There are weddings that begin with “I do” and end with the cutting of the cake. And then there are others that become a journey, a place, a memory made of light, scents and people..
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Hotel Signum: the luxury of time rediscovered amid the island’s charm, nature, and flavors.
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Sometimes cinema does not simply choose a landscape: it passes through it, listens to it and ends up entrusting it to collective memory
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There are recognitions that celebrate a restaurant and others that end up telling the story of an entire place.
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Salina, August 15, 2025
There are people who do not simply live in the present, but shape it. Visionary, determined, able to look beyond and turn imagination into reality. Clara Rametta was one of them. A woman who made her life into a project, and her project into a gift for everyone.
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.
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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