One of the dishes on the from the “Scoperta” menu of the 2022 season. A combination of the Mediterranean. Fresh fruit, sea and the island touch of caper leaves: a game of aromas and emotions. A dish that describes Martina Caruso’s cuisine and brings to mind the playful Christmas atmosphere. The freshness the pomegranate gives to the dish has now become an irreplaceable element during the holidays, and eating it for Christmas or New Year’s Eve resembles a sincere wish for luck, health and prosperity.
Eolia is energy, challenge, deep love for the island of Salina. An ambitious winemaking project geared towards Malvasia delle Lipari and other Aeolian wine varieties, the result of a happy human and professional partnership born from two wine lovers in all of its facets: native Aeolian Luca Caruso and Tuscan Natascia Santandrea, both ambassadors of haute cuisine.