Among the pleasures to be enjoyed at least once in life you can not miss the Malvasia delle Lipari, noble Sicilian wine that comes from an ancient tradition rooted in the Aeolian Islands. The grapes, made dry in the sun for two weeks, is transformed into a divine nectar is able to offer unique sensations, unattainable for most dessert wines Italian and foreign.
After collecting capers from May until the end of September, after putting them in salt to preserve them for the winter, now we just have to dedicate ourselves to cucunci!
The cucunci, are the fruits of the caper and will collect in August. After the collection must be washed, air-dried and placed in a container covered with salt to lose their indoor humidity and the bitter taste.
They will remain in salt at least 8-10 days.
The last contractor to bet on Salina is Giuseppe Tasca, producer Tasca d’Almerita. He vows to be landed here for sentimental reasons. Then of course in addition to the heart pushed us a business need: in our basket was missing a sweet wine. The goal is ambitious: to bring the world to Malvasia delle Lipari.
It is essential to competitiveness on world markets has risen in 1999 the Consortium of Malvasia wine, joined with seven companies that bottle on the island.
Mangiar per isole – PANI CALIATU – Aeolian cuisine recipes and stories told by Aeolian.
The Aeolian Islands are truly an extraordinary charm archipelago of seven volcanic sisters arranged to form a large Y in front of the north-east coast of Sicily, which stand dall`isola mother not only for typical l`architettura construction, but also for variations to the traditional Sicilian recipes, created by the taste and the raw material that can be found on site.
Many of these “variations” were due to logistical issues, most notably l`isolamento from the mainland during the winter period and therefore the need to preserve the food for a long time.