Pairing Sicilian Wine with a Masterchef in Palermo

It's called Doba Restaurant and Terracce Terrace, right? That was in Italian. Okay. Italian Wine Travel with Stevie Kim Okay, welcome to Sicilia in Palermo, the heart of Sicily. And right now I'm in this magnificent terrace. It's called Doba Restaurant and it's called Doba because the chef right next to me, his name is Domenico Basile. Is that correct? Yes. Did I get that right? Correctly, yes. You're almost more New Yorker than I am. But we're going to do the following. We're going to have four plates and four wines. Naturally, Vino Siciliano. Domenico, tell us our first dish. We started with the Prawn Tartare, red prawn from Mazzara del Vallo and we put inside the season from the Sicily, you know, the lemon and the mint and the orange covered with the gel. I love this plate because it's very fresh and I love the pear, the white wine Grillo because I reminded my countryside, the flower and one pitch of the salt of the sea. Okay, well, cheers to that. Grillo with this dish, which is called? Red Prawn Tartare. Piatto numero due. So, Domenico, what is this plate? I know this is your signature dish, right? This is my signature dish. It's the French toast with the beef tartare and the black truffle for Sicily. But reality, this is my memories for New York. I live in one year and a half in New York and this is my tribute for New York. Why is this a tribute to New York? This is my skyline because I live in Brooklyn and when I see New York from Brooklyn, I see this, you know, the skyline. Okay, so it is a skyline indeed from Brooklyn. Okay, Chef, what is your suggestion in terms of a Sicilian wine? I love the Nero d'Avola red wine because I love this wine because it's more full body and I want to recall the underground from truffle. Okay, all right, it seems beautiful and I think I will get into this right now. Piatto numero tre. And of course, you know, you're in Italy. How can you not have pasta? It's a little bit different so and it's very incredibly colorful. Domenico, Chef, what is this dish? This is the Sicilian bottled ravioli pasta filled with the blue fish and we serve it with the ragusano cheese and the green sauce from white fennel and onion red powder. Okay, it's beautiful. How did you come up with this dish? This plate for me is important because I have inside the sea from Palermo because we have just blue fish with the tuna, sardina, and mackerel. Okay, so and it's now time to find the perfect wine. Which wine have you chosen for this dish? With this plate, I love the Catarratto because I use it to drink this wine with my mother Lidia and this wine have the note fresh with the herb. So, Domenico, when you are recommending wine, right, you have Grillo and you have Catarratto. In which cases would you, what kind of plates would you pair Grillo and other times with Catarratto? What is the main criteria of your recommendation? The difference is the flavor we have the wine because the Grillo is full body and have more flavor inside. The Catarratto is the static wine and a little acidic and have the note from the sweet spice. Give me a general guideline of what kind of food you would have with Grillo and what kind of dish do you recommend with Catarratto? The Grillo I love served with the crustacean, the prawn or white fish and the Catarratto I serve it with the red tuna or the fish have more more tasty. Okay, and that was plate number three Bottoni Siciliani. And the final act, what is this? This is the Lobster Caesar Salad. The lobster is from the reserve Capogallo from Palermo. Organic salad grilled and the Caesar sauce. And what is your recommendation of wine this time? The perfect wine with this dish is the Frappato because the Frappato is the young fresh wine and have the note for the berries and the cherry. So, Domenico, we had four different plates, four different wines and the difference between Grillo and Catarratto was one thing. But what is the difference between Frappato and Nero d'Avola in terms of your recommendations? What type of plates would you recommend with those two red wines? With the Nero d'Avola, I recommend the beef, the red beef like Stracotto. With Frappato, the perfect pairing is with the fish because it's fresh or if you want the white beef. Okay, so that was your four piatti, four Vini Siciliani. A quick guide with the chef from Dova, which stands for Domenico Basile. Evviva Vino Siciliano!