offers a section on typical aeolian dishes providing for each recipe and method of preparation. This collection outlines the aeolian made culinary traditions, taste and passion. Include some of the most significant aeolian dishes.

The aim is to make available much of the food culture with many recipes that represent the local cuisine in its richness and originality.



Ravioloni of Cernia in paesana sauce
(Filippino Restaurant Lipari)
Ingredients for 6 people:
about 400 grams of fresh pasta. For the filling.
Ingredients: 350 grams of cernia fish, a teaspoon of capers salted, parsley, a pinch of chilli pepper, an egg, a teaspoon of parmesan cheese, a ladle of fish broth.
Preparation: boil the cernia, drain the capers of their salt, chop the cernia and capers and mix them with the parmesan cheese, salt, chilli pepper, parsley, whole egg (in such a way that it becomes like stuffing for the ravioli).

For the sauce.

Ingredients: 200 grams of cernia fish possibly the part of the head, half teaspoon of capers, 4 ripe tomatoes for sauce, a teaspoon of extra virgin olive oil, parsley, a fresh spring onion, half a glass of white wine, a quarter glass of watertaken from the fish broth..

Preparation: chop the spring onion and brown it in the olive oil, adding the cernia chunks, sliced and filleted tomatoes, wine, parsley, capers, chilli pepper and add the fish broth from the cernia; cook it until it thickens, boil the ravioli in salted water and toss it in the pan with the prepared sauce; serve hot.



Treccette (fresh pasta) Aeolian Orchids
(Dish of Good Remember – Filippino Restaurant Lipari)

Ingredients for 6 people
500 grams of ripe tomatoes, 4 tablespoons of capers of Lipari and cucunci (flowers of capers) desalted, 2 tablespoons of peeled almonds, 2 cloves of garlic, 5 mint leaves, a bunch of fresh basil, 6 tablespoons extra virgin olive oil, 1 tablespoon grated pecorino siciliano (sicilian cheese), 3 anchovy fillets filleted salted, salt and pepper to taste.
Preparation: chop all ingredients in a food processor. After having cooked the pasta al dente and drained, leaving it a bit of cooking water, pour into a saucepan, add the sauce obtained and mix.

Serve hot.



Grandfather Filippino Soup
(Dish of Good Remember – Filippino Restaurant Lipari)

Ingredients for 4 people:
1,500 l of stock fish broth
2 tablespoons of chopped tomatoes
1 teaspoon of chopped basil
1 teaspoon of chopped parsley
1 tablespoon of extra virgin olive oil
4 fillets of scorpion fish 400 grams already boned and cut in squares
100 grams of fresh fettuccine cut in squares
1 pinch of dried ground chilli pepper
Salt and pepper to taste

Bring the broth to a boil, add the tomatoes, fettuccine, scorpion fish, parsley, basil, chilli pepper and season with salt and pepper. Cook, when the pasta is cooked, add the oil and serve hot.

Black risotto with cuttlefishs and little squids
(Filippino Restaurant Lipari)

Ingredients for 5 people:
400 grams of carnaroli rice
200 grams of cuttlefishs
200 grams of little squids
Half a glass of oil
A mix of a clove of garlic and 1 onion 1 glass of dry white wine 3 bay leaves
A pinch of ground chilli pepper
1 ripe tomato

Preparation: clean the cuttlefishs and the squids taking care not to break the sacs of black ink, wash them well and place them in a terrine. Put the oil in a casserole, a pinch of chilli pepper and 3 bay leaves, a ripe sliced tomato and a mix of the garlic and onion, once blended put the squid (including the sacs of black ink) in a grinder, add salt, leave a few minutes to gain flavour, then pour in the wine and cook for about an hour with a moderate flame. At the time of serving throw the rice into the sauce, when the rice begins to stick to the bottom of the casserole add three quarters of the fish broth, at the end of cooking it al dente take the casserole off the flame and let it rest for a few minutes before serving.