Nero d'Avola; 'black [grape] of Avola' is a red wine grape from Sicily. Makes an intense red wine suitable for red meat. I drank a 2006, Terre di Ginestra accompanied by fettuccine and a cream sauce made with: diced pancetta (fry in own fat for 5 minutes), butter (2 tablespoons), onion and garlic. Fry for 5 minutes. Add head of radicchio (a rather bitter Italian chicory). Fry for 2 minutes. Then add 150 ml. panna da cucina (lit: cooking cream) and 50 grams Parmigiano-Reggiano. Fry for 2 minutes and mix with fettuccine.
Fry pancetta to release fat
Shred the radicchio
Add butter, onion and garlic to pancetta and fry
Add radicchio and fry
Add panna da cucina and grated parmesan
Mix with pasta. The problem is that this dish doesn't look too good in color. You could add a table spoon of water to make the sauce a little less thick. The treat of this dish is the bitter taste of the radicchio offset by the rich fatty taste of cream, cheese and pancetta.