Nature, history, mythology: welcome to the Aeolian Islands. We have already started our journey and visited the archipelago. Now it’s time to go on and discover some more curiosities about food and experiences. Let’s begin the third part of our itinerary with Sicilian Secrets.
The Aeolian Islands are one of the most appreciated tourist destinations and every year attract many visitors from all over the world. Lipari, Vulcano, Stromboli, Panarea, Salina, Alicudi and Filicudi are seven gems in the Tyrrhenian Sea. Once you have visited them all, you’ll understand why the Aeolian Islands are in the Unesco World Heritage list!
Food tips for hungry visitors
The Aeolian Islands have their own typical dishes. Any visitor should try at least some specialties to say that their trip is 100% complete. So, let’s take a look at the Aeolian food experiences you cannot forget in your bucket list.
Pane cunzato is a sort of big bruschetta with seasoned bread, oil, tomato, oregano and basil. There are the main ingredients but then you can add whatever you want such as onion, tuna fish and capers.
Malvasia is a wine that is produced in the Aeolian Islands. The grapes are 95% Malvasia delle Lipari, and the color varies from golden yellow to amber. The fragrance is light with some notes of local berries, consequently the taste is sweet. This traditional wine can be aged from three to eight years and it perfectly pairs with fresh fruit and pastries.
Granita is the best example of the mix of cultures and traditions of this archipelago. It’s the centerpiece of any Aeolian breakfast and dates back to the Arabic domination in Sicily between 827 and 1091 AD. Lemon, strawberry, coffee and peach, almond and mulberry are the main flavors you can taste in every bar, icy and creamy, here is how to make your summer…fresh!
Red like the sun at the sunset. This is the color of the Aeolian tomatoes that you can see dried and salty walking, for example, on the streets of Salina. They have a characteristic shape, and this is the reason why they are called cherry tomatoes. Due to the temperate and warm climate of the islands, these tomatoes take on a peculiar, sweet taste. Collected in summer, they are stored to be used even in winter in some wicker baskets.
Capers and cucunci
Salina is the island of capers. They are hand-picked, preserved in salt and, before eating them, they are put in water for a little time to lose their salt in excess and recover their aroma and taste. Capers are the buds, so the flowers, of the plant but you can try also the so-called cucunci. They have the same shape of small cucumbers and are often served as an appetizer.
Are you leaving the Aeolian Islands? Wait! There are at least 5 experiences you cannot miss:
- In Vulcano: hike up to the crater and enjoy the view, you will see the other 6 islands all together!
- In Panarea: take a look at the underwater fumaroles, go snorkeling and discover the secrets of this volcanic area.
- In Stromboli: in the night, join a guided tour to hike this spectacular volcano. You will remember these emotions for a lifetime.
- In Alicudi: life is easy! No streets? Ride a donkey and forget, at least for a couple of days, your chaotic city life.
- …in the end, rent a boat and explore the five small islands near Panarea: Basiluzzo, Dattilo, Lisca Nera, Bottaro and Lisca Bianca. It’s a great idea!
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