Spring long weekends at Filippino: the Aeolian Islands around the table

filippino - ponti primavera - lipari

Spring long weekends at Filippino: the Aeolian Islands around the table


Have you already booked your holidays for one of the two spring long weekends in the Aeolian Islands?

The season has already started, the sun is starting to be hotter and the fragrance of the flowers and the sea is in the air. This is the opportunity to discover the archipelago and the most characteristic places: cobalt-blue sea, Mediterranean landscape, breathtaking sunrises and sunsets, natural itineraries. However, a new tourist route is proposed to be in harmony with the islands: the gastronomic route to know the famous oenogastronomic local specialities.

The Aeolian cuisine, like the Sicilian one, has old roots and influences not only local but also from other peoples who dominated Sicily over the previous centuries. The caper of the Aeolian Islands, bunch of tomatoes and the fish prepared in all its varieties are typical products, such as Malvasia (the local wine), also called as the “wine of the volcano” by the French writer Guy de Maupassant or “nectar of the gods”. It was introduced by the Greeks in the 4th century BC and is nowadays one of the most refined products of the islands (meal and dessert wine). And we must thank the Arabs for introducing (in the 9th century AD) some essential products for the production of the famous Aeolian sweets as the sugar, the rice, the citrus fruits, the ricotta and some spices such as the cinnamon, the saffron and the cloves.

The local gastronomy is a really unique relation between the sea and the land because each recipe is a perfect blend of local aromatic herbs, specialities of the vegetable garden and the sea. Indeed, each dish recalls the flavours, the colours and the fragrances of the archipelago and offers a real sensory and emotional experience to connect the most private part of each of us to the verdant, nature wild, poetic and sensual nature of the Aeolian Islands.

Filippino fits perfectly into this oenogastronomic route because since more than 100 years it has been the mainstay of the Aeolian flavour, a unique place where some old recipes are preserved and then carefully and passionately revisited by the chef Bernardi.

The choice of the raw materials (fresh and high quality products such as fish of the day, vegetables, oils and ingredients for the desserts), the welcome and the customer satisfaction to feel at home are these details which make the difference.

At this time of year, the tourists can discover the extraordinary wealth of the raw materials of the Aeolian cuisine with a menu prepared to satisfy the most refined and the most demanding customers … We are waiting for you!


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