Among the aromatic herbs and eoric vineyards of Tenuta di Monaci delle Terre Nere

On the slopes of Etna, where there are heroic vineyards still cultivated by hand, on lava terraces where machinery does not arrive, pre-phylloxera relic grapes, unobtainable varieties such as Vespara or Bianchetta, an immersive experience in the culture of wine is offered by the Tenuta di Monaci delle Terre Nere (25 hectares of triumph of nature and biodiversity, Relais&Chateau in Zafferana Etnea ) In 1600, the Order of the Discalced Augustinians of Valverde settled on these hills and the area became known as the 'Monks' Quarter'. The farm's agricultural philosophy is based on three main pillars: biodiversity, sustainability and zero-km products (all Slow Food presidia). . At the centre is the terroir of Etna and the grapes it produces because it is firmly believed that 'great wines are born from great grapes'. Poised between the shimmering sea and the sleeping Etna, guests at Monaci delle Terre Nere can taste their wines while strolling through the estate's vineyards, gardens or visiting the ancient wine press, or Palmento, located inside the main building.

In keeping with the gastronomic tradition of the house, among the must-have experiences are cooking classes where cooking becomes an ancient gesture, a family tale, an act of memory and passion. They begin in the organic vegetable garden (Giardino delle Erbe), amidst the intense perfumes and colours of the vegetables as they harvest tomatoes, other seasonal vegetables and aromatic herbs, and then continue in the hen house, a farmhouse designed as a real suite for hens. Once the eggs are gathered with the other ingredients (organic flours first and foremost) hands in the flour, the doughs take shape, thanks to the secrets revealed by the chef, so the classic spaghetti alla chitarra or ravioli with ricotta or potato filling take shape. Then everyone comes to the table for the delight of the palate.