June at Filippino: the Aeolian summer around the table
Have you already booked your travel in June to the Aeolian Islands?
Grandfather’s Filippino soup: tradition on the table
The best way to preserve your roots is to continually reinvent them and narrate them through scents, flavors and colors.
Scorpionfish a ghiotta alla liparota
da Filippino explains to you the preparation of a dish with the flavour of the good culinary tradition of the Aeolian Islands: the "Scorpionfish a ghiotta alla Liparota".
Bombolotti with ricotta and prawns
Filippino explains the steps to you to serve a dish with the flavour of the culinary tradition of the Aeolian Islands: the Bombolotti filled with ricotta and prawns.
Black risotto with cuttlefish and calamari
Directly from the kitchen of Filippino, this is the traditional revisited recipe of the squid ink risotto with prawns, aromas and fresh tomato.
Bocconcini of swordfish
Several Aeolian recipes made with fish are created thanks to the mixture of capers, cheese and breadcrumbs. Ingredients simple to mix for the realisation of simple recipes, but with strong aroma such as for the bocconcini of swordfish (thin slices of swordfish stuffed and rolled) of Filippino in Lipari.
Cous cous with vegetables and prawns
The couscous is maybe one of the simplest dishes to prepare, but it needs a just mixture of ingredients capable of offering the right tasteful nuances.
Rolls of anchovies and ricotta
If you think that anchovies and ricotta are two contrasting tastes, get ready to be surprised by the harmony of the flavours of this recipe of Filippino in Lipari.