Mount Etna is not only a large active volcano but also an immense territory that “feeds” on lava and climate. Thanks to the mix of these elements (the lava soil, the sun, the underground waters) the countryside at the foot of the mountain is extremely fertile and produces delicious raw materials every year. They can be enjoyed as they are, genuinely simple, and in processed forms that can become sweets, jams, gourmet recipes! Even the animals that grow and feed in these territories offer top quality meats that add to the food and wine panorama of the volcano. Here we give you five ideas… combined with as many dishes for an Etna lunch, or dinner!

Bronte pistachios

The “green gems” of Etna are Bronte pistachios. This fruit imported from Persia in ancient times is now the trademark of the western side of the volcano. It is harvested every two years and is celebrated by a festival that the town of Bronte organizes every year. Bronte pistachio is a “Slow Food” presidium and a guarantee of the highest quality.

If you want to enjoy it as a first course, here is an idea to make with pasta (better if short pasta, not spaghetti). Finely chop the onion and pistachios … if you want to save yourself the effort, at least for the pistachio, buy the ready-made pistachio grains, as long as they are made in Bronte. Brown the onion with a little oil in a pan, then add the bacon or speck and cook it all for a few minutes. Once these are ready, toast the chopped pistachios in a pan. After draining the pasta, season it with the ingredients so far prepared, and if you want add a little cooking cream to give everything an extra touch.

Linguaglossa sausage

Linguaglossa, a large town on the northern side of Etna, is famous for its vineyards and pine forests. But it is also the “sausages capital” of the Etna territory. Here, the pork meat is processed with extreme care and seasoned with pepper and fennel seeds that give it an intense and unique flavor. It is then cooked “ndo canali”, that is, inside a terracotta tile heated over embers. You can serve it as a second course, accompanied by baked potatoes or mushrooms sautéed in a pan with garlic. The best recipe however is sausage with “caliceddi” (bush cabbages) sautéed in a pan with black olives.

Milo’s fruit

Once you have finished the main courses, delight your palate with the excellent Etna fruit. Maletto is the strawberry capital, but Milo competes for the record with its own berries that have seen – in recent times – a flourishing of zero-mile production activities. The strawberries, blackberries and blueberries from Milo harmonize well with the famous Etna apples, which have their main crops still in Milo (from apples comes the village’s Greek name). You can also taste the sweet fruit of Milo in the form of jams. And don’t forget to add the honey of Zafferana to accompany any fruit salad or tasting.

Torroncini …and more

Finally, it’s time for desserts. And if you want sweetness, on Etna, you should try the torroncini (small torrone) in winter and the granitas in summer. The common base is that of almonds and citrus fruits, which are used for both. In addition, in the creation of the granitas, the snow of Etna also comes into play. Once used for the preparation, it has provided the inspiration for the modern method of crushing the ice, here made really fine and almost creamy! The best torroncini can be tasted on the southern side of the volcano, in Belpasso and Pedara. The best granitas are in Acireale.

Etna wines

To accompany these tastings of Etna delicacies, you can’t miss “the nectar of the gods”, the good wine – white or red – that has been produced for centuries on our volcano. The best bottles come from the cellars of Milo, Solicchiata di Castiglione, Linguaglossa, Randazzo and Biancavilla. But wherever you go, on Etna, the wines will be one of the absolute delicacies to try. And to never forget again.

PHOTOS BY G.MUSUMECI AND WEB SITE Scorzette.com (by Serena Vasta)