Etna, Taormina and surroundings: among flavours and natural and artistic beauty
Just a few kilometres separate Etna from the sea, but the landscapes and areas that traverse this short journey are varied and multiform, both in morphological and microclimatic terms, and with regard to the variety of habits, customs and traditions encountered when dining. You go from the majestic lunar environment of Mungibeddu (Etna) to the crystal-clear waters of Taormina.
At 3,330 metres above sea level, the peak of the volcano dominates Trinacria, with its plume of smoke visible from land and sea above the summit craters. The combination of soil and climate provides wine and food products with unique characteristics in terms of flavour, sweetness and aroma.
Bronte DOP green pistachios, with their elongated olive-like shape, Adrano DOP prickly pears and Sant'Alfio DOP cherries, which have their own annual festival where early summer blossoms are displayed together with the fruit. In addition, IGP Sicilian blood oranges are also present in the Catania area. Cola apples and gelato cola apples have tart flesh and are rich in astringent and antioxidant properties. Maletto provides the tables of Sicily with sweet, fragrant strawberries, which grow in terraces alternating with chestnut, pine and oak woodland scrub. A precious honey is produced in Zafferana Etnea: nicknamed 'Etnean gold'. It is used to make the 'skier's biscuits', created by a local confectioner for Italian Alpine Club skiers who wanted to replenish their energy.
Also in Zafferana Etnea, aside from the saffron that gives the town its name, Sicilian fried pizza, the original recipe of which is shrouded in mystery, is kneaded. In Santa Venerina, liqueurs are distilled with volcanic herbs, which can be bought at the Russo Brothers Distillery of Etna. There is no shortage of cheeses, such as Sicilian pecorino DOP, and baked or basket moulded ricotta. Cured meats include fellata and capocollo from the Nebrodi mountains, northern heights that have the best wild fennel.
To enjoy caciocavallo cheese and black pork leg salami at their best, you need a glass of Etna DOC together with black bread from Nicolosi. Most of the grapes grow between UNESCO heritage dry lava stone walls. Alternatively, the durum wheat semolina 'vastedda' bread is used for 'pane cunzato', seasoned with PDO olive oil. In Taormina, the rich volcanic breadbasket encounters oily fish and many fish species, as well as typical dishes such as swordfish rolls, arancino (deep-fried breaded rice balls) with pistachio, cuzzole, pasta alla Norma and caponata.