In Cefalù, Cibò has become a go-to destination for those seeking an aperitivo that goes beyond a simple snack.
Here, the aperitivo transforms into a sensory journey through the authentic flavors of Sicily. Local cured meats and cheeses, paired with a selection of Sicilian wines, create an experience that tells the story of the island’s rich food and wine traditions. This interview with Cibò’s sommelier reveals the care and attention behind each choice: from the criteria for wine selection to the perfect pairings with the best local products, everything is crafted to offer an unforgettable moment.
Interview with the Sommelier
What are the criteria for selecting wines for the aperitivo?
The primary selection criterion is Sicilian origin. We look for wines with structural and organoleptic qualities that can stand up to the strong flavors of spiced and aged meats and cheeses. The selection then moves to a tasting phase; if a wine enhances the flavors of the food it’s paired with, it’s chosen.
How do you highlight Sicilian wines in the aperitivo selection?
We strive to offer the broadest possible geographical range, providing a complete regional representation from north to south, east to west. This way, customers can explore the variety of wine styles that Sicily has to offer.
What’s the philosophy behind choosing cured meats and cheeses, and how do you ensure they represent Sicilian tradition?
Our philosophy is to represent the territory as much as possible. Whenever feasible, our meats and cheeses come from local sources, and producers are selected carefully based on their production practices to ensure the authenticity of Sicilian flavors.
How do you select local producers for the meats and cheeses you serve?
We seek out historic, renowned producers with deep roots in the area. These producers can best guarantee quality and production practices, while also being open to innovation.
What pairings do you offer between the wines and the meats and cheeses served?
We offer a variety of pairings, all designed to highlight the flavors in each dish and provide the best possible experience for the customer with an explosion of flavors that only a good pairing can achieve.
Is there a wine that, in your opinion, embodies the essence of a Sicilian aperitivo?
I would say the Caricante variety, one of the oldest native varieties that thrives best in the Etna region. It yields a citrusy wine with high acidity, making it perfect for salty, spicy, and aged meats and cheeses, yet it’s excellent on its own too. With cheeses, particularly aged ones, I would personally recommend a good Marsala. Its sweetness and robust body create the ideal combination, especially when paired with a small spoonful of jam or preserve on top of the cheese.
How does the aperitivo experience introduce the region through Sicilian products?
As mentioned before, Sicily offers different styles of the same product depending on the geographical area it comes from, influenced by historical methods and natural conditions (like climate and soil composition). This allows customers to enjoy the same base product with completely different sensations and flavors.
How do customers usually react when tasting wines paired with the cured meats and cheeses?
They are usually pleasantly surprised by the difference and explosion of flavors that emerge when eating or drinking the product alone versus the combination of food and wine.
What makes an aperitivo at Cibò unique compared to other similar experiences in the area?
The meticulous selection of the highest quality products, the search for the best pairings, and our focus on customer experience make us unique and unforgettable.
If you’re looking for an “aperitivo Cefalù” that celebrates the authentic flavors of Sicily, Cibò is the perfect destination. From a glass of Caricante to a platter of aged cheeses, each visit transforms into an experience that combines the pleasure of good food with the discovery of Sicilian roots.
