The Capofaro estate
Corridors of vines lead straight down from the mountains to the sea; beyond, there's nothing but blue waves and the islands of Stromboli and Panarea. We make sure these are leafy vineyards, with lush vegetation to shade the bunches: shade stops the fruit from burning and the sugars turning to caramel, and brings out all the aromas contained in the skins. Having defended the vines against heat and wind, we protect the grapes during the drying process too: we ensure that the air circulates constantly in our huge storerooms, imitating nature rather than forcing it in a slow drying process which brings out all the sugars in the fruit.
5 hectares of vines
20 meters above sea level
To taste
The restaurant at the Capofaro Malvasia & Resort, on the island of Salina, also welcomes non-residents and is well worth a visit. The origins of its cuisine are the result of a careful study of the history and traditions of these places and are enhanced by the talents of Riccardo di Giacinto, a young chef and member of the Jeunes Restaurateurs d'Europe, who was recently awarded a prestigious Michelin star. He focuses all of his expertise on his dishes and on enhancing, to the utmost, the marvellous produce offered-up by this unique area. He unearths the most authentic flavours, augmenting their purity and their essentiality and creating a revival of those familiar tastes of the land and sea, of magic and colour. Working alongside him is executive chef, Giovanni Davide Ferreri. This year Capofaro is once again listed by the 'Soste di Ulisse' association that includes all the excellent food, wine and accommodation venues in the region.
