Salina, the island of good food.
Salina, Aeolian islands ⸻
Salina in winter
One the top questions people ask when visiting Salina is what life is like on the island during winter. Winds and rough seas can decide to cut us off from the mainland at any given moment. Rule number one, therefore, is never run out of food supplies! Thanks to our ancestral know-how every strip of land on the island is fertile: vegetable gardens crawl up the mountains, vineyards grow on steep cliffs on the sea while lemons, cedars, mandarins, oranges, the regal tomato and caper shrubs invade every corner of the landscape. Salina, with its lush biodiversity, has made a name for itself as the greenest of the Aeolian Islands, the one with a farming and fishing economy. At the start of the sixties, people rolled their sleeves up after the harsh post war period: the first visitors to the island timidly began to appear, and the demand for food grew. A few pioneering restaurateurs opened their small taverns, serving all that the island had to offer: cherry tomato, tuna and caper salads, stuffed squid, fish stews, calamari, scorpion fish and red mullet, sweet and sour rabbit, comforting egg broths, Arab-style almond cakes.
The real revolution, however, took place at the end of the decade, when an architect from Brescia, lover of beauty and good food, fell in love with Salina and decided to relocate here. He was fascinated by the local production of Malvasia wine, which turned into his passion and which would lead him to become one the major modern wine producers.
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Carlo Haunerwas able to transform the island into a place of interest attracting food critics, tourists staying on nearby islands and especially writers, who began to describe the island’s wines and food in a new way. It was the start of a true “gastronomic scene”.
Since then, what used to be a “need” for Aeolian restaurants has become a “desire”. The humble local cuisine has evolved into something new (without forsaking tradition): raw grouper fish, spaghetti “al fuoco”, fish tartare, tagliolini pasta with swordfish roe and so on. The epicenter of this revolution is Salina, which has put forward a new concept of Aeolian restaurant. Capers, vegetables and oily fish are the same as in the rest of the islands, and yet unlike the rest of the islands we have managed to safeguard the value of the land, the sea and their gifts without selling out to mass tourism.
Magic Recipefour essential ingredients: capers, anchovies, barley friselle (bagel-shaped toasted bread), cherry tomatoes. Four humble helpers: oregano, good quality oil, garlic, onion. A miraculous “drug”: salt. Take your ingredients and their helpers, do something, after a while do something again and finally, we beg you, don’t do anything else! Your dish is ready.It’s simple because it’s magical:Salina’s magical simplicity
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Via Risorgimento, 188, 98050 Santa Marina Salina ME Italy
Phone: +39 0909843486
NNI LAUSTA RESTAURANT BY FABIO GIUFFRE’
P.IVA: 03387520830
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