Sant’Erasmo food & wine launches on Thursday, September 3, at the Molo Sant’Erasmo pier in Palermo. The Borgia Group‑run trattoria di mare will host a series of dinners focused on the Sicilian wine tradition. Rather than a simple meal, the event functions as a guided tasting. Luigi Salvo, the Palermo delegate for Ais and an international sommelier competition judge, will lead the evenings. He will explain the history and technical notes of each wine while describing how Salvatore Piccionello, the restaurant’s chef, matches labels with specific dishes. Set on the terrace that opens onto the Gulf of Palermo, each night will spotlight a single grape, a distinct terroir, and a particular production philosophy, turning the dinner into a step‑by‑step narrative that moves guests from vineyard to plate.
Grillo, a white wine grape native to Sicily, developed in the late 19th century through a cross between Catarratto and Zibibbo. Guests will taste this classic Sicilian label alongside seafood‑focused dishes prepared by Piccionello. The menu begins with a swordfish and eggplant arancinetta served on smoked eggplant cream with sweet and sour onions. This appetizer pairs with Bianco maggiore Cantine Rallo, a wine whose freshness mirrors the briny character of the swordfish while its subtle acidity cuts through the richness of the eggplant cream, highlighting the layered textures of the dish.
Another course features red shrimp French toast with sautéed vegetables. The toast, coated in crunchy panko, provides a buttery canvas for the succulent shrimp, while the accompanying vegetables add a bright, earthy counterpoint. Passiperduti di Donnafugata follows as the chosen wine; its structure is intended to support the sweet‑salty balance of the shrimp and the caramelized notes of the toast, ensuring that each bite remains distinct yet harmonious.
The main courses continue the seafood theme with a pacchero pasta dish featuring crustaceans, fried zucchini chips, and shrimp in mint oil paired with Integer Grillo De Bartoli. The fresh, slightly nutty flavor of the pacchero pasta is amplified by the mineral edge of the Grillo, while the mint‑infused oil on the shrimp introduces an aromatic lift that the wine’s crispness accentuates. The evening concludes with a cooked cuttlefish kamado dish served on carrot cream, fresh mint, and roasted endive, matching the Mozia Tasca d’Almerita. The deep, earthy profile of the Tasca d’Almerita complements the smoky intensity of the kamado‑cooked cuttlefish and the natural sweetness of the carrot puree, while the herbaceous mint threads a consistent thread through the final course.
Cultural Context
Food events in Sicily often blend local history with modern dining, but this particular program stands out because it treats wine as a narrative device rather than a mere accessory. The focus on specific viticultural crosses, like the Grillo blend, adds depth to the culinary experience. It transforms the act of eating into a study of the island’s agricultural evolution.
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Saverio Borgia, the business founder, described the concept as an attempt to deepen the connection between the plate and the glass. He emphasized that the event aims to showcase the work of local vineyard workers and the daily selection process of the chef. The venue itself serves as a gathering space for Palermo. The emphasis on value over discounts drives the post‑pandemic recovery, shifting focus from price to experience.
Beyond the menu, the series is designed to illuminate the broader cultural fabric of Sicily. By inviting diners to listen to Salvo’s stories about each label, the evenings become a living archive of the island’s viticultural milestones, from the 19th‑century birth of Grillo to contemporary production methods. This approach reinforces the idea that every glass carries a lineage of soil, climate, and human dedication.
Piccionello’s selection of raw ingredients each day reflects a commitment to seasonal freshness and to the labor of nearby growers. He sources the swordfish, shrimp, and cuttlefish from local fishermen, while the vegetables and herbs arrive from farms that practice traditional Sicilian cultivation. This close partnership ensures that the flavors on the plate are a direct expression of the surrounding terroir, echoing the philosophy behind each wine.
Molo Sant’Erasmo, while celebrated for its seaside location, also functions as a cultural hub where locals and visitors converge to explore the island’s gastronomic identity. The terrace setting, with its panoramic view of the harbor, creates an atmosphere where the sea’s rhythm shows the tasting journey, reinforcing the connection between maritime heritage and the island’s wine legacy.
