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    Vulcano e Lipari


    Vulcano is an Italian island belonging to the archipelago of the Aeolian Islands, in Sicily. The island owes its existence to the fusion of some volcanoes of which the largest is the Vulcano della Fossa, further north there is Vulcanello (123 m), connected to the rest of the island by an isthmus. volcano, to the west, seems to have formed after the extinction of the southern volcano, with very acid lava, it generated the mountain called Vulcano della Fossa (or Gran Cratere or Cono di Vulcano), 386 m high, with very steep slopes, with a north an extinct crater, called Forgia Vecchia. To the northwest there is a recent flow of obsidian from 1771, called the Pietre Cotte. The active crater is located somewhat displaced to the northwest. Although the last eruption occurred in 1888-1890, the volcano has never ceased to show its vitality and still today we observe different phenomena: fumaroles, jets of steam both on the crest and submarines and the presence of sulfur mud from the appreciated therapeutic properties.

    Things to do/see in Vulcano:

    1. Near the port there are hot volcanic muds linked to the sulphurous activity of the island. Sludge is one of the attractions that attracts many people to take a hot bath. Near the sea, submarine emissions of sulphurous gas are also visible.

    2. The natural heat, due to the presence of sulphurous waters, makes Vulcano famous for its thermal baths and black sand beaches.

    3. With an area of about 21 square kilometers, it is one of the smallest islands in the Aeolian islands, so a scooter or a bicycle is enough to visit it far and wide.


    Lipari is an island of Italy belonging to the archipelago of the Aeolian islands in Sicily. In the main town, which bears the same name as the island, the most visited street is Corso Vittorio Emanuele, known by the inhabitants as “Il Corso”. The road more characteristic however is Via Garibaldi, from which numerous alleys branch out. It joins the castle of Lipari with Piazza Ugo di Sant’Onofrio, called “Marina Corta”. It is one of the squares of the Aeolian, irregularly shaped, overlooking the sea and rich of bars and restaurants. At the extreme east of the square there is the fortress of the Lipari Castle, while the historic Church of the Souls of Purgatory stands out on the sea side. Until a few years ago it was the seat of the Town Hall. Another important street is Via Francesco Crispi, known as “Marina Lunga”, a promenade that connects the town of Lipari with Canneto.

    Things to do/see in Lipari:

    1. Visit of the historical center of Lipari, dominated by the fortified walls called “Castello”, placed on a high cliff overlooking the sea.

    2. Visit of the castle and the cathedral of San Bartolomeo.

    3. Visit to the Aeolian museum.

    4. Sea and shopping.

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    La Costa degli Dei

    The Coast of gods is an area of Calabria characterized by white beaches that are followed by jagged rocks, creating small coves that can be reached only on foot or by boat. This stretch of coast, which goes from Pizzo to Nicotera, delimits the so-called Calabria horn. The Costa degli Dei, located in the southern part of the Tyrrhenian Sea in the province of Vibo Valentia, is called Costa Bella precisely because of its beautiful coastline, its picturesque landscapes and its marvelous panorama of the Aeolian Islands, which are around thirty kilometres. The seaside resorts of the Costa degli Dei are: Pizzo di Calabria, Briatico, Zambrone, Parghelia, Tropea, Capo Vaticano, Nicotera. Pizzo di Calabria is a very famous town of the coast because it is perched on a tuffaceous promontory overlooking the sea, also known as the “City of Gelato”. The Briatico beach rises on a stretch of rocky and suggestive coast for its panoramas. Some sections are made of soft and light sand. Do not miss the beach of Sant’Irene, reachable by a steep road, it has a thin and almost white sand. The beach of Zambrone is one of the most appreciated and well known on the Costa degli Dei. The beach is well served from the receptive point of view, is composed of fine sand and light color. Parghelia is another very popular coastal center, famous for the stretch of beach “la Pizzuta”, so named for the pinnacles of granite rock that stand out from the sea. Tropea, is divided into two parts: the upper one, where the daily life of the inhabitants takes place and the lower one, called “la marina”, near the sea and the marina. A vast tourist area is that of Capo Vaticano, in the municipality of Ricadi. The most striking bay is that of Grotticelle, formed by three nearby beaches. The sea is enchanting and the depths are all to be explored. In Joppolo it is possible to admire the historic center, rich in evidence of the past. its beach is of large and smooth pebbles is bathed by a crystalline sea and high bottoms. For those looking for fine sand, you can choose the beach of Marina di Coccorino, surrounded by the green of the Mediterranean scrub. The Nicotera Marina beach is one of the most popular on the Costa degli Dei. Located in the gulf of the same name, this beach of fine sand offers various tourist possibilities.

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    Il Tartufo di Pizzo

    The Truffle of Pizzo is a typical product of Calabrese ice cream, it consists of a sphere of ice cream that fluctuates between 150gr and 200gr. The ingredients of this product are: hazelnut ice cream, chocolate ice cream and a special chocolate sauce that forms the heart of it. This sauce has a peculiarity, it remains fluid even at very low temperatures, causing half the ice cream to come out of the sphere when the ice is cut. Everything is covered with cocoa. The production is done at the artisan level by Pizzo’s ice cream masters.
    The Truffle of Pizzo was born around the middle of the last century. In 1940 the master pastry chef from Messina, Dante Veronelli, took the Gran Bar Excelsior from Jannarelli in the center of Pizzo, which later changed its name to Gelateria Dante in honor of its first owner. To continue his entrepreneurial activity he relies on the collaboration of a young pastry chef from Messina, Giuseppe De Maria, also known as “Don Pippo”. The two thanks to the productive genius of the second and the entrepreneurial one of the first succeed in a short time to attract the attention for the great quality and taste of their products. The genius of the two artisans is expressed within the production laboratory at the end of the Second World War. Following Veronelli’s death, De Maria remains the sole owner of the business. The truffle, in its current form, was born in Pizzo in the laboratory of Gelateria Dante (in about 1952) by pure chance, of which the author was indeed “Don Pippo”, who, on the occasion of a patrician wedding, having exhausted the molds and forms to package the loose ice cream to supply the numerous wedding guests, placed a portion of hazelnut ice cream on a layer of chocolate ice cream in the hollow of the hand, then inserted the melted chocolate inside and wrapped the whole in a sheet of sugar-containing paper giving it the typical shape of a truffle, and everything was left to cool. The success achieved earned him immediate fame. The original recipe is still jealously guarded by the nephews of the master “De Maria”. In 1950, Giorgio Di Iorgi and Gaetano Di Iorgi, who had started their career in ice cream parlor with the role of waiters, began to learn the art of the production of ice cream; 15 years later, following the retirement of the maestro De Maria, Giorgio took over the activity of the Gelateria Dante, while Gaetano continued the production of the Pizzo Truffle in the activity opposite “Bar Ercole” which he acquired together with his brother Antonio in 1965.
    From this moment on, the activities of Bar Dante and Bar Ercole are managed as a family business, passing down from father to son the secret recipe for making ice cream products. Thanks to the work of the new generations that are giving a global imprint to the product, the Pizzo truffle attracts thousands of visitors from all over the world and is exported to the main foreign markets (Greece, Germany, Spain, Holland, France, the United States and China) . In addition to the Truffle, the napitini gelatine masters have created over time numerous variants of truffles as to name one, a curious reinterpretation of the Stromboli volcano in gastronomic terms, it is the “Vulcanetto”, a specialty of the Chez toi bar, which consists of a sphere of ice cream with a cherry filling filled with cherry flambé. Our agency has among its partners for the export of this product the gelateria Dante and the gelateria Il Tartufo, direct descendants of the family of Iorgi, owner of the activity in which the truffle of Pizzo. Was born.

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