By Robert V. Camuto
Encouraged by means of a deep ardour for wine, an Italian history, and a wish for a land slightly wilder than his domestic in southern France, Robert V. Camuto got down to discover Sicily’s rising wine scene. What he chanced on in the course of greater than a 12 months of touring the quarter, despite the fact that, used to be excess of a desirable wine frontier.
Chronicling his trip via Palermo to Marsala, and around the rugged inside of Sicily to the heights of Mount Etna, Camuto captures the personalities and flavors and the traditions and ordinary riches that experience made Italy’s greatest and oldest wine quarter the area traveler’s most up-to-date discovery. within the island’s drastically diverse wines he unearths an expression of humanity and nature—and the gap the place the 2 merge into whatever more.
Here, amid the wild landscapes, lavish markets, dramatic spiritual rituals, deliciously contrasting flavors, and impressive usual heat of its humans, Camuto portrays Sicily at a shining second in historical past. he's taking readers into the anti-Mafia move transforming into within the former mob vineyards round notorious Corleone; tells the tales of a few of the island’s so much widespread landowning households; and introduces us to movie and track celebrities and different foreigners attracted to Sicily’s vineyards. His e-book takes wine as a strong metaphor for the self sustaining id of this mythic land, which has thrown off its legacies of violence, corruption, and poverty to emerge, eventually unfastened, with its nice soul intact.
"From the craggy vineyards of Mount Etna to the tiny moscato-producing island of Pantelleria, and from each perspective of its wine hierarchy, Mr. Camuto extracts interesting and illuminating information about Sicily, bringing to lifestyles the characters, conflicts and relations dynamics that outline a tradition and its wines. It's a stunning, captivating paintings, perpetually wistful and hopeful, very similar to Sicily itself." Eric Asimov, manhattan occasions. "[Camuto's] affection for Sicily and its electorate is heartfelt, and his ability and exuberance mix to create an enthralling portrait of a novel culture." Wine Spectator. "By coexisting along with his topic via 4 contiguous seasons, Camuto captures an intimate relatives album that eloquently information the idiosyncrasies, air of mystery and force of Sicilian winemakers today." Kirkus studies. "Camuto does an exceptional activity of evoking the wonder and secret of the island, and captures a few dozen winemakers in profiles that variety from the very short to the very detailed... via his eyes, I loved assembly Giusto Occhipinti of COS, Diego Planeta, Frank Cornelissen, Marco de Bartoli and others." S. Irene Virbila, l. a. instances. "[Robert Camuto"s] part wine publication, part travelogue is wonderful and enlightening and should definitely pique your curiosity in traveling Sicily and ingesting Sicilian wines." Jordan Mackay, chow.com. "You'd higher be capable of open an outstanding bottle of wine and get ready a few appetizers ahead of you begin examining the author's tantalizing writing will force you to snacking." Tracey, Powell"s Books.
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Additional info for Palmento: A Sicilian Wine Odyssey (At Table)
The island’s dominant red grape is hearty Nero d’Avola—literally, the black grape of Avola—named for the port town on the island’s Ionian coast about seventy miles from where I sat. I chose a bottle of cos wine from the local appellation Cerasuolo di Vittoria, a ruby-colored blend that balances the deep-purple tannic heft of Nero d’Avola with the lighter, cherry-colored, and more acidic local Frappato. The wine came in cos’s signature old-fashioned 8 winter short, stubby bottles and was served with a small glass made for drinking rather than for savoring aromas.
For dessert Angela brought each of us a pair of cannulicchi—bitesized cannoli — decorated with small morsels of candied orange. Giusto left the table and returned with large tulip-shaped glasses and pulled out a small dark-colored bottle of 1986 Marsala Superiore by Marco De Bartoli. Marsala and cannoli — both Sicilian inventions with their storied pasts. Cannoli—“tubes” of pastry ﬁlled with sweetened ricotta—were originally associated with winter carnival feasts around Palermo. Centuries later they would become associated with both cinematic and real organized crime.
I poured the last of the Cerasuolo and drank—the wine seemed to leave something I thought I recognized as appetite in its wake. Then out came a platter that made my insides cry out for help: a mixed grill dominated by fresh crustaceans of various sizes and colors grilled in their shells with their heads and tentacles intact, scented with a hint of herbs and lemon. There were large pink mazzancolle (large Mediterranean prawns), smaller deeper-red prawns (known as gamberelli), and shrimp (gamberetti), as well as a pair of scampi (langoustines).