Ristorante Parco dell’Etna is a small chalet about 1,000 meters on the northwest side of Etna, with excellent cuisine based on mushrooms, asparagus, black pig of the Nebrodi and pistachio of Bronte. Great protagonist of the kitchen of Ristorante Parco dell’Etna, in addition to the use of pure and natural ingredients, is the care put in the selection of raw materials, the enhancement of their pure essence within a symphony of flavors and fragrances. Each dish prepared has, in this way, a soul that can tell a story to the palate and the mind; it is combined with red or white wines (Nerello Mascalese and Grecanico DOC) produced by the Valenti winery in Passopisciaro.
