CUSIRITATI'S AEOLIAN GASTRONOMY

ISLAND OF LIPARI

The tastes of the sea have a privileged place in the wine and food culture of Lipari, the largest of the Aeolian Islands.

Malvasia DOC
and Aeolian tomatoes “on the vine”

These are typical Lipari products, not to be missed, and unforgettable dishes, part of the island's identity card.
We also suggest the “Aeolian redfish soup”, a starter whose recipe is handed down the generations, and has never changed. The “swordfish roulade” and “fish balls” are further essentials. Every lunch time ends with “sesamini”, sesame biscuits flavoured with orange, and one or more glasses of Malvasia, a liqueur wine which goes with desserts and is addictive. Finally, take home a bottle of Malvasia DOC, one of the typical products, along with the Aeolian tomatoes, more plum-shaped than the ordinary type, and stored “on the vine” at home (hung up). For confectionery, among the traditional kinds are the typical Christmas treats, “Nacatuli” (almond biscuits) and “Spicchitedda”, orange biscuits based on cooked grape must. Deserving a place on their own are the “Aeolian cassateddi” biscuits always handmade.

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