We traveled by ferry from Malta to Sicily for a long weekend visit to Mt. Etna and the Ionian Coast. Our stops included Noto, Syracuse, Ortegia, Taormina (pictured below), and Etna while basing ourselves from a lovely agriturismo in Giarre with a view of the volcano (pictured above). Several photo albums are linked below, with highlights from our trip.
Mt. Etna was by far the best part of our trip, not to mention a refreshing break from the summer heat. We visited twice in order to really explore. On our second trip, we took a cable car to 2500 meters, then hiked up to 2900 meters for views of the crater. We could hear the volcano rumbling and see rocks being tossed in the air amid the steam. Thankfully we got an early start the day we went to the top, because clouds rolled in by Noon, obscuring the view. By the times we got off the mountain a thunder storm had rolled in.
Taormina was stunning, but driving there was terrifying - despite the fact that we've gotten used to narrow, winding roadways in Malta. Built into a steep hillside, the roads in Taormina were like switchbacks on a hiking trail. We enjoyed the town much more once the car was parked, and we were on foot.
Photo Album Links:
We wish Drew was with us, but alas he is back in Oregon. Click here for a few photos from a backpacking trip he and Grace took to Eastern Oregon earlier this month.
One last thing from our time in Sicily - Granita! Silician Almond Granita is a delicious treat served for breakfast and as a snack throughout the day. We're experimenting with making it at home, using the following basic recipe:
1.5 cups ground almonds
0.5 cups powdered sugar
2 T sugar
3 cups almond milk (regular milk is fine too)
a few drops of almond oil
Freeze mixture for an hour or two, until the top layer has solidified a bit. Scrap using a fork; repeat every hour for 3 hours, adding more almond milk as needed to achieve an icy, but smooth texture. Scrap again before serving.
