Visiting the Aeolian Islands

Island in Italy

The Aeolian Islands, sometimes referred to as the Lipari Islands or Lipari group after their largest island, are a volcanic archipelago in the Tyrrhenian Sea north of Sicily, named after the demigod of the winds Aeolus.

There are seven inhabited islands in this volcanic archipelago, each offering its own distinct atmosphere, sense of hospitality and charm. Filicudi is the larger of the two minor westerly islands, still unspoilt by tourism and far from being developed. Located off the coast of Sicily, Italy.

Today we are visiting:

Lipari is the Largest Island

The island's population is around 11,000, making it a practical island to visit.

The peak season runs from May – September

The average temperature is between 26° - 30°

There is a fast ferry connection from Sicily to Lipari.

The town is large enough not to feel crowded or overwhelmed by the tourism.

With many accommodation choices to choose from there is something for everyone’s budget.


Lipari boasts a rich history, active volcanoes, beautiful beaches, snorkel & swim,

Scuba diving, experience the mud baths, biking, boating, hiking/trekking,

To be honest with you the list is endless, as there are so many experiences that await you.

Visiting the Stromboli Volcano Crater is a spectacular sight to behold,

You defiantly don’t want to miss out on this experience.

If hiking/trekking is not your thing, then seeing from a boat in the evening is another option.

Watch this video to inspire you to visit the Active Volcano:

With about 50 different hikes to can take while you discover within the region of Lipair.

Lipari Town is a lovely town to visit, pretty streets, lanes it’s perfect to wonder off visiting historic town-houses, balconies laced with flowers, quaint shops, café’s and restaurants.

The town is very cheery and the locals are friendly and welcoming.

When it comes to history Lipari does not lack in this area.

One important archaeological museum is called the Museo Archeologico Regionale Eliano “Luigi Bernabo Brea”.

Another highlight is Norman Cloister (Christro Normanno) Cathedral it’s defiantly worth the admission to get in,

A wonderful little space with some appealing columns that depicting animals.

There are many Cathedrals to visit.

The long history of Lipari’s is an excavated area inside the citadel, as you pass by you will see the

Remains of the different layers of the habitation from the Neolithic times.

Lipari has two harbors situated on either side of the Castle Headland.

To the north is Marina Lunga, which is where the large ferries and fast hydrofoils dock.

Tour Lipair Video:

Recipes of the region of Lipari

Bucatini alla Lipari


  • 4 tablespoons olive oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 cup canned whole peeled tomatoes, with juice
  • 1 teaspoon red chili flakes
  • 1 cup mixed nuts, like pine nuts, pistachios, walnuts, or hazelnuts
  • Handful fresh mint
  • 1/2 pound bucatini
  • Parmesan, or other grating cheese like pecorino
  • Salt and pepper



Start with the tomato sauce. Pour 2 tablespoons of the olive oil into a large skillet over medium heat. Add the onions and cook until they are translucent. Then add 1 clove of garlic and all of the whole tomatoes. Break the tomatoes up with a wooden spoon. Bring to a boil, then reduce to a simmer and cook for 25 minutes. Season with salt and pepper.


Meanwhile, toss the rest of the garlic and olive oil, and all the red chili flakes, nuts, and 4 leaves of mint into a food processor. Process until it becomes a relatively smooth paste. Season with black pepper.


Cook the pasta in large pot of salted water according to the directions on the back of the box. Reserve 1/4 cup of the pasta water, and then drain the pasta. Return the pasta to the large pot and pour in both of the sauces. Stir well until the pasta is coated in the sauce. Add the pasta water if mixture seems too dry. Garnish with reserved mint leaves, season with salt and pepper to taste, and grate a little Parmesan on top.

For full details on this recipe::

And for Dessert:



  • 3 cups all purpose flour
  • 1 Tbs baking powder
  • ½ tsp. kosher salt plus a pinch for the egg whites
  • 4 large eggs at room temperature, separated
  • 1¼ cup plus 2 tablespoons of granulated sugar
  • ¾ mild flavored (buttery) extra virgin olive oil
  • 3 Tbs. freshly grated orange peel, from fresh oranges
  • 2 cups fresh orange juice
  • 2 tsp. pure orange extract - optional
  • ⅓ cup packed finely chopped candied orange peel, if you do not candy the peel at home, select a good quality product


  • Preheat the oven to 375º and place the rack in the center position. Butter and flour a 10”, 12 cup bundt style pan, tapping out any excess flour.
  • Stir together the flour, baking powder and ½ teaspoon of salt with a wire whisk until well combined. In another bowl, whisk together the egg yolks and 1¼ cup of sugar until thick. Add the olive oil, orange zest, 1½ cup of the orange juice and the extract if you are using it; whisk together until combined. Stir the dry ingredients into the wet mixing until just combined, but be certain there are no lumps remaining.
  • Beat the egg whites in the work bowl of a standing mixer with a pinch of salt at medium-high speed until medium-firm peaks are formed; do not let the whites become dry. Using a large spatula, gently fold the egg whites into the batter, followed by the candied orange peel. Spread the batter evenly into the prepared pan and place it into the oven.
  • Combine the remaining orange juice with the 2 tablespoons of granulated sugar, stir well to dissolve the sugar and set aside.
  • Bake until the top of the cake splits, turns golden brown and a toothpick inserted into the cake comes out clean - about 40 minutes.
Allow the cake to cool to a point at which you are able to handle it, generally about 20 minutes after it is removed from the oven. Run a sharp knife around the edges to loosen any area.

For full details on this recipe:

Contact me for more information or to start planing your vacation