Eolian dishes
The Aeolian cuisine mainly originates from the fishing traditions and the ancient Greek influence .
The taste is strong and most dishes are dressed with aromatic herbs such rosemary, oregano, basil and also garlic, lemon, olives. As well as capers and tomatoes which are the main typical local products.
Seafood is certainly very important in Aeolian cuisine and they are always paired with the local wine the Malvasia delle Isole Lipari, also known as the nectar of gods. Fresh fish are on the table cooked in several ways. Famous is the Caponata side dish made with aubergine, capers, olives, celery, tomato sauce and olive oil.
From the inland sheep-farming tradition there is the savory 'canestrato' cheese.
The cakes and sweets are symbols of festivities: the “giggi”, for example, are typical carnival sweets, and the “vastiduzze”, are sweets made of raisings and almonds, made during the Saint Joseph festivities. Athe “spicchitedda”, made of boiled wine, cloves and cinnamon are made during the Christmas season.
Eolian Island Gastronomic events:
On the 3rd Sunday of March Lipari celebrates Saint Joseph day, the 19th, the festively set table called the
'Tavuliata'.
On the first Sunday of June festival of capers in Vulcano island
Traditional August feast in honour of San Gaetano which includes the Fish festival
On the second week of November the festival of bread and wine
 House accommodation where to stay in Lipari: holiday rental cottage in Lipari, Eolian Island, Sicily |
