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Host city:
ADRANO
Overview
Adrano is a Sicilian municipality of the metropolitan city of Catania, located in the southwestern part of the Etna volcano and 560 meters above sea level.
It is said that Adrano was born from the foundations of a small citadel founded by the Sicilians in the Mendolito district, of which today only the walls, some houses and a necropolis remain. However, the origins of the city are traced back to the Hellenistic period, in 400 BC, and can be attributed to Dionysius the Elder of Syracuse, who baptized the city under the name of “Adranon” in honor of the Sicilian god of war Adranos.
Over the years the name of the city changed, starting from the Norman era when the toponym Adernò began to be used, until – in 1929 – the name Adrano was introduced, which evoked the origins of the original Greek polis.
Over the years Adrano came into contact with different populations: Arabs, Normans, Swabians, Angevins and Aragonese, who dominated the city, influencing its customs and habits and leaving behind an evocative cultural, artistic and folkloristic heritage.
The town is known for its sacred buildings, monuments and various public works carried out in the Modern era, during the domination of the Viceroys and the Bourbons, for the improvement of living conditions.
Food
Natural source of goodness and health, Etna’s Prickly Pear DOP is avaiable in three different varieties: the Sulfarina, the Sanguigna and the the Muscaredda. It is full of water and sugars such as glucose and fructose, is high in fiber and vitamins C, A, B, and it is also a valuable source of minerals, such as calcium and phosphorus. Some of its healthy qualities relate to diuresis facilitation, improvement of kidney function, and lowering of cholesterol level, it’s also used for the treatment of diabetes and obesity. In addition, the pulp contains the indicaxantina and betanine, molecules able to counteract the oxidative processes and consequently the cellular aging.
The blood orange strengthens the body’s immune system and helps prevent cardiovascular illness and anemia. It reduces the damaging effects of nicotine from smokers and protects the mucous gastric and blood vases. It is one of the most effective antioxidants and is efficient in the prevention of tumours.
Etna’s Cherry PDO is a true “healthy fruit “able to deliver significant benefits to maintaining the health and welfare of our body. It is rich in beneficial substances such as anthocyanins and flavonoids able to improve the health of the coronary arteries, to decrease the risk of cardiovascular disease. Other effects concerns the improvement of microcirculation and an increase of the capillary resistance, that help to prevent various diseases such cystitis, degenerative processes in the brain, and, as recently demonstrated, some of biological processes that determine the formation of tumors. The consumption of these delicious and healthy fruits, is a true gift to the palate and health.
Wines & Beverage
The agricultural land belonging to the company called “Saraceno” is located on the southern slope of the Etna park, at the foot of Monte Turchio at an altitude of 1000 meters above sea level.
The vines of the fund are 75% of Nerello Mascalese, followed by white grapes such as: Carricante, Catarratto and Inzolia. All the vines are indigenous to the Etna area of Catania.
The “Saraceno” company believes that to obtain an excellent wine it is necessary to scrupulously follow the harvesting and cellar work respecting the ancient traditions handed down from previous generations, this has allowed producers to obtain an excellent Etna red wine with exceptional gradations, pleasant and fragrant tastes, qualities achieved thanks to the highly fertile volcanic soil rich in minerals.
Among the wines that the company recommends tasting are: the “Saraceno Rosso del Monte Turchio”, the “Saraceno Rosso dell’Etna” and the flavored red wine “Grotta del Santo”.
ETNA-NICOLOSI (Rif. Sapienza)
Touristic Information
Nicolosi, a town on the slopes of Etna, was built around the twelfth century by those who lived in the areas surrounding the monastery of S. Nicolò La Rena, now the seat of the Etna Park Authority. It has been rebuilt several times. We remember the terrible eruption of 1669, which originated the Monti Rossi, reaching the city of Catania and the sea and the subsequent lava flows of 1776 and 1886. Despite the damage caused by the numerous lava flows and earthquakes, the city was able to be reborn and to offer visitors the extraordinary natural beauties and modern services, hotel facilities, typical restaurants and becoming a source of pride in the Etna area, so much so that it deserves the nickname of “Porta dell’Etna”. The healthy and temperate climate even in summer and the luxuriant pines make your stay enchanting. Nicolosi hosts events and events throughout the year that attract crowds of visitors. A pleasant holiday resort, the town has linked its name to tourism and excursions to Mount Etna. Today it is a town that, thanks to the will and initiative of its administrators and its inhabitants, represents a driving force for tourism in the Etna area.
Gastronomy
Nicolosi stands out in the Etnea area for a typical bread made with rye semolina: the black bread of Immanu which during famines, due to the rustic nature of the species, still managed to feed the population. Probably the first seeds were introduced from Germany by the Benedictine monks themselves who around the fourteenth century had founded the monastery of S. Nicolò. The traditional Nicolosita gastronomy draws its origins from the peasant culture and is based on “poor”, simple and genuine dishes based on local agriculture. Among the first courses, therefore, the pasta with legumes (pasta cch’i cicira, pasta with chickpeas, for the feast of San Giuseppe), with wild fennel, broccoli (vrocculi affucati), cauliflower, asparagus wild. Among the latter we mention the “aggrassato” veal (cooked slowly with onion and wine), ‘u fassumauru (meat rollé), roasted lamb and sweet and sour wild rabbits. Obviously, dishes based on mushrooms found in the woods surrounding the town are prepared. Typical almond and pistachio desserts, nougat and soft nougats, copper (a biscuit with a soft cocoa heart, covered with a dark chocolate glaze, delicately spiced) and skiers (sweet “cca liffia”: a chocolate), the substantial biscuit preferred by hikers departing or returning from Etna. The fried raviole stuffed with ricotta, cassatele, prickly pear mustazzoli, stuffed mustazzoli are linked to the Christmas tradition. Always typical of the Etna villages ù ciciliu or “cuddura” (probably from the ancient Greek κολλύρα (kollura) which means crown and originally emphasized the shape of toasted bread), linked to the Easter festival. In ancient times it was given to children as a sign of the risen Christ. In addition to traditional foods, Nicolosi boasts a huge variety of pizzerias and restaurants where you can enjoy excellent pizzas, and many varieties of fish and meat dishes, sushi, Mexican foods etc. etc. all accompanied by the excellent wines of Etna.
