Etnaly Shop: A Volcano of Flavors

When thinking of Mount Etna, one is usually accustomed to doing so for its uniqueness in terms of landscape: the tallest active volcano in Europe, the mountain that dominates the plain of Catania, from which it is possible to ski in winter while looking at the sea. A landscape that changes continuously, with the alternation of pine forests and lava flows that have cooled over time, originating from the eruptions that have occurred over the years—sometimes purely spectacular, with fire fountains rising high into the sky while the magma settles harmlessly inside the enormous natural reservoir of the Valle del Bove, and sometimes of a destructive power that has brushed against, crossed, or overwhelmed houses, roads, hotels, and ski lifts, stopping at the gates of Zafferana, Bronte, and Nicolosi. Etna and its trails that cross it at different altitudes, its mountain huts where one can spend the night, the vertical walls to tackle to reach the volcano's summit, the caves that leave you breathless, such as the Grotta del Gelo or the Grotta dei Lamponi.

For a few years now, however, when we speak of Etna, we are also referring to something else. In particular, to the flourishing economy that has grown around agri-food specialties, starting with the very strong impetus given by the wine district that brings together all the wineries operating in the area in the production of both indigenous grape varieties (such as Nerello Mascalese, the base for Etna Rosso) and international ones. The agri-food supply chain now sees dozens and dozens of companies operating that have decided to bet on the extraordinary variety of local products, investing in the quality of the raw material, in cultivation and processing techniques that maintain the approach of tradition, associating them with increasingly refined production systems thanks to the aid of modern machinery, while respecting natural cycles and the seasonality of the product. Whether you go to the north or south side of Etna, or cross it in its entirety, passing through Bronte, Randazzo, Maletto, and Linguaglossa, in any village you stop in, you can find dozens of agricultural and artisanal businesses that produce wine, pistachios, and jams, typical products of the Etna tradition. Today, Etna also means a gastronomic experience destined to remain etched in your memory.

From this passion for the volcano, and from my knowledge of the territory and its main protagonists, I have decided to offer you a small selection of the agri-food excellences cultivated and produced on the slopes of the tallest volcano in Europe.

Luca Mauro Consoli