Strawberry, pistachio, ricotta and cheese, loquats, artichokes, swordfish and every delicacy. From March to October, the Etna area is a triumph of unmissable flavors. But also an opportunity to learn more about countries and small villages.

The Sicilian spring air expands in March in “Sagra del Carciofo” of Ramacca. The most valuable specialty is the “violetto ramacchese”, that you will taste in many local recipes.

A tip: taste the paccheri with artichokes and smoked cheese, the mezze penne with artichoke cream and bacon, home-made with artichoke hearts and parmesan cheese or the risotto of artichoke cream and yellow squash.

Visit the archaeological park, that contains the ruins of a prehistoric village and the ruins of a Sicilian-greek center, including the Church of St. Joseph, with annexed the former Capuchin monastery, which houses a relic of Padre Pio.

In April discover Vizzini and the traditional “Sagra della ricotta e del formaggio”. The taste of fresh ricotta will leave you impressed, but you’ve also have to taste cannoli, pastries and cakes!

Come and see the ancient phase of pouring in Piazza Marconi and then let yourself in the Sicily of the end of ‘800. Visit the village of Cunziria, where the charm of the hills and prickly pears will throw you in the scenes of the most beautiful stories of the sicilian writer Giovanni Verga.

Visit also Calatabiano (a town near Catania), where – in May– there is the “Sagra delle nespole” (the typical loquats) and the famous castle, reachable by driving along a charming stone road where nature will put you in close contact with prickly pear, almond and olive trees.

If your stay coincides in June, then Maletto is one of the destinations to visit…to take part in the colorful and festive “Festa delle Fragole” (the tasty strawberry, typical of this Sicilian town). Spend at least one afternoon in this small, ancient village, about 60 km from Catania. All along the old town you will be enveloped by the scent of strawberries and wild strawberries and you have to taste its typical ice cream and cake. Forget the calories and enjoy a slice of the giant cake on Sunday, closing the Festival, the pastry chefs are pleased to offer to all visitors. First, however, treat yourself to a taste of the “risotto alle fragole”, a marriage of flavors to be discovered.

It is worth to take advantage of guided tours of the fortress of the castle and the town museum.

In June and July, visit Acitrezza and its “Sagra del pescespada” (festival of the Swordfish). Enjoy freshly caught fish from “spadare” and simply cooked with olive oil, oregano and salt, in large grids set up by local chefs. The scent of the sea in your plate will be mixed to good wine and homemade bread.

The scenario in which you find yourself is that of the myths of Odysseus: the Promenade of the Cyclops, the stacks and Lachea Island.

In September and October, visit the “Sagra del Pistacchio” (Bronte pistachios, also known as green gold DOP): master chefs and pastry chefs will make you taste delicious recipes! Ice cream, cakes, sweets, and of course pasta, main courses and even the sausage. A tip: Taste the “pasta al pistachio”, which has become a traditional dish of Sicilian cuisine, the “filletta”, which is the traditional dessert of Bronte and “pistacchiella”, a kind of green Nutella (with pistachios, of course!).

Every Sunday in October, finally, we have the opportunity to climb Mount Etna and visit the “Ottobrata” of Zafferana. Taste the local sweets: skiers, donuts, almond pastries, “foglie da tè”, but also drink a good glass of wine and taste the mustard, honey, apples, prickly pears, the pomegranates, walnuts, hazelnuts, chestnuts and mushrooms of our Volcano!