Duration: 2 days
Location: Salina
Best season: September-October

Salina, from everlasting called the green island, is a seat of an already extinct volcano, whose regular, but at the same time, sharp traces, shape the territory and nourish the soil, giving birth to the nectar known as Malvasia of Lipari.

This tour offers the rediscovery of places and traditions bound to Malvasia. In a few days you will have the possibility to taste flavours dating back to ancient times.

Brief History of Malvasia

The farmer’s calling and the well-being, produced by them are evident in the political structure of the place, the only island of the Aeolians to be divided from Lipari under administrative aspect.

According to Guy de Maupassant, the essayist, the French poet and the travel reporter, the main vine variety, imported by the Greek in 588 B.C. produced a syrup of dense and sweet sulphur, which fulfils the palate (“the devil’s wine”).

The trade of this famous drink reached its peak in the 19th century, spread between the riches of a half Europe thanks to Englishmen who lived in Messina.

Even Alexandre Dumas in his travel diary upon the Aeolians wrote:

“They brought a bottle of Malvasia of Lipari; it was the most extraordinary wine I have ever drunk”.

There was a long period of darkness in the production of Malvasia, because of a serious problem of Phylloxera which destroyed vineyards of the whole Continent. In the ‘60s Carlo Hauner, a painter from Brescia, in love with Salina, started to cultivate vineyards according to the traditions handed down from old local farmers.

In 1973 the disciplinary DOC recognized the safeguard of these grapes.

1 day: The visit to the Emigration Museum of Malfa; this place collects documents, photos and films which attest the causes of the Aeolian migratory phenomenon at the end of the 19th century, strictly connected to the diffusion of the illness of vine which destroyed the whole economy. Visit the small commune of Malfa to taste biscuits and Malvasia. The visit of the village of Pollara, and of places where the film “Il Postino” of Massimo Troisi was set. Tour of wine cellar: Azienda Agricola Caravaglio, Azienda Colosi, Azienda Agricola Fenech.

2 day: The visit of Lighthouse of Lingua and of the adjacent lake used by the ancient Romans as a “salina”. Wine-tasting by the vine company Hauner of Malvasia DOC, of the versions Passita, Riserva and table wine. It is possible to have dinner in loco with “cunsato” bread and “granite”. A visit to Val di Chiesa locality, and of its vineyards, and of the Sanctuary of Madonna del Terzito.

Wine-tasting of Malvasia DOC and Extra Virgin Oil by the Agricultural Company D’Amico of Leni. Visit of the little seafaring village of Rinella, where the only sandy beach of the island is situated. It is recommended the booking of tastings, visits, dinners, and suppers.

The island of Vulcano is named after the Roman god Vulcanus; its activity is in state of dormancy, but it is possible to observe some phenomena called “fumarole” , thermal and mud springs which attest its state of activity. In Roman mythology the island of Vulcano is considered the place where the Hephaestus workshops’, god of Fire, were situated. For those who cannot give up a naturalistic excursion, the visit of the Great Crater is a must. The path leading to the peak is situated about 5 minutes on foot from Levante harbour, the principal port of the island. The excursion is not demanding, it does not need particular equipment or preparation, and is suitable for everyone.

Advises:

• In summer avoid climbs during the hottest hours; the temperatures can reach 40°C; the path, although is not demanding, has no shades.
• Bring supplies of water with you.
• It is recommended to put on comfortable shoes with socks, because sandy soil can be quite annoying.

The Path of the Great Crater

The access to the volcanoes, making part of the commune of Lipari, is bound to the payment of a little toll. In case of Vulcano the toll could be directly paid at the beginning of the path; near the ticket-office there is a small kiosk, good for those absent-minded who forgot to bring drinks. The path towards the peak is a pleasant walk of 45 minutes between brooms, volcanic boulders, and black and sandy soil, mostly compound of volcanic dust.

One of the principal reasons to reach the Great Crater is surely the view. As further you climb you can admire Alicudi, Filicudi, and Salina, but it is only when you reach the peak that you completely appreciate the charm of this archipelago. It will be possible to distinguish the shapes of all the seven isles and the peninsula of Vulcanello. The Great Crater of Vulcano is the only place where it is possible to admire the whole archipelago in a unique glance; turning around towards south, on the contrary, it is possible to admire the northern coast of Sicily, and Etna. Some of the most evocative photos of the archipelago derive from this place. Once reached the peak we move towards the discovery of the crater, a depression of wide dimensions of a diameter of around 500 meters. One of the particularities are the “fumarole”, the unique manifestations visible after the last eruption occurred in 1890.

The fumarole are mostly compound of sulphur, whose bacterial action is the cause of a yellow-ochre and red coloured patina, which covers the soil and the stones making part of it. While getting closer to them, be attentive; if you chose a guided tour, you will be asked to put on a supplied mask; on the contrary, bring a handkerchief with you, in order to put it upon your nose or mouth, because of sulphuric gas.

The descent occurs on the same path.

The slow rhythm of the bikers, the exigency of discovering of flavours, tastes, colours, and of all the details of the wonderful Aeolian archipelago, is a sustainable and healthy way to have an unforgettable holiday. In Europe and in Italy the interest towards this type of tourism is always higher. That is why we have to insert the Aeolian archipelago, the symbol of UNESCO in Italy, between the recommended routs as an expression of a sustainable tourism.

The most suitable period for a bike tour on the Aeolians is surely the one occurring between April and June, ideal to use the bank holiday weekend between Eastern holidays and those of May 1st. This is the period when the mild climate permits long riding(even during the hottest hours), and the spring is full of colours.

In this tour we have recommended and included the routes which can be done in total autonomy, but we advise if it is possible, to be accompanied by an expert guide, in order to go through them in total safety, and to better discover the less known paths of the island.

Which island to choose?

The morphology of the Aeolian archipelago is various, and the lovers of riding have to consider that some of the islands are not suitable to this kind of holidays.

We advise against: Alicudi and Ginostra, the small islands with steep slopes reachable only thanks to steep staircases, not suitable for bikers.

Shortly recommended: Stromboli, Filicudi and Panarea, crossed by small roads which thanks to their limited extensions, allow only short ridings.

Recommended: Lipari, Salina e Vulcano. As opposed to the other isles, they are equipped with panoramic and easily passable roads, a perfect choice also for those who do not want to give up a more extreme riding tourism, made up of bumpy and strenuous routs.

The “urban” aspect of the islands is an evident trace of a long history made up of invasions of different populations, and also of the fusion of various cultures which have indelibly marked the modus vivendi of the islanders.

The peculiar architecture of the island is an evidence of it.

The commercial influences, the geographical position and the consequences of numerous invasions shaped a particular architecture , which in its parts highlighted the necessity and the anxiety of a population who continually struggles against the harsh territory ,in order to assure the indispensible for its surviving. Notwithstanding a few means and the objective logistic difficulties of the Aeolian territory, the first Aeolian structures were situated far away from the coasts and the plains, in places of little visibility, where the defence was simplified by the harshness of the territory.

The fear of the inhabitants towards eventual external raids manifested both in the choice of places for the construction of houses, and in the architecture, as it emerges from the purely defensive structure. The better political-economic conditions and the reducing of raids permitted a major development of urban activity along the coastal lines, and in flat zones.

The rural house of the Aeolians is, from ages, the most widespread structure on the territory.

With the birth of the middle-class little palaces and villas with big gardens emerged. The white colour of the external whitewashes, described by many travellers of the 19th century, is an element which was used only after the unruly invasion period.

The commercial influence of the 17th century brought new decorative elements, especially on the facades. These ones were whitewashed with accuracy, the openings were framed with the local stones and along the superior edges, some laces were applied. They were usually decorated with two intense hues, one as a basic colour, and another one which framed the edges. Obviously, in the characteristic Aeolian architecture there are not only houses, but also the buildings of cult, warehouses, palm groves, rarely mills, watchtowers, and defence towers.

Foaming sea, roaring volcanoes, white mountains of pumice, stacks, and thermal springs, each of them are expression of a land forged in the deepest bowels of the Tyrrhenian sea in the workshop of Hephaestus, the Olympian god of Fire. The volcanic origin of this archipelago is so unique and tangible to deserve the prestigious reward of the UNESCO, as the World Heritage Site. This tour is directed towards the discover of places where the volcanic activity has marked, and continues to permanently mark the Aeolian landscape.

Day 1: The suggested tour sets as the first halt the Island of Salina where it is possible to observe traces of its past volcanic activity. It starts with the excursion on Mount Fossa delle Felci, the highest peak of the whole archipelago (968m above sea level). The climbing is not difficult, in about two hours it is possible to reach the peak, where to admire an evocative landscape. On the horizon, the Sicilian coasts, surmounted by Etna, Alicudi, Filicudi, Stromboli, Panarea, Lipari, and Vulcano constitute a frame for a sumptuousness of the crater.
In the afternoon they visit Pollara, one of the most suggestive corners of the island. The village is situated over the extinct volcano, currently partly collapsed; a beach surrounded by a steep cliff is all what remains of it. From this site it is possible to observe the evident lava stratification, the volcanic neck (solidified volcanic eruption channel), and Perciato Arch. In this place, according to many, it is possible to admire one of the most beautiful sunsets of the Aeolian Islands. For the lovers of curiosities it is recommended to visit the house where Pablo Neruda lived in the film “Il Postino” (The Postman) with Massimo Troisi.

Day 2: During the second day the trip towards Vulcano, the halt in pursuit of relax, is planned. A reinvigorating bath into geothermal springs is the perfect way to relax yourselves after the trip. Thermal spring, rich of mineral salts, is extracted in subsoil, at 50m of depth, and it flows at temperature of 50°C.

Apart from benefit effects for the skin, thermal spring is advisable for a post-operation rehabilitation, for circulation problems, low back pain, and cervical-brachial pains. In late afternoon the climbing of the crater is planned. The route is of medium difficulty, and a small tax for climbing is to be paid. It does not need a particular training or specific equipment. It is advisable to avoid climbing during the hottest hours, the better time is around 6pm, when the temperatures low while it is possible to enjoy the landscape and the sunset. Advices: put on comfortable shoes, and bring supplies of water and a torch with you.

Day 3: The third day is dedicated to volcanic activities which occur spontaneously on the terrestrial surface. We start with a bath in a thermal mud lake, a natural swimming pool where ground water flows; sulphuric emissions, anhydrides, metal salts, and natural radioactivity have therapeutic effects, already known during the Roman Age. It would seem impossible to immerse yourselves into waters of the place, where the strong smell of sulphur can be perceived in the distance, but the landscape’s grandeur and the therapeutic effects of volcanic muds instil a sensation of great well-being, so the unique immersion experience in muds is not to be missed.

Not far away from thermal lake there is Delle Fumarole Beach, so peculiar because it is bathed by waters warmed by sulphuric emissions. In many points water foams because of these underwater gas springs which make swimming very pleasant. Another beach situated in neighbouring zones is that of Black Sands (Sabbie Nere), called so for its sand’s colour of volcanic origin.

Day 4: the fourth day we move to Stromboli to immediately join the Sciara del Fuoco and the Strombolicchio. The guided tour or one of the many charterers on the island will lead us via sea to discover of volcanic explosive manifestations. One of the first performances we are going to admire on this island is surely the Shaiara del Fuoco, a place where Iddu pours lapilli, coming from its explosion.

Via sea we can reach the Strombolicchio, a neck (solidified volcanic eruption channel). The Strombolichhio is the little island with the walls towering the sea, and it is surmounted by a lighthouse supplied by solar energy. It is a wonderful place where to swim in deep waters of an intense blue colours, or for snorkelling activities! To conclude the tour we advise you a dinner at Osservatorio. It is a little restaurant situated in one of the highest and more evocative corners of the island of Stromboli, from where it is possible to enjoy, from a small distance, the explosive activity of Iddu while drinking a good glass of local Malvasia!

Day 5: As the last day of our charming tour in the wake of the Aeolian volcanoes we advise to our readers to take time to visit the village’s centre and eventually to take a reinvigorating bath before you climb to see the crater of Stromboli. The departure from Saint Vincenzo Square is expected to take place in late afternoon (around 5pm–

6pm). The ascent of the crater occurs only if you are accompanied by authorized guides, the route is enough curvy, long, and not suitable for whoever. After two hours and a half of a steep climb we reach the peak where a lunar-like landscape constitutes the frame for amazing eruption of Stromboli.

The sport fishing is one of the most practised activities on the islands of the Aeolian archipelago. The position of the archipelago and its unique morphological and bathymetric characteristics assure amusement and delicious spoils. The used techniques are various: Bolognese fishing between rocks and near to small harbours, deep fishing from the coast, and for those who use boats, it is possible to practise the traditional fishing line, trawler fishing, or the modern techniques of vertical fishing (Jigging, Kaburae, Inchiku).

Under coastal fishing line -20mt/25mt

In under coastal fishing line the most spread species are represented by cuttlefishes, squids, and octopus which reach remarkable sizes. It is important to equip yourselves with specific artificial baits. There are a lot of sand steenbras, easy to fish with leeway with the use of natural baits.

One of the most frequent techniques practised on the archipelago is fishing line at medium depth, capable to donate abundant game bags, and occurs near numerous shallows. The species easily to be found are: barracuda, groupers, saddled breams, morays, breams, forkbeards and turbots. Between October and April you can find a lot of common Pandora.

Different is trawler fishing, which can offer exciting captures of amberjacks , and using shaving seabed lines, it is possible to meet well-sized snappers. Sailing at moderate speed and fishing from half-height waters till the surface, it is possible to fish common Dolphinfishes, albacore Tunas, little Tunas, and if lucky, swordfishes.

The fishing of red squids

A particular mention deserves the fishing of red squids, practised by local fishermen. The squid is a cephalopod, having ten tentacles, two of which are longer than others. Reaching considerable weight, it is not rare to find squids exceeding ten kilos and one meter of length. It is about fishes living in depth. The locals use fishing methods, handed down from one generation to another. During deep summer, in the late afternoon, fishermen prepare their boats for fishing, taking place later that night. The squid lives in great depths, but the conformation of Aeolian seabed has elevated bathymetric, even in coast proximity, and permits to reach high seabed zones without going far away from the coast. The principal bait is constituted of “totanara” (artificial squid creel) of big dimensions, locally called “Lontro”, which consists in lowing a metallic cylinder made of stainless steel, to which a stroboscopic light is fixed, with the function of call. At the end of the cylinder a creel full of hooks without barbs is collocated. Of course there are different variations in “lontro” construction. Tradition, creativity, and manual skill of fisherman allow remarkable variations of the hand-made product. The fishing action consists in lowing the “totanara” into the high sea bottom, and in pulling it up progressively towards the surface, making long pauses. Attracted by throbbing lights, squids go back up towards the surface where are then caught thanks other “totanara” of smaller dimensions. More modern systems contemplate the usage of fishing rods, equipped with electric fishing reels, and “totanara” produced by qualified companies. The squid fishing, apart from granting tasty booties, is very amusing; that is why it is practised by the sport- and semi-professionals.

The Aeolian Islands’ Flora

  The vascular flora, characteristic of the regions of the central Mediterranean, includes 900 species, while scientific information on the non-vascular flora (fungus, algae, and lichens) are lacking. It is not difficult to see exotic species on the Aeolian territory, such as eucalyptus, acacia and alnus. On the contrary, the presence of Pinus is the result, more or less recent, of reforestation. The floristic population of the Aeolians is compound of the plants spread in the Mediterranean area with the predominance of the herbaceous plants, which constitute around  80%; the remaining 20% is made of wooden plants. The heritage of flora and fauna is due to colonization processes where the man has surely had a predominant role in introducing, actively or passively, of numerous species. From the biogeographic and ecologic points of view the endemic species as Aeolian wall lizard and Liparian garden dormouse are of great interest, and are to be found in very delimited areas. The autochthonous forests, intact from human manipulation, can be admired in all their beauty on Stromboli, in the Fico Grande village, on Vulcano in Gelso area,  in Lipari in zone of Pirrera, and besides, in areas which cannot be easily reached by man. This factor permitted to the ecosystem to rest unchanged in its original form, as it was difficult for men to have access to these areas. These forests are mostly compound of holm oaks, heathers, honeysuckles, omiellos, and strawberry trees. The impoverishment of the forest’s heritage brought to the substitution of  herbaceous plants with the Mediterranean scrub, the shrubby vegetation, which today covers the major part of the Aeolian territory. The Mediterranean shrub is constituted of brooms,  cistus, and of Tyrrhenian broom, which can be found in their most luxuriant form at the height of 350m, thanks to the elevated nocturnal humidity, even in summer periods. It is not difficult to distinguish, in the whole Aeolian territory, bougainvillea, prickly pears, and little palms which spontaneously decorate the landscape, with their shapes and colours. One of the cultivations stood out in the course of centuries, and represents today a great production reality: it is caper. This one is exported in appropriate anaphora since the Roman Era. It is really easy to find caper plants because they can be found in the whole territory, climbing upon walls and rocks. Capers, more than being one of the principal elements of local cooking, are a great source of income, together with Malvasia. Both of these products are exported all over the world. Among aromatic bushes, deserving a particular attention also for their culinary use, we found out rosemary, thyme, heliotrope, and mastic. Fruit trees, which deserve particular attention because of their diffusion, are: fig trees, almond trees, plum trees, carob trees, and prickly pears.

Fauna of the Aeolians 

From the fauna point of view, major interest is deserved to endemic species for their biological and conservational characteristics, the reason of studies of processes concerning division into species. It is about species exclusively limited to the Aeolian territory. The number of endemic species is really small. Just think about principal species Aeolian wall lizard and aple, and the subspecies of dormice, still living in some of the woody stretches of Lipari. On the Aeolian territory there is a high number of invertebrate species. Among the insects in the endemic state are found five species of beetles, one of moths, one of the homoptera, two of Dysderidae, three of springtails, and five of lung molluscs. Among the insects, the Sphinx constitutes the great interest; it is a widely spread butterfly with brown- ash wings and a sturdy streaked body, red and black, which reaches the dimensions of 10cm. Fundamentally, the insular faunas have less species because of the ecosystem surrounded by the sea. This  factor determines in relevant mode the biogeography and the ecology, the fact that makes these environments unique in their genre. The populations of the species spread on the whole Mediterranean territory, such as Tarentola mauritanica, Rattus Rattus, Coluber viridiflavus, Bufo viridis, Mus domesticu, Podarcis sicula and Hemidactylus turcicus, are of great interest because the natural reef, i.e. genetic reef makes these species so unique. A practical example is linked to the studies of some of the Aeolian mammals, as a rat and a dormouse, which demonstrate that these are of major dimensions compared to the same Sicilian species. A very interesting aspect, for the lovers of bird watching, is the passage, during spring and autumn periods of migratory birds, such as wild geese, quails, cormorants, flamingos, pelicans, anatidae, red herons and cranes.

Of great interest among the allocated birds are the Major and the Minor Scopoli’s shearwater, the Mediterranean falcon, the Eleonora’s Falcon, buzzard, Eurasian hobby, the red-footed falcon, yellow-legged gull, Maltese sparrow, goldfinches, and common raven.

The only amphibious is the Bufo viridis , a species capable to tolerate long periods of drought. It is not difficult to meet, during the naturalistic excursions in inland in biaco, the “black snake”, called so for the dark colour of adult individuals. It is about a harmless animal towards a man, but very useful because of its diet principally based on small vertebrates, and particularly on mice. Of a little importance are the farms, unable to satisfy the local needs. Among them a certain importance is given to those of sheep, goats and cows.

Another widely spread species upon the whole Aeolian territory is the wild rabbit, which during the last decades recorded a strong decrease of presence because of a thoughtless hunting occurred above all in the ‘80s. Fortunately nowadays a natural preserve was created; it covers the great part of the territory, and completely forbids hunting.

The Aeolian Marine Environment

One of the greatest attractions of the Aeolian archipelago is surely the sea environment which, thanks to crystalline waters, to the species’ variety, and the numerous archaeological findings, became a yearned destination for the skin-divers throughout  the world. The strong volcanic activity which marks the archipelago, compound of 12 connected volcanoes, has shaped the sea bottoms creating a variegated environment full of rocks, collapsed volcanoes, and caves. The marine seabed offers rare views of an extraordinary beauty. Just think about the walls of obsidian shining indirectly, about the stretches of Poseidonia and the sea bottoms going from the white colour of pumice to the black one of the volcanic sand, enriched with numerous archaeological sites. Seabed, with altitude variations beyond 1000m, mostly rocky and formed by magma and explosion eruptions, give no space to sandy sea bottoms which are rich with Poseidonia, where it is possible.

The involved zone is influenced by marine streams deriving from the Gulf of Messina, from those eastern, those Atlantic, and those deriving from the Mediterranean basin. The elevated biodiversity of marine vegetation and the high presence of pelagic seaweed constitute an environment full of colonies and benthonic and planktonic species, creating a perfect environment for a nesting of numerous ichthyic species, such as: garfishes, imperial garfishes, European anchovies, Mediterranean lobsters, lobsters, squids, red damselfishes, seahorses, mullets, groupers, angler fishes, sauries, dentex, red prawns, congers, common dolphinfishes,  leerfishes, Mediterranean barracuda, sand steenbrases, fordbeards,  European hakes, saddled breams, corbs, gilthead breams, common Pandora, red porgies, common smooth-hounds, Atlantic stargazers, bluefishes, swordfishes, octopuses, amberjacks, breams, sardines, red blackbelly rosefishes, cuttlefishes, basses, tunas, weevers, red mullets, and boops boops. It is also possible to meet starfishes, black corals, beadlet anemone, turbots, and various species of jellyfishes which keep unpleasant  encounters if they get in contact with your skin. The most charming encounter in the Aeolian sea is undoubtedly that one with the cetaceans which, thanks to the abundant presence of the ichthyic species, find in these waters an ideal habitat for their survival. The most common species are: sperm whales, common dolphins, Cuvier’s beaked whales, Stenella, fin whales, Risso’s dolphin,  pilot whales, dolphins, common bottlenose dolphins, and false killer whales.

The Aeolian Islands are not only the natural paradise, but they also represent a fascinating destination because of their typical flavours, and of the peculiarity of its cooking.

The Aeolians are a perfect mix of ancient peasant and seafaring traditions, that is why it is unique of its kind. The dishes remind the smell of the sea and the colours typical of the landscape. The use of herbs marks flavours of the Aeolian dishes, adds fragrance to each dish, and are a pleasant reference to green space, which the landscape generously gives the tourists. Undoubtedly the uncontested king of the typical dishes on the Aeolian Islands is fish, followed by the Aeolian capers, and the typical tomatoes “a pennula”.

The Aeolian cooking, similarly to the Sicilian one, is of ancient roots; the sequence of various dominations, the heritage of different cultures, which ruled over this terrestrial paradise, surely left deep signs in cooking, and in the way of better use of local resources, making the culinary genre so unique.

The Aeolian dishes have balanced nutritive qualities, ideal for a correct and rich alimentation, and they fully reflect characteristics of the Mediterranean diet, envied in the whole world. In their presentations, the dishes are real master-pieces, a bridal of all the senses; they satisfy the sight because they are a triumph of colours, the smell because of strongly aromatized fragrances; they are a celebration for the palate, thanks to the various range of tastes and flavours, capable to satisfy the more exigent palates. Each dish has its own history, and recalls a certain tradition. Just think about the characteristic sweets of Carnival, for example “gigi”; they are delicious fried sticks immerged into cooked wine, warmed with low flame, and covered with powdered sugar and cinnamon. For Saint Giuseppe Celebration it is possible to taste “vastidduzzi”, sweets with raisin and almond, together with “spicchiteddi”, cooked wine-, herbs clove- and cinnamon-based. The ancient knowledge of dominations which followed one another left the “nectar of gods” as heritage, the famous Malvasia, to drink before or after meals together with typical biscuits, such as: sesamini ( biscuits with sesame), and piparelli (biscuits with almonds, honey, and orange tree essence).

The climate of the Aeolian Islands is always temperate, typical of the central-Mediterranean zones, influenced both by its latitude and geographical position, and by the presence of the sea. During winter days the thermometer does not goes under 14°, and the summers are never torrid because mitigated by marine breeze. The medium temperatures vary from 14°C during the winter period (December/ January), to 20° C of the spring season (April-May), to 27°C during the summer season (July), and to 21°C of the autumn season (October).

The medium annual temperature varies from 21° and 16°C. Annual thermic ranges, being the lowest in Italy, are moderated thanks to the sea’s action which holds summer hot temperatures, in order to emit them during winter period. Precipitations are not plentiful, and are well-shared out in about 50-90 days a year of rain, with a maximum climax during winter season. The month with a minor number of rainy days is July (0,6), while January (11,2) and December (11,1) represent the most rainy months, followed by November (9,1). Snow precipitations are really rare. Lacking atmospheric precipitations and water springs, drinkable water is provided by ships coming from near coasts of Sicily, or obtained from rain water, gathered in specific tanks.

Predominant winds in the annual media are the northwest wind and the sirocco, or the south-east. The sky is clear for 70% of summer days, in winter for 25%, in spring for 35%, and in autumn for 50%. Annual medium humidity is of 71%, with minimal values in August (69%), and maximum in May (73%). The most suitable period to visit the Aeolian Islands is very long: it goes from the half of April till the end of October, even if here the tourism quite never stops, especially on the greatest islands. It is possible to swim even in May or in October, when water temperature about 20°C.

The Aeolian islands are the reign of Eolus, the god of the wind, that wind that in course of millennia accompanied different populations far from their mother earth towards those islands so harsh and wild, but at the same time, so beautiful and pure. The conqueror populations, guests, and sometimes discoverers, each of them contributed to the creation of a complex puzzle, today making part of the vast traditional Sicilian cooking. A relevant example of this mix of flavours and traditions created one of the milestones of the Sicilian confectionary, its majesty the granita, an uncontested protagonist of the islands’ breakfasts.

The origins of this product date back to the Arabic domination in Sicily (827 – 1091 A.D). The Arabs imported the recipe of the sherbet, an iced and aromatized drink with fruits and rose waters. Many of the documents evidence the birth, during the Medieval Age, of a new professional figure: the “nivarolu”, who collected and kept the snow in special locals for a hot season. The most interested areas of this phenomenon were: Etna, Peloritan Mounts, Iblei Mounts, and Nebrodi, places where even today it is not difficult to find holes in the soil made of bricks.

The preparation of the forefather of the granita occurred scratching the snow, mixing it to citrus juices, and fruit syrups. During the 16th century, adding the marine salt to the snow the preparation of the “rattata” was completely modified, and the snow, from the primary ingredient was transformed into the refrigerant one. The ice, once  transformed, was put into a wooden well, into which a small zincous bucket was put where water, whisked fruit, or citrus juice was mixed.

The continually mixed  mixture  by a system of handle was more creamy, and the ingredients got better mixed among them. The modern granita is prepared with the help of a “gelatiera”, which simplifies the process of production, and grants a more creamy product, where the ice crystals are almost imperceptible.

Where to Eat a Good Granita

Messina is a worldly capital of granita. In every bar it is possible to taste a granita in different flavour varieties : coffee, lemon, strawberry, almonds and black mulberry. In the city the “mezza con panna” (the half with whipped cream), an expression referring to a granita of coffee with the cream with the characteristic brioches. The tastes of pistachio (typical of Bronte) and almonds are widely spread in zone of Catania and Siracusa. At this regard the minnulata of Catania (mandorlata) is very famous; upon it a drop of warm coffee is poured.

On the Aeolian Islands the range of tastes is close to that one of Messina: lemon, strawberry, coffee and peach, almond and mulberry are the main ones.