This post is also available in: Italian

The Aeolian archipelago is made up of 7 wonderful islands of volcanic origin, the seven pearls of the Mediterranean: Lipari, Vulcano, Salina, Filicudi, Alicudi, Panarea and Stromboli.

Rich in history, culture and natural beauty surrounded by a splendid unspoiled sea, they are a popular destination for many tourists.

I live in Lipari the largest of the archipelago which has about 12 thousand inhabitants.

The island offers many attractions both on land and sea but also traditional dishes with its typically Aeolian flavours and aromas.

Aeolian cuisine is distinguished by the wise use of aromatic herbs such as rosemary, oregano, basil, garlic, mint and above all of capers and malvasia.

Our typical Aeolian sweets are well known as the “gigi”, the “acauli”, the “sesamini”, the “pasticciotti” of pumpkin and “spicchitedda”.

I want to tell you a recipe that I learnt to make together with my mom who said to me:

Learn, so that when I am gone you can do it together with your children“.

The recipe for Aeolian Nacatuli, Sicilian shortcrust pastry flavoured with Malvasia wine and stuffed with a fragrant filling of almonds, sugar, cinnamon and citrus fruits. Meticulously embroidered with the “pizzicarolo” tool handcrafted by locals.

The recipe for the Lipari Nacatuli – Pastries of Lipari

Ingredients for the dough:

  • 1 kg flour
  • 150 g lard
  • 150 g sugar
  • 2 whole eggs and 2 yolks
  • a glass of malvasia

Mix the flour with the lard, the sugar, the eggs and finally the malvasia (I recommend the local one).

Put it in the fridge to sit. Meanwhile prepare the filling by mincing the almonds with the sugar, cinnamon and mandarin.

Roll out the pastry and prepare the discs. Place some of the filling in the centre of each disk and cover with another disk, sealing everything around with your fingers and trimming the edges with a notched wheel.

Pinch and carve the surface of the nacatuli, in order to embellish each with fantasy designs and various relief shapes.

Then bake the nacatuli in the oven at 180°C until lightly browned (about 20 minutes). Now enjoy.

Visit these beautiful pristine islands rich in culture, nature and culinary delights !!

I wait for you!