Tag: tourism

The restart of Salina: anti-waste breakfast and sustainable tourism – Italian Cuisine


The Caruso brothers of the Signum are focusing on a new à la carte service, more refined and ethical, 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 ofHotel Signum in Salina – aim at relaunching the short but intense season of the Aeolian archipelago.

Luca and Martina Caruso

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 a la carte service personally supervised by Martina Caruso: "During the lockdown we decided to enhance the first meal of the day, too often overlooked by the hotel industry, with the desire to maintain this express breakfast formula for years to come".

Cannolo with Aeolian ricotta, granita with the blackberries of Vulcan, honey of Sicilian black bee, are just some of the specialties served on the Signum terrace, from which you can admire the profile of Panarea is Stromboli on the horizon. All very fresh products that risked a quick deterioration with the buffet mode: «In past years – adds Luca Caruso – we realized that this setting 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 an extra cuddle, inserting porcelain cups and plates that recall grandmother's service .

Photo by Davide Visiello

For those who choose one of the nine suites, there is also the possibility of having breakfast directly in the room (you order through a form to be filled out the night before), in the shade of the typical Aeolian beam that opens onto the sea. Starting this year, the Signum has adopted the policy of room only rate, 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 association Salina Isola Verde – which brings together the main hotels, including the 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 one) of the European transition project for energy self-sufficiency "Clean Energy for EU Islands" – and then the adoption of even more restrictive measures for the protection of the wooded and marine areas of the island.

The restart of Salina: anti-waste breakfast and sustainable tourism – Italian Cuisine


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.

the post-Covid wine tourism recipe – Italian Cuisine

the post-Covid wine tourism recipe


The idea for welcoming in the cellar after the Coronavirus emergency: fewer barrels and more outdoor experiences such as trekking, picnics and photo safaris. Because in front of a beautiful landscape you can relax, but you appreciate wine even more

According to a survey conducted by Wine Tourism Movement in Italy, theCoronavirus emergency hit the food and wine tourism, especially the one in the cellars, which in 87% of cases declared themselves very damaged especially in terms of sales (91%) and attendance. However, it is necessary to start again and it is up to it to rethink how to welcome visitors. Since the visit between the barrels will be almost impossible, the recipe, however Donatella Cinelli Colombini, creator of the day Open Cellars (which at the end of May took place exceptionally online) and of the Wine Tourism Movement, is a kind of "Landscape Therapy": "The areas for tourism and wine production must be strictly separated also because the sanitation of the cellars is difficult without using the chlorine that would attack the wine with the pestilential cork smell – he explains – therefore in wine hospitality at the time of Covid I foresee more outdoor sports, more panoramas and fewer barrels".

Wine tourism between wine and nature to regenerate and taste at its best

"It is desirable – continues Donatella Cinelli Colombini – that the Coronavirus emergency and the prospect of reactivating direct sales, push many wineries to enrich their tourist offer with trekking in the vineyards, picnics, outdoor tastings, photo safaris, lunches of typical salami and cheeses, perhaps in front of a beautiful panorama". And this landscape therapy made of experiences still little explored by companies, as well as helping guests to regenerate the nervous system and relax, intercepting people's need to be in nature after months of lockdown, would also favor a better appreciation of wine. "In other words – he explains – according to neuromarketing studies, in front of an enchanting panorama the wine seems better. In other words, a revenge of the landscapes that become protagonists and must offer visitors exciting experiences to live, photograph and remember ".

The restart between reservations, new timetables and a Covid free protocol

Donatella Cinelli Colombini also provides new methods and times of visits to the company: "To avoid queues and crowds, wine lovers will have to get used to book the visit in production companies but, probably, they will find many more open at weekends and at lunchtime. "
Meanwhile, the Wine Tourism Movement has presented iThe international protocol "Quietly Enotourism: guidelines and good practices for a Covid-Free enotourism", an action manifesto drawn up by a group of international food and wine experts who work for institutional bodies, universities and research centers, consortia and associations of wineries, to identify concrete solutions to the new reality of wine tourism applicable to any winery or wine tourism destination. There are indications and suggestions from bookings to reception, from tastings to guided tours of the cellar to the management of the wine shop.

Proudly powered by WordPress