With a clear path, studded with awards (the Gambero Rosso’s Emerging Chef of the Year award in 2017 and the Michelin Woman Chef of the Year award in 2019), Martina Caruso (class of ’89) has moved Signum into the shortlist of the best restaurants in Italy, together with her brother Luca.
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This recipe was born from the desire to bring on the table the traditions of Salina and even more the daily life on the island of the young chef Martina Caruso.
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On the occasion of the holidays, Raffaele Caruso choses a cocktail with a Christmas hint.
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The Signum restaurant has been awarded the Green Michelin star for “gastronomy and sustainability”.
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The Algida family presents the new Cornetto inspired by Sicilian cannoli with cinnamon wafer, orange sauce and cream ice cream with ricotta and chopped pistachios..
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In the international guides, the inevitable chapter “for those traveling alone” is always a little sad, as well as the series of restraints and prohibitions, from not hitchhiking to never be too late in the evening.
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Thinking of the Aeolian Islands, the luxuriant nature, the clear sea and the relaxing atmosphere of the summer immediately come to mind. Salina, in particular, has the most varied environments: the coast, sometimes soft and sometimes jagged, the breath-taking seabed, and the wooded areas that alternate with those cultivated. In the territory, the numerous attractions are areas of naturalistic interest and important archaeological finds.
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I chose the Milk Soup because it is easy to prepare and at the same time, it is tasty and traditional.
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I chose these two wines because of my high appreciation and also because I drunk them recently.
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Chef Martina Caruso proposes her recipe of Mezzi paccheri pasta with squid, Tumapersa cheese and crispy chard.
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