Calamoni

This innovative format combines the guided tasting of a selection of Firriato wines with the possibility of stopping for an intriguing and tasty Light Lunch. At the Baglio Sorìa and at the Cavanera Etnea Resort, the spirit of this one proposal is centered on the review of some traditional Sicilian dishes, made with raw materials at zero km. The Light Lunch includes a fixes two-course menu (starter and fistr course) plus a dessert.

Wine meets the food, all strictly born in Sicily. It is a proposal for a tasting that combines six wines, Passito included, with six different proposals of local sicilian’s high-quality products. A trip to discover the aromas and taste of a sunny Sicily, where the products of the countryside and the sea meet the perfect wine. In addition, it will be offered also the extra virgin organic olive Firriato, a real peculiarity for the connoisseurs.

It is the tasting of six Firriato wines from all of its different terroir. In this way, it allows you to make a journey full wine sensory universe of Sicily. From Etna with Cavanera Estate, to Faviganana with Calamoni and to all of different territories of the Agro of Trapani, with a kaleidoscope of soils, microclimates and varieties. It makes this area the most vineyards of Europe.

A different and fun wine tasting with the covered label. Our sommelier will guide you with the hand in a sensory experience where you are not conditionated and you focus on the profiles and organoleptic varietal wines of different production areas. You will absolutely bring each wine tasted to the vine and the production area.

An exclusive tasting to learn about the unique wine production currently existing in the Egadi Islands. A heroic project, that Firriato, which after more than a century, brings back the cultivation of vines on the small island of Favignana. An extreme territory and border, the umpteenth challenge won by Firriato which today gives its admirers the Favinia line.

This tasting is refers to the great wines Firriato, with the possibility to taste more vintages. This form of tasting enhances the qualitative aspects of the most representative company’s labels, tracing a succession of several years of production. Firriato, for this tasting so special, has decided to make available a number of bottles of “intangible reserves”, year by year, the company decided to set aside for tasting techniques for journalists and international competitions.

The sicilian’s grapes heritage variety is immense, with over 100 varieties relics census. Sicily is one of the most well representative wine-growing regions in the Mediterranean area. From this treasure of immense value Firriato has drawn its mission, engaging in a constant work of promotion, producing wines that enhance the organoleptic characteristics of each variety used. Nero d’Avola, Nerello Mascalese, Perricone among the red grapes; Grillo, Catarratto, Zibibbo for white one.

Etna is definitely the most interesting area of Sicily wine. The big names of international critics, Robert Parker Monica Larner, Debra Meiburg in JNCIS Robinson, elected the Terroir of the Vulcan one of the most exclusive and prestigious in the world. Its wines can reach the highest score ever. The high mountain range in full sun, volcanic soils and vines in the Etna have made the history of Sicilian wine: Nerello Mascalese, Nerello Cappuccio, Carricante and Minnella.

The Tramontana format gives the opportunity to live a classic wine tasting experience and is the ideal one for those who want to approach the world of wine according to Firriato’s philosophy through the history and culture of the area. The format begins with a tour of vineyards of Baglio Sorìa, a magnificent seventeenth-century baglio that dominates the Trapani hills. This will be followed by the guided tasting which includes the tasting of 4 wines told by our Sommelier who will focus on the agronomic practices, the winemaking techniques of each label and will end with the sensory analysis of the wines.

During the tasting, it will also be possible to taste the Organic Extra Virgin Olive Oil, a blend of Cerasuola and Nocellara, a native cultivars of Trapani countryside.

Gregale is dedicated to winelovers who wish to test their oenological knowledge and take the opportunity to learn new ones. During the wine tastinc it will be possible to taste 4 wines paired with the typical products of the Trapani countryside. The format begins with a tour of vneyards of Baglio Sorìa, a magnificent sentheenth-century baglio that dominates the Trapani hills. This will be followed by the guided tasting which includes the tasting of 4 wines told by our Sommelier who will focus on the agronomic practices, the winemaking techniques of each label and will end with the sensory analysis of the wines in combination with a typical products of the Trapani countryside. During the tasting, it will also be possible to taste the Organic Extra Virgin Olive Oil, a blend of Cerasuola and Nocellara, a native cultivars of Trapani countryside.

The proposed menu 
Wine selection by our sommelier
Selection of typical agricultural products from Trapani
(Water is included; other drinks are excluded.)

Sirocco is a combination of food  and wine designed to enhance the ancient bond of the art of conviviality. It is the wine tastinf designed to offer the gustatory experience of Firriato wines in combination with the dishes dishes created by the Executive Chef, Andrea Macca, prepared with selected raw materials and strictly at Km 0. The format begins with a tour of vneyards of Baglio Sorìa, a magnificent sentheenth-century baglio that dominates the Trapani hills. This will be followed by the guided tasting which includes the tasting of 4 wines told by our Sommelier who will focus on the agronomic practices, the winemaking techniques of each label and will end with the sensory analysis of the wines.

The lunch included 3 courses: an appetizer, a first course and a hause dessert. Furthermore, during the tasting, it will also be possible to taste the Organic Extra Virgin Olive Oil, a blend of Cerasuola and Nocellara, a native cultivars of Trapani countryside.

The proposed menu 
Wine selection by our sommelier
Appetizer: Eggplant millefeuille served with basil emulsion
The first course: fresh Mediterranean pasta based on the “pesto Ericino” and toasted crumbs
Dessert: Cannolo with Ricotta and Bronte Pistachio
(Water is included; other drinks are excluded.)

The spirit of this proposal is focused on the reinterpretation of some traditional Sicilian dishes, made with locally selected raw materials wanted by the Executive Chef Andrea Macca with the use of selected ingredients, strictly at Km 0. The magic of Firriato’s most exclusive labels, this experience is designed for all those who share a passion for wine and who wish to cuddle  themselves with a unique, different experience. The format begins with a tour of vneyards of Baglio Sorìa, a magnificent sentheenth-century baglio that dominates the Trapani hills. This will be followed by the guided tasting which includes the tasting of 4 wines told by our Sommelier who will focus on the agronomic practices, the winemaking techniques of each label and will end with the sensory analysis of the wines.

Libeccio includes an appetizer, a main course and a homemade dessert. During the tasting, it will also be possible to taste the Organic Extra Virgin Olive Oil, a blend of Cerasuola and Nocellara, a native cultivars of Trapani countryside.

The proposed menu
Wine selection by our sommelier
Appetizer: Eggplant millefeuille served with basil emulsion
The second course of fish: Roasted fish slice with potatoes sprinkled with lemon juice and organic EVO oil, combined with black olive pesto and sweet and sour Tropea onions.
or The second course of meat: Capocollo of pork, with its jus al Cavanera red, mashed potatoes, and leaf spinach.
Dessert: Cannolo with Ricotta and Bronte Pistachio
(Water is included; other drinks are excluded.)

Mistral is organized as a food and wine itinerary designed for all those who share a passion for wine. It is the wine tasting designed to offer the gustatory experience of Firriato wines in combination with the dishes dishes created by the Executive Chef, Andrea Macca, prepared with selected raw materials and strictly at Km 0. The format begins with a tour of vneyards of Baglio Sorìa, a magnificent sentheenth-century baglio that dominates the Trapani hills. This will be followed by the guided tasting which includes the tasting of 4 wines told by our Sommelier who will focus on the agronomic practices, the winemaking techniques of each label and will end with the sensory analysis of the wines.

Mistral includes an appetizer, a first course, a second course and a homemade dessert. During the tasting, it will also be possible to taste the Organic Extra Virgin Olive Oil, a blend of Cerasuola and Nocellara, a native cultivars of Trapani countryside.

The proposed menu
Wine selection by our sommelier
Appetizer: Eggplant millefeuille served with basil emulsion
The first course: fresh Mediterranean pasta based on the “pesto Ericino” and toasted crumbs
The second course of fish: Roasted fish slice with potatoes sprinkled with lemon juice and organic EVO oil, combined with black olive pesto and sweet and sour Tropea onions.
or The second course of meat: Capocollo of pork, with its jus al Cavanera red, mashed potatoes, and leaf spinach.
Dessert: Cannolo with Ricotta and Bronte Pistachio
(Water is included; other drinks are excluded.)

Sicily of couscous, the ancient Arab domination recipe in western Sicily interpretation. A lesson to find out how to do it “the incucciata” and how to prepare it according to the old masters. The Cooking Class provides the meal with the recipe prepared.

The Mediterranean, the Strait of Sicily, wild places where fish and shellfish live. This particular conditions give them a unique flavor known around the world. From Gambero Rosso di Mazara to Marettimo Lobsters, from the Bluefin Tuna to Kingfish pelagic. Come and discover the gastronomic and culinary secrets with us. The Cooking Classes provides the meal with recipes prepared.

Sicily is dotted with unicity gastronomic famous all over the world. From Nubia Garlic to red Pistachio of Bronte. This Cooking Class is created just for those who want to take a culinary journey and cultural discovering how to value this beautiful culinary heritage. The meal is provided with the object of recipes.

Discovering Sicily through a culinary and cultural journey of good taste.

The ancient tradition of the Sicilian pastry, history and taste of Cassata and Cannoli. The secrets of tradition and the modern interpretation of the recipes. Come and see us. The Cooking Class also includes meditation wine tasting from Firriato.

The Lapilli format gives the opportunity to live a classic wine tasting experience. This tasting is the ideal one for those who want to get closer to the world of Etna wine according to Firriato’s philosophy through the history and culture of the area. The format includes a tour of the estate, with a walk through the Etna DOC vineyards, a stop at the ancient seventeenth-century Palmento and the discovery of the prefillossera vineyard, certified 150 years. A visit to the cellar, an example of bio-architecture created within an ancient lava Sciara, will conclude the tour. This will be followed by the guided tasting which includes the tasting of 4 wines told by our Sommelier who will focus on the agronomic practices, the winemaking techniques of each label and will end with the sensory analysis of the wines. During the tasting, it will also be possible to taste the Organic Extra Virgin Olive Oil, a blend of Cerasuola and Nocellara, a native cultivars of Trapani countryside.

It is a unique experience during which it will be possible to taste 4 wines paired whit a platter of local cold cuts and cheeses. Cratere is dedicated to wine lovers who wish to test their oenological knowledge and take the opportunity to learn new ones. The format includes a tour of the estate, with a walk through the vineyards of the Etna DOC, a stop at the ancient seventeenth-century Palmento and the discovery of the prefillossera vineyard, certified 150 years. The tour will end with a visit to the cellar, an example of bio-architecture created within an ancient lava Sciara. This will be followed by the guided tasting which includes the tasting of 4 wines told by our Sommelier who will focus on the agronomic practices, the winemaking techniques of each label and will end with the sensory analysis of the wines in combination with a paltter of cold cuts and cheeses places with artisanal jams. During the tasting, it will also be possible to taste the Organic Extra Virgin Olive Oil, a blend of Cerasuola and Nocellara, a native cultivars of Trapani countryside.

The proposed menu 
Wine selection by our sommelier
Selection of local cold cuts and cheeses served with artisan jams
(Water is included; other drinks are excluded.)

Sciara has been designed to offer the gustatory experience of the wines that are born in Cavanera with the scents of the dishes made with the  local raw materials selected by the Executive Chef Andrea Macca. A combination of food and wine to enhance the ancient bond of the art of banqueting. A gustatory marriage to crown a tour of the estate, with a walk through the Etna DOC vineyards, a stop at the ancient seventeenth-century Palmento and the discovery of the prefillossera vineyard, certified 150 years. The tour will end with a visit to the cellar, an example of bio-architecture created within an ancient lava Sciara. During the guided tasting of each label, an appetizer, a first course and a house dessert will be paired. During the tasting, it will also be possible to taste the Organic Extra Virgin Olive Oil, a blend of Cerasuola and Nocellara, a native cultivars of Trapani countryside. 

The proposed menu
Wine selection by our sommelier
Appetizer:  Eggplant millefeuille served with basil emulsion
The first course: Fresh Mediterranean pasta based on the “pesto Ericino” and toasted crumbs
Dessert: Cannolo with Ricotta and Bronte Pistachio
(Water is included; other drinks are excluded.)

The spirit of this tasting is focused on the reinterpretation of some traditional Sicilian dishes, made with raw materials selected by the Executive Chef Andrea Macca and strictly at KM0. A combination of food and wine to enhance the ancient bond in the art of conviviality. We will start with a tour of the estate, a walk through the Etna DOC vineyards, a stop at the ancient seventeenth-century Palmento and the discovery of the prefillossera vineyard, certified 150 years. The tour will end with a visit to the cellar, an example of bio-architecture created within an ancient lava Sciara. This innovative format combines a guided tasting of a selection of Firriato wines (4 labels) and a Light Lunch. During the tasting, it will also be possible to taste the Organic Extra Virgin Olive Oil, a blend of Cerasuola and Nocellara, a native cultivars of Trapani countryside.

The proposed menu
Wine selection by our sommelier
Appetizer:  Eggplant millefeuille served with basil emulsion
The second course of fish:Roasted fish slices with potatoes sprinkled with lemon juice and organic EVO oil, combined with black olive pesto and sweet and sour Tropea onions.
or The second course of meat:Capocollo of pork, with its jus al Cavanera red, mashed potatoes, and leaf spinach.
Dessert: Cannolo with Ricotta and Bronte Pistachio
(Water is included; other drinks are excluded.)

The magic of Firriato’s most exclusive labels, from the classic method forged by Etna to the Crus that are born in the Contrade del Vulcano, this experience is designed for all those who share a passion for wine and who wish to treat themselves to a unique experience. This proposal includes a guided wine tasting of 4 Firriato wines paired with local raw materials based dishes made by the Executive Chef Andrea Macca. We will start with a tour of the estate, a walk through the Etna DOC vineyards, including the ancient seventeenth-century Palmento and the discovery of the prefillossera 150 year old vineyard. The tour will end with a visit to the cellar, an example of bio-architecture created within an ancient lava flow. This format combines a guided tasting of a selection of Firriato wines (4 labels) and a complete Lunch, from the starter to the dessert. During the tasting, it will also be possible to taste the Organic Extra Virgin Olive Oil, a blend of Cerasuola and Nocellara, a native cultivars of Trapani countryside.

The proposed menu
Wine selection by our sommelier
Appetizer: Eggplant millefeuille served with basil emulsion
The first course: Fresh Mediterranean pasta based on the “pesto Ericino” and toasted crumbs
The second course of fish: Roasted fish slices with potatoes sprinkled with lemon juice and organic EVO oil, combined with black olive pesto and sweet and sour Tropea onions.
or The second course of meat: Capocollo of pork, with its jus al Cavanera red, mashed potatoes, and leaf spinach.
Dessert: Cannolo with Ricotta and Bronte Pistachio
(Water is included; other drinks are excluded.)

At the table, you know, it is easy not to agree on food as much as on life, but if there is a raw material that in Sicily puts everyone on the same side, it is certainly the eggplant! The versatility of this typical ingredient of the island’s traditions is in fact able to satisfy, depending on the combinations, both the tastes of those looking for a simple recipe, and those of the most greedy palates.

Its sweet sensuality, from east to west of the island, has made it the real female icon of Sicilian pastry over time. “Ricotta” sister of the equally famous cannolo, the Sicilian cassata is a work of art to be enjoyed, whose preparation, like any object of pure beauty, requires love, dedication and great imagination.

We want to lead you by the hand through the paths of our land, choose and bring to the kitchen the ingredients that the true taste expert can trace, bringing them home to delight the whole family.

Discovering Sicily through a culinary and cultural journey of good taste.