Back to all articles
  • Jancis Robinson
Written by
  • Jancis Robinson
2 Apr 2008

The corpulent chef you see here popping out from the tent apparently works in the Passopisciaro winery during the day and in a local pizzeria at night. He was hard-pressed to keep up with demand from the more than a thousand people who came to taste the wines of Etna and have a jolly good day out with their families.

The lamb, when we eventually got it, was succulent, sweet and full of flavour, the rough-cut sausages flavoured with fennel, and the bread served with it the best I have ever come across in Italy.

Look out for the tiny subcone of the volcano on the horizon and the lava flows in the vineyard at the end of the film.