Perline di ricciola

We went to the restaurant A Cannata, on the island of Salina, Sicily, and got the recipes for some of their best dishes.



For 4 servings

400 grams of chopped Amberjack
1 tablespoon of capers
1 clove of minced garlic
1 egg
3 tablespoons of breadcrumbs
5 tablespoons of olive oil


Finely mince the capers and mix them with the amberjack pulp, egg, oregano, garlic and the breadcrumbs.

Add as well two or three tablespoons of water, salt and pepper.

Make some squashed meatballs and brown them in the already hot oil, turning them a couple of times until they are cooked and golden brown.

click for recipe
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I am a Milan based photographer and journalist. My first love has always been publishing and over the last twenty years I've had a front row seat into the world of interior, fashion and design magazines. Whether as an editor, writer or on the back end of the camera I have witnessed the gradual decline of paper and the rising supremacy of touchscreens. Just like my personal journey switching from film to digital, I am now sharing my experiences and passions with you here.
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