Seven dishes you must try in the Aeolian Islands: Chef Giuseppe Biuso

PANE CUNZATO, MALVASIA

A typical Aeolian dish that comprises a bread base (similar to pizza) topped with savoury ingredients, for example: capers, basil, mozzarella, ciliegino tomato, dried tomato, giant green olives, anchovies and, sometimes, tuna. One of the best examples, boasting the best local ingredients, is at Malvasia Restaurant on Vulcano. See ristorantemalvasiavulcano.it

CAPERS, CANTINE D'AMICO

Aeolian Islands' capers are famous and feature in local cuisine, from first course to dessert. Salina produces the finest; they have the most compact bud, are picked by hand and covered with sea salt and, later, oil – and last up to three years. The cucunci, the flowers, are treated similarly. See cantinedamico.it

MALVASIA DELLE LIPARI, TENUTA DI CASTELLARO

Malvasia is a typical local wine, and the version from Tenute di Castellaro is produced from a vineyard located on steep terraces overlooking the sea. The grapes are harvested when fully ripe and for the next two weeks are dried in the sun on mobile rush mats, which are turned over every two to three days, and covered during the night. With its seductive golden colour, this Malvasia has a sweet and enveloping flavour, characterised by aromas of candied fruit accompanied by a pleasant freshness. See tenutadicastellaro.it

RICOTTA SALATA

Ricotta salata is an Italian cheese made from the whey of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white, with a firm texture and salty taste. The cheese is often used in salads and is ideal for slicing, crumbling and grating.

BREAD, CAPOFARO LOCANDA

The Capofaro bread, cooked by chef Ludovico de Vivo in Salina, was voted "best bread on the table in Italy" by the 2018 Gambero Rosso Restaurant Guide. The wheat for the bread (made with sourdough starter) is grown in the Tasca family home, Regaleali, as are the olives that produce an extra virgin olive oil in which to dip the bread. See capofaro.it

COD WITH CAPERS, CUSIRITATI RESTAURANT

When you go to Panarea, you must try fish: anchovies, swordfish, tuna and cod. A typical dish is the cod with capers, olives and tomatoes. On the menu of the excellent Cusiritati, it's called baccala all'eoliana . (Via San Pietro, 70, Panarea.)

MULBERRY GRANITA, DA ALFREDO

Granita is a pretty well-known Sicilian dessert. However, not everyone has tried mulberry. In summertime, in the courtyards of many Aeolian country houses, it is not uncommon to see a large mulberry tree dropping its fruit on some nets placed below it. Taste this local flavour at Da Alfredo, on Salina. (Via Maria Garibaldi, Salina.)

BLACK MULBERRY JAM, SIMIPIACEVULCANO

Just a few words to describe the goodness of black mulberry jam: original and really gorgeous. All the jams here are made respecting the typical recipe: a few ingredients and lots of passion. See simipiacevulcano.it

Chef Giuseppe Biuso, born was born in 1988 in Palermo. His CV includes working in the kitchens of the Met at the Metropole in Venice and the Grand Hotel, Rimini. He now heads the kitchen at Il Cappero, a one-Michelin star restaurant at Therasia Resort Sea & Spa on the island of Vulcano. See therasiaresort.it

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