And the flavour of our cuisine has the ancestral gesture of women, the yearning for the ancient dish that has become contemporary.

Etna, in the simplicity of its raw materials.

Like a small jewel inside a casket, the “Dodici Fontane” restaurant could not have been located anywhere else from Villa Neri. Set on the slopes of Etna and immersed in the beautiful surrounding landscape, of that territory it brings products and recipes to the table with an eye to catering outside Sicily. The chef Elia Russo thus interprets perfumes and aromas with a strong Sicilian character through preparation and cooking techniques in step with the times. His dishes trace the history of the island through current and, at times, surprising combinations.

In the menu, there some typical dishes of the Sicilian traditional kitchen, like the “peperone abbuttunatu”, today reviewed by the chef and served together with a beef raw, olive and anchovy. The new 2023 Carte it’s a real and great exaltation of territory’s products, starting from the Sicilian pistachio and chocolate findable in “Veal mignon in Bronte’s pistachio crumbles, filled of Ragusano cheese, mixed vegetables and Modica’s chocolate sauce” and the local Nocellara dell’Etna olives in the dessert ““Olive inspiration”: ricotta cheese bavarese, heart of candied olives, meringues, olive leaves gel and chocolate foam”, without forgetting to take a look to the most modern kitchen, like the “fusion” one, findable in the starter “Cold soup of pea sprouts, smoked red prawn and caviar”, where the Mazara’s prawn perfectly marries with the sprouts cooked in a Dashi broth. A sensorial journey between the Island’s flavours and smells, to be discovered!.