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Couscous alla trapanese

Due to its strategic situation the island was contended by the Phoenicians, the Normans, the Spanish and the Arabs. The latest left a rich heritage in our architecture, culture and cuisine, and this recipe is a succulent example of it. The traditional north-African dish was adapted to the island resources and therefore garnished with fresh fish which is widely available.

Preparation time: 2 ¾ hours + 2 ½ hours resting

Cooking time: 45 minutes

Serves: 6-8


6 cups couscous
2–3 tablespoons olive oil
For the fish broth

6 black peppercorns
1 onion, peeled
2 bay leaves
2 sprigs parsley
pinch of saffron threads
4 ½ lb mixed dish, such a scorpion fish, grouper, sea bream, conger eel,
For the sauce

1 onion, very thinly sliced
1 clove garlic, peeled
2 tablespoons olive oil
1 ¾ lb tomatoes, coarsely chopped
½ cup blanched almonds
2 tablespoons chopped flat-leaf parsley
2 cups dish stock
For the couscousier

5 peeled tomatoes, chopped
1 onion, chopped
3 bay leaves
salt and pepper
To garnish

1 cup dry white wine
2 tablespoons olive oil, plus extra for deep-frying
6-8 swordfish slices
6-8 baby squid, cleaned
all-purpose flour, for dusting
16 uncooked shrimp, shells intact- 1 bunch of curly parsley
1 lemon, sliced

First, make the broth. Pour 6 ¼ cups water into a large pan, add the peppercorns, onion, bay leaves, parsley, saffron, and salt, cover and cook for 15 minutes. Add the fish to the pan and simmer for 30 minutes, then remove the pan from the heat and set aside until needed.

Meanwhile, put the couscous in a large dish. Whisk together 7 ½ cups warm water, the olive oil and a pinch of salt, then sprinkle the mixture over the couscous by hand. Separate the grains with your fingertips, cover with a wet towel and let stand for about 30 minutes.

Make the sauce. Pour water into a frying pan or skillet to a depth of 2 ½ inches, add a pinch of salt and heat. Add the onion and garlic clove and cook until the liquid has evaporated, then add the olive oil and cook, stirring occasionally, for 5-8 minutes, until the onion is lightly browned. Add the tomatoes, almonds and parsley, season with salt and cook, occasionally mashing the tomatoes with a fork, for 15 minutes. Remove the pan from the heat and discard the garlic. Lift out the fish from the broth and remove and discard the skin. Remove and reserve any bones and flake the fish. Set aside. Strain the broth into the tomato sauce, stir in the fish stock and cook over medium heat until reduced and thickened. Remove from the heat and keep warm.

Put the tomatoes, onion and reserved fish bones into the lower pot of a couscousier and season with salt and pepper. Almost fill with water, bearing in mind that it must not splash the upper pot of the couscousier during cooking. Bring to a boil and cook for 10 minutes.

Cover the perforated base of the upper pot with a well wrung-out damp dish towel, letting the 4 corners overhand the side. Separate the grains of couscous with your fingertips. Put the bay leaves on the damp dish towel and add the couscous. Cover with the lid and tie the opposite corners of the dish towel over it. Put the upper pot of the couscousier in place and steam for 20 minutes. Remove the lid of the couscousier, add half the sauce and all the flaked fish. Close the pan again and continue cooking for another 10–15 minutes. Turn off the heat and let the couscousier stand in the warm for 1 hour. Keep the remaining sauce warm.

Meanwhile, prepare the garnish. Whisk together the wine, olive oil and a pinch of pepper in a large dish. Add the swordfish slices and let marinate for 1 hour.Heat plenty of oil in a shallow pan. Dust the squid with flour. Add the shrimp and squid to the hot oil and cook for 5-8 minutes, until the shrimp have changed clor and the squid are golden. Remove with a slotted spoon and drain on paper towels.

Put the couscousier in the center of a warm serving dish and arrange the squid, shrimp, swordfish slices, curly parsley sprigs and slices of lemon around it. Discard the bay leaves and serve immediately.

We love to match it with a fresh glass of Paccamora Catarratto.

WhatsApp Image 2017-07-10 at 13.55.36

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Pesto di pomodori e noci

In this hot month of July we don’t want to spend to much time in the kitchen, this is why we love this fresh and easy to do recipe, an alternative to the traditional pesto trapanese.

– 350 gr fusili
– 2 tomatoes
– 100 gr unskinned nuts
– 4 tbsp of grated pecorino
– 1 garlic clove
– 1 cup of olive oil
– Salt & black pepper

1. Boil the pasta in the usual way, taking care to keep it very al dente.
2. Meanwhile wash de tomatoes, cut them in half and remove de seeds and the
tomatoes’ water.
3. Blend the tomatoes, the nuts, the garlic and the nuts adding oil little by
little, until you get a creamy texture.
4. Add salt and pepper.
5. Drain the pasta and season it with the pesto.

We love to match it with a fresh glass of Grillo Curatolo Arini.

pesto noci pomodori

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A week in Brazil

What a week we had! We have been travelling from Rio de Janeiro to Aracaju and Salvador de Bahia meeting lots of new friends and Sicilian wine and Marsala lovers!!! Thank you to all of you for your amazing hospitality!

collage pour site

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Sicilian Chickpea Fritters

In order to truly understand Sicily you must learn to know not only about its wine, culture, traditions and food but you also have to experience what real street food is. Panelle, chickpea fritters, are a delicious exemple of traditional street food that you can find in any market in Sicily. They can be enjoyed as an appetizer or as a main course or a quick, tasty, filling snack in a panino.

– 225 grams of chickpea flour
– 750 ml water
– A handful of finely chopped fresh parsley
– vegetable oil (for frying and greasing)
– salt
– freshly ground black pepper

Bring water to boil in a saucepan. Lower heat and add chickpea flour in a slow and steady stream. Add parsley, salt and pepper. Stir constantly to avoid the formation of lumps and cook over low-medium heat for 15 minutes or until chickpea mixture has thickened and starts to inch itself away from the sides of your saucepan.

Pour mixture onto a lightly-oiled surface. Spread mixture out into a sheet with a thickness of no more than 6mm (1/4 inch). Leave to cool for at least an hour and cut into rectangles.

Alternatively, pour mixture into a lightly-oiled loaf-shaped container. Leave to cool for at least an hour, turn container upside down, remove container and slice the resulting loaf into thin slices with a sharp knife or cooking string held tautly.

Heat enough vegetable oil in a saucepan for deep-frying until the temperature is 170 degrees. Fry four panelle at a time for 1 and a half minutes or until evenly crisp and golden brown. Remove panelle with a slotted spoon onto a plate covered with absorbent paper towels. Serve hot in a panino as a snack or as an antipasto alongside some lemon wedges.

We love to match them with a jucy glass of Nero d’Avola. WhatsApp Image 2017-06-29 at 13.10.10

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International Wine Challenge Tranche 2 and Decanter 2017 results are out!

International Wine Challenge Tranche 2 and Decanter 2017 results are out! The the Second Tranche of IWC awarded with a Silver medal our Nero d’Avola Paccamora 2015 , a Bronze medal for the Paccamora Inzolia and a Commended for the Curatolo Arini Zibibbo 2016, while at Decanter awards our Paccamora Nero d’Avola and Curatolo Arini Grillo 2016 received a bronze medal, and the Curatolo Arini Zibibbo 2016 a Commended.
Bottiglie 2017

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Coffee & Walnut brownies with Marsala Riserva

CoffeeAndWalnutBrownieWe believe that one of the best matching with Marsala is chocolate: mousse, cake, tart or brownie, dark chocolate desserts are one of our Marsala Superiore Riserva’s best friends.
Here is a simple, tasty and healthy recipe to make delicious brownies.

Ingredients- coffee & walnut brownies – makes 10-12

250g of organic dairy free dark chocolate (ideally 80% chocolate)
100g of organic walnuts
125g of coconut oil
100g of ground almonds
100g of chestnut flour
1/2 cup organic dates ( soaked in warm water for 30-60minutes)
1/4 cup organic maple syrup
4 organic eggs
1 pinch of salt
2 tsp of finely ground espresso coffee powder
Vanilla from one vanilla pod


Preheat the oven at 175 C. In order to melt the chocolate it is best to use a bain-marie, simply take a small pot with simmering water and a glass bowl that fits on top of the pot. Just make sure the water does not touch the glass bowl. Break the chocolate into small pieces and together with the espresso powder place in the glass bowl. The simmering hot water will heat up the bowl and gently melt the chocolate. Please keep stirring now and then, so the chocolate melts evenly. Once melted, set aside. Keeping the bowl on top of the hot water pot, will assure the chocolate stays liquid.

Separate the egg yolks from the egg white and set both aside. Next place the coconut oil and date-maple syrup paste in a food processor and blend until you have a smooth paste, then add the chestnut flour, ground almonds, egg yolks and a pinch of salt, and blend until everything is well combined. Now the melted chocolate is ready to go in, carefully blend everything together until smooth.

The final touch will give the egg whites. They need to be whisked in a bowl until white and fluffy. Adding a pinch of salt to the egg whites will make this process easier. Once fluffed up carefully fold the egg white into the chocolate mix and towards the end carefully fold the walnut pieces into the mix.

Prepare a brownie or baking tin by lining it with baking paper and pour the chocolate mix into the tin, evenly spreading the mix before putting it in the oven. Bake for 20-25 minutes and leave to cool on a roasting tray.

Poor yourself and your friends a glass of Marsala Superiore Riserva slightly chilled, and enjoy your lovely brownies!

Ps. Thanks to Irma Green ( for sharing her recipes and her passion for food with us!

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International Wine Challenge 2017 – Tranche 1: new medals for our Coralto Nero d’Avola 2013 and Zibibbo Vito Curatolo Arini !

The Competition season is open again, and our wines are ready to receive more medals! The first one is a bronze, at the International Wine Challenge 2017, for both our Coralto Nero d’Avola 2013 and our new dessert wine Zibibbo Vito Curatolo Arini.

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Matthew Jukes writes about our Marsala on the Daily Mail!

This is what we happily found on the Daily Mail last week end, an article by Matthew Jukes praising our Marsala Superiore Dolce: ‘Behind the Label’ – NV Curatolo Arini, Sweet Marsala Superiore, Sicily, Italy: Marsala is a fabulous style of wine. Twenty years ago you might be forgiven for not having drunk much of it, preferring to cook with it as an ‘ingredient’. But these days, ambitious producers have concentrated their efforts solely on top quality drinking Marsala and this is a thrilling example. With mandarin and wild honey notes, this is an awesome wine with chocolate puddings.


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Christmas Dessert Recipes & Marsala Vito Curatolo Arini

Click here to visualize and download all recipes: is the recipe of your favorite dessert missing!? Let us know, and we’ll match it with the perfect Marsala!

Christmas Recipies

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Gazpacho with sun-dried tomatoes and fresh summer herbs

Autumn has definitely started, but it’s still nice and warm in Sicily, it’s probably the best month to enjoy the beach and go for long walks on the coast. For a light lunch, we like to stay light and healthy and follow another one of Irma Green’s recipes: we chose a Gazpacho with sun-dried tomatoes and fresh summer herbs that we like to match with a fresh glass of Paccamora Catarratto.

Ingredients: ideally organic – serves 2-3
6-8 ripe large plum tomatoes- roughly chopped
1-2 baby cucumbers peeled and roughly chopped
1 small sweet red pointed pepper, de-seeded and roughly chopped
1 small green pointed pepper, de -seeded and roughly chopped
2 spring onions- roughly chopped
2 -3 garlic cloves – roughly chopped
4-5 table spoons of organic cold pressed extra virgin olive oil
1-2 tbsp of organic apple cider vinegar (with mother)
Himalayan sea salt and black pepper to taste

To garnish: a bunch of fresh basil or oregano & 1 hand full of finely chopped sun dried tomatoes and a drizzle of olive oil, roughly chopped pistachios also work a treat

Remove stalks, wash tomatoes well, cut out the part that held the stalk, roughly chop and place the tomatoes in a blender. For an extra smooth texture or if you cannot find organic tomatoes, blanch and remove the skin before blending.

Next wash and roughly chop the cucumber and peppers (if non-organic please peel before chopping), remove the seed centre of the peppers and add to the tomatoes. Then wash spring onions and roughly chop, peel garlic and add everything to the blender.

Now, top the vegetables with the olive oil and vinegar, starting with one table spoon of vdried-tomatoes-gazapchoinegar and a pinch of salt before blending until smooth. Season to taste adding freshly ground pepper and more salt and vinegar if needed.

Fill the Gazpacho into a nice Kilner jug or jar with a lid and leave to cool in the fridge for 30-60 minutes or longer. Serve in glasses or soup dishes garnished with freshly chopped oregano or basil and sun dried tomato or if you want to add a delicious crunch add some chopped pistachio nuts – finish off with a drizzle of the lovely cold pressed organic olive oil.
Pour yourselves and your guests a glass of Paccamora, make a toast and enjoy !

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Mundus Vini – 3 Silver Medals!

Mundus Vini Summer Tasting 2016: our wines Coralto Nero d’Avola 2013, Paccamora Nero d’Avola 2015 and our new Zibibbo Vito Curatolo Arini received a Silver medal!


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Simple Tapas for your favorite Marsala

Here are some ideas for simple and tasty tapas to enjoy with your favorite Marsala:

Marsala Superiore Riserva: aged cheese like Parmesan or pecorino are just perfect for this Marsala – add a little quince paste or fig jam to make it perfect.

Marsala Riserva 88: anchovies, sardines and tuna bottarga are a perfect match with the Riserva 88; try a cracker with some fresh cheese and an anchovies.

Marsala Superiore Dolce: with some blue cheese it’s simply delicious!

Marsala Superiore Secco: try it with some medium aged cheese or simply with some toasted almonds.

Remember to serve your Marsalas fresh, at 7° – 8°C a

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Welcome Summer with Raw Coconut & Vanilla crème brûlée

It’s finally Summer!Time of strawberries and other summer fruit and vegetables. Irma green suggests to use her favorite fruits, Coconut and Strawberries for a delicious summer dessert that we like pairing with our favorite Marsala: the 1988 Riserva Storica.

Ingredients: serves 3-4

1 cup of coconut cream (fresh or canned), 1 cup of rice milk
1 small vanilla pod (scraped out content , keep pod and add to coffee, salt, matcha powder or coconut sugar to flavour it)
1 tbls of ground almonds
1 cup of fresh or desiccated coconut (soak desiccated coconut in rice milk for 2 hours or better over night)
1 tbsp psyllium husk
Organic maple syrup and strawberries or summer berries to garnish

Alternative ingredient if using a young coconut: serves 2
1 young coconut ( all water and scraped out flesh)
1 vanilla pod
1 tbsp ground almonds
1-2 tbsp psyllium  husk
Organic maple syrup and strawberries or summer berries to garnish

Start with soaking the desiccated coconut in the rice milk, or if using fresh coconut , peel and cut into smaller pieces for an easier blend. Then put all ingredients  apart from psyllium husk in a blender, blend until smooth. Last add the psyllium husk, blend again until you get a nice smooth texture. The mix will turn out quite thick, this is due to the psysllium husk. Please add a little more milk if you feel its too thick. Fill into dessert bowls and leave to set in the fridge for a couple of hours or over might.

When using a young coconut, simply place coconut water and flesh in a blender, add all other ingredients, again add psyllium husk last and blend until smooth, add a little bit of coconut cream or rice milk if you feel it’s too thick. It should have a very thick smoothie consistency but the psyllium husk will thicken the mix quite quickly and continue to thicken it. Fill into dessert bowls and leave to set in the fridge for a couple of hours or over might.

Serve with with a generous drizzle of maple syrup and fresh strawberries or summer berries, and a glass of chilled Marsala 1988 Riserva Storica.


For more healthy recepies from Irma visit

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International Awards 2016: another successfull year!

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NEW @Vinitaly 2016!!!

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Chicken broth Pho with homemade Kimchi

Another healthy recipe from Irma Green that we love enjoying with Paccamora Catarratto 2015.

Making a deliciously fragrant chicken broth is a quick affair and  gives you lovely lunches, dinners and for those who like it even breakfasts. Like summer rolls this soup is a bit of a patch work dish,  you can choose from a number of fresh ingredients to add. I went for some lovely dark green calvo nero,  alfafa and mung bean sprouts, carrots, spring onions, turnips, fresh mint, coriander and Thai basil. You can also add brown rice vermicelli noodles or courgetti when in season, cauliflower makes a great addition as well, pho is your oyster so to say. You can imagine that with all those fabulous fresh ingredients you get a good antioxidant boost served in a soothing and warming chicken broth!

Chicken broth Pho – serves 2-3

1 tbsp of coconut oil
4 small cloves of garlic- crushed or finely chopped
2 shallots sliced
1 medium hot chili – pierced or cut in half for more heat ( remove seeds to control the heat of the chili)
2 stalks of lemon grass sliced
3 inches of ginger finely chopped
4-6 organic chicken thighs – skinned
Spices : 2 whole star anise; 1 cinnamon stick; (spice mix for grounding: 1 tsp of coriander, 1/2 tsp of fennel, 1/2 tsp of dried ginger, 2-3 black pepper corns, 1 clove, 1 tsp of coconut sugar- alternative to own spice mix is 1-2 tsp of 5 Chinese spice )
1/2 tbsp fish sauce
1/2 tbsp tamari sauce
1.5 -2 litres of organic chicken stock
1-2 tsp of lemon juice, salt and pepper to taste

Garnish per person

1/2  carrot finely sliced or shredded
1 Jerusalem artichoke finely sliced or shredded ( add some lemon juice, so it keeps its colour)
1 spring onion sliced
1 cup of Cavlo Nero or cabbage ( chopped and blanched with boiling water)
1- 2 tbsp mung bean and alfafa sprouts
1/4 fresh lime
1 cup of brown rice vermicelli noodles or courgetti (optional)
Extra chili sliced (optional)
A handful of fresh mint, coriander, Thai basil


First heat the oil in a large pot and cook garlic, ginger and shallots at medium to low heat until golden brown, then add spice mix and cook for a minute or two to enhance the flavour of the spices. Keep stirring to mix spices and other ingredients well. Next add chicken thighs, cook for a couple of minutes before adding hot chicken stock, fish sauce, lemongrass, star anise and cinnamon stick – cover with a lid and simmer at a low heat for 1.5-2 hours. The soup is ready when the chicken easily comes off the bone.

Once cooked, remove the chicken from the soup and strain the broth through a sift, return the clear broth to the pot and add tamari, lemon juice, salt and pepper to taste, simmer for another few minutes before serving. I like to keep the spices in the soup and tend to return them to the simmering broth for further infusion, but this is optional.

Shred the chicken with a fork, cover and set aside and prepare the brown rice vermicelli noodles as per instruction on the packaging, if you like to add some- once cooked, set aside in a bowl.

For freshness I usually prepare the other vegetables 10 minutes before serving, they look super nice served on a big plate together with the shredded chicken for guests or yourself to choose from.

Serve the piping hot broth in a nice deep soup bowl with fresh ingredients and vermicelli with a side of kimchi salad.

Enjoy with a glass of new Paccamora Catarratto 2015

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Liberty Regional Tastings

Once more we’ve been on tour with the Liberty Wines team and other producers from all over the world: our Zibibbo was the star of the tastings and together with the Paccamora Inzolia 2015 and the Marsala Superiore Riserva they brought some Sicilian sun in Manchester, Edinburgh and Dublin.

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Our Coralto Grillo 2015 on Cronache di Gusto on line magazine

Just released and already a nice review! It’s going to be another great year for our Grillo 2015. Click here to read the article!

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I Grandi Vini Magazine

We’re in the November Issue of I Grandi Vini magazine: click here to read

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Merry Christmas & Happy 2016

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