Quality of wine is born in the vineyard, but its characteristics depend on the terroir . It takes knowledge, skills and method but it is also undeniably a matter of luck.
A land as enchanting as Etna, at the foot of a volcano and not far from the sea, can only offer favorable conditions for high quality wine making.
These are the basic concepts of Cantine Nicosia, one of the most excellent and historic wineries on the island: a passion for wine that has been handed down from father to son for five generations.
In 2013 its cellars saw the inauguration of a restaurant with the aim of pairing the wine production with an authentic menu.
The Osteria welcomes its guests in a spectacular garden overlooking Mount Etna. Its 50 seats, by reservation only, create a homely but at the same time exclusive atmosphere.
Traditional cuisine, with a touch of innovation: wine guides the choice of food. The result is a comprehensive enogastronomic experience capable of satisfying the most demanding clientele.
Nero d'Avola will be accompanied with DOP Syracuse donkey porchetta with aromatic herbs. Nerello Mascalese Sosta Tre Santi accompanies a pork tenderloin with black truffles of Palazzolo Acreide. Etna white Fondo Filara demands an exceptional mushroom risotto with porcini and pomegranate. Wine and food convey the true essence of the territory through the uniqueness of colors, aromas and flavors.
In this context of excellence San Benedetto Millennium and Prestige Rose water could not be missing. Its purity is in harmony with its unique and elegant design.
Osteria delle Cantine Nicosia naturally expresses the Etna traditions, providing its guests with an utmost enogastronomic and cultural experience.
Osteria di Cantine Nicosia, Trecastagni (CT)
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