Aeolian Islands

June 27,28, 29 -sunny 28 - 30 deg glorious weather

Far from the hustle and bustle of cars, scooters and bucking horses of Palermo, we find ourselves in the tranquil environment of Capofaro Resort, Salina Island - the second largest of the Aeolian Islands. Capofaro, www.capofaro.it is situated approximately 400 metres above sea level and nestled amongst row upon rows of Malvasia vines sloping down to the Tyrrhenian Sea.

Everything is very quiet and peaceful here with white washed buildings made from concrete. It is cool and relaxing. The resort is well situated and overlooks the sea. Molto contento !

Nothing else to do here other relax around the pool and wonder what time you should eat dinner! The resort boasts a five star restaurant as well. We hear that it has a new chef from Naples, Nunzio Spagnuolo who previously worked in a Michelin star restaurant in Rome. Needless to say the food is impressive.

We share a perfectly cooked Saffron and courgette risotto with king prawns. The next night we share another meal of lobster, citrus and fennel salad along with a tuna dish prepared in different ways.

From our vantage point on Salina we can see the island of Panarea - the smallest of the Aoelian islands - this is where Bennie and Tracey are staying for a few days - so - off for a visit. From the rocks in front of their hotel we plunge ourselves into the invigorating, crystal clear waters of the Tyrrhenian Sea, sun ourselves a little and wander the streets of this cute little village - no cars here, only scooters and pedestrians.

We come across the place for our most perfect lunch - Broccia Ristorante. It's part of a hotel, Quartara, www.quartarhotel.com It's a charming, authenticity Aoelian hotel with only 13 rooms and beautifully decorated with personalised friendliness.

With views of the water on one side, mountains on the other and a cool breeze, the scene is set for a perfect meal. From the buffalo mozzarella with ripe Sicilian tomatoes, freshly grilled zucchini, eggplant and roasted capsicum to our whole fish cooked to perfection in the traditional way - olives, capers and tomatoes - throw in a few bottles of great Sicilian wine - we are all in heaven . Did I mention the cannoli - the best ever ricotta and chocolate filled cannoli had so far.

Of course, made all the better by sharing with best friends.

Molto contento!

Photos fm top: Saffron Rissotto; Broccia Ristorante; View from the room at Capofaro; Sicilian cannoli; Pool area at Capofaro.