Eating around Etna

Volcanic soil is the reason everything here tastes louder. The vineyards on the north slope make the Etna DOC wines, Bronte grows a pistachio that exists nowhere else in the same way, and the sea below supplies the fish markets that open before dawn. The good tables are often the ones without a website — which is exactly why they belong in a catalogue.

Cellar visits on the slopes are the anchor of a day: vines on black soil, old bush-trained vineyards, and the summit above the glass.

Catania’s fish market is at its best early in the morning, and it is a place to walk through before it is a place to buy from.

Harvest is late here — the altitude pushes it into autumn, which is the best month to eat on the mountain.

Tables, cellars and producers

Etna · Food & wine

Etna winery tour

Vines on lava, Nerello Mascalese and Carricante: winery visits and tastings all around Etna, from the north slope to the south, with a driver who pick

from €25.00per personAsk →

Linguaglossa · Food & wine

Neri Agricola: Etna wines, where they are born

The family winery on the northern slope: native grapes, careful viticulture, and the wines poured at Dodici Fontane.

Price on requestAsk →

Linguaglossa · Food & wine

Dodici Fontane: Etna's kitchen, at the table

Villa Neri's restaurant, a Michelin Plate: Sicilian cooking of today and a wine list that speaks of Etna.

Price on requestAsk →

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