An excursion worthy of being called such is not just walking. Hiking in a place like Salina means, above all, knowing a territory much richer than one might ever think. Places are lived, understood, heard stories, indentified with their stories and traditions.
Knowing really well Salina means staying on the island for a few days, exploring through its main tours (at least!) and understanding what constitutes a little known cultural heritage. A culture that is also connected to the food & beverage sector, whose origins and preparations are themselves linked to characteristic events too. Having the opportunity to taste the typical dishes of the place in its beautiful natural environment becomes an action of synergy that leads to high liking, especially if the foods are as good as they are genuine perhaps right at the peak or at the end of an excursion that already had been fulfilling!
Among the dishes best suited to be tasted during excursions, you find definitely the ancient island tomatoes. In addition to the traditional capers of Salina – from the special anti-inflammatory properties, among others – there are in fact other products that with their archaic flavors continue to talk about a peasant tradition that is still very current today. «This variety of tomato – tells us the agronomist Michele Oliva – was called by our grandfathers “seccagno” (“dryness”). Even today it has the peculiarity of growing absolutely without water. Without being watered, it has a greater quantity of mineral salts so the taste is much more intense and decisive. A distinctive element is the peel – explains Mr. Oliva – which, being very elastic, retains the humidity of the night and therefore hydrates the tomato».
A vegetable that thus is excellent to be dried in the sun in a few days and then processed in various ways: for example, putting it in oil or turning it into a tasty patè; or also fresh, preserved in water and sea salt inside the jars, very good for seasoning vegetables and salads! In this way, it represents an excellent food to be tasted in many ways during the excursions, combined with salted toast bread, ricotta or marinated anchovies. Even better if accompanied by a good local wine. About this, however, we will talk during the next tour around Salina mountains !
Michele Merenda