|
T: +39.090 924 02 48 - M:
+39.331 24 56 838
HOLIDAYS
AT VULCANO
LIPARI - SALINA -
PANAREA - STROMBOLI - ALICUDI -
FILICUDI
RESTAURANTS AND
GASTRONOMY OF THE AOELIAN
ISLANDS
>> BOOKING ONLINE
During the holidays
in the
Aeolian
Islands,
a certificate
of merit
deserve
restaurants
where you can
enjoy
first class
cuisine.
The
Aeolian
cuisine
is an expression
of Sicilian
cuisine,
for tourists
who
spend their holidays in
the Aeolian
Islands
and the opportunity
to enjoy and
make a clear
distinction
with others
both
gourmet
Italian,
but above
all
European
reality.
The cuisine of the
Aeolian
Islands
is a
"mix"
of ancient
peasant
traditions
and seafood,
and is unique
in its kind.
The dishes
reminiscent of
the
smell of the sea
and the
typical
colors of the landscape,
the use of
herbs
distinguishes
the flavors
of the Aeolian
dishes
that transmit
the fragrance
to any
dish and
are a nice
reminder of
the
green
parts of the island.
The main course is undoubtedly
the fish, which,
with various "recipes" marine
transmitted by generations of
fishermen,
is
the tasting almost a "sacred
rite."
The dishes have Aeolian
nutritional balanced,
ideal for a
healthy diet rich,
fully reflects
the characteristics of the
Mediterranean diet,
the envy of the world.
The dishes
in their presentations,
are true
works of art,
a marriage
of all the senses,
satisfy
the
view
because
they are
a riot of color,
smell, given the
distinctly
flavored
scents
are
a delight,
given the
diversity of tastes
and flavors.
Each dish
has its own
history and draws
a tradition,
just think of
the typical
carnival
cakes,
for example,
"Gigi",
delicious
fried strips
soaked
in mulled wine
warmed
on
low
flame
and sprinkled with
powdered
sugar and cinnamon.
The
Aeolian cuisine,
such as
Sicily,
has ancient roots,
the succession of different
rulers,
the legacy
of the different cultures
that have ruled
one of the few
terrestrial
paradise,
have certainly
left deep
traces in the
way of understanding
provision and use
of
local resources.
Restaurants,
taverns
located in various
parts of
the Aeolian archipelago,
offer
these products with
the preparation of dishes
with
Sicilian-AEOLIAN
terminologies.
STARTERS
Pasta chi pastiddi
A
base
starch
with
a
flat
aromatic
button.
Dried
chestnuts
(from
pastidde)
boiled in
salted water
with the
addition of
wild fennel
and, when
cooked,
short pasta.
Pani Cuottu
A simple dish,
but with all
the ingredients
of the
Mediterranean diet
and additional
proteins.
Pasta
cu mustu
Pasta
chi patieddi, vuccuna, ufali
Niputiddata
Pasta ca testa i pisci
Pasta cu sucu i pruppu
Gnotta i scogghiu e maccaruna i
mari
Pasta
ncaciata
Tagghiarini ch’i fasuli ianchi
Bbadduottuli schiuma
Pani e caponata
MAIN
COURSES
Purpetta i pisci
blue fish
meatballs.
Frittelli i baccalà cà passulina
salted
cod.
Frittelli d’ogliammari,
Piscitedda friuti cù l’acitu
Fried fish.
Crastuna ammuddicati
Snails
collected in the
garden of the house
Cunigghiu all’agruduci
holidays dish
Pollo friutu ca cannedda
Fried chicken
with cinnamon
Sanguanazzu ‘i maiali cà
passulina e mennuli
The collected
blood of swine
slaughter
Sasizza ‘i casa cù finucchieddu
e vinu d’amarina
Pork sausage.
From our experience,
we had the
chance to taste
these dishes
in
the different
islands,
At Vulcano
in the
restaurant
APPRODO
which is
only a few
meters from
the
port
where tourists
land
from the
cruise
organized by
CLARISSA
VIAGGI,
At LIPARI
at
the
oldest
restaurant
in the whole
region
of the
Aeolian archipelago,
the
restaurant
FILIPPINO,
at SALINA the restaurant IL
GAMBERO, at PANAREA "DA
FRANCESCO", at STROMBOLI "DA
LUCIANO" .
link:
Transfer Catania Milazzo
-
Parcheggio Porto Milazzo
-
Taxi Catania Milazzo -
Parcheggio Auto Porto Milazzo
-
Porto di Milazzo Eolie
-
Vacanze Isole Eolie
|
