Lipar islands


The Aeolian Islands are located on the north coast of Sicily. The islands attract mainly with clear sea, very pleasant climatic climate, magical unspoiled nature, they also offer various adventures and life experiences. The islands lie 30-80 km from Sicily and have a total population of 12,000. They got their name from the Greek god Aeol and that is why they are also called Aeolian Islands. Due to the climatic climate and the interesting coastline with clear sea water and the romantic landscape dominated by untamed volcanoes, the islands enjoy an ever-increasing interest of tourists.


Sicilian cuisine is known and loved all over the world. Typical Sicilian food begins at best with a very rich menu of appetizers. From a simple combination of olives, cheese and salami to the classic Capponata (fried vegetables flavored with tomatoes and sweet and sour sauce), or Parmigiana, fried eggplants, baked with tomatoes, basil, garlic and one or more cheeses. The most typical pastas are Pasta alla Norma, which originate in Catania (usually macaroni with tomato sauce, eggplant and salty risotto), pasta with sardines or Trapanese pasta, which you can enjoy with a local pesto prepared from tomatoes, basil, garlic, almonds and Pecorino cheese. The best Sicilian specialties include fish. You should definitely try the Beccafico sardines, a tasty fish roll with Pecorino cheese and raisins. Those who prefer meat should taste Falsomagro or “Bruciuluni” stuffed with cheese and vegetables or Arancini, fried rice balls stuffed with tomatoes, meat sauce or fish. Does anyone offer you dessert? In Sicily, it is better not to decline the invitation, because desserts are real delicacies. The most famous is Cannolo, stuffed with fresh sheep risotto, chocolate chips and orange peel or pistachios, no less famous is Cassata Siciliana prepared from rikotto, chocolate chips, candied fruit and marzipan. Among the wines are the most famous brands Nero D’Avola, wines from Mount Etna, such as Etna Rosso, Faro and Etna Bianco, Alcamo in the Trapani and Palermo regions, Moscato di Noto, Marsala and Zibibbo from Pantelleria.