Mt. Etna Wine Tasting

Mt. Etna through the clouds

Sad to leave Ortigia, but excited to head on to Taormina our last stop of the tour.  Of course, there is lunch, and wine tasting at a winery on Mt. Etna, Tenuta de Fessina.  Driving up Mt. Etna, we can barely see the summit of the mountain through the clouds.  The summit is covered in snow, and our guide tells us that they were skiing up there till last week. 

Old vines

Our guide, one of the partners in the winery

Fermentation in a cave

After the tour, we headed upstairs for our lunch in a beautiful room overlooking the vineyards. 

I got a sneak peek at the food, when I happened upon our chef in his kitchen

Arrancini

Caponata

Chick pea soup with crispy pancetta and olive oil

risotto with nettles

Roasted potato with lemon meatballs

And..........cannoli!

Our chef takes a bow

Wines for the lunch

We rolled back onto the bus, and headed to Savoca the village that was featured in the Godfather movies. 

A long climb up the hill to get a coffee at the place Francis Ford Coppola would have his afternoon aperitivo

Finally, we are off to Taormina, the last stop on this tour.  Taormina is at the top of the hill, although many people stop here on cruise ships, they never seem to get to the top, and miss out of the beautiful ancient Greek and Roman amphitheater.  Our hotel for the next two days is the amazing Hotel Villa Belvedere.  It is located next to the public gardens, but its gardens are spectacular, with bouganvilla and wisteria in bloom. 

This is the deck off our room, and the view of the bay of Naxos

Tomorrow we will climb even further up the hill to discover the amphitheater.  Ciao for now.

Pistachios, Wine and Honey on Mt. Etna

Our guide for the day Andrea took us to Bronte where we had been told that the best pistachios on the planet are harvested.  We were met by the owner, and trudged over lava fields, to the pistachio groves.  Interspersed with the pistachios are almond and olive trees.  Pistachios are harvested every two years.

Tiny olives

almonds

The pistachios are growing wild through the lava rock

Prickly pear

We returned to the processing plant, and were treated to some products using the pistachios.  Then we got to thinking, why did the pistachios used to be dyed red?  Of course, the internet knows, it was because it would cover any blemish on the shells.  The pistachios from Bronte have never been colored, what you see is what you get.

Pistachio pesto

chocolate covered pistachios

Heading out of Bronte we were on our way to Barone de Villagrande, a winery, where we would tour the winery and then have lunch.

Once again, gorgeous gardens

Volcanic soil gives way to exceptional harvests here on the slopes of Mt. Etna.

Antique wine making 

After our tour, we were taken to the dining room, since it was quite windy, otherwise, you can eat outside under the trees.  The tree below is a cedar of Lebanon, which I'd never seen before.  

Cedar of Lebanon

Lunch

Antipasto

Pasta with goats milk ricotta and ragu with Nero D'avola wine

Pork, fava and potato

Deconstructed cannolo

After our lunch we were taken a few miles away to a honey producer.  We were met by the wife of the owner, and her son.  Then we were taken into the laboratory, and introduced to her husband, the honey man.

Married 68 years, how cute are they?

Centrifuging the honey

Peeling off the wax, it will be laid again on the hive for the bees to make more honey--sustainable

Orange blossom honey

After making our purchases, we were off to the hotel to rest and then have dinner.  At the end of 10 days we have walked miles, seen amazing artisan producers at work, traveled through history,  and met Sicilians proud of their island and their history.  Sicily awaits you, I'll be offering a trip in April, 2018, check the blog, my Facebook page, and website for details in the fall.  Ciao for now.