From anchovies, sardines coming from Giardini Naxos and Taormina to the
delicious vegetables of the Valle, to the Etna's pore mushrooms. The
beautiful preserves, the "arancini di riso", the homemade "pasta".
Pasta with wild fennels or with broccoli, spaghetti with asparagus and
tomato sauce and still pasta with broad beans and wild fennel. Many
homemade maccheroni. "Carciofi alla villanella". "Stocco alla ghiotta
messinese" and cabbage cooked in wine and vinegar. And finally the
confectionery: "cannoli" filled with cottage-cheese, pastries with
almonds, lemon and orange icecreams. The Volcano's wines: white,
"velvet" red, rosé, full-bodied.