Ricotta Cheese maker on the island Vulcano, Sicily © 2013 . All rights reserved.

22 May ’13

Most travellers come to Vulcano for the volcano and the smelly mud baths. I come here for the incredible rich earth and what the result is on the plate. Throughout our trip we have been tasting cheece and ricotta from Vulcano so the first thing I wanted to do is check out Caseificio Fabrizio Lo Piccolo, the ricotta maker on the island.
Every day ricotta is freshly made here with 100% goat milk. Fabrizio has 300 goats running around freely on the slopes of the vulcano. The result is heavenly ricotta, fresh, oven baked or in the form of peccorino cheese with capers, peppers, olives,…

We also taste the real Eolean food (not the touristy stuff) at Maria Tindara, a tiny, Slow Food, trattoria in Vulcano Piano, on the other side of the volcano. It’s a family run trattoria, third generation, which serves only seasonal and local food. Honnest, simple, not expensive and very tasty. Come here to try the great caponata, the tagliatelle Maria Tindara or in season the home made rabbit dish. It’s really worth doing the effort to get away from the touristy port of the island and drive 10 minutes through a green and lush landscape to this trattoria.

Restaurante Maria Tindara Vulcano, Aeolean Islands, Sicily

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