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 …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 …Thirty years of Signum: Giò Martorana’s homage to the simple elegance of a magical place
On Signum thirty years birthday, the famous photographer Giò Martorana paid homage to the Hotel curating the creative direction and the direction of the video that tells about Signum extraordinary charm.
READ MORE …A sensorial journey by flavours and emotions in the Hotel Signum hospitality culture
Care, dedication and passion: Hotel Signum is this and much more. It is a place where nothing is left to chance; a small “borgo”, wisely renovated, where the warm and discreet hospitality is a privilege that tastes of home and in which lose yourself.
READ MORE …Martina Caruso’s recipe – Red mullet with its offal, Cacciucco sauce, Salicornia, oil and lemon
A MIX OF INGREDIENTS AND CULTURES
For the Chef Martina Caruso, cuisine has always been an assault on the senses, a joy of emotions, an act of freedom, the better place to express oneself, where it is possible to blend together cultures and excellence of other territories.
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