We met our local guide, Santino, who first took us to L’Alhambra Paticerria for a tasting and lesson in making almond and hazelnut pastries, much like the macaroons I make each Passover. The fresh nuts, grown on the slopes of Mt. Etna, make the pastries from Linguaglossa scrumptious. Our next adventure was higher up on Etna, where cross-country ski trails wind atop volcanic ash. Some in our group rode donkeys for a short time; we preferred to walk. Lunch was at Santino’s home.

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