I arrived in Sicily after an overnight trip to Munich and then a connection to the Eastern Sicilian town of Catania. After a leisurely, yet delicious dinner that night, I woke the following morning with a brief 90 minutes to explore the city.
We loaded up the van and headed toward Mount Etna, one of the most active volcanoes in the world and to the Monaci Delle Terri Nere Resort. There, we had a quick cooking lesson with the resort’s head chef, the young and wonderfully quaffed Bleri Dervishi. We made two different pastas: first, a thin spaghetti and then ravioli.
After lunch, we had a little down time to explore the estate before heading off.
Next, we travelled about an hour away to Firriato’s Etna resort, Cavenera Etnea, for the night. The following day, we explored the vineyard before sitting down to taste a few of the winery’s extensive offerings.
After lunch, we regrettably left the friendly Firriato Cavenera Etnea Estate and headed just a few kilometers away to PietraDolce for a quick tour and tasting.
After the tasting, we headed to Don Venerando, PietraDolce’s estate in the Botanical Garden just outside of Catania.
More to come….