A glass of Sicilian Nero d'Avola, a rich and full-bodied red wine sourced from the picturesque Baroque town of Noto. This exquisite wine pairs beautifully with a savoury dish of Eggplant Parmigiana, featuring layers of tender, sautéed eggplant, creamy mozzarella, and fragrant basil, all baked to perfection in a comforting tomato sauce.

Pantelleria is a tiny volcanic speck between Sicily and Africa, a place where wind, sun, and sea shape everything, including its vibrant Zibibbo wines. Floral, citrusy, and touched with salt, they taste like the island’s own heartbeat. Paired with delicate sole and the island’s legendary capers, the flavours form a bright, aromatic trio that turns a simple dish into a sun-soaked Mediterranean escape.