure. In his poem Archestratus tells of his long journeys in search of the best food and the finest wines.

 

ArchesrtatoIt also deals with the bread, fish, the production and storage of wine and food. It focuses mainly on fish, indicating the best quality, the places of origin, the most famous species and the specific fishing seasons. The first gourmet book in the world. See alsohistory and Legends of Sicily from the kitchen to the cellar”

 

 

 

Luigi_Pirandello_1932Speaking of high cultural paths, in a hill facing the “abused” Valle dei Templi,  there is “Kaos” (Chaos) the house of Luigi Pirandello, the inventor of the modern theater, awarded in 1934 Nobel Prize for literature for his “bold and brilliant renovation of the drama and the stage“.

 

 

 

 

 

Il Gattopardo - Film 1963Here the DOC areas  are : Santa Margherita di Belice, the summer residence of Il Gattopardo, translated  “The Leopardwritten by Tomasi di Lampedusa  published in 1958,  does anybody remember the movie of Luchino Visconti with  Burt Lancaster, Alain De Lon and Claudia Cardinale?

 

 

 

Menfi lore 066 copyJust few miles from Agrigento, Sambuca di Sicilia, Menfi  (nowadays one of the most active  “Slow food” presidium)  and Contessa Entellina. Beautiful beaches in this area such as: Eraclea Minoa, with its woods by the sand,  one and the UNESCO site: the white reef of “Scala dei Turchi”.

 

 

 

Ceramics copy

MySicily.com anchovies Sciacca by Vanvakys copyCastello Incantato copy 2ciaopics-scala dei turchi appeal2 copy 2

 

 

 

 

 

 

 

 

 

 Last but not least, close to the cost, there are Sciacca, beautiful city and one of the capitals of canned sardines.   Ribera “the city of the Oranges”,  defined by its own name, with its  lush agricultural fields.

 

stock-photo-copyright-symbol-as-a-wax-seal-80699464The Wine Trails of Sicily Through Culture and the Arts of Pleasure

by Salvatore Cottone New York, July 2013

CottoneTranslation and editing by www.OnpointTranslation 

Continue reading READ PART IV>>>  

WINE FOR THE SPIRIT…OLIVE OIL FOR THE BODY: THE GREEK MYTHS

WINE FOR THE SPIRIT…OLIVE OIL FOR THE BODY: THE GREEK MYTHS

Dyonisious putto wine copy

Homer referred to Sicilian olive oil in his Odyssey, which he based largely on this island of volcanoes and vineyards. Indeed, today we believe olive oil was the sole food product exported by the Greeks, according to its availability in Solone, around the sixth century B.C. In fact, it was here that the conservation of olives in “salamoia”, or, in salt, began, and where whole and pitted olives were packed and shipped for arrival at the tables of the gourmands of the period.

 

The grain here is also of the highest quality, as the characteristics of durum wheat make it optimal both for long-term preservation, and immediate use for bread-making. It is said that the rich taste of the bread was an inspirational factor in the Romans’ decision to fight for the land that later became known as the “bread basket of Rome.”

OIl -home little

Eventually, it was Sicilian grain that was used to make the durum wheat cakes that sustained many legions of seafarers and conquerors that covered the whole of the known world…

 

Archestrato of Gela (IV century BC), wrote “Hedypatheia” or “Gastronomy” The first gourmet book in the world.

dionysius_i_of_syracuse
 As a young poet Archestratus was disciple of the most famous Epicurus, becoming an Expert in the art of pleasure. In his poem Archestratus tells of his long journeys in search of the best food and the finest wines. It also deals with the bread, fish, the production and storage of wine and food. It focuses mainly on fish, indicating the best quality, the places of origin, the most famous species and the specific fishing seasons. The first gourmet book in the world. 

Along with the grain from Sicily, the ancient Romans exported olives, fish and cheeses in terracotta vases they called vasa salsamenteria or “delicatessen vases“, made from the rich Sicilian earth. Interestingly, the salsamenteria of the time later came to be called salumeria, which is used today to mean “delicatessen”.
Unfortunately, the ancient Romans preferred the cultivation of grain to that of vines, which led to the abandonment of many vineyards and also the deforestation of large areas of land in order to make use of the wood needed for warships.

Plato (philosophical disciple of Socrates, Athens, 427-347 B.C.) write about the lifestyle and diet of the Greeks of Syracuse, which in his opinion, was overloaded with agricultural products, including cheeses, olives, onions, figs, myrtle and roasted chestnuts, often accompanied by wine. Remember Symposium means “drink together“!

Artistic ceramics of Castel Mola copy