The Aeolian Islands are not just a natural paradise but also a fascinating culinary destination in Sicily. The Aeolian cuisine is a perfect blend of peasant and maritime traditions and, for this reason, unique in its kind.
“Eating means to incorporate a territory” – This famous quote contains the deep sense of what happens in the Aeolian Islands: sampling a wine, tasting typical products means to lose oneself in perfumes, colours, Aeolian traditions.
The undisputed star of the Aeolian ingredients is fish of course, which we find in almost all dishes, followed by Aeolian capers and the local “pennula” cherry tomatoes. The wise use of aromatic herbs represents another aspect of Aeolian cuisine, giving a unique fragrance and originality to each dish.
Both in Lipari and in Salina islands it will be possible to visit local vineyards and wineries where the modern means of cultivation and wine-making are fused together with the most ancient tradition, in order to give you the opportunity of discovering aromas, flavours and colours of the typical Aeolian wines surrounded by suggestive landscapes, where the sea joins up with the sky, with the the others islands of the archipelago in the background.
The sample of white wines, red wines and the famous “Malvasia”, typical Aeolian dessert wine already known in the Eighteenth Century, will take place together with the taste of typical specialties of the Aeolian cuisine such as capers, olives and local cheeses prepared following the Aeolian culinary tradition.
EN 
IT