TYPICAL GASTRONOMY OF THE  AEOLIAN ISLANDS

TYPICAL PRODUCTS OF THE  AEOLIAN ISLANDS

ADVICES FOR AEOLIAN FOOD

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During the lunch break during our trips and mini cruises to the Aeolian Islands, you can enjoy dishes made with typical Aeolian products. The Aeolian cooking  reflects the traditions of the Islands and offers guests dishes of fresh fish in addition to richer dishes for any occasion.

TYPICAL AEOLIAN STARTERS

A delicious apéritif such as: octopus, alalunga' ca cipudda, the smelt, the peppered mussels, or still with a Wind typical apéritif caponata, parmigiana, small fried fishes, rings of squid: tomatoes dried in the oil, preserved eggplants, cucunci, sardines withsweet peppers, red peppers stuffed with tuna.

It is also possible to eat the marinated anchovies and / or shrimps of nassa fried.

Some starters typical of the Aeolian territory as:Caserecce alla Norma (Tomato, eggplants, basil, baked ricotta).

STARTERS WITH FISH:

Tagliatelle with sauce stuffed squid ( calamari, bread crumbs, parsley , pepper, capers , tomato sauce , onion) and mint Caserecce Swordfish ( Swordfish , eggplant , cherry tomatoes , pine nuts, mint , white wine , black pepper, tomato) , linguine seafood (mussels, clams , squid, shrimp , cherry tomatoes , parsley, garlic , chilli , white wine ) gnocchi with shrimp ( scampi , meatballs , garlic, parsley , cherry tomatoes ) Risotto with cuttlefish ( squid , garlic, chilli, parsley , tomato sauce) Spaghetti with mussels (mussels, garlic , tomato sauce , black pepper, parsley) , rectangles stuffed grouper sauce , calamari ( squid , cherry tomatoes, garlic, parsley, black pepper) , Linguine and zucchini shrimp ( shrimp , zucchini , capers, tomatoes , cream, garlic , parsley) , Penne all'eoliana (tuna , garlic, olives , capers, tomatoes , black pepper , white wine, parsley) , risotto with seafood (mussels, clams , squid , shrimp, tomatoes, parsley, garlic , chilli , white wine ) , Spaghetti with clams ( clams , garlic, parsley , red pepper, white wine ) , Spaghetti strombolian ( capers , anchovies, tomatoes , tuna, basil, olives black).

MAIN DISHES WITH FISH:

Mixed grilled fish (swordfish slice, shrimp, prawns, tuna, swordfish pieces), rolled grilled swordfish (swordfish, crumbs, old pepper, tuna, parsley, capers), breaded fried spatula (spatula, bread crumbs, parsley), pepper molds (mussels, parsley, black pepper, garlic, white wine), grilled shrimp, grilled swordfish, grilled prawns, grilled calamari stuffed (squid, bread crumbs, old pepper, tuna, capers , sprockets, parsley), Alalunga grilled fish soup, fresh whole fish.

RESTAURANTS AEOLIAN ISLANDS

Lunch or dinner mentioned in our packages are consumed in local restaurants contracted with our agency. 

PAIN CUNZATO - AEOLIAN ISLANDS

In the wonderful Aeolian Islands, it is possible to taste in the typical restaurants, products such as cunsato bread (bread with semolina, or primosale mozzarella, tomatoes, basil, capers, green giant olives, garlic (optional) extra virgin olive oil, white wine vinegar).

CAPERS OF SALINA - AEOLIAN ISLANDS

The delicious capers of salina (called in the local dialect Cucunci), are perfect for seasoning pasta or other.

This caper of Salina is a shrub with long branches of a meter or more, and the leaves are entire, simple, rounded to oval, thick, greyish green, with a pair of curved spines at the base.

SICILIAN CANNOLI

Sicilian cannoli are traditional pastries eaten during Carnival, but they were so successful that they have become the most popular and appreciated Sicilian cakes and mainly consumed all year. The cannoli are composed of a crust-like shell and fried crispy, stuffed with a mixture of ricotta cream cheese, chocolate chips and candied pumpkin cubes whose use is a little lost in time. The cannoli are filled laterally with candied cherries, candied orange or chopped pistachios.

SICILIAN ARANCINI

The arancino (called arancinu or arancina) is a Sicilian culinary specialty. As such, it was officially recognized and included in the list of traditional Italian food (P.A.T) of the Ministry of Agriculture, Food and Forestry, such as rice balls.
It has the form of a ball of rice, of a diameter of 8 to 10 centimeters, filled withragù (meat sauce), tomato sauce, mozzarella, and/or peas. Traditionally, arancini are made with the remaining rice risotto of the previous day.