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.
READ MORE …Little spicy pasta in fish broth with tomato, almonds and aromatic herbs
“Salina island sloe” by Raffaele Caruso
On the occasion of the holidays, Raffaele Caruso choses a cocktail with a Christmas hint.
READ MORE …Michelin 2022: Green Star for Signum
The Signum restaurant has been awarded the Green Michelin star for “gastronomy and sustainability”.
READ MORE …Martina Caruso signs “Stellati”, the new limited edition of cornetto algida
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..
READ MORE …I travel alone and in Salina it is a great opportunity – by Alessandra Moneti
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.
READ MORE …The best dates to visit Salina and the Aeolian Islands
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.
READ MORE …The Christmas cake according to Martina Caruso – Milk soup with chocolate, coffee and carob
I chose the Milk Soup because it is easy to prepare and at the same time, it is tasty and traditional.
READ MORE …Two bottles to toast to Christmas and the New Year – by Luca Caruso
I chose these two wines because of my high appreciation and also because I drunk them recently.
READ MORE …Martina Caruso’s recipe – Mezzi Paccheri with Squid, Tumapersa cheese and Crispy Chard
Chef Martina Caruso proposes her recipe of Mezzi paccheri pasta with squid, Tumapersa cheese and crispy chard.
READ MORE …From Positano to Salina, hoping not to return to the starting point by Giuseppe Mascoli
In 1945 my father Giulio left Capri for Positano. Already in the post-war period it was clear that Capri was moving towards a faster and more distracted kind of visitor. A few people , including my father, escaped to less uprooted and more authentic places.
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