On Sunday, August 23, the terrace of Hotel Phenicusa in the port of Filicudi became a sunset‑lit stage for a gathering that launched a new culinary volume.
The event was organized to give visitors and locals a chance to share the archipelago’s heritage through food, emphasizing slow‑cooking methods that keep memories alive. The setting offered panoramic views of the Aeolian Islands, reinforcing the link between setting and cuisine.
The featured work, “Ricette da Filicudi & Alicudi”, gathers previously unpublished dishes contributed by women from the two islands, accompanied by photographs and ingredient lists. The volume follows the author’s earlier success, La cucina delle donne, which she co‑wrote with Saverio Bruno.
Organizers Donatella Santamaria and Francesco Scaldati of the venue said they wanted a high‑profile occasion that celebrates authentic traditions. Their aim was to support interaction between tourists and residents while showcasing the island’s culinary identity.
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The discussion was moderated by journalist Patrizia Casale, who guided contributors as they shared the stories behind each dish. Among the participants was Nunziatina Santamaria, a native of Santa Marina Salina who grew up on the island and opened the beloved bar “Da Nino sul mare”.
Other contributors included Daniela Pace and Ilaria Cappadona with their daughters, as well as Maria Mangano, Maria Luisa Campagna, Claudio Pronestì, Annuzza Cappadona, Lorenzo Barbuto, and a representative from the neighboring islet, Michaela Rasp.
Guest of honor Giuseppe Lacona, who together with his daughter Carlotta has reclaimed agricultural land, presented a tasting of his Bisuolio extra‑virgin olive oil and other local products, showing the event’s focus on sharing and generosity.
During the debate, the author remarked, “In a modern world marked by haste, younger generations risk losing their connection to roots; this book celebrates the sanctity of time and the safeguarding of knowledge.” She added that the volume “collects the legacy of mothers, fathers and grandmothers who for centuries have invited children to watch and learn, carrying intangible heritage forward.”
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Understanding why such culinary documentation matters goes beyond nostalgia. Food traditions act as living archives, linking present‑day inhabitants to the land and to each other. When recipes survive, they preserve language, seasonal rhythms and the social fabric that binds community members across generations.
Donatella Santamaria later affirmed that the venue aims to become a cultural reference point for the island, noting its capacity to blend historic trails, beach activities and substantive events that animate the summer season.
Against the deep blue backdrop, the sizable audience engaged with the author and the recipe contributors, expressing curiosity about the philosophy that favors simple, seasonal ingredients over elaborate gourmet trends.
Organizers indicated plans to repeat similar occasions in the future, aiming to deepen visitors’ appreciation of the islands’ culinary and cultural wealth while supporting local producers.