Restaurants Cuisine aeolian islands milazzo

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HOLIDAYS AT VULCANO

LIPARI – SALINA – PANAREA – STROMBOLI – ALICUDI – FILICUDI

 

RESTAURANTS AND GASTRONOMY OF THE AOELIAN ISLANDS

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” .