The Aeolian Cuisine is a blend of peasant and maritime traditions with ancient roots. The succession of different dominations has deeply influenced the way food is understood and local resources are utilized, making the culinary genre unique. Among the many ingredients used, what predominates on the Aeolian table is the daily catch seasoned with Aeolian-style sauces (capers, olives, basil, and small tomatoes). Here’s the recipe for “Swordfish Aeolian Style”:
Procedure: In a pan, heat oil, garlic, and basil. Then, add the swordfish steak, skin removed, and sauté for about two minutes on each side, then deglaze with white wine. Meanwhile, dice fresh cherry tomatoes and add them to the pan, along with the cherry tomato sauce, capers, and olives, to the pan. Cook for 7/8 minutes, and sprinkle with oregano before serving.
As we mentioned, each dish has its own story, and like every corner of paradise on earth, the sweet is accompanied by the savory. Here are some typical Aeolian sweets, for example, “i gigi,” delicious fried biscuits coated in heated cooked wine and sprinkled with powdered sugar and cinnamon. For the feast of St. Joseph, you can enjoy “i vastidduzzi,” little cakes with raisins and almonds, followed by “spicchiteddi” based on cooked wine, cloves, and cinnamon.
“In every country you visit, you find different customs.” This proverb aligns perfectly with my thoughts.
