The Caruso brothers of the Signum are focusing on a new, more refined and ethical à la carte service, and on associations with other operators on the island
In times of crisis, you can surrender or take the moment to develop new opportunities. In the most difficult year for the Italian tourism sector (and not only), the brothers Luca and Martina Caruso – respectively director and 1 Michelin star chef of the Hotel Signum in Salina – aim to relaunch the short but intense season of the Aeolian archipelago.
The staff – mainly made up of young people under 30 from the Sicilian territory – has been totally reconfirmed, while one of the main novelties of 2020 is the abolition of the breakfast buffet – as required by government provisions – to make room for a service à la carte personally curated by Martina Caruso: “During the lockdown we decided to enhance the first meal of the day, too often neglected by the hotel industry, with the desire to keep this breakfast formula expressed for years to come”.
Cannolo with Aeolian ricotta, granita with blackberries from Vulcano, Sicilian black bee honey, are just some of the specialties served on the Signum terrace, from which you can admire the profile of Panarea and Stromboli on the horizon. All fresh products that with the buffet mode risked a rapid deterioration: “In past years – adds Luca Caruso – we realized that this approach generated a lot of waste, especially in the height of summer with high temperatures; the formula at the table, on the other hand, allows to preserve the integrity and quality of the raw material. At the same time, we wanted to give our guests a little more pampering by inserting porcelain cups and plates that recall the service of their grandmother ”.
For those who choose one of the nine suites, there is also the possibility of having breakfast directly in the room (ordered through a form to be filled out the night before), in the shadow of the typical Aeolian baglio that opens onto the sea. Starting from this year, Signum has adopted the room only rate policy, in order to leave the customer even more free. A choice that wants to equate, for dignity and importance, all three meals of the day (breakfast / lunch / dinner), to be booked separately as extra costs to the stay.
"There is a great desire for Italy – concludes Luca – and for the South in general. The Aeolian Islands are ready to face this new challenge with their heads held high, comforted by the July and August reservations of Italians and Europeans, who have filled the void left by the American and other foreign countries. With the Salina Isola Verde association – which brings together the main hotels, including Hotel Signum – we work in harmony to promote Salina as a destination. A virtuous example of synergy between entrepreneurs united by a green mentality, increasingly oriented towards a model of sustainable tourism". The first result came in 2018 when the Municipality of Malfa banned the use of plastic for glasses, plates, cutlery, straws and disposable bags, in favor of biodegradable or compostable materials. Among the next objectives is the intensification of the use of solar panels and electric motors – Salina is part of the six pilot islands (the only Italian) of the European transition project for energy self-sufficiency "Clean Energy for EU Islands" – and then the adoption of even more restrictive measures to protect the island's forest and marine areas.
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