On the occasion of the event organized in Malfa by the GAC about sustainable fishing and food education, the book “Aeolian Islands: an archipelago of knowledge and flavors”has been presented. The guide was written by Enrico Navarra and Mauro Cavallaro and supported by the Aeolian Islands Preservation Fund and Blue Marine Foundation. The chef of Capofaro Ludovico de Vivo presented his recipe based on mackerel and Bar Malvasia and the chef Paolo Mastroeni from Cucuncio restaurant cheered the night with tastings of dishes based on sardines and squid, a poor fish characterizing the economy of small Aeolian fishing.
