Hotel Signum: the luxury of time rediscovered amid the island’s charm, nature, and flavors.
CONTINUA A LEGGERE …Signum Salina: the 2026 season reopens on April 4th in the name of hospitality
Clara Rametta, the woman who turned dreams into reality: the legacy of a life devoted to her island and to the beauty of hospitality
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.
Smoked mackerel, pomegranate, caper and mint leaves. Martina Caruso’s Christmas Recipe
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.
The island recipe to toast the holidays: Luca and Natascia tell about Eolia
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.
SIGNUM. THE NEW THREE FORKS IN SALINA
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.
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 …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 …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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