ORANGE AND CINNAMON

Sicily declined in two classic ingredients, almost a cultural icon that takes us back to the very rich Arab presence.
The tarocco orange, harvested in January before it acquires its typical red pigmentation meets cinnamon, a spice adopted by Sicilian cuisine and used in dozens of typical preparations from our island .

A product with a high percentage of oranges, to the freshness of which cinnamon provides a delicate counterpoint, enhancing it. Breakfast is its territory of choice . It pairs excellently with fresh or short-aged cheeses, complementing and curbing the soft, moderately sweet sensation, especially typical of cow's milk products .

All tasting notes were written by Marcello Ingrassia.