Treccette orchidee delle Eolie
Serve the authentic flavour of the excellent products of the Aeolian Islands through a dish with the delicate Mediterranean taste
Swordfish and capers pie
A simple and surprising preparation, matching the delicacy of the swordfish with one of the typical products of the Aeolian Islands: the capers.
Almond parfait with hot chocolate
This is the recipe of a fresh and delicate dessert to be savoured in the summer afternoons or to end a delicious meal
Cassata of the aeolian islands
The staff of Filippino reveals the secrets to prepare the authentic Cassata of the Aeolian Islands, the traditional Easter dessert of the archipelago.
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.
Prawns (caught with traps) marinated
Filippino reveals us the fastest and the most delicious way to prepare one of the typical dishes of the Aeolian cuisine: prawns caught with traps
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.
Swordfish roll-ups with sweet and sour figs
Filippino proposes a delicious recipe with a beautiful decoration.